One Pot Cajun Jambalaya (Printable)

Vibrant Southern classic with rice, sausage, chicken, and shrimp simmered in spicy Cajun flavors for a hearty meal.

# What You'll Need:

→ Meats & Seafood

01 - 8 oz andouille sausage, sliced
02 - 8 oz boneless, skinless chicken thighs, cut into ¾-inch pieces
03 - 8 oz large raw shrimp, peeled and deveined

→ Vegetables

04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes, with juice
09 - 2 scallions, sliced
10 - 2 tbsp chopped fresh parsley

→ Rice & Liquids

11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth

→ Spices & Seasonings

13 - 1 tbsp Cajun seasoning
14 - 1 tsp smoked paprika
15 - ½ tsp dried thyme
16 - ½ tsp dried oregano
17 - ¼–½ tsp cayenne pepper
18 - 1 bay leaf
19 - 1 tsp salt
20 - ½ tsp black pepper
21 - 2 tbsp vegetable oil
22 - Lemon wedges

# Directions:

01 - Heat vegetable oil in a large Dutch oven over medium-high heat. Add sausage slices and cook until lightly browned, about 3 minutes. Remove sausage and set aside.
02 - Add chicken pieces to the pot and cook until browned on all sides, about 4–5 minutes. Remove and set aside with the sausage.
03 - Reduce heat to medium. Add onion, bell pepper, and celery. Sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Add diced tomatoes with juice, rice, Cajun seasoning, paprika, thyme, oregano, cayenne, bay leaf, salt, and pepper. Stir well to combine all ingredients.
05 - Return sausage and chicken to the pot. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
06 - Add shrimp and stir gently. Cover and cook for another 5–7 minutes until shrimp are pink and rice is tender. Discard bay leaf and adjust seasoning as needed.
07 - Garnish with scallions and parsley. Serve hot with lemon wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means maximum flavor and minimum cleanup
  • The combination of andouille sausage and shrimp creates this incredible smoky sweet balance that makes people go quiet around the dinner table
  • Its one of those dishes that actually tastes better the next day, assuming there are any leftovers
02 -
  • Letting the pot sit covered for 5 minutes off the heat before serving helps the rice settle and become even more fluffy
  • The dish continues to absorb liquid as it stands, so if it looks too dry at the 20 minute mark, add another half cup of broth
  • Cajun seasoning blends vary wildly in salt content, so always taste before adding extra salt to the pot
03 -
  • If you can only find smoked sausage instead of andouille, add an extra teaspoon of smoked paprika to compensate for the missing depth
  • Leftovers make an incredible filling for stuffed bell peppers or can be formed into patties and pan fried

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