One Pot Jambalaya
Savor the ultimate comfort food with this hearty One Pot Jambalaya, a classic Cajun-inspired dish bursting with bold flavors and simple preparation. This easy, all-in-one recipe combines succulent Andouille sausage, tender chicken, juicy shrimp, and a medley of vibrant vegetables, all seasoned with bold Cajun spices for a dish that's equal parts smoky, spicy, and savory. Cooked to perfection in a single pot, the fluffy long-grain rice soaks up the rich blend of chicken broth, diced tomatoes, and aromatic spices, creating a harmonious symphony of flavors. With minimal cleanup and just 15 minutes of prep, this recipe is perfect for busy weeknights or entertaining a crowd. Garnish with fresh scallions and parsley for a pop of color and serve it piping hot for a meal that's sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces sausage (Andouille or smoked)
- 1 pound boneless, skinless chicken breast
- 1 medium onion, diced
- 1 large bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice
- 1 14-ounce can diced tomatoes (with juices)
- 3.5 cups chicken broth
- 2 tablespoons cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 pound shrimp, peeled and deveined
- 2 stalks scallions, sliced (optional garnish)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Slice the sausage into thin rounds and cook until browned, about 3-4 minutes. Remove using a slotted spoon and set aside.
Cut the chicken breast into bite-sized cubes and add to the pot. Cook until lightly browned on all sides, about 4-5 minutes. Remove and set aside with the sausage.
In the same pot, add the diced onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the rice to the pot and stir to coat it with the vegetable mixture.
Stir in the diced tomatoes with their juices, chicken broth, Cajun seasoning, paprika, and dried thyme. Bring the mixture to a boil.
Return the sausage and chicken to the pot, lower the heat to a simmer, and cover. Cook for about 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
Add the shrimp to the pot and gently stir. Cover again and cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
Taste and adjust seasoning if needed. Remove from heat and let sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with sliced scallions and chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1472 mg | 490% | |
| Sodium | 9970 mg | 433% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 23.8 g | ||
| Protein | 314.9 g | 630% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 534 mg | 41% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4839 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
