A big, hearty pot of jambalaya packed with tender chicken, smoky andouille sausage and juicy shrimp, all simmered with Cajun spices, tomatoes, vegetables and rice. It’s a full meal in one pot, bursting with Louisiana flavour.
Let’s talk about how to get jambalaya that tastes like it’s been simmering all day. The secret is building flavour in layers in the same pot. First you brown the chicken, then the sausage, so all those tasty browned bits stick to the bottom. Then the “holy trinity” of onion, bell pepper and celery goes in with a little jalapeño and garlic.
Next comes a trick that makes all the difference: toasting the rinsed rice with the Cajun spices for a minute before adding the liquid. It helps the rice cook up fluffy instead of mushy. Then everything simmers together until the rice soaks up all that spicy, tomatoey stock. The shrimp, chicken and sausage go back in right at the end, so the shrimp steam gently and stay tender.
It’s perfect for Mardi Gras, game days, weeknight dinners and feeding a hungry crowd.
Why You’ll Love This Jambalaya
- One pot: everything cooks in a single Dutch oven.
- Three proteins: chicken, andouille and shrimp in every bite.
- Fluffy rice: rinsing and toasting keeps it from going mushy.
- Bold Cajun flavour: smoky, spicy and savoury.
- Ready in under an hour: about 55 minutes start to finish.
Ingredient Notes & Easy Substitutions
Chicken – Boneless skinless breasts or thighs both work. Thighs stay a little juicier.
Andouille sausage – Smoky and spicy, it’s the backbone of jambalaya’s flavour. Kielbasa or another smoked sausage works if you can’t find andouille, with a milder result.
Okra (optional) – Sautéing it separately first keeps it from getting slimy.
Onion, bell peppers and celery – The classic Cajun “holy trinity.” The jalapeño adds a little heat.
Long-grain white rice – Rinse it first to remove extra starch. Other rice types cook differently, so stick with long-grain for this recipe.
Cajun seasoning – Brands vary a lot in salt and spice. Start with less and add more at the end.
Crushed tomatoes and chicken stock – The flavourful liquid the rice cooks in.
Shrimp – Use raw large shrimp, peeled and deveined. They cook in the residual heat at the end.
Lemon juice – A splash at the end brightens all the flavours.
Step-by-Step Guide to Making Jambalaya
1. Brown the chicken and sausage
Brown the chicken in a little oil in a Dutch oven for 4 to 5 minutes, then set it aside. Brown the sausage in the same pot for 2 to 3 minutes and set it aside too. Those browned bits on the bottom are pure flavour.
2. Sauté the okra (optional)
If you’re using okra, give it 3 to 4 minutes in the pot until lightly golden, then set it aside.
3. Cook the vegetables
Add the remaining oil, then the onion, peppers, celery and jalapeño. Cook for 5 to 6 minutes until soft, then add the garlic for 30 seconds.
4. Toast the rice
Add the rinsed rice, Cajun seasoning, thyme and bay leaf. Stir constantly for about a minute, until it smells toasty and fragrant.
5. Simmer
Stir in the crushed tomatoes and 3 cups of stock, bring to a gentle simmer, then cover and cook on medium-low for 18 to 20 minutes, until the rice is tender. Try not to stir too much, which can make the rice gummy. If it needs more time, add a splash more stock.
6. Add the shrimp and meats
Stir in the shrimp, chicken, sausage and okra, turn off the heat, cover and let it steam for 4 to 5 minutes, until the shrimp are pink. Remove the bay leaf, stir in the lemon juice, and adjust the seasoning.
One-Pot Jambalaya
Equipment
- Large Dutch oven or heavy-bottomed pot with lid
Ingredients
- 3 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts or thighs cut into bite-size pieces
- fine sea salt and freshly cracked black pepper
- 1 (14-ounce) package andouille sausage thinly sliced into rounds
- 1 cup sliced okra optional
- 1 medium white onion diced
- 2 small bell peppers green, red or a mix, cored and diced
- 2 ribs celery diced
- 1 jalapeño seeded and finely chopped
- 4 cloves garlic minced
- 1 1/2 cups long-grain white rice uncooked, rinsed
- 2 tablespoons Cajun seasoning see Note 1
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 (14-ounce) can crushed tomatoes
- 3-4 cups chicken stock
- 1 pound raw large shrimp peeled and deveined
- 1-2 teaspoons fresh lemon juice optional but recommended
- green onions, parsley and hot sauce to garnish
Instructions
- Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Add the chicken in an even layer, season lightly with salt and pepper, and cook for 4 to 5 minutes, stirring now and then, until lightly golden and just cooked through. Move to a plate.
- Add the sausage to the same pot and cook for 2 to 3 minutes, until lightly browned. Add it to the plate with the chicken.
- If using okra, add a little more oil if needed and sauté the okra for 3 to 4 minutes until lightly golden. Set aside in a small bowl; this keeps it from turning slimy.
- Add the remaining 2 tablespoons of oil, then the onion, bell peppers, celery and jalapeño. Cook for 5 to 6 minutes until soft. Add the garlic and cook for 30 seconds.
- Add the rice, Cajun seasoning, thyme and bay leaf. Stir constantly for about 1 minute, until the rice is lightly toasted and fragrant.
- Stir in the crushed tomatoes and 3 cups of stock. Bring to a gentle simmer, turn the heat to medium-low, cover and cook for 18 to 20 minutes, until the rice is tender and most of the liquid is absorbed. If the rice still needs longer, add up to 1/2 cup more stock, stirring as little as possible.
- Stir in the okra, shrimp, chicken and sausage. Turn off the heat, cover and let it steam for 4 to 5 minutes, until the shrimp are pink and opaque.
- Remove the bay leaf. Stir in the lemon juice, then taste and adjust with salt, pepper or more Cajun seasoning.
- Serve straight away, topped with green onions, parsley and hot sauce if you like.
Notes
- Cajun seasoning: Brands vary a lot in salt and heat. Start with less if yours is strong and add more at the end. If your blend contains no salt, you may need to add quite a bit more salt.
- Servings: The original recipe does not state a serving count. 6 hearty main-course servings is our estimate; adjust as needed.
- Nutrition: Estimated per serving (based on 6 servings) from the ingredients, using chicken breast, 3 1/2 cups regular chicken stock and no okra; added salt not included. Cajun seasoning and stock brands change the sodium a lot.
Nutrition
Tips for the Best Jambalaya
- Brown the meats separately: it builds deep flavour.
- Rinse and toast the rice: it helps keep the grains fluffy and separate.
- Don’t over-stir: stirring too much makes the rice mushy.
- Add the shrimp last: gentle steaming keeps them tender.
- Season at the end: Cajun seasonings vary, so taste first.
- Finish with lemon: it brightens the whole pot.
Common Mistakes to Avoid
- Overcooking the shrimp: add them at the end and let the residual heat cook them.
- Too much stirring: it breaks the rice and makes it gummy.
- Oversalting early: the sausage, stock and Cajun seasoning already bring salt.
- Not enough liquid: if the rice isn’t tender, add a splash more stock.
- Skipping the okra sauté: if using okra, sauté it first to avoid sliminess.
Easy Ways to Change It Up
The recipe card is the original version. These are optional ideas:
- No shrimp: make it with just chicken and sausage.
- Extra heat: add cayenne or leave the jalapeño seeds in.
- Different sausage: kielbasa or smoked sausage instead of andouille.
- Skip the okra: it’s optional, and the jambalaya is still delicious without it.
How to Serve Jambalaya
Serve it hot in bowls, topped with sliced green onions, chopped parsley and a few dashes of hot sauce. Cornbread, crusty French bread or a simple green salad make perfect sides.
Make-Ahead and Storage Tips
- Leftovers: refrigerate in an airtight container and eat within a couple of days, as it contains shrimp.
- Reheating: warm gently on the stove with a splash of stock or water to loosen the rice.
- Freezing: rice dishes with shrimp can turn soft once frozen, so it’s best enjoyed fresh.
Frequently Asked Questions
What’s the difference between jambalaya and gumbo?
Jambalaya is a rice dish where the rice cooks with the meat and vegetables. Gumbo is a stew served over rice.
How do I keep jambalaya rice from getting mushy?
Rinse the rice, toast it briefly with the spices, and avoid stirring too much while it simmers.
Can I make jambalaya without shrimp?
Yes. Just leave out the shrimp and enjoy it with chicken and sausage.
Is jambalaya spicy?
It has some heat from the Cajun seasoning, andouille and jalapeño. Use less seasoning or seed the jalapeño well for a milder version.
What can I use instead of andouille sausage?
Kielbasa or another smoked sausage works, though the flavour will be milder.
Smoky, spicy and loaded with chicken, sausage and shrimp, this one-pot jambalaya is a true celebration in a bowl.
Make a big pot, grab some hot sauce, and let the good times roll.
