Jambalaya is a southern classic dish from Louisiana that has rice mixed with meats, vegetables, and/or seafood. If a dish comes out of Louisiana, I am already sold. I love cajun spices and if you do as well then you will love this great jambalaya recipe. It reminds me of my first time in New Orleans. All of the cajun dishes and creole flavors were some of the best I've ever had!
It's a well balanced meal all in one pot! One pot meals are easy dinners because it's convenient and less cleanup. I find it perfect to make in a dutch oven. You can add so many different meats and vegetables to make it different every time. Jambalaya is good for a weeknight meal because you can get it on the table in about an hour. This is a great recipe sure to become a family favorite for busy weeknights at home.
One Pot Jambalaya Ingredients
Chicken- I used chicken thighs in this recipe because the dark meat brings more flavor. If you have chicken breasts on hand that would work as well.
Smoked Sausage- Typically a pork sausage is used like spicy andouille sausage. You can use another sausage like beef or turkey to lower the heat.
Holy Trinity- This is green bell pepper, onion, and celery. It's the base used to make cajun and creole dishes. You can also use yellow, orange or red bell pepper as well.
Rice- Long grain rice is used in this recipe but I'm sure short grain would work just as well. This dish is made with white rice and not brown rice.
Chicken Broth- If this is not on hand I would use a lighter broth like vegetable over a rich beef broth.
Tomatoes- Diced tomatoes and tomato paste is used for flavor. Stewed tomatoes can be used and would bring lots of flavor.
Hot Sauce- I used tabasco which originated in Louisiana. Your favorite red pepper sauce can be used in place of this.
Spices- Cajun seasoning is one of the main ingredient in this dish. There is cayenne pepper for heat which can be adjusted to your preferred heat level. Herbs like bay leaf and thyme are also added.
How To Make This Easy Jambalaya Recipe
Heat 1 tbsp olive oil in a dutch oven over medium-high heat. Cook chicken thighs for 5 minutes seasoning with salt and black pepper. Add andouille sausage and cook for additional 5 minutes. Transfer meat to a plate and set aside.
Heat oil in pot and add onion, bell pepper, and celery over medium heat. Cook for 6 minutes until tender. Add minced garlic and cook for additional 2 minutes.
Add worcestershire, tabasco, tomato paste, diced tomatoes, dried thyme, cayenne, and cajun seasoning. Give a good stir then add in chicken stock and rice. Give another stir.
Bring to a boil then reduce heat to medium- low and cover cooking for 25-35 minutes until rice is fully cooked. Stir the jambalaya occasionally to prevent rice from sticking and burning.
Give a final stir and serve garnished with parsley or green onions
Tips For The Best Jambalaya Recipe
Side salad for freshness. This dish has so much inside it's not missing much.
Jambalaya is not to be confused with gumbo which is a stew. If the jambalaya is watery, too much stock was used or it wasn't cooked out all the way.
For white wine Sauvignon Blanc and for Red Pinot Noir
White rice is typically used. Brown rice would require more broth and more cooking time.
Other One Pot Dishes You'll Love
- 1 cup bell pepper diced
- 1 cup onion diced
- 2/3 cup celery diced
- 2 tsp garlic minced
- 1 lb boneless skinless chicken thighs cubed
- 12 oz andouille sausage sliced
- 2 tbsp olive oil divided
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 tbsp worcestershire sauce
- 1 tsp tabasco sauce
- 1/2 tsp cayenne pepper
- 1 tsp dried thyme
- 2 tbsp cajun seasoning
- 2 tbsp tomato paste
- 14.5 oz can diced tomatoes
- 3 cups chicken broth
- 2 cups rice
- parsley garnish
- Heat 1 tbsp olive oil in a dutch oven over medium high heat. Cook chicken thighs for 5 minutes seasoning with salt and pepper. Add andouille sausage and cook for additional 5 minutes. Transfer meat to a plate and set aside.
- Add 1 tbsp olive oil to pot and add onion, bell pepper, and celery. Cook for 6 minutes until tender. Add minced garlic and cook for additional 2 minutes.
- Add worcestershire, tabasco, tomato paste, diced tomatoes, dried thyme, cayenne, and cajun seasoning. Give a good stir then add in chicken stock and rice. Give another stir.
- Bring to a boil then reduce heat to medium low and cover cooking for 25-35 minutes. Stir jambalaya occasionally to prevent sticking and burning.
- Give a final stir and serve garnished with parsley or green onions.