Description

This authentic Cajun Jambalaya is a hearty one-pot meal loaded with chicken, andouille sausage, shrimp, and perfectly seasoned rice. It’s easy to make, packed with flavor, and guaranteed to become a family favorite!

Ingredients

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!)

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Instructions

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!

Notes

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.

Prep Time: 20 minutes
Cook Time: 40
Category: Main Dish
Method: Stovetop
Cuisine: Southern