One Pot Cajun Jambalaya Recipe

Cajun jambalaya is the ultimate one-pot wonder that brings bold Louisiana flavors straight to your dinner table with minimal cleanup. This hearty rice dish combines smoky andouille sausage, tender chicken, and aromatic vegetables in a perfectly seasoned tomato-based broth that’ll have your family asking for seconds.

I first tasted authentic jambalaya during a trip to New Orleans, and I’ve been recreating that amazing experience in my own kitchen ever since. Unlike its cousin gumbo, jambalaya is all about the rice absorbing those incredible Cajun spices and meaty flavors as it cooks. Whether you’re feeding a crowd on game day or looking for a satisfying weeknight dinner, this recipe delivers restaurant-quality results without spending hours in the kitchen.

Why You’ll Love This Recipe

• One-Pot Simplicity: Everything cooks in a single Dutch oven, meaning less cleanup and more time enjoying your meal
• Budget-Friendly: Uses affordable ingredients like chicken, sausage, and rice to feed a crowd without breaking the bank
• Customizable Heat: Adjust the cayenne pepper to make it family-friendly mild or Louisiana-level spicy
• Make-Ahead Friendly: Tastes even better the next day as the flavors meld together
• Flexible Protein Options: Easily adapt with shrimp, turkey sausage, or keep it meat-free with vegetables
• Authentic Cajun Flavor: The holy trinity of onion, bell pepper, and celery creates that signature Southern taste

Equipment Needed

• Large heavy-bottomed pot or Dutch oven (5-6 quart capacity)
• Sharp chef’s knife and cutting board
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Can opener
• Plate or bowl for setting aside browned meat
• Ladle for serving

Print

Ingredients You’ll Need

Protein & Main Ingredients:

• 1 lb boneless, skinless chicken (breast or thigh), cut into bite-size pieces
• 1 lb smoked sausage (andouille or kielbasa), sliced into ¼-inch rounds
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped (substitute: red bell pepper for sweetness)
• 2 stalks celery, chopped
• 3–4 cloves garlic, minced
• 1½ cups long-grain white rice (NOT instant; substitute: jasmine rice)
• 3 cups chicken broth (substitute: low-sodium chicken stock)
• 1 (14–15 oz) can diced tomatoes, undrained

Seasonings (Cajun Flavor):

• 1–2 tsp paprika (sweet or smoked)
• 1–2 tsp dried oregano
• 1–2 tsp dried thyme
• 1–2 tsp cayenne pepper (adjust for heat level)
• 1 tsp black pepper
• 1–2 tsp salt (to taste)
• 2 bay leaves

Optional Add-Ins:

• ½–1 lb shrimp, peeled and deveined
• 2 tbsp chopped green onions for garnish
• 2 tbsp fresh parsley for garnish
• Hot sauce to taste

Ingredient Notes

Sausage Selection: Andouille sausage is traditional and provides authentic smoky flavor, but kielbasa or any smoked sausage works perfectly. Look for it in the deli or meat section near hot dogs. For a leaner option, use turkey andouille.

Chicken Choice: Chicken thighs stay more tender and juicy during the longer cooking time, but breasts work fine if that’s what you have. You can also use leftover rotissced chicken—just add it at the end with the meats.

Rice Matters: Long-grain white rice is essential for the right texture. Avoid instant rice, which will turn mushy. Don’t use brown rice unless you increase the liquid and cooking time significantly.

Tomato Options: Fire-roasted diced tomatoes add extra depth of flavor. If you prefer a drier jambalaya, use only half the can of tomatoes.

Fresh vs. Dried Herbs: While dried herbs are traditional and work beautifully, you can substitute 1 tablespoon of fresh herbs for every teaspoon of dried.

Cajun Seasoning Shortcut: In a pinch, replace the individual spices with 2–3 tablespoons of store-bought Cajun or Creole seasoning blend, but watch the salt content.

Step-by-Step Instructions

Step 1: Brown the Meats

Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Add the chicken pieces in a single layer and cook for 5–6 minutes, stirring occasionally, until lightly browned and mostly cooked through.

Add the sliced sausage and continue browning for another 2–3 minutes to render some fat and develop flavor. Remove both the chicken and sausage from the pot using a slotted spoon and set aside on a plate.

Step 2: Cook the Vegetables

In the same pot with the remaining oil and drippings, add the chopped onion, bell pepper, and celery (the Cajun “holy trinity”). Sauté for 5–6 minutes over medium heat, stirring occasionally, until the vegetables are softened and the onion becomes translucent. Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant but not burned.

Step 3: Toast the Rice & Spices

Stir the uncooked rice into the vegetable mixture, making sure to coat all the grains with the oil and vegetables. Add the paprika, oregano, thyme, cayenne pepper, black pepper, and salt directly to the pot. Stir everything together for 1–2 minutes to toast the rice slightly and bloom the spices, which releases their essential oils and intensifies the flavor.

Step 4: Add Liquids & Tomatoes

Pour in the chicken broth and the entire can of diced tomatoes with their juices. Add the bay leaves and give everything a good stir to combine, making sure to scrape up any browned bits from the bottom of the pot (that’s flavor!). The liquid should cover the rice by about an inch.

Step 5: Simmer

Bring the mixture to a full boil over high heat, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for 20–25 minutes, until the rice is tender and most of the liquid has been absorbed. Resist the urge to stir frequently—check once or twice with a gentle fold, but over-stirring will make the rice gummy and break the grains.

Step 6: Add Meats & Optional Shrimp

Return the browned chicken and sausage to the pot, nestling them into the rice. If you’re using shrimp, stir them in now as well. Gently fold everything together, cover again, and cook for an additional 5–7 minutes until the shrimp turn pink and opaque and everything is heated through.

Step 7: Finish & Rest

Remove the pot from the heat and let the jambalaya rest for 5 minutes with the lid on. This resting time allows the rice to finish steaming and absorb any remaining moisture, resulting in perfectly fluffy grains. Remove and discard the bay leaves before serving. Taste and adjust seasoning with additional salt, pepper, or hot sauce if needed.

Pro Tips & Cooking Hacks

• Build Deep Flavor: Don’t skip browning the meats—this creates a flavorful fond (browned bits) on the bottom of the pot that enriches the entire dish
• Control the Heat: Start with less cayenne (½ teaspoon) if cooking for kids, then let adults add hot sauce at the table
• Prevent Mushy Rice: Use a 2:1 liquid-to-rice ratio and avoid over-stirring during cooking
• Even Cooking: Make sure your pot has a heavy bottom and a tight-fitting lid to distribute heat evenly and prevent burning
• Boost the Flavor: Add a splash of Worcestershire sauce or a teaspoon of Creole mustard for extra complexity
• Time-Saver: Use rotisserie chicken and skip the browning step—just shred it and add at the end
• Shrimp Timing: Add shrimp in the last 5–7 minutes only; they cook quickly and become rubbery if overcooked
• Liquid Test: If the rice isn’t tender after 25 minutes but the liquid is gone, add ¼ cup more broth and cook covered for 5 more minutes
• Freezer-Friendly: Cool completely, portion into airtight containers, and freeze for up to 3 months (shrimp doesn’t freeze as well, so add fresh when reheating)
• Cast Iron Works: A Dutch oven is ideal, but a large cast-iron skillet with a lid works great too

Tips & Variations

Storage: Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making leftovers even more delicious. Reheat gently on the stovetop with a splash of broth, or microwave individual portions.

Make-Ahead: You can prep all the vegetables and cut the meats up to 24 hours in advance. Store them separately in the fridge. You can also make the entire dish a day ahead—just reheat gently before serving.

Gluten-Free: This recipe is naturally gluten-free as long as you verify your sausage and chicken broth don’t contain gluten additives (most don’t, but always check labels).

Vegetarian Version: Skip the meat and use vegetable broth. Add extra vegetables like mushrooms, zucchini, and red beans or chickpeas for protein. Smoked paprika adds that missing smoky depth.

Seafood Jambalaya: Replace chicken with additional shrimp, crawfish tails, or chunks of firm white fish like cod. Add them all in the last 7–10 minutes of cooking.

Spice Variations: For a smokier flavor, use smoked paprika. Add ½ teaspoon of filé powder (ground sassafras) at the end for traditional Creole flavor.

Meal Prep: Portion into individual containers for easy grab-and-go lunches throughout the week.

Serving Suggestions

Cajun jambalaya is a complete meal on its own, but it pairs beautifully with classic Southern sides. Serve it alongside warm, buttery cornbread or crusty French bread to soak up every drop of the flavorful sauce. A simple green salad with a tangy vinaigrette or creamy coleslaw provides a refreshing contrast to the rich, spicy rice.

For a true Louisiana feast, add a side of collard greens or green beans sautéed with bacon. Cold beer, sweet iced tea, or a crisp white wine like Sauvignon Blanc complements the bold Cajun flavors perfectly. Don’t forget to garnish each bowl with fresh chopped green onions and parsley for a pop of color and freshness.

Common Mistakes

• Stirring too frequently: This breaks up the rice grains and creates a mushy, porridge-like texture instead of fluffy separate grains
• Using instant rice: Instant or minute rice will turn to mush—always use regular long-grain white rice
• Not browning the meat properly: Skipping this step means missing out on the deep, caramelized flavors that make jambalaya special
• Adding shrimp too early: Shrimp cooks in just 5–7 minutes; adding it with the chicken will result in tough, rubbery shrimp
• Insufficient liquid: If there’s not enough broth, the rice won’t cook through—you need that 2:1 ratio of liquid to rice
• Removing the lid constantly: Every time you peek, you release steam and lower the temperature, extending cooking time
• Forgetting to rest: Skipping the 5-minute rest means the rice doesn’t finish absorbing moisture properly
• Oversalting early: Remember that the sausage and broth already contain salt—taste and adjust at the end

What to Serve With Cajun Jambalaya

This hearty one-pot meal stands strong on its own, but traditional Southern sides make it even better. Cornbread or French bread is essential for soaking up the flavorful sauce, while a crisp green salad or tangy coleslaw cuts through the richness. For a full Louisiana spread, add Southern-style green beans, buttery corn on the cob, or classic hush puppies on the side.

Frequently Asked Questions

Can I make jambalaya in a slow cooker or Instant Pot?

Yes! For a slow cooker, brown the meats and sauté the vegetables first, then transfer everything to the slow cooker with the rice, liquids, and seasonings. Cook on LOW for 3–4 hours or HIGH for 1.5–2 hours. For an Instant Pot, use the sauté function for steps 1–3, then add liquids and cook on high pressure for 10 minutes with a 10-minute natural release.

What’s the difference between jambalaya and gumbo?

Jambalaya is a rice dish where the rice cooks in the same pot with the meats and vegetables, absorbing all the flavors. Gumbo is a stew served over rice, thickened with a roux or okra, and has more liquid. Think of jambalaya as Spanish paella’s Louisiana cousin, while gumbo is more like a hearty soup.

Can I use brown rice instead of white rice?

Yes, but you’ll need to adjust the recipe. Brown rice requires more liquid (4 cups instead of 3) and longer cooking time (45–50 minutes). The texture will be chewier and nuttier than traditional jambalaya. Alternatively, use parboiled (converted) rice, which holds its shape better.

How do I adjust the spice level for kids?

Reduce or omit the cayenne pepper entirely and use mild sausage instead of spicy andouille. You can also use sweet paprika instead of hot paprika. Keep hot sauce on the table so adults can add heat to their individual portions without making the whole dish too spicy.

Why is my jambalaya watery or mushy?

Too much liquid or over-stirring causes mushiness. Make sure you’re using the correct 2:1 ratio of liquid to rice, and resist stirring more than once or twice during cooking. If it’s too watery at the end, remove the lid and cook on low for 5–10 more minutes to evaporate excess moisture.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Cajun jambalaya turned out and any creative variations you tried.