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Serves 6Prep 15 minCook 35 minTotal 50 min

Ingredients

• 1 tablespoon neutral oil, such as vegetable or canola oil
• 12 ounces smoked sausage or andouille sausage, sliced into ½-inch rounds
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 cup uncooked long-grain white rice
• 1 can (14 to 15 ounces) diced tomatoes, including their juices
• 2 cups low-sodium chicken stock
• 2 teaspoons Cajun seasoning, plus more if required
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper, optional
• 1 bay leaf
• ½ teaspoon fine salt, or to taste
• ½ teaspoon black pepper
• 8 ounces raw shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley, for serving
• Lemon wedges, optional

Method

1. Prepare the ingredients. Slice the sausage, cut the chicken into evenly sized pieces, and dice the vegetables. If using frozen shrimp, thaw them completely and pat them dry. Keep raw chicken and seafood separate from ready-to-eat ingredients.
2. Brown the sausage and chicken. Place a large Dutch oven or deep, heavy-based skillet over medium-high heat. Add the oil. Add the sliced sausage and cook for 2 to 3 minutes, until lightly browned. Add the chicken. Season with a small amount of salt and pepper. Cook for 5 to 7 minutes, turning occasionally, until the chicken is browned on the outside. It does not need to be fully cooked at this stage. Transfer the sausage and chicken to a plate if the pan is crowded.
3. Cook the vegetables. Add the onion, bell pepper, and celery to the same pot. Cook for 4 to 5 minutes, stirring regularly, until the onion begins to soften. Add the garlic and cook for 30 seconds. Do not allow the garlic to darken significantly.
4. Add the seasoning and rice. Return the sausage and chicken to the pot. Add the Cajun seasoning, smoked paprika, thyme, oregano, cayenne pepper, bay leaf, and black pepper. Add the uncooked rice. Stir for 1 to 2 minutes so the grains are coated in the oil, seasoning, and cooking juices. This step reduces the risk of bland rice.
5. Add the tomatoes and stock. Pour in the diced tomatoes and chicken stock. Stir thoroughly, scraping the bottom of the pot to release any browned material. Bring the mixture to a steady boil. Once boiling, reduce the heat to low. Cover the pot and simmer for 18 to 22 minutes, or until the rice is nearly tender and most of the liquid has been absorbed.
6. Add the shrimp. Stir the shrimp into the jambalaya. Cover the pot again and cook for 4 to 6 minutes, until the shrimp are opaque and pink and the chicken reaches a safe internal temperature of 165°F (74°C).
7. Rest the jambalaya. Remove the pot from the heat. Leave it covered for 5 minutes. Remove the bay leaf. Fluff the rice gently with a fork, then taste and adjust the salt, black pepper, and Cajun seasoning.
8. Serve. Divide the jambalaya between bowls. Garnish with chopped parsley and provide lemon wedges if required. Serve immediately.

One-Pot Jambalaya (Easy Cajun Rice Dinner)

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INTRODUCTION

jambalaya (noun): A rice-based dish generally prepared with meat or seafood, vegetables, stock, and seasonings in one cooking vessel.

This one-pot jambalaya is a complete Cajun-style dinner containing chicken, smoked sausage, shrimp, rice, tomatoes, and the standard onion, bell pepper, and celery base. The preparation is organised in a fixed sequence: brown the proteins, soften the vegetables, coat the rice with seasoning, add the liquid, and finish with shrimp near the end of cooking.

The result is a substantial meal with separate rice grains, tender chicken, smoky sausage, and shrimp that remain firm rather than overcooked. A Dutch oven or deep, heavy-based pan is recommended because it retains heat and distributes it consistently.

This recipe is written for six servings and takes approximately 50 minutes from preparation to completion. No separate side dish is required.

RECIPE

One-Pot Jambalaya

Servings: 6
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Category: Main course
Cuisine: Cajun-inspired
Method: One pot

Ingredients

• 1 tablespoon neutral oil, such as vegetable or canola oil
• 12 ounces smoked sausage or andouille sausage, sliced into ½-inch rounds
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 cup uncooked long-grain white rice
• 1 can (14 to 15 ounces) diced tomatoes, including their juices
• 2 cups low-sodium chicken stock
• 2 teaspoons Cajun seasoning, plus more if required
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper, optional
• 1 bay leaf
• ½ teaspoon fine salt, or to taste
• ½ teaspoon black pepper
• 8 ounces raw shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley, for serving
• Lemon wedges, optional

Method

1. Prepare the ingredients.
   Slice the sausage, cut the chicken into evenly sized pieces, and dice the vegetables. If using frozen shrimp, thaw them completely and pat them dry. Keep raw chicken and seafood separate from ready-to-eat ingredients.

2. Brown the sausage and chicken.
   Place a large Dutch oven or deep, heavy-based skillet over medium-high heat. Add the oil. Add the sliced sausage and cook for 2 to 3 minutes, until lightly browned.

   Add the chicken. Season with a small amount of salt and pepper. Cook for 5 to 7 minutes, turning occasionally, until the chicken is browned on the outside. It does not need to be fully cooked at this stage. Transfer the sausage and chicken to a plate if the pan is crowded.

3. Cook the vegetables.
   Add the onion, bell pepper, and celery to the same pot. Cook for 4 to 5 minutes, stirring regularly, until the onion begins to soften.

   Add the garlic and cook for 30 seconds. Do not allow the garlic to darken significantly.

4. Add the seasoning and rice.
   Return the sausage and chicken to the pot. Add the Cajun seasoning, smoked paprika, thyme, oregano, cayenne pepper, bay leaf, and black pepper.

   Add the uncooked rice. Stir for 1 to 2 minutes so the grains are coated in the oil, seasoning, and cooking juices. This step reduces the risk of bland rice.

5. Add the tomatoes and stock.
   Pour in the diced tomatoes and chicken stock. Stir thoroughly, scraping the bottom of the pot to release any browned material.

   Bring the mixture to a steady boil. Once boiling, reduce the heat to low. Cover the pot and simmer for 18 to 22 minutes, or until the rice is nearly tender and most of the liquid has been absorbed.

6. Add the shrimp.
   Stir the shrimp into the jambalaya. Cover the pot again and cook for 4 to 6 minutes, until the shrimp are opaque and pink and the chicken reaches a safe internal temperature of 165°F (74°C).

7. Rest the jambalaya.
   Remove the pot from the heat. Leave it covered for 5 minutes. Remove the bay leaf. Fluff the rice gently with a fork, then taste and adjust the salt, black pepper, and Cajun seasoning.

8. Serve.
   Divide the jambalaya between bowls. Garnish with chopped parsley and provide lemon wedges if required. Serve immediately.

TIPS

• Use long-grain rice. Short-grain rice can release more starch and produce a softer, heavier texture. Do not substitute quick-cooking rice without recalculating the liquid and cooking time.
• Avoid excessive stirring. Stir the jambalaya once after adding the stock, then leave it mostly covered. Repeated stirring can damage the rice grains and increase starch release.
• Control the heat. The liquid should simmer gently, not boil aggressively. Excessive heat can cause the bottom to scorch before the rice is cooked.
• Use low-sodium stock. Smoked sausage and Cajun seasoning can contain significant salt. Starting with low-sodium stock provides better control.
• Check the rice before adding shrimp. The rice should be nearly tender. Shrimp cook quickly and should not be added at the beginning.
• Measure the rice and liquid. Small changes in quantity can affect the final texture, particularly when tomatoes are included.
• Check the chicken with a thermometer. Colour is not a reliable safety test. The thickest piece should reach 165°F (74°C), consistent with USDA safe-temperature guidance.

VARIATIONS

Sausage-only jambalaya

Omit the chicken and increase the smoked sausage to 16 ounces. Add the shrimp as directed. This version has a stronger smoky flavour and requires no change to the rice or stock.

Chicken-only jambalaya

Omit the sausage and use 1½ pounds of chicken thighs or chicken breast. Add 1 tablespoon of oil during the browning stage because the sausage will no longer provide rendered fat.

Seafood jambalaya

Replace the chicken with 8 ounces of peeled shrimp and 8 ounces of firm white fish, cut into chunks. Add the fish with the shrimp during the final 5 to 7 minutes of cooking. Verify that all seafood is opaque and cooked through.

Milder jambalaya

Omit the cayenne pepper and use a salt-free Cajun seasoning. Smoked paprika can remain in the recipe to retain a developed, smoky profile without additional heat.

Vegetable jambalaya

Omit the meat and seafood. Add diced zucchini, mushrooms, or extra bell pepper. Use vegetable stock in place of chicken stock. Add quick-cooking vegetables during the last 10 minutes so they retain some texture.

Brown rice version

Brown rice requires substantially more liquid and a longer cooking period. It should not be substituted in equal terms without adjusting the recipe. For reliable results, prepare this version using the cooking instructions printed on the rice package.

FAQ

Can jambalaya be made ahead?

Yes. Cooked jambalaya can be refrigerated in a shallow, airtight container and used within 3 to 4 days. Cool it promptly rather than leaving it at room temperature. Refer to USDA guidance on leftovers.

Why is my jambalaya rice mushy?

The usual causes are excess liquid, overcooking, or repeated stirring. Use the specified rice and stock quantities. Keep the pot covered during simmering and allow the jambalaya to rest for 5 minutes before serving.

Can I use chicken breast?

Yes. Chicken breast can be substituted for chicken thighs. Cut it into uniform 1-inch pieces and avoid extending the cooking time, as breast meat can become dry more quickly.

Can I use pre-cooked shrimp?

Pre-cooked shrimp may be used, but they require only 1 to 2 minutes in the covered pot to warm through. Adding them earlier can make them rubbery.

Can jambalaya be frozen?

Jambalaya can be frozen in airtight containers for up to 2 months. Shrimp may become firmer after thawing and reheating. Cool the dish quickly, freeze it in individual portions, and reheat until steaming hot.

Is jambalaya the same as gumbo?

No. Jambalaya is primarily a rice dish in which the rice cooks with the other ingredients. Gumbo is a stew or soup generally thickened with roux, okra, or filé powder and served with separately cooked rice.

STORAGE

Refrigerate leftovers within 2 hours of cooking. Store in shallow, airtight containers for up to 3 to 4 days. Reheat only the required portion until it reaches 165°F (74°C) and is steaming hot throughout. Do not repeatedly cool and reheat the same portion.

For best texture, reheat on the stovetop with 1 to 2 tablespoons of stock or water. Microwave reheating is also acceptable if the container is covered loosely and the jambalaya is stirred halfway through.

Further reading

For an additional one-pot jambalaya reference, consult Cleveland Clinic’s jambalaya recipe.