One-Pot Jambalaya with Andouille and Chicken

Why You’ll Love This Recipe

• Deep, smoky Cajun flavor in a true one-pot meal—easy cleanup, big payoff.
• Balanced texture: fluffy rice, juicy chicken, and snappy andouille in a savory tomato base.
• Weeknight-friendly with simple pantry spices and the classic Cajun trinity.
• Flexible heat level and easy swaps for shrimp, turkey sausage, or a baked finish.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 2 celery ribs, 4 garlic cloves, flat-leaf parsley, scallions
• Dairy: Unsalted butter (optional)
• Pantry: Long-grain white rice, andouille sausage, boneless skinless chicken thighs, diced tomatoes (14.5 oz), low-sodium chicken stock, tomato paste, Cajun seasoning, smoked paprika, dried thyme, dried oregano, cayenne, kosher salt, black pepper, bay leaves, Worcestershire sauce, hot sauce, neutral oil

Full Ingredients

Proteins

• 12 oz andouille sausage, sliced into 1/4-inch rounds
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

Vegetables & Aromatics

• 1 large yellow onion (about 10 oz), small dice
• 1 green bell pepper, small dice
• 2 celery ribs, small dice
• 4 garlic cloves, minced
• 2 bay leaves

Rice & Liquids

• 1.5 cups long-grain white rice, rinsed and drained
• 1 (14.5-oz) can diced tomatoes with juices (fire-roasted if available)
• 1.75 cups low-sodium chicken stock, plus up to 0.5 cup hot stock as needed
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce (Louisiana-style)

Spices & Seasonings

• 1 tbsp Cajun seasoning (low-sodium if possible)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 0.5 tsp dried oregano
• 0.25 tsp cayenne pepper (optional, to taste)
• 1 tsp kosher salt, divided, plus more to taste
• 0.5 tsp freshly ground black pepper
• 1 tbsp tomato paste

Fats

• 2 tbsp neutral oil (canola or vegetable)
• 1 tbsp unsalted butter (optional, for richness)

Garnish

• 0.25 cup chopped flat-leaf parsley
• 2 scallions, thinly sliced

Step-by-Step Instructions

Step 1: Prep the trinity and season the chicken

Rinse the rice under cool water until it runs mostly clear; drain well. Dice the onion, bell pepper, and celery into small, even pieces. Pat the chicken dry and season with 0.5 tsp kosher salt and 1 tsp of the Cajun seasoning (from the total), tossing to coat.

Step 2: Brown the sausage and chicken

Heat a heavy 5–6 qt Dutch oven over medium-high heat. Add 2 tbsp oil. Brown the andouille, stirring occasionally, until deeply browned and the fat renders, 4–5 minutes. Transfer to a bowl. Add the chicken in a single layer and sear until lightly browned on at least two sides, 5–6 minutes (it will finish cooking later). Transfer to the bowl with the sausage, leaving drippings in the pot.

Step 3: Build the flavor base with the Cajun trinity

To the same pot, add onion, bell pepper, and celery with a pinch of salt. Cook over medium heat, stirring and scraping up browned bits, until softened and lightly golden, 6–8 minutes. Add garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute to caramelize.

Step 4: Bloom the spices

Sprinkle in the remaining Cajun seasoning, smoked paprika, thyme, oregano, cayenne (if using), and black pepper. Stir constantly for 30–45 seconds to bloom the spices and perfume the pot. If the bottom looks dry, splash in 2–3 tbsp stock to loosen the fond.

Step 5: Toast the rice and add liquids

Add the rinsed rice and toss to coat in the aromatics and fat, 1 minute. Return the sausage and chicken (and any juices). Pour in the diced tomatoes with juices, 1.75 cups stock, Worcestershire, and hot sauce; add bay leaves. Stir once to distribute, taste the liquid, and add up to 0.5 tsp more salt if needed (remember andouille and Cajun seasoning are salty). Bring to a full boil over medium-high heat.

Step 6: Cover and simmer

Reduce heat to low to maintain a gentle simmer, cover tightly, and cook 18–22 minutes without stirring, until the rice is tender and most liquid is absorbed. Rotate the pot after 10 minutes for even cooking. If the pot looks dry before the rice is done, drizzle in up to 0.5 cup hot stock, quickly re-cover, and continue simmering. Aim for a quiet, steady simmer—small bubbles around 190–200°F.

Step 7: Rest, fluff, and finish

Remove from heat and rest, covered, for 10 minutes to finish steaming. Discard bay leaves. Fluff gently with a fork, then fold in parsley and half the scallions. Garnish with remaining scallions. Verify chicken pieces reach 165°F internal temperature. Serve hot with extra hot sauce if you like.

Pro Tips

• Rinse the rice well for fluffy, separate grains.
• Use a heavy-bottomed Dutch oven with a tight lid to prevent scorching and moisture loss.
• Resist stirring after you add the liquids—stirring releases starch and makes rice gummy.
• Season the cooking liquid to taste before the simmer; it should be pleasantly savory.
• If the jambalaya is a touch wet at the end, uncover and cook over low heat 2–3 minutes, then rest.

Variations

• Shrimp Jambalaya: Add 1 lb large shrimp (peeled, deveined) in the last 5 minutes of simmering. Nestle on top, cover, and cook until pink and opaque.
• Turkey Sausage + Okra: Swap in smoked turkey sausage and add 1 cup sliced okra with the trinity for extra body.
• Oven-Finished Method: After Step 5, cover and bake at 350°F for 25 minutes, then rest 10 minutes before fluffing.

Storage & Make-Ahead

Cool quickly and refrigerate in airtight containers up to 4 days, or freeze up to 3 months. Reheat gently on the stove with a splash of stock or water, or in the microwave, to 165°F. For make-ahead prep, chop the trinity and measure spices up to 2 days ahead. As with all rice dishes, do not leave at room temperature for more than 2 hours.

Nutrition (per serving)

Approx. 480 calories; 24 g protein; 18 g fat; 53 g carbohydrates; 3 g fiber; 1110 mg sodium. Calculated with 2 tbsp oil and without optional butter; actual values will vary with brands and seasoning.