One Pot Cajun Jambalaya

Cajun Jambalaya is is a classic Louisiana one pot wonder featuring tender chicken, smoky andouille sausage, optional shrimp, and fluffy rice cooked in a richly spiced tomato broth with the holy trinity of Cajun vegetables. This hearty, flavorful dish is perfect for feeding a crowd and tastes even better the next day!

Why You’ll Love This Recipe

hearty, and packed with smoky, spicy flavor in every bite. Loaded with sausage, chicken, and rice simmered in a richly seasoned tomato base, it’s a one-pot comfort meal that warms you from the inside out. Perfect for family dinners or gatherings, this classic Louisiana dish is filling, flavorful, and always a crowd pleaser.

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Ingredient List

Protein

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 1 pound smoked sausage (such as andouille or kielbasa), sliced
• ½–1 pound shrimp, peeled and deveined (optional, but SO good!)

Vegetables (The Holy Trinity!)

• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 3–4 cloves garlic, minced
• 1–2 jalapeños, seeded and sliced (optional, for extra heat)

Rice & Liquid

• 1½ cups long-grain white rice (NOT instant—this is important!)
• 3 cups chicken broth (you can substitute part water if needed)
• 1 (14-ounce) can diced tomatoes, undrained

Seasonings (Classic Cajun Flavor)

• 2 teaspoons paprika
• 1–2 teaspoons dried oregano
• 1–2 teaspoons dried thyme
• 1–2 teaspoons cayenne pepper (start with 1 if you’re heat-sensitive!)
• 1 teaspoon black pepper
• 1–2 teaspoons salt (to taste)
• 1–2 bay leaves

Oil & Garnish

• 2–3 tablespoons vegetable oil
• Sliced green onions for garnish (optional)
• Chopped fresh parsley for garnish (optional)
• Hot sauce for serving (optional, but you know I’m passing that bottle!)

Friendly Notes: Don’t have andouille? Kielbasa works beautifully! Chicken thighs will give you more flavor and stay juicier, but breasts work too. And if you’re not a shrimp person, just skip it—the dish is fantastic either way!

Why These Ingredients Work

Let me break down the magic happening in this pot!

The Holy Trinity (onion, bell pepper, celery): This is the foundation of Cajun cooking, just like mirepoix is to French cuisine. These three vegetables create a flavor base that’s aromatic, slightly sweet, and absolutely essential to authentic jambalaya.

Long-grain white rice: This is crucial! Instant rice will turn to mush, and we want fluffy, separate grains that soak up all that delicious flavor. Long-grain rice holds its texture beautifully during the simmering process.

Smoked sausage: The smokiness from andouille or kielbasa infuses the entire dish and adds that signature depth. It’s not just protein—it’s a flavor powerhouse!

Chicken broth: Using broth instead of all water gives you a richer, more complex base. The rice absorbs all those savory flavors as it cooks.

Diced tomatoes: This adds moisture, a touch of acidity to balance the richness, and that classic reddish hue that makes jambalaya so visually appealing.

The spice blend: Paprika for color and mild sweetness, oregano and thyme for earthy herbaceousness, and cayenne for that signature Cajun heat. Together, they create that warm, complex flavor profile we’re after.

Bay leaves: These add a subtle depth and aromatic quality that rounds out all the other flavors. Just don’t forget to fish them out before serving!

Essential Tools and Equipment

• Large heavy pot or Dutch oven (at least 5-quart capacity)—this is key for even heat distribution
• Sharp chef’s knife and cutting board
• Wooden spoon for stirring
• Measuring cups and spoons
• Lid for your pot (important for the simmering stage!)

How To Make Cajun Jambalaya

Brown the Meats

Heat 2–3 tablespoons of vegetable oil in your large heavy pot or Dutch oven over medium-high heat. Once it’s shimmering, add the chicken pieces in a single layer.

Cook until lightly browned on all sides, about 5–6 minutes. Then add the sliced sausage and continue cooking until both the chicken and sausage have nice color, another 3–4 minutes. Remove everything to a plate and set aside.

Sauté the Vegetables

In the same pot (yes, all those tasty brown bits are staying put!), add your chopped onion, bell pepper, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for just 1 more minute until fragrant.

Add Rice & Spices

Stir in the rice and let it toast for 1–2 minutes, coating each grain with the oil and vegetables. This step helps the rice develop better texture and flavor. Now add all your seasonings—paprika, oregano, thyme, cayenne, black pepper, and salt. Stir everything together until the rice is well-coated with those gorgeous spices.

Add Liquids & Tomatoes

Pour in the chicken broth and the entire can of diced tomatoes with their juice. Toss in those bay leaves. Give everything a good stir, making sure to scrape up any browned bits stuck to the bottom of the pot.

Simmer

Bring the mixture to a boil, then immediately reduce the heat to low. Cover with your lid and let it simmer for 20–25 minutes. Here’s the hard part: RESIST THE URGE TO STIR! I know it’s tempting, but stirring too much breaks up the rice and can make it mushy. Just let it do its thing. You can give it a gentle stir once or twice if you must, but that’s it!

Add Meats & Optional Shrimp

Once the rice is cooked and most of the liquid is absorbed, return your browned chicken and sausage to the pot, nestling them into the rice. If you’re using shrimp, stir them in now too. Cover and cook for another 5–7 minutes until the shrimp are pink, opaque, and cooked through.

Finish & Rest

Remove the pot from heat and let it rest for 5 minutes with the lid on. Fluff gently with a fork, garnish with green onions and parsley if you like, and get ready for the compliments to roll in!

You Must Know

The rice MUST be long-grain, not instant. Instant rice will turn to complete mush in this recipe. We need rice that can stand up to the long simmer time and all that liquid. Trust me on this one!

Don’t over-stir during the simmering phase. I know I mentioned this already, but it’s SO important. Too much stirring releases excess starch and breaks the rice grains, giving you gummy, mushy jambalaya instead of fluffy, separate grains.

Let it rest! Those final 5 minutes off the heat are crucial. The rice finishes cooking with residual heat, and any remaining liquid gets absorbed perfectly.

Pro Tips & Cooking Hacks

• For deeper flavor: Use homemade chicken stock instead of store-bought. The difference is noticeable!
• Spice control: Start with 1 teaspoon of cayenne if you’re unsure about heat levels. You can always add more at the end, but you can’t take it back!
• Don’t skip browning the meat: Those caramelized bits (fond) on the bottom of the pot are flavor gold. They dissolve into the dish as it simmers.
• Common mistake to avoid: Adding the shrimp too early. Shrimp cook FAST—5–7 minutes is all they need. Add them too soon and they’ll be rubbery.
• Smart shortcut: Use a rotisserie chicken! Just shred the meat and skip the browning step for the chicken. Add it back in with the sausage at the end.
• Texture check: If your rice isn’t quite tender after 25 minutes but the liquid is gone, add a splash more broth and continue cooking covered for 5 more minutes.

Flavor Variations / Suggestions

Seafood Jambalaya: Skip the chicken and go all-in on seafood! Use shrimp, crawfish tails, and even some crab meat for a Louisiana seafood feast.

Turkey Jambalaya: Use leftover turkey instead of chicken—perfect for post-Thanksgiving!

Vegetarian Version: Skip all the meat and load up on vegetables—add mushrooms, zucchini, okra, and red beans for a hearty veggie jambalaya.

Extra Heat: Double the cayenne, keep the seeds in those jalapeños, and serve with extra hot sauce on the side for the heat seekers!

Smoky Twist: Add a teaspoon of smoked paprika along with the regular paprika for even deeper smokiness.

Different Sausage: Try chorizo for a Spanish-inspired twist, or use smoked turkey sausage for a lighter option.

Make-Ahead Options

Prep the vegetables: Chop your onions, bell pepper, celery, and garlic up to 2 days ahead. Store them together in an airtight container in the fridge.

Brown the meats: You can brown the chicken and sausage up to 1 day ahead. Store covered in the refrigerator and bring to room temperature before adding back to the jambalaya.

Make it fully ahead: Jambalaya actually tastes even better the next day! Make the full recipe, let it cool completely, and refrigerate for up to 3 days. The flavors meld together beautifully overnight. Reheat gently on the stovetop with a splash of broth to prevent drying out.

Freezing: This freezes beautifully for up to 3 months! Cool completely, portion into freezer-safe containers, and freeze. Thaw overnight in the fridge and reheat on the stovetop or in the microwave. Note: If using shrimp, I prefer to add fresh shrimp when reheating rather than freezing them in the dish.

Recipe Notes & Baker’s Tips

• The “holy trinity” of Cajun cooking (onion, bell pepper, celery) should be roughly equal proportions. This balance is what gives jambalaya its signature flavor profile.
• If your jambalaya seems dry after cooking, don’t panic! Just drizzle in a little extra chicken broth and let it sit covered for a few minutes.
• Some recipes call for tomato paste instead of diced tomatoes, but I love the texture and moisture that diced tomatoes bring to the dish.
• The dish should be slightly moist but not soupy. Think risotto consistency but with separate rice grains.
• Bay leaves add wonderful depth, but remember—they’re not edible! Always remove them before serving.

Serving Suggestions

Jambalaya is honestly a complete meal on its own, but here are some delicious accompaniments:

• Cornbread or crusty French bread for soaking up every last bit of that flavorful sauce
• Simple green salad with a tangy vinaigrette to cut through the richness
• Coleslaw for a cool, crunchy contrast
• Fried okra if you want to go full Southern comfort
• Hot sauce on the side for those who like extra heat
• Cold beer or sweet iced tea to wash it all down!

For presentation, I love garnishing with plenty of sliced green onions and fresh parsley. It adds a pop of color and freshness that makes the dish look as good as it tastes!

How to Store Your Cajun Jambalaya

Refrigerator: Store leftover jambalaya in an airtight container in the fridge for up to 4 days. The flavors actually deepen and improve after a day or two!

Freezer: Freeze in portion-sized containers for up to 3 months. I like to use freezer bags laid flat for easy stacking.

Reheating: Reheat on the stovetop over medium-low heat with a splash of chicken broth to restore moisture. Microwave works too—just add a tablespoon of water or broth, cover, and heat in 1-minute intervals, stirring between each.

Best practice: Let the jambalaya come to room temperature before refrigerating (but don’t leave it out more than 2 hours). This prevents condensation and keeps the rice from getting mushy.

Allergy Information

Common Allergens:

• Shellfish (if using shrimp)
• May contain gluten (check your sausage and broth labels—some brands contain gluten fillers)

Substitutions:

• Gluten-free: Use certified gluten-free sausage and chicken broth. The rest of the ingredients are naturally gluten-free!
• Shellfish-free: Simply omit the shrimp—the chicken and sausage version is fantastic on its own.
• Low-sodium: Use low-sodium chicken broth and reduce or omit the added salt. Let everyone season to taste at the table.
• Dairy-free: This recipe is naturally dairy-free—no substitutions needed!

Questions I Get Asked A Lot

Can I use brown rice instead of white rice?

I don’t recommend it for traditional jambalaya. Brown rice takes much longer to cook (45–50 minutes) and requires more liquid. If you want to use it, you’ll need to adjust the liquid to about 4 cups and the cooking time significantly. The texture will also be different from classic jambalaya.

My jambalaya is too spicy! How can I fix it?

Add a splash of cream or a dollop of sour cream to individual servings—dairy helps neutralize the heat. You can also serve it with extra rice on the side to dilute the spiciness. Next time, start with less cayenne (½ teaspoon) and work your way up!

Can I make this in a slow cooker?

Absolutely! Brown the meats and sauté the vegetables in a skillet first, then transfer everything (including raw rice, liquids, and seasonings) to your slow cooker. Cook on LOW for 2–3 hours or until rice is tender. Add shrimp during the last 15–20 minutes if using. Just keep in mind that slow cooker jambalaya tends to be a bit wetter than stovetop version.

What’s the difference between jambalaya and gumbo?

Great question! Jambalaya is a rice dish where everything cooks together in one pot—the rice absorbs all the flavors. Gumbo, on the other hand, is a soup or stew served OVER rice. Gumbo also uses a roux (flour and fat cooked together) as a base and is much more liquid-y. Both are delicious Louisiana classics!

Do I have to use andouille sausage?

Andouille is traditional and gives that authentic smoky, spicy flavor, but kielbasa, smoked sausage, or even chorizo work beautifully! In a pinch, I’ve even used regular pork sausage—just add a bit of smoked paprika to compensate for the missing smokiness.

💬 Tried this recipe? Leave a comment and rating below! I absolutely LOVE hearing how this jambalaya turns out in your kitchen! Did you add extra heat? Skip the shrimp?