One Pot Jambalaya

Smoky, spicy, loaded with sausage and shrimp, this one-pot jambalaya brings Louisiana straight to your kitchen.

Why This One Pot Jambalaya Works

Simple ingredients, smart technique. This recipe relies on a few key moves that transform everyday ingredients into something that tastes way more special than the effort involved.

Everything cooks in one pot: the andouille sausage, vegetables, rice, and shrimp. The Cajun seasoning, fire-roasted tomatoes, and broth build layers of smoky, spicy flavor that the rice absorbs as it simmers. One pot, one stove, no fuss. This Cajun rice recipe is a keeper.

Grab your biggest Dutch oven and start browning that sausage. Let’s make it together.

Ingredients

One Pot Jambalaya

• 12 ounces andouille sausage, sliced into rounds
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 2.5 cups chicken broth
• 1.5 cups long-grain white rice
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon smoked paprika
• 2 bay leaves
• Hot sauce for serving

Optional add-ins:

• Diced chicken thighs
• Okra
• Green onions
• Fresh thyme

How to Make One Pot Jambalaya

1. Brown. Heat olive oil in a large Dutch oven over medium-high heat. Brown the andouille sausage for 3 to 4 minutes until the edges are crispy. Remove and set aside.
2. Saute. In the same pot, cook the onion, bell pepper, and celery (the holy trinity) for 4 minutes until softened. Add garlic and cook 30 seconds.
3. Simmer. Add fire-roasted tomatoes, chicken broth, rice, Cajun seasoning, smoked paprika, and bay leaves. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes until the rice is tender and has absorbed the liquid.
4. Finish. Remove the lid, stir in the sausage and shrimp. Cover and cook 5 more minutes until the shrimp are pink and cooked through. Remove bay leaves. Serve with hot sauce.

Tips for the Best One Pot Jambalaya

• Andouille sausage is key. It brings the smoky, spicy flavor that defines jambalaya. Kielbasa works as a substitute.
• The holy trinity (onion, celery, bell pepper) is the base of all Cajun cooking. Don’t skip any of them.
• Don’t stir the rice while it simmers. Just let it cook undisturbed for fluffy results.
• Add the shrimp last so they don’t overcook. Five minutes is all they need.
• Fire-roasted tomatoes add more depth than regular diced tomatoes.

Fun Variations to Try

• Add boneless chicken thighs, cut into cubes, and brown them with the sausage.
• Make it with just chicken and sausage for a non-seafood version.
• Add okra in the last 10 minutes for a more authentic Louisiana touch.
• Use cauliflower rice instead of regular rice for a low-carb version.
• Stir in a tablespoon of butter at the end for extra richness.

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One Pot Jambalaya

A delicious homemade one pot jambalaya recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

• 12 ounces andouille sausage, sliced into rounds
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 2.5 cups chicken broth
• 1.5 cups long-grain white rice
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon smoked paprika
• 2 bay leaves
• Hot sauce for serving

Method

 

1. Brown. Heat olive oil in a large Dutch oven over medium-high heat. Brown the andouille sausage for 3 to 4 minutes until the edges are crispy. Remove and set aside.
2. Saute. In the same pot, cook the onion, bell pepper, and celery (the holy trinity) for 4 minutes until softened. Add garlic and cook 30 seconds.
3. Simmer. Add fire-roasted tomatoes, chicken broth, rice, Cajun seasoning, smoked paprika, and bay leaves. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes until the rice is tender and has absorbed the liquid.
4. Finish. Remove the lid, stir in the sausage and shrimp. Cover and cook 5 more minutes until the shrimp are pink and cooked through. Remove bay leaves. Serve with hot sauce.

Notes

Andouille sausage is key. It brings the smoky, spicy flavor that defines jambalaya. Kielbasa works as a substitute. The holy trinity (onion, celery, bell pepper) is the base of all Cajun cooking. Don't skip any of them. Don't stir the rice while it simmers. Just let it cook undisturbed for fluffy results.

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