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Easy One-Pot Shrimp, Chicken, and Sausage Jambalaya

Close-up of flavorful shrimp and sausage jambalaya served in a white bowl, garnished with parsley.
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I am so glad you are here. This Cajun Jambalaya recipe proves that soul-satisfying food does not need to be complicated. You create this hearty, flavorful meal in one pot, making cleanup simple after enjoying this New Orleans comfort food classic.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked andouille sausage, sliced into rounds
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust for your spice preference)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 2 cups long-grain white rice, uncooked
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 cup chopped green onions, for garnish

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set it aside.
  2. Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken and set it aside with the sausage.
  3. Reduce the heat to medium. Add the chopped onion, bell pepper, and celery (this is your ‘holy trinity’) to the pot. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  4. Stir in the minced garlic, thyme, oregano, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  5. Return the sausage and chicken to the pot. Add the diced tomatoes (with their juice) and the chicken broth. Bring the mixture to a boil.
  6. Stir in the uncooked rice. Once the mixture returns to a simmer, reduce the heat to low, cover the pot tightly, and cook for 20 minutes without lifting the lid.
  7. Remove the pot from the heat and let it stand, covered, for 10 minutes. Do not lift the lid during this resting period.
  8. Gently stir in the peeled and deveined shrimp. Place the lid back on the pot and let it sit for 5-7 minutes, or until the shrimp turn pink and are cooked through.
  9. Fluff the jambalaya gently with a fork. Taste and add salt and pepper if needed.
  10. Serve immediately, garnished with fresh green onions.

Notes

  • For an authentic Cajun flavor, use a good quality smoked andouille sausage.
  • If you prefer a Creole Jambalaya, add 1/2 cup of tomato sauce along with the diced tomatoes for a richer color and flavor.
  • This is a great recipe for meal prep; the flavors deepen overnight.
  • You can easily adapt this to be a Slow Cooker Jambalaya by browning the meats first, then adding all ingredients except the shrimp to the slow cooker for 4-6 hours on high. Add the shrimp during the last 30 minutes of cooking.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-one-pot-jambalaya-recipe/

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