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4.7 from 498 votes

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 526 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 tablespoons olive oil (divided)
  • 1 yellow onion (chopped)
  • 2 red bell peppers (diced)
  • 1 Jalapeno 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 & 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

    Cup of Yum
  1. 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
  2. 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
  3. 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
  4. 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
  5. 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

  • The calories shown are based on the recipe serving 8 people, with 1 serving being 1/8 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.**
  • Use kielbasa or pork sausage if you can't find andouille sausage.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave.

Nutrition Information

Calories 526kcal (26%) Carbohydrates 39g (13%) Protein 35g (70%) Fat 25g (38%) Saturated Fat 7g (35%) Cholesterol 211mg (70%) Sodium 1182mg (49%) Potassium 727mg (21%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1976IU (40%) Vitamin C 49mg (54%) Calcium 135mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 526

% 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.