This one-pot jambalaya brings together chicken, sausage, and rice with classic Cajun spices. It’s simple to make and full of bold flavors. Ready in about an hour, it’s a satisfying dinner any night of the week.
The Story Behind This Recipe
Jambalaya is one of those dishes that feels like a full meal in one pot. It’s been a regular in my kitchen during busy weeks when I want something warm and filling without fussing over multiple pans. The combination of smoked sausage and tender chicken makes it comforting but lively with spices.
Growing up, I remember my family cooking jambalaya for gatherings, making big batches to share. There’s something about all the ingredients simmering together that creates a deep flavor that’s hard to beat. Plus, it’s pretty forgiving—feel free to adjust the spice to your taste.
Cooking everything in one pot means fewer dishes and a thick, rich sauce that clings to every grain of rice. Also, it’s a great way to add extra vegetables if you want—bell peppers and celery are classic, but I’ve also tossed in okra with good results.
I serve it with a simple side of corn bread or a light green salad. It’s a meal that sticks with you and always invites going back for seconds.
Cuisine: American-Cajun
Course: Dinner
Servings: 4-6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless chicken thighs, cut into bite-size pieces
- 1 pound smoked sausage, sliced
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 1/2 cups long-grain white rice
- 1 can (14 oz) diced tomatoes
- 3 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 bay leaves
- Chopped green onions or parsley (optional for garnish)
Instructions
- Step 1. Heat the oil in a large pot or Dutch oven over medium-high heat.
- Step 2. Add the chicken pieces and sausage slices. Cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- Step 3. In the same pot, add the onion, bell pepper, and celery. Sauté until vegetables soften, about 5 minutes.
- Step 4. Add the garlic and stir for another 30 seconds until fragrant.
- Step 5. Pour in the rice and stir to coat with the vegetables and oil.
- Step 6. Add the diced tomatoes, chicken broth, smoked paprika, thyme, cayenne, black pepper, salt, and bay leaves. Stir to combine.
- Step 7. Return the browned chicken and sausage to the pot. Bring to a boil.
- Step 8. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
- Step 9. Remove bay leaves. Fluff rice with a fork and garnish with chopped green onions or parsley if desired.
- Step 10. Serve warm.
Tips for Success
- Use boneless chicken thighs for tender, juicy meat that holds up during simmering.
- Adjust the cayenne pepper to make it milder or spicier based on your preference.
- Don’t lift the lid too often during cooking, it helps the rice cook evenly.
- Leftovers taste great reheated, just add a splash of broth if it feels dry.
Variations & Substitutions
- Swap chicken and sausage for shrimp for a seafood jambalaya twist.
- Add okra or chopped tomatoes for some extra veggies and texture.
- Use brown rice, but increase cooking time and broth accordingly.
