One-Pot Jambalaya – Easy Cajun Chicken, Sausage & Shrimp Dinner

This One-Pot Jambalaya is a rich, comforting Louisiana classic made easier by cooking everything in one pot. Tender chicken, smoked sausage, and juicy shrimp combine with peppers, onions, rice, and Cajun seasoning for a satisfying meal loaded with bold flavor. It’s hearty, cozy, and perfect for busy weeknights or family dinners. If you love bold, warm flavors like this, you’ll also enjoy my One-Pot Hawaiian Chicken & Rice or the creamy One-Pot Chicken Alfredo Skillet. For more hearty one-pot comfort, try my Shepherd’s Pie Skillet, or go classic Southern with Louisiana Red Beans & Rice. You might also like my Mexican Beef Burritos for an easy, filling dinner.

Recipe Card:

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 6

Ingredients:

1 tablespoon olive oil

12 ounces smoked sausage, sliced

1 pound boneless skinless chicken breast, cut into bite-sized pieces

8 ounces raw shrimp, peeled and deveined

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 onion, diced

1 green bell pepper, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

1 1/2 cups long-grain white rice

1 can (14.5 oz) diced tomatoes

3 cups chicken broth

2 tablespoons tomato paste

1 tablespoon Cajun seasoning (or more to taste)

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf Green onions, sliced (optional)

Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the smoked sausage and cook until browned on both sides. Remove and set aside.

3. Add the chicken, salt, pepper, and garlic powder. Cook until lightly browned.

4. Stir in the onion, green pepper, red pepper, and garlic. Cook for 3–4 minutes until softened.

5. Add the rice and stir for 30 seconds to lightly toast it.

6. Add the diced tomatoes, chicken broth, tomato paste, Cajun seasoning, paprika, thyme, oregano, and bay leaf. Stir well.

7. Return the sausage to the pot and bring everything to a simmer.

8. Reduce the heat to low, cover, and cook for 18–20 minutes, or until the rice is tender.

9. Stir in the shrimp, cover again, and cook for 3–5 minutes until the shrimp are pink and cooked through.

10. Remove bay leaf. Fluff with a fork, then top with green onions or parsley, if desired.

How to Serve:

Serve warm with Homemade Bread or Southern Cornbread. A simple Garden Salad also pairs well to balance the bold flavors.

The Key to Fluffy Jambalaya Rice

Getting that perfect texture—rice that is tender and flavorful, but never mushy—is the trickiest part of any one-pot rice dish like Jambalaya.

Here are the essential steps to ensure your rice is light and fluffy every time:

1. The Right Rice Matters

• Use Long-Grain White Rice: Avoid instant or medium-grain rice. Authentic Jambalaya requires long-grain white rice (like Carolina or basmati) because it has a lower starch content and holds its shape better during the long simmer.

• Do Not Rinse: Unlike pilafs or other rice dishes, do not rinse your rice for Jambalaya. The starch helps thicken the liquid and create the signature cohesive texture of the dish.

2. The Golden Ratio and Timing

• Perfect Liquid Ratio: The standard ratio is typically about 1.5 cups of liquid (broth/stock) for every 1 cup of uncooked rice. Check your specific recipe, but strict measurement is crucial.

• Bring to a Hard Boil: After adding the rice, bring the mixture to a rapid, rolling boil before covering it. This ensures the entire pot is at the right cooking temperature before the heat is reduced.

3. The Low-and-Slow Simmer

• Reduce Heat Immediately: Once boiling, immediately reduce the heat to the lowest setting your burner can maintain. The liquid should be barely bubbling—just a whisper of steam, not a vigorous boil.

• The No-Peek Rule: Do not lift the lid for any reason during the standard 20-25 minute cooking time. Lifting the lid releases the steam, which is essential for cooking the rice evenly and thoroughly.

4. The Final Fluff

• Off the Heat Steam: After the cooking time is complete (usually 20-25 minutes), turn off the heat but leave the pot covered for an additional 10 minutes. This residual heat finishes the cooking process and allows the rice to absorb any remaining moisture without becoming sticky.

• Fluff, Don't Stir: Gently fluff the rice with a fork (don't stir with a spoon!) before serving. This releases any trapped steam and separates the grains, giving you that beautiful, fluffy texture.

FAQ

Q: Can I make this less spicy?

Yes, just reduce the Cajun seasoning or use mild sausage instead of spicy andouille.

Q: Can I add shrimp or chicken?

Definitely! Shrimp, chicken, or both make the dish heartier and more authentic.

Q: How do I store leftovers?

Refrigerate up to 3–4 days. Reheat gently with a splash of broth.

Final Thoughts

One-Pot Jambalaya is bold, hearty comfort food that brings big flavor with minimal effort. Packed with smoky sausage, tender chicken, and perfectly seasoned rice, it’s a satisfying meal that all comes together in one pot for easy cooking and cleanup. Whether you’re feeding a crowd or making dinner on a busy weeknight, this jambalaya delivers warm, Southern-inspired comfort that’s both cozy and full of character.