Easy One Pot Jambalaya

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This easy one-pot jambalaya throws together savory chicken, sausage, and vegetables in a single pan with Cajun seasoning and rice, resulting in a flavorful and filling meal.

If you’ve never tried jambalaya before, you’re in for a treat. Like our red beans and rice and gumbo recipes, this jambalaya recipe originates in New Orleans. Jambalaya is a spicy and savory dish packed with chicken, sausage, veggies, and tons of Cajun flavor. This easy jambalaya recipe is the perfect comfort food recipe to add to your dinner rotation!

Why I love this recipe

• Not only is it bursting with flavor, but it’s also incredibly simple to make with just a handful of ingredients and one trusty pot.
• It’s perfect for busy weeknights when I crave something hearty yet hassle-free.
• The combination of spices and ingredients is packed with Cajun Louisiana flavor.
• Leftovers taste even better the next day, making it ideal for meal prepping or enjoying throughout the week.

Ingredients

• spices: garlic salt, paprika, pepper, dried minced onion, cayenne pepper, red pepper flakes
• oil (vegetable or olive)
• andouille sausage
• bone-in skin-on chicken thighs
• yellow onion
• green bell pepper
• celery stalks
• white rice
• chicken broth
• scallions
• parsley

Step by Step

1. Season the Chicken: In a zip-lock bag, combine garlic salt, paprika, pepper, dried minced onion, cayenne pepper, red pepper flakes, and 1 tbsp of oil. Add the chicken thighs to the bag, seal, and shake to coat the chicken evenly. Set aside.
2. Brown the Sausage and Chicken: Preheat the oven to 350°F. In a large Dutch oven over medium-high heat, add 2 tbsp of oil. Brown the sliced andouille sausage until cooked through, then transfer to a plate. Next, sear the chicken thighs in the same pot, skin side down, until they develop a crispy skin. Once browned, remove and set aside with the sausage.
3. Cook the Vegetables: In the same pot, sauté the diced onion, green bell pepper, and celery over medium to low heat until they become soft and fragrant.

1. Prepare the Jambalaya: Add the dry white rice and chicken broth to the pot with the cooked vegetables. Place the seared chicken thighs on top of the rice and sprinkle the browned sausage around the pot. Allow the mixture to come just to a boil, then cover the pot and transfer it to the preheated oven.
2. Bake the Jambalaya: Bake the jambalaya covered for 35 minutes, then remove the cover and bake for an additional 10 minutes to allow the rice to fully cook and the flavors to meld together.
3. Serve and Enjoy: Once done, garnish with chopped scallions or parsley for an added pop of freshness, then dig in and savor the irresistible flavors of this hearty and comforting dish.

Serving suggestions

This dish is a meal in itself, but if you’re feeling fancy, there are loads of great options for what to serve with jambalaya. Some of my favorites are a side of crusty bread or a simple green salad to round out the meal.

Variations

• Swap out the chicken thighs for shrimp or crawfish for a seafood twist.
• Reduce the heat by substituting the andouille sausage with a less spicy pork sausage.
• Add extra heat with additional cayenne pepper or hot sauce.
• Throw in some diced tomatoes or okra for a traditional touch.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Simply reheat in the microwave or on the stove for a quick and satisfying meal.

If you’ve tried this recipe please comment and rate it below, I love hearing from you!

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