One pot jambalaya brings chicken, smoked sausage, and shrimp together with rice in a single Dutch oven, and it is ready in about 1 hour 5 minutes.
The rice cooks directly in a tomato and Cajun spiced broth, which means every grain soaks up the flavor of the browned meat and vegetables. It is a complete dinner for six with very little cleanup.
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Why This One Pot Jambalaya Recipe Works
Browning the chicken and sausage first leaves a layer of browned bits on the bottom of the pot. When the broth goes in, that flavor dissolves into the rice.
Celery, onion, and garlic form the aromatic base, and tomato paste adds a deep, savory richness that gives the dish its color.
The shrimp are stirred in at the end and steam on top of the rice, so they stay plump and tender instead of overcooking during the long simmer.
Ingredients for One Pot Jambalaya
- 2 tablespoons vegetable oil or olive oil
- 1 pound boneless skinless chicken breast or thighs, diced
- 10 ounces smoked sausage or andouille, sliced
- 1 large yellow onion, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (15 oz) crushed tomatoes, no salt added
- 4 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups long grain white rice, rinsed
- 2 1/2 cups low sodium chicken broth
- 8 ounces large shrimp, peeled and deveined
- 2 green onions, sliced, for garnish
Rice: Use long grain white rice and rinse it first so the grains cook up separate rather than sticky.
Sausage: Andouille brings heat, while regular smoked sausage keeps things milder.
Cajun seasoning: Salt levels vary by brand, so no extra salt is added. Taste at the end and adjust.
How to Make One Pot Jambalaya
1. Brown the chicken. Heat the oil in a large Dutch oven over medium heat. Cook the chicken for 5 to 6 minutes until golden on the outside, then remove it to a plate.
2. Brown the sausage. Add the sausage to the pot and cook for 3 to 4 minutes until browned and some fat has rendered.
3. Soften the vegetables. Stir in the onion and celery and cook for 4 to 5 minutes, scraping up the browned bits. Add the garlic for 30 seconds.
4. Add the flavor base. Stir in the tomato paste, Cajun seasoning, thyme, and oregano and cook for 1 minute.
5. Add the rice and liquid. Add the rice, crushed tomatoes, and broth, then return the chicken to the pot. Stir well and bring to a boil.
6. Simmer covered. Reduce the heat to low, cover tightly, and cook for 20 to 25 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
7. Steam the shrimp. Scatter the shrimp over the top, cover, and cook for 5 minutes until they turn pink and opaque.
8. Rest and loosen. Remove from the heat, rest for 5 minutes, then loosen with a fork and stir in the green onions.
How to Serve One Pot Jambalaya
Serve the jambalaya hot from the pot with sliced green onions and a few drops of hot sauce. A simple Italian house salad and air fryer garlic bread slices balance the richness. For a bigger Cajun spread, add Southern fried cornbread hoecakes and Cajun sausage and rice skillet.
How to Store and Reheat One Pot Jambalaya
Cool the jambalaya quickly and refrigerate within 2 hours. Rice that sits out can grow bacteria, so spread it in shallow containers. Keep for up to 3 days and reheat in a covered skillet with a splash of broth until it reaches 165 degrees F. Freeze flat for up to 1 month.
Tips and Variations for One Pot Jambalaya
Brown in stages. Give the chicken room in the pot so it sears instead of steaming.
Resist stirring. Once the lid is on, leave the rice alone so the bottom layer does not turn mushy.
Use a heavy pot. A Dutch oven holds steady heat and helps prevent scorching.
Measure the liquid. Too much broth gives soggy rice, so stick to the 2 1/2 cups plus the tomatoes.
Turn up the heat. Add 1/4 teaspoon cayenne or a few dashes of hot sauce.
Skip the shrimp. Replace with another 8 ounces of sausage or chicken.
Add green pepper. Chop one bell pepper with the onion for the classic trio.
Cool rice safely. Cooked rice needs to be chilled quickly. For general guidance on rice, see this University of California food safety update.
Frequently Asked Questions About One Pot Jambalaya
What is one pot jambalaya?
It is a rice dish where the rice cooks in the same pot as the meat, vegetables, and tomatoes, so it absorbs all the flavor.
Can I make one pot jambalaya without shrimp?
Yes. Leave the shrimp out and add another 6 to 8 ounces of sausage or chicken.
How do I keep rice from sticking in one pot jambalaya?
Rinse the rice, keep the heat low, and do not lift the lid during the simmer.
Is jambalaya the same as gumbo?
No. Jambalaya is a rice dish cooked in the pot, while gumbo is a stew built on a roux and served over rice.
Can I use brown rice?
Brown rice needs more liquid and about 40 minutes, so add 1/2 cup more broth and extend the simmer.
One Pot Jambalaya
Equipment
- Large Dutch oven with lid
- Wooden spoon
- Fine Mesh Strainer
Ingredients
Main Ingredients
- 2 tbsp vegetable oil
- 1 lb boneless skinless chicken diced
- 10 oz smoked sausage or andouille sliced
- 1 large yellow onion chopped
- 2 celery ribs chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 can (15 oz) crushed tomatoes no salt added
- 4 tsp Cajun seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 cup long grain white rice rinsed
- 2 ½ cup low sodium chicken broth
- 8 oz large shrimp peeled and deveined
- 2 green onions sliced
Instructions
Cooking
- Sear the chicken. Cook in hot oil for 5 to 6 minutes until golden, then set aside. Render the sausage. Brown for 3 to 4 minutes in the same pot.
- Cook the vegetables. Add onion and celery for 4 to 5 minutes, then garlic for 30 seconds. Bloom the seasonings. Stir in tomato paste, Cajun seasoning, thyme, and oregano for 1 minute.
- Add rice and liquid. Stir in rice, tomatoes, broth, and chicken and bring to a boil.
- Cover and cook. Simmer on low for 20 to 25 minutes without lifting the lid.
- Add the shrimp. Scatter on top, cover, and cook 5 minutes until opaque. Chicken should reach 165 degrees F.
- Rest. Let stand 5 minutes, whip, and stir in the green onions.
