One Pot Jambalaya
Chicken, smoked sausage, and shrimp cooked with rice in a tomato and Cajun spiced broth, all in one pot.
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.
Notes
Substitutions: Use mild smoked sausage for less heat and skip the shrimp for more chicken.
Tips: Do not lift the lid while the rice cooks. No added salt is needed.
Storage: Refrigerate within 2 hours for up to 3 days. Reheat to 165 degrees F.