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

A bold and flavorful One-Pot Jambalaya made with chicken, smoked sausage, shrimp, vegetables, and tender rice. A hearty Louisiana-style dinner ready in about 40 minutes.

Description

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 heat to low, cover, and cook for 18–20 minutes or until 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 and top with green onions or parsley if desired.

How to Serve

Serve warm with crusty bread or cornbread. A simple side salad also pairs well to balance the bold flavors.

Tips

Add more Cajun seasoning for extra heat. Do not overcook the shrimp; they turn rubbery quickly. If rice absorbs too much liquid, add a splash of broth during cooking. Use andouille sausage for the most authentic flavor.

One-Pot Jambalaya — FAQ

Q: Can I make this less spicy? Yes—simply 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: Can I use white rice instead of long-grain? Long-grain works best, but white rice or jasmine rice also cooks well—just adjust liquid if needed.

Q: How do I store leftovers? Refrigerate up to 3–4 days. Reheat gently with a splash of broth.