Jambalaya: A Flavorful One-Pot Wonder

Looking for a dish that’s packed with flavor and comes together in one pot? This jambalaya is exactly what you need! With tender chicken, smoky Andouille sausage, and juicy shrimp all simmered together with perfectly seasoned rice, it’s a satisfying meal that brings a little bit of Louisiana right into your kitchen. Plus, it’s easy to make and will have everyone coming back for seconds!

Jambalaya served in a bowl with a sprinkle of green onions and parsley

I’m all about hearty, flavorful meals that hit the spot, and this jambalaya definitely does just that.

Jambalaya

This jambalaya is comfort food at its finest. It’s full of rich, smoky flavors, with juicy chicken, sausage, and shrimp combined in a savory sauce. The rice soaks up all the delicious seasonings, making every bite irresistible.

What makes it so irresistible?

It’s all about the balance of spices. The Creole seasoning adds that signature kick, while the sausage gives the dish a smoky depth. And the shrimp? They’re the perfect finishing touch to this one-pot wonder.

Jambalaya in a bowl, topped with fresh parsley and green onions

And the best part? It’s all made in one pot, so cleanup is a breeze!

Ingredients You’ll Need

Here’s what you need to make this flavorful jambalaya:

For the Jambalaya:

• Olive Oil – 3 tablespoons for sautéing.
• Boneless, Skinless Chicken Thighs – 1 pound, cut into bite-sized pieces.
• Creole Seasoning – 1 tablespoon for seasoning the chicken.
• Andouille Sausage – 12 ounces, sliced for that smoky, spicy flavor.
• White Onion – 1 medium, diced for a savory base.
• Green Bell Pepper – 1 large, diced for crunch and flavor.
• Celery – 2 ribs, diced to add freshness.
• Garlic – 6 cloves, minced for a fragrant kick.
• Dried Oregano – 1 teaspoon to add depth.
• Salt – 3/4 teaspoon to season the dish.
• Bay Leaves – 2 large for an aromatic touch.
• Tomato Sauce – 14 ounces to create a rich base.
• Low-Sodium Chicken Stock – 2 1/4 cups for the perfect broth.
• Long Grain White Rice – 1 1/2 cups to absorb all the delicious flavors.
• Green Onions – 3, minced for garnish.
• Flat-Leaf Parsley – 2 tablespoons, for garnishing the dish.

For the Shrimp:

• Large Shrimp – 1/2 pound, peeled and deveined.
• Creole Seasoning – 2 teaspoons to season the shrimp.
• Olive Oil – 2 tablespoons for cooking the shrimp.

How to Make It

This jambalaya is easy to make and comes together in just a few simple steps.

1. Prep the Chicken: Pat the chicken pieces dry with paper towels, then season with 1 tablespoon of Creole seasoning.

1. Cook the Chicken and Sausage: Heat a large Dutch oven over medium heat and add the olive oil. Add the chicken pieces and cook until browned on all sides, then remove from the pot and set aside. Add the sliced Andouille sausage to the pot and cook for a few minutes until browned. Remove the sausage and set aside with the chicken.

1. Sauté the Veggies: Add the diced onion, green bell pepper, and celery to the pot with a pinch of salt. Sauté for 12-15 minutes until softened. If the pot starts to burn, add a splash of water to scrape up the browned bits. Add the minced garlic and cook for another 2 minutes.
2. Cook the Rice: Stir in the rice, making sure each grain is coated with the oil. Add the cooked chicken and sausage back into the pot. Then, add the bay leaves, oregano, salt, tomato sauce, and chicken stock. Bring everything to a boil, scraping the bottom of the pot with a wooden spoon to release the flavorful bits.
3. Simmer the Rice: Once boiling, reduce the heat to low. Stir the rice to ensure there’s no sticking, then cover with a lid. Cook for about 25 minutes, stirring once halfway through. The rice should be just tender but not mushy.
4. Cook the Shrimp: While the rice is cooking, season the shrimp with Creole seasoning. Heat a large pan over medium heat and add the olive oil. Cook the shrimp for about 1 minute per side, until they’re pink and almost cooked through. Remove from the pan and set aside, tenting with foil to keep warm.
5. Finish the Dish: Once the rice is tender, uncover the pot and gently fluff the rice with a fork. Add the cooked shrimp on top and give everything a gentle stir to combine. Top with green onions and parsley.
6. Serve and Enjoy: Spoon the jambalaya into bowls and serve immediately. Enjoy the bold, smoky flavors with a side of cornbread or a fresh salad.

Jambalaya served in a bowl with shrimp, sausage, and chicken, topped with fresh herbs

How to Serve This Jambalaya

This jambalaya is hearty enough to be a meal on its own, but it also pairs wonderfully with a side of cornbread or a crisp green salad. It’s the perfect comfort food for a cozy dinner or a family gathering.

Fork taking a bite of delicious jambalaya

How to Store Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave individual servings or heat on the stove with a splash of chicken stock to keep it moist.

Jambalaya stored in a container, ready to be reheated

Tips & Tricks

• Prevent Sticking Rice: If the rice starts to stick, you can cook it in the oven at 325°F for 20 minutes with the lid on. If it’s still too firm, return it to the oven and check every 5 minutes until done.
• Customize the Heat: If you like a bit more spice, feel free to add some cayenne pepper or hot sauce to taste.
• Add Veggies: This dish is great with extra veggies like diced tomatoes or okra. Just stir them in with the onions and peppers.

Jambalaya served in a bowl with extra green onions and a sprinkle of parsley

Variations

• Seafood Jambalaya: Swap out the chicken and sausage for more shrimp or add crab for a seafood version.
• Vegetarian Jambalaya: Omit the meat and add extra veggies like mushrooms, zucchini, or squash for a vegetarian twist.

Jambalaya with extra shrimp and vegetables

FAQs

• Can I make this ahead of time?
  Yes! You can make this dish up to 2 days ahead of time and store it in the fridge. Just reheat before serving.
• Can I use frozen shrimp?
  Yes, frozen shrimp will work just fine. Just make sure to thaw them before cooking.
• Can I use white rice instead of long grain rice?
  Yes, but long grain rice works best for this recipe because it doesn’t get as sticky.

Jambalaya served in a bowl with shrimp and sausage

Conclusion

This jambalaya is the perfect blend of savory chicken, smoky sausage, and juicy shrimp, all cooked together in one pot with a flavorful, aromatic rice base. It’s the perfect dish for family dinners, get-togethers, or anytime you’re craving a hearty, comforting meal.

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