This Jambalaya is bold, cozy, and packed with Louisiana-style flavor. You get savory sausage, tender chicken pieces, and shrimp all cooked into a pot of perfectly seasoned rice with peppers and onions. It’s a weeknight hero that tastes like you simmered it all day.
Introduction
If you love a one-pot dinner that feeds a crowd, Jambalaya is the answer. It’s a fan-favorite because it’s hearty, flavorful, and surprisingly simple once you know the order: brown the sausage, cook the veggies, toast the rice, then let it all simmer.
The standout trick is toasting the rice for a minute before adding liquid. That helps the grains stay fluffy and gives the whole pot a deeper flavor. Trust me, don’t skip that quick toast—your Jambalaya will be next-level.
Why You’ll Love This Jambalaya
- One-pot cleanup: Everything cooks in one pot for easy cleanup.
- Better than takeout: Big, bold flavor with fresh ingredients.
- Family-friendly: Hearty rice dinner that everyone can dig into.
- Great for meal prep: Tastes even better the next day.
- Customizable heat: Make it mild or add more spice.
Ingredients for Jambalaya
Proteins
- Andouille sausage, sliced (12 oz): Adds smoky, spicy flavor.
- Swap: Smoked sausage for a milder version.
- Boneless chicken pieces, cut into 1-inch chunks (1 lb): Adds hearty protein.
- Tip: Keep pieces similar size for even cooking.
- Shrimp, peeled and deveined (12 oz): Adds classic jambalaya flavor.
- Tip: Add at the end so it stays tender.
Veggies + Base
- Onion, diced (1): Adds sweetness and flavor.
- Bell peppers, diced (2): Classic jambalaya base.
- Celery, diced (2 stalks): Adds savory depth.
- Garlic, minced (3 cloves): Big flavor.
- Long-grain white rice (1 1/2 cups): Soaks up seasoning.
- Tip: Long grain stays fluffy.
- Canned diced tomatoes (1 can, 14.5 oz): Adds tang and color.
- Swap: Skip tomatoes for a more brown-style jambalaya.
Seasoning + Liquid
- Low-sodium chicken broth (3 cups): Cooking liquid.
- Cajun seasoning (2 tsp): Adds spice and depth.
- Tip: Start with 1 1/2 tsp if your blend is salty.
- Paprika (1 tsp): Adds warmth.
- Dried thyme (1/2 tsp): Cozy herbal note.
- Bay leaves (2): Adds classic simmered flavor.
- Salt (to taste) + black pepper (1/2 tsp)
Finish
- Chopped parsley (2 tbsp): Fresh finish.
- Lemon wedges (optional): Brightens at the end.
How to Make Jambalaya
- 1. Brown sausage in a large pot over medium heat for 3–4 minutes, until lightly crisp. Remove to a plate.
- 2. Season chicken pieces with a pinch of Cajun seasoning and brown for 4–5 minutes, stirring occasionally. (It doesn’t need to cook through yet.)
- 3. Sauté onion, peppers, and celery in the same pot for 5 minutes, until softened. Stir in garlic for 30 seconds, until fragrant.
- 4. Toast rice for 1 minute, stirring so it coats in the flavorful bits on the bottom.
- 5. Add tomatoes, broth, Cajun seasoning, paprika, thyme, bay leaves, and black pepper. Return sausage to the pot. Bring to a gentle simmer.
- 6. Cover and simmer on low for 20–22 minutes, until rice is tender and liquid is absorbed. If it looks dry too early, add a splash of broth.
- 7. Stir in shrimp and cook 3–5 minutes, just until shrimp turns pink and opaque.
- 8. Rest 5 minutes off heat, then fluff with a fork. Garnish with parsley and serve.
Tips for Perfect Jambalaya
- Toast the rice: Helps it stay fluffy and boosts flavor.
- Keep a gentle simmer: Too hot can scorch the bottom.
- Add shrimp last: Prevents rubbery shrimp.
- Use low-sodium broth: Easier to control salt.
- Let it rest: Resting helps the rice finish absorbing.
Variations & Substitutions
- Mild version: Use smoked sausage and a mild Cajun blend.
- Spicy version: Add a pinch of cayenne or hot sauce.
- No shrimp: Double the chicken pieces or add more sausage.
- Veggie boost: Add okra or extra peppers.
- Lazy shortcut: Use pre-chopped frozen pepper-onion mix.
Storing & Reheating
Store Jambalaya in the fridge for up to 4 days. Reheat in a skillet over medium-low heat with a splash of broth to loosen the rice.
Freeze for up to 2 months. Thaw overnight and reheat gently.
Serving Suggestions & Pairings
- Serve with a simple green salad.
- Add crusty bread for scooping.
- Great with roasted vegetables on the side.
- Perfect for meal prep lunches.
Reader Review: “This jambalaya tastes like it came from a Louisiana kitchen. The rice was fluffy and the flavor was amazing!”
If you make this Jambalaya, leave a rating and comment! Are you keeping it mild, or turning up the heat?
Print
Jambalaya (Best Ever, Easy, One-Pot)
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This jambalaya is hearty and flavorful with smoky sausage, tender chicken, and perfectly seasoned rice in one pot.
Ingredients
2 tablespoons olive oil
12 ounces andouille sausage, sliced
1 pound boneless chicken thighs, cut into 1-inch pieces
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt (adjust to taste)
1/2 teaspoon black pepper
1 1/2 cups long-grain white rice
3 cups chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 bay leaves
2 tablespoons sliced green onions (optional)
Instructions
Heat oil in a large pot over medium-high. Brown sausage 3 minutes; remove.
Add chicken and brown 4 to 5 minutes.
Add onion, bell pepper, and celery; cook 5 minutes. Add garlic 30 seconds.
Stir in seasonings and rice; cook 1 minute.
Add broth, diced tomatoes, bay leaves, and sausage. Bring to a boil.
Cover and simmer on low 20 minutes. Rest 10 minutes off heat.
Fluff and top with green onions.
Notes
Shrimp add-in: Stir in 1 pound peeled shrimp during the last 5 minutes.
Rice tip: Don’t lift the lid while it simmers.
Tools: Dutch oven or heavy pot with lid.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: One Pot
- Cuisine: Cajun/Creole