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One-Pot Cajun Jambalaya

One-Pot Cajun Jambalaya

One-Pot Cajun Jambalaya is a hearty rice dish made with chicken, sausage, shrimp, vegetables, and bold Cajun spices simmered together. The ingredients cook in layers, building deep flavor in a single pot. The result is a rich, smoky, satisfying meal with balanced heat and tender textures.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450 g chicken breast or boneless chicken thighs, cut into bite-sized pieces
  • 12 oz 340 g andouille sausage, sliced into rounds
  • 1/2 lb 225 g raw shrimp, peeled and deveined
  • 2 tbsp olive oil divided
  • 1 medium onion finely diced
  • 1 bell pepper diced (red, green, or yellow)
  • 2 celery stalks finely diced
  • 3 garlic cloves minced
  • 2 cups 400 g long-grain white rice, rinsed
  • 4 cups 950 ml chicken broth
  • 1 can 14.5 oz / 410 g diced tomatoes, with juices
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt or to taste
  • 1/4 tsp cayenne pepper optional
  • 1 bay leaf
  • 2 green onions chopped
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Dutch oven or heavy pot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Method
 

  1. First, heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil begins to shimmer slightly, add the diced chicken in a single layer. Let it cook undisturbed for about 2 minutes so it develops a golden crust. Then stir and cook for another 2 minutes until lightly browned on all sides. The chicken does not need to be fully cooked yet. Next, transfer the chicken to a clean plate and set it aside.
  2. In the same pot, add the sliced andouille sausage. Cook it for about 3 to 4 minutes, stirring occasionally, until the edges become browned and slightly crisp. This step releases flavorful oils into the pot. Then remove the sausage and place it on the same plate as the chicken.
  3. Next, add the remaining tablespoon of olive oil to the pot. Add the diced onion, bell pepper, and celery. Cook for about 5 minutes, stirring frequently, until the vegetables soften and the onion becomes translucent. Then add the minced garlic and cook for 30 seconds, stirring constantly so it does not burn.
  4. After that, add the rinsed rice directly into the pot. Stir continuously for 1 to 2 minutes so the grains absorb the flavorful oil and lightly toast. Then add the Cajun seasoning, smoked paprika, thyme, black pepper, salt, cayenne pepper, and bay leaf. Stir well so the rice becomes evenly coated with the spices.
  5. Next, pour in the chicken broth and diced tomatoes with their juices. Stir gently to combine everything. Then return the browned chicken and sausage to the pot. Stir again to distribute evenly.
  6. Bring the mixture to a gentle boil. Then reduce the heat to low and cover the pot with a lid. Let it simmer for 20 to 25 minutes. Stir occasionally, especially near the bottom, to prevent sticking. The rice should absorb most of the liquid and become tender.
  7. Once the rice is nearly fully cooked, add the shrimp. Stir gently so they are evenly distributed. Then cover and cook for another 5 minutes, or until the shrimp turn pink and opaque.
  8. Finally, remove the pot from the heat. Let it rest, covered, for 5 minutes. This allows the rice to finish absorbing moisture. Remove the bay leaf, then garnish with chopped green onions and fresh parsley before serving.

Notes

Use chicken thighs for extra flavor and tenderness.
Do not overcook shrimp, they become rubbery quickly.
Stir occasionally but not constantly during simmering.
Adjust spice level by increasing or decreasing cayenne.
Letting the dish rest improves texture significantly.