One-Pot Jambalaya

★ 3.8 · Advanced

Andouille sausage, chicken, and shrimp simmer together with rice and the Cajun holy trinity of onion, celery, and bell pepper in this bold, spicy classic.

20 minPrep Time

40 minCook Time

60 minTotal Time

6 servingsYield

Why You'll Love This

Three proteins in one bold, spicy pot
Authentic Cajun flavor built in layers
Impressive enough for a dinner party, simple enough for a weeknight

Ingredients

12 ozandouille sausage, sliced into rounds
1 lbboneless, skinless chicken thighs, cut into bite-size pieces
1 lblarge shrimp, peeled and deveined
2 tbspolive oil, divided
1yellow onion, diced
2celery stalks, diced
1green bell pepper, diced
4 clovesgarlic, minced
2 tbspCajun seasoning, divided
14.5 ozcan diced tomatoes
1.5 cupslong-grain white rice, uncooked
3 cupschicken broth
1bay leaf
3green onions, sliced, for serving

Nutrition (estimated per serving)

540Calories

38gProtein

20gFat

48gCarbs

3gFiber

1050mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Season the chicken pieces and shrimp separately with 1 tablespoon Cajun seasoning total, split between them.
Heat 1 tablespoon olive oil in a large Dutch oven or deep pot over medium-high heat. Add the andouille sausage and cook 4 to 5 minutes, stirring occasionally, until browned. Remove to a plate.
Add the seasoned chicken to the same pot and cook 5 to 6 minutes, stirring occasionally, until browned on the outside (it does not need to be cooked through yet). Remove to the plate with the sausage.
Add remaining 1 tablespoon olive oil, then the onion, celery, and bell pepper. Cook for 5 minutes, scraping up the browned bits from the bottom of the pot, until softened.
Add garlic and remaining 1 tablespoon Cajun seasoning and cook 1 minute until fragrant.
Stir in the diced tomatoes with their juices and the uncooked rice, coating the rice in the fat and spices.
Return the sausage and chicken to the pot, then pour in the chicken broth and add the bay leaf. Stir well and bring to a boil.
Once boiling, reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid.
Uncover and check that the rice is nearly tender; nestle the raw shrimp into the top of the rice, cover again, and cook for 5 to 7 more minutes, until the shrimp are pink and opaque and the rice is fully tender.
Remove from heat, discard the bay leaf, and let stand covered for 5 minutes.
Fluff gently with a fork, taste and adjust seasoning, and serve topped with sliced green onions.

Tips

Adding the shrimp only in the last few minutes keeps them tender instead of rubbery from a long simmer.
Keep the lid on tight during the rice simmer; lifting it repeatedly lets steam escape and can leave the rice undercooked.