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Easy One-Pot Jambalaya Recipe with Spicy Southern Flair You’ll Love

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A quick and easy one-pot jambalaya recipe combining smoky sausage, tender chicken, and perfectly seasoned rice with authentic Southern spices. Perfect for busy weeknights and family gatherings.

Ingredients

Scale
  • 1 lb andouille sausage, sliced
  • 1 lb boneless, skinless chicken thighs, diced
  • 1 large onion, chopped
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with juice
  • 1 ½ cups long grain white rice
  • 3 cups chicken broth (low sodium preferred)
  • 2 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp oregano
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 bay leaf
  • 2 tbsp olive oil or vegetable oil
  • Fresh parsley, chopped (optional, for garnish)
  • Green onions, sliced (optional, for garnish)

Instructions

  1. Dice the chicken thighs into 1-inch chunks. Slice the andouille sausage into ¼-inch rounds. Chop the onion, bell pepper, and celery. Mince the garlic.
  2. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
  3. Add the sliced andouille sausage and cook for 4-5 minutes, stirring occasionally, until browned and fragrant. Remove sausage with a slotted spoon and set aside, leaving the fat in the pot.
  4. Add the diced chicken to the pot, season lightly with salt and pepper, and cook for 5-6 minutes until browned on all sides but not cooked through. Remove and set aside with the sausage.
  5. Add chopped onion, bell pepper, and celery to the pot. Cook for 5 minutes, stirring often, until softened and fragrant. Stir in minced garlic and cook for another minute.
  6. Sprinkle in smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Stir well and toast spices for about 30 seconds.
  7. Pour in chicken broth and add canned diced tomatoes with juice. Stir and scrape up browned bits from the bottom of the pot.
  8. Stir in uncooked rice and add the bay leaf. Nestle the browned sausage and chicken back into the pot evenly.
  9. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer gently for 20-25 minutes without lifting the lid.
  10. After 20 minutes, check rice for tenderness and liquid absorption. If needed, cook uncovered a few more minutes to evaporate excess moisture.
  11. Remove from heat, discard bay leaf, and fluff jambalaya gently with a fork. Adjust seasoning with salt or cayenne pepper if desired.
  12. Serve hot, garnished with fresh parsley and sliced green onions if desired.

Notes

Do not stir the rice too much during cooking to avoid mushy texture. Use a tight-fitting lid to keep steam in. Adjust cayenne pepper to control spice level. If jambalaya is dry, add a splash of broth or water. Browning proteins separately adds flavor.

Nutrition

Keywords: jambalaya, one-pot meal, Cajun, Southern cooking, spicy, sausage, chicken, comfort food

Find it online: https://sofiaspice.com/easy-one-pot-jambalaya-recipe-with-spicy-southern-flair-youll-love/