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One pot Cajun jambalaya with browned sausage chicken and seasoned rice
Isaac blogger

Cajun Jambalaya (One-Pot)

A bold, smoky Cajun jambalaya made with chicken, sausage, rice, and spices cooked together in one pot for a hearty, flavorful Louisiana classic.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Dish
Cuisine: Cajun
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Andouille sausage, sliced
  • 1 pound chicken thighs or breasts, diced
  • 1 cup diced onion
  • 1 cup diced bell pepper
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 2 cups long-grain rice
  • 4 cups chicken broth
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional)
  • ½ pound shrimp, peeled and deveined (optional)
  • Salt and black pepper to taste

Method
 

  1. Before You Begin
  2. Prepare equipment and ingredients as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Heat olive oil in a Dutch oven over medium-high heat. Brown sausage slices; remove and set aside.
  4. Add chicken and cook until lightly browned and internal temperature reaches 165°F (74°C). Remove.
  5. Add onion, bell pepper, and celery. Cook 5–7 minutes until softened. Stir in garlic and cook 1 minute.
  6. Stir rice into vegetables and cook 1–2 minutes to lightly toast.
  7. Add Cajun seasoning, thyme, oregano, cayenne, broth, sausage, and chicken. Bring to a gentle simmer.
  8. Reduce heat to low, cover, and cook 20–25 minutes until rice is tender, liquid is absorbed, and steam holes appear on the surface.
  9. If using shrimp, stir in during last 3–5 minutes and cook until pink, opaque, and internal temperature reaches 145°F (63°C).
  10. Remove from heat, keep covered 5–10 minutes, then fluff with a fork and serve warm.

Notes

  • Brown meats well for full flavor, then cook rice undisturbed for proper texture.
  • Use long-grain rice for best results.
  • Cook chicken to 165°F (74°C) and shrimp to 145°F (63°C).
  • Refrigerate leftovers within 2 hours and store up to 4 days.
  • Reheat with a splash of broth until steaming hot throughout before serving.