Creole Jambalaya One-Pot (Printable version)

A flavorful Creole dish with chicken, sausage, shrimp, rice, and Cajun spices simmered to perfection.

# What You’ll Need:

→ Proteins

01 - 8 oz andouille sausage, sliced
02 - 2 boneless skinless chicken thighs (9 oz), cut into 1-inch pieces
03 - 8 oz large raw shrimp, peeled and deveined

→ Vegetables

04 - 1 medium onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes with juices
09 - 2 spring onions, sliced (for garnish)
10 - 2 tbsp fresh parsley, chopped (for garnish)

→ Rice and Liquids

11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth

→ Spices and Seasonings

13 - 1½ tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1 tsp cayenne pepper (adjust to taste)
17 - ½ tsp ground black pepper
18 - 1 tsp salt plus more to taste
19 - 2 bay leaves
20 - 2 tbsp vegetable oil
21 - Hot sauce, optional for serving

# Directions:

01 - Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium-high heat. Add sliced sausage and cook until lightly browned, approximately 3 to 4 minutes. Remove and set aside.
02 - Add remaining oil to the pot. Season chicken pieces with salt and black pepper. Brown chicken on all sides for 4 to 5 minutes. Remove and set aside with sausage.
03 - Add diced onion, bell pepper, and celery to the pot. Cook, stirring frequently, until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
04 - Stir in rinsed rice, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute, allowing the spices to toast and become fragrant.
05 - Pour in diced tomatoes with their juices and chicken broth. Add bay leaves and stir thoroughly, scraping up any browned bits from the bottom of the pot.
06 - Return sausage and chicken to the pot. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once halfway through cooking.
07 - Nestle peeled shrimp into the rice. Cover and continue cooking for 5 to 7 minutes until shrimp turn pink and opaque and rice is tender.
08 - Remove from heat. Discard bay leaves and fluff the rice gently with a fork. Garnish with sliced spring onions and chopped parsley. Serve hot with optional hot sauce.

# Expert Tips:

01 -
  • One pot means one cleanup, and somehow that makes dinner taste even better.
  • The sausage, chicken, and shrimp each bring their own flavor but never fight for attention.
  • Rice soaks up every spice and savory note while staying perfectly tender.
  • It's fancy enough for guests but practical enough for a regular Tuesday.
02 -
  • Don't stir too much once the rice goes in; let it simmer undisturbed except for that one midway stir, or you'll break the grains and end up with a mushy pot.
  • The shrimp are the last ingredient and the most forgiving if you remember they only need 5-7 minutes; after that they transform from tender to rubbery.
  • Taste before serving and adjust salt—the broth and sausage already bring saltiness, so you might need less than you think.
03 -
  • Keep the pot covered while simmering so moisture stays in; peeking lets steam escape and throws off your timing.
  • If your rice isn't tender after 20 minutes, cover again and cook for another 5—don't panic, it happens depending on your stove's temperature.
Go Back