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A steaming bowl of rich brown jambalaya topped with chopped green onions and a squeeze of lemon, served in a rustic ceramic bowl on a light wood table, with visible rice, pink Andouille sausage slices, yellow bell peppers, and red tomatoes, garnished with fresh parsley.

One-Pot Cajun Jambalaya

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A bold, smoky, and spicy one-pot classic with rich Southern roots — perfect for weeknights or casual gatherings.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 lb Andouille sausage, sliced
  • 1 lb boneless, skinless chicken thighs, cubed
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 celery stalk, diced
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup long-grain rice (uncooked)
  • 2 cups chicken broth
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh green onions, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

    <li id="instruction-step-1"Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add sausage and cook until browned, about 4 minutes. Remove and set aside.
  1. Add chicken to the same pot and cook until golden, 5–6 minutes. Remove and set aside with sausage.
  2. Add onion, bell pepper, and celery to the pot; cook until softened, 5 minutes. Add garlic and cook 1 minute more.
    3. <li id="instruction-step-3" Stir in tomatoes (with juice), uncooked rice, chicken broth, smoked paprika, thyme, oregano, cayenne, and bay leaf. Season with salt and pepper.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  4. Uncover, add back sausage and chicken, cover, and cook 5–10 more minutes until rice is tender and liquid absorbed.
  5. Remove bay leaf. Garnish with green onions and serve with lemon wedges.

Notes

  • For vegetarian option, swap chicken and sausage with mushrooms and plant-based sausage.
  • Use Jasmine or Basmati rice for extra aromatic flavor.
  • Leftovers taste even better the next day — store in fridge up to 4 days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Stovetop
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 cup
  • Calories: 380 Kcal
  • Sugar: 4g
  • Sodium: 820mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 65mg

Find it online: https://www.serenarecipes.com/one-pot-cajun-jambalaya/

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