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Easy One-Pot Chicken, Shrimp, and Sausage Jambalaya

A close-up view of a hearty bowl of amazing 1-pot jambalaya featuring rice, large shrimp, and sliced andouille sausage, garnished with parsley.
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You can make this hearty, flavorful Jambalaya in a single pot. This recipe combines classic Cajun and Creole tastes with chicken, smoky sausage, and shrimp for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked andouille sausage, sliced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 2 cups long-grain white rice, uncooked
  • 1 pound raw shrimp, peeled and deveined
  • 1/2 cup chopped green onions, for garnish
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot.
  2. Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside with the sausage.
  3. Add the chopped onion, bell pepper, and celery (the ‘holy trinity’) to the pot. Cook, stirring occasionally, until the vegetables soften, about 7 minutes.
  4. Stir in the minced garlic, thyme, oregano, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  5. Return the browned sausage and chicken to the pot. Stir in the diced tomatoes (with their juice) and the chicken broth. Bring the mixture to a boil.
  6. Stir in the uncooked rice. Reduce the heat to low, cover the pot tightly, and simmer for 20 minutes without lifting the lid.
  7. After 20 minutes, remove the pot from the heat. Gently stir in the raw shrimp. Cover the pot again and let it stand for 5 to 10 minutes, or until the shrimp are pink and cooked through.
  8. Fluff the Jambalaya gently with a fork. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve hot, garnished with fresh green onions.

Notes

  • For a deeper flavor, you can brown the chicken and sausage in batches to avoid overcrowding the pot.
  • If you prefer a Creole Jambalaya, use a tomato-based broth or add a small can of tomato paste with the spices.
  • This recipe works well as a Dutch Oven Jambalaya or a One Pan Jambalaya.

Nutrition

Find it online: https://completelyyummy.com/easy-one-pot-jambalaya-recipe/