Description
Hearty One-Pot Jambalaya brings Louisiana flavors right to your kitchen. Quick, simple, and packed with spicy goodness, it’s my go-to for cozy weeknights.
Ingredients
Scale
- Base & Aromatics:
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4–6 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes
- 1 ½ cups long-grain white rice
- 3 cups low-sodium chicken broth
- 2 bay leaves
- Meats & Protein:
- 1 lb Andouille sausage, sliced into ½-inch rounds
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb raw shrimp, peeled and deveined (optional)
- Flavor Boosters:
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 1 ½ tbsp Cajun seasoning (adjust to taste/spice level)
- Salt and freshly ground black pepper to taste
- Garnish & Finishing Touches:
- ¼ cup fresh parsley, chopped
- 2 green onions, sliced
Instructions
- Sauté the Sausage & Chicken: First things first, get that sausage sizzling! Slice your Andouille and cube your chicken thighs. In a large, heavy-bottomed pot or Dutch oven, heat a swirl of olive oil over medium-high heat. Toss in the sausage and chicken. Let them brown nicely, getting some good color and releasing all those amazing flavors. This step is where you build the foundation for your One-Pot Jambalaya; don’t rush it, honestly. I always let it go a little longer than I think I should, just to get that perfect caramelization.
- Build the Flavor Base: Once your meats are browned, pull them out and set them aside. Don’t clean the pot! Those browned bits? That’s flavor gold. Add a little more olive oil if needed, then toss in your chopped onion, bell pepper, and celery. Let them soften, stirring occasionally, for about 5-7 minutes. You’ll start to smell that incredible aroma filling your kitchen – that’s the “Holy Trinity” doing its magic. This is where I sometimes get distracted and let them brown a little too much, but a quick splash of broth can usually fix it!
- Spices and Garlic In!: Now for the good stuff! Add your minced garlic, smoked paprika, dried thyme, and Cajun seasoning to the softened veggies. Stir it all around for about a minute until it’s fragrant. Oh, that smell! It’s rich, earthy, and spicy all at once. Be careful not to burn the garlic here; it can happen so fast, and then your whole dish tastes bitter. I speak from experience, unfortunately. This step really brings the soul to your One-Pot Jambalaya.
- Add Liquids & Rice: Pour in your crushed tomatoes and chicken broth, then stir in the long-grain white rice and bay leaves. Give it a good stir to make sure nothing’s sticking to the bottom. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer. This is where the magic happens, transforming simple ingredients into a deeply flavorful One-Pot Jambalaya.
- Simmer and Return Meats: Let your Jambalaya simmer, undisturbed, for about 20-25 minutes. No peeking! Seriously, resisting the urge to lift that lid is the hardest part. The rice needs that steam to cook properly. After 20 minutes, gently stir in your cooked sausage and chicken. If you’re adding shrimp, nestle them into the rice now. Re-cover the pot and let it cook for another 5-10 minutes, or until the shrimp are pink and cooked through and the rice is tender.
- Rest, Fluff, and Serve: Once everything is cooked, turn off the heat and let the One-Pot Jambalaya rest, still covered, for 5-10 minutes. This allows the rice to fully absorb any remaining liquid and steam, making it perfectly fluffy. Remove the bay leaves, then gently fluff the rice with a fork. Garnish generously with fresh parsley and sliced green onions. Honestly, the vibrant colors and aromas at this stage are just delightful!