One Pot Jambalaya
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Calories
526 kcal
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Course
Main Course
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Cuisine
American
One Pot Jambalaya
Description
The One Pot Jambalaya recipe layers flavors by first sautéing onion, bell peppers, jalapeno, celery, and garlic in olive oil until softened. Chicken breast and andouille sausage are browned in the same pan, building a base of savory protein. The addition of crushed tomatoes and a blend of Cajun seasoning, basil, thyme, bay leaf, and red pepper flakes infuse the dish with a robust, aromatic profile. Salt and black pepper season to taste.
Chicken stock and long-grain rice are stirred in, then the mixture is brought to a boil and simmered covered until the rice absorbs the liquid and the ingredients meld. Finally, peeled and deveined shrimp are added near the end to cook until just tender, preserving their texture. This method ensures a cohesive dish where rice soaks up spices and juices from meat and vegetables, with a balance of heat and smoky flavors from andouille.
Jambalaya is a filling dish suitable for a main meal, offering a blend of protein and vegetables in one pot, which simplifies cooking and cleanup. Chopped parsley garnish adds freshness. The recipe estimates servings for eight and includes practical notes about ingredient substitutions and storage, recommending refrigeration for leftovers up to three days and reheating in the microwave.
Ingredients
- 3 tablespoons olive oil (divided)
- 1 yellow onion (chopped)
- 2 bell pepper diced, red
- 1 jalapeno pepper (diced)
- 3 celery diced, stalks
- 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 thyme dried
- 1 bay leaf
- ¼ teaspoon red pepper flakes
- salt to taste
- black pepper to taste
- 3 cups chicken stock
- 1 ½ cup long grain 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 & black pepper
- 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 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
Notes
- Calories estimate is for 8 servings; ingredient brands can affect exact values.
- If andouille sausage is unavailable, kielbasa or pork sausage can be used as alternatives.
- Store leftovers in an airtight container refrigerated for up to three days and reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 35g | 70% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 211mg | 70% |
| Sodium | 1182mg | 49% |
| Potassium | 727mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1976IU | 40% |
| Vitamin C | 49mg | 54% |
| Calcium | 135mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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