One Pot Jambalaya

This recipe is traditional casserole made with shrimp, chicken, and sausage. A one pot jambalaya recipe that’s easy and full of cajun flavor!

An easy jambalaya recipe that is famous in New Orleans…made easily in your home kitchen.

Skillet dinners are easy weeknight favorites and sometimes you need a change from traditional chicken or pasta skillets. This easy rice dish comes with traditional cajun flavor. It’s fresh, light and tastes amazing! You’re going to fall in love with this one pan jambalaya!

What you can prep ahead:

Although this recipe only takes about 45 minutes start to finish, there are things you can do to make the recipe faster on weeknights.

On the weekend (or on Monday…whenever you are meal planning), dice the vegetables and prepare the meat. Put it in storage containers so that when you are ready to make this meal, you can literally dump the ingredients in the skillet. This will help with mess on weeknights!

How to Make One Pot Jambalaya

You’ll need a large skillet to make this one-pot recipe. It serves about 8 and uses rice and three meats so make sure it is at least a 12″ skillet with deep sides. In fact, we love using electric skillets for easy weeknight meals.

• In a large skillet over medium high heat, add 1 tablespoon olive oil. Saute the onion, bell peppers and celery until they begin to soften, about 5 – 6 minutes. Add the garlic and cook for 1 minute more.

• Add the chicken and sausage (and up to 2 more tablespoons of olive oil if needed) to the pan and cook for 5 – 7 minutes, until browned and no longer pink.

• Stir in the crushed tomatoes, cajun seasoning, basil, thyme, bay leaf and red pepper flakes. Season with salt and pepper to taste.

• Stir in the chicken stock (or chicken broth) and white rice. Bring the pan to a boil and then reduce to a simmer. Cover and simmer for 25 – 30 minutes, until the rice is cooked and almost all of the liquid is absorbed. If the mixture becomes too dry, add an extra splash of chicken stock. Stir occasionally.

• Stir the shrimp into the pan and cook for 5 more minutes, until the shrimp are cooked through. Season with salt and pepper to taste.

One Pot Jambalaya

4.69 from 165 votes

This recipe is traditional casserole made with shrimp, chicken, and sausage. A one pot jambalaya recipe that’s easy and full of cajun flavor!

Servings 8

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

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Ingredients

 

• 3 tablespoons olive oil (divided)
• 1 yellow onion (chopped)
• 2 red bell peppers (diced)
• 1 jalapeño pepper (diced)
• 3 stalks celery (diced)
• 5 cloves garlic (minced)
• 1 chicken breast (chopped)
• 1 pound andouille sausage (sliced)
• 14 ounces crushed tomatoes (one can)
• 2 tablespoons cajun seasoning
• 1 teaspoon basil
• 1 teaspoon dried thyme
• 1 bay leaf
• ¼ teaspoon red pepper flakes
• salt & pepper to taste
• 3 cups chicken stock
• 1 ½ cup long grain white rice
• 1 pound shrimp peeled and deveined
• parsley chopped (optional for garnish)

Instructions

 

• In a large skillet over medium high heat, add 1 tablespoon olive oil. Saute the onion, peppers and celery until they begin to soften, about 5 – 6 minutes. Add the garlic and cook for 1 minute more. 3 tablespoons olive oil, 1 yellow onion, 2 red bell peppers, 1 jalapeño pepper, 3 stalks celery, 5 cloves garlic
• Add the chicken and sausage to the pan (and up to 2 more tablespoons of olive oil if needed) and cook for 5 – 7 minutes, until browned and no longer pink. 1 chicken breast, 1 pound andouille sausage
• Stir in the crushed tomatoes, cajun seasoning, basil, thyme, bay leaf and red pepper flakes. Season with salt and pepper to taste. 14 ounces crushed tomatoes, 2 tablespoons cajun seasoning, 1 teaspoon basil, 1 teaspoon dried thyme, 1 bay leaf, ¼ teaspoon red pepper flakes, salt & pepper to taste
• Stir in the chicken stock and white rice. Bring the pan to a boil and then reduce to a simmer. Cover and simmer for 25 – 30 minutes, until the rice is cooked and almost all of the liquid is absorbed. If the mixture becomes too dry, add an extra splash of chicken stock. Stir occasionally. 3 cups chicken stock, 1 ½ cup long grain white rice
• Stir the shrimp into the pan and cook for 5 more minutes, until the shrimp are cooked through. Season with salt and pepper to taste. 1 pound shrimp
• Optionally, serve garnished with parsley.

Notes

The calories shown are based on the recipe serving 8 people, with 1 serving being ⅛ of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 526kcal | Carbohydrates: 39g | Protein: 35g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 211mg | Sodium: 1182mg | Potassium: 727mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1976IU | Vitamin C: 49mg | Calcium: 135mg | Iron: 4mg

Author Julie Clark

Course Main Dish

Cuisine American

Calories 526

Keyword cajun, rice casserole

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