Description
This One Pot Jambalaya is a quick and flavorful meal packed with chicken, shrimp, sausage, rice, and colorful vegetables. With bold Cajun spices and minimal cleanup, it’s perfect for weeknight dinners, family meals, or meal prep.
Ingredients
1 lb (450 g) chicken thighs, diced
1 lb (450 g) shrimp, peeled and deveined
8 oz (225 g) chicken or turkey sausage, sliced
1 ½ cups long-grain rice
1 medium onion, diced
2 cups bell peppers (red and green), diced
1 cup celery, diced
3 cloves garlic, minced
1 cup diced tomatoes (canned)
3 cups chicken broth
2 tbsp olive oil or butter
1 tsp paprika
¼–½ tsp cayenne pepper (adjust to taste)
1 tsp dried thyme
1 tsp salt (or to taste)
½ tsp black pepper
2 tbsp fresh parsley, chopped (for garnish)
Lemon wedges (optional, for garnish)
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat. Brown chicken and sausage until golden. Remove and set aside.
In the same pot, sauté onions, bell peppers, celery, and garlic until softened and fragrant.
Add rice and toast for 1–2 minutes, stirring to coat with oil and vegetables.
Pour in chicken broth and diced tomatoes, then add paprika, cayenne, thyme, salt, and pepper. Stir well.
Return chicken and sausage to the pot. Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes until rice is tender.
Add shrimp during the last 5 minutes of cooking. Cook until shrimp turn pink and opaque.
Remove from heat, fluff rice, and garnish with parsley and lemon wedges. Serve hot.
Notes
Prep ahead: Dice vegetables and proteins in advance for faster cooking.
Don’t overcook shrimp: Add shrimp last to keep them tender and juicy.
Spice control: Adjust cayenne or hot sauce to your preferred heat level.
Extra flavor: Browning meats first adds a deeper, savory taste to the jambalaya.
Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth to keep rice moist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 6