Easy One Pot Jambalaya
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
10 servings
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Calories
407 kcal
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Course
Lunch
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Cuisine
International
Easy One Pot Jambalaya
Description
Easy One Pot Jambalaya features bite-sized pieces of chicken breast and sliced sausage cooked alongside diced onion, green and red bell peppers, and minced garlic. Canned diced tomatoes with green chiles provide moisture and a mild heat. A mix of Cajun seasoning, kosher salt, black pepper, and optional lemon juice are used to build depth of flavor. Using pre-cooked rice speeds up preparation and helps absorb the spices and juices during the final cooking stage.
The recipe involves sautéing vegetables and proteins in olive oil, then combining with rice and seasoning in a large Dutch oven or heavy pot. It is cooked over medium heat until all ingredients meld and the rice is heated through. The dish balances the savory and spicy notes typical of Cajun cuisine, with tender chunks of chicken and sausage interspersed with softened but textured vegetables.
Easy One Pot Jambalaya works well as a main dish for dinner or for feeding a crowd. It makes about 10 modest servings or 6-8 larger portions. Leftovers freeze well and can be reheated easily, making it practical for meal planning. Garnish with sliced green onions if desired for an added fresh bite.
The recipe suggests using your preferred variety of canned diced tomatoes with green chiles and mixing types of Ready Rice based on flavor preferences. The amount of Cajun seasoning can be adjusted for heat and smokiness. Sautéing the chicken and sausage separately for more browning is optional but not required for this one-pot method.
Ingredients
- 3 to 4 tablespoons olive oil plus more if/as desired
- 1 onion diced small, large, or yellow onion
- 1 green bell pepper seeded and diced small, large
- 1 red bell pepper seeded and diced small, large
- 3 to 5 cloves garlic finely minced or pressed
- 1 to 1.25 pounds chicken breast diced into bite-sized pieces, boneless, skinless
- 12 ounces sausage link sliced into bite-sized pieces (kielbasa, Polish sausage, turkey sausage, etc, cooked U-shaped
- ROTEL See Notes or similar canned diced tomatoes and green chiles, two 10-ounce cans
- precooked rice See Notes, three 8-ounce packets Ready Rice such as Uncle Ben's or 6 cups previously cooked rice
- 2 to 4 tablespoons Cajun seasoning or to taste *** (See Notes)
- 2 teaspoons kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 1 tablespoon lemon juice optional and to taste
- green onions sliced thin; optional for garnishing
Instructions
- To a large Dutch oven or similar deep, heavy-bottomed pot, add the olive oil, onion, and sauté over medium-high heat for about 3 to 4 minutes, stirring intermittently.
- Add the green peppers and and sauté for about 2 minutes, stirring intermittently.
- Add the red peppers and sauté for about 2 minutes, stirring intermittently. If at any time the mixture seems at all dry, add additional olive oil.
- Add the garlic and sauté for about 1 minute or until fragrant, stirring constantly.
- Note - If you like very well-browned chicken and sausage, sauté them in a separate pan, starting first with the chicken, then add the sausage about 3 minutes later, and sauté until the chicken is cooked through and the proteins are as browned as desired, then transfer them back into the Dutch oven with the onions and peppers. However, because we are not fanatical about it, and I like the ease of one-pot recipes, no transferring food back and forth, I do it all in one pot.
- Add the chicken to the onions and peppers, and add more olive oil if desired. Stir and flip intermittently for about 3 to 4 minutes before adding the sausage.
- Add the sausage, and stir and flip intermittently for about 3 to 4 minutes, or until the chicken is cooked through and the sausage is lightly cooked.
- Add the rice (if using packets of Ready Rice I like to heat the in the microwave according to the packet directions before adding it to the Dutch oven because it helps soften up the rice nicely and warms it through). If using precooked leftover cold rice, let it sit out at room temp before adding it to the Dutch oven. Stir to combine.
- Add the Rotel and stir to combine.
- Evenly sprinkle with Cajun seasoning, to taste (start slowly at first if you're sensitive to spices)***, salt, pepper, and stir to combine.
- Allow mixture to come up to just barely boiling, or until all ingredients have been warmed through, about 3 to 5 minutes.
- Taste the jambalaya and if desired, add more Cajun seasoning (likely if you started with just 1-2 tablespoons), additional salt (if it tastes at all flat or boring, most likely it needs salt too not just spice/heat so add it and remember the saltiness of your Rotel as well as your sausage will effect this) as well as additional pepper if desired.
- Optional add the lemon juice (brights up the dish) and optionally garnish with green onions to taste. Serve immediately.
- Jambalaya will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.**** (See Notes)
Notes
- You can use different flavors or levels of heat for the canned diced tomatoes with green chiles, like mild or hot varieties, depending on taste.
- Mixing various Ready Rice flavors enhances the jambalaya's flavor, but use your preferred type; avoid jasmine or brown rice for this recipe.
- Adjust Cajun seasoning quantity gradually to control spice intensity; starting lower and tasting is recommended.
- This recipe yields about 10 smaller or 6 to 8 larger servings, making it suitable for feeding a group or for meal prep.
- Leftovers freeze, thaw, and reheat well, so make a full batch to store and enjoy later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 407kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 52mg | 17% |
| Sodium | 1903mg | 79% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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