In this One Pot Jambalaya, a blend of shrimp, andouille sausage and cooked chicken combined with rice, the holy trinity vegetables in a deliciously spiced tomato broth. Served best with homemade cornbread and Louisiana hot sauce. Yields 6 generous servings.
We love spice in our house.
If you were to open our fridge, I can guarantee you would find at least 8 different bottles of hot sauce in there. We have Franks, Topatio, 4 of the Siete brand hot sauces, a few street taco sauces and Louisiana hot sauce. While Topatio and the Siete sauces are mostly for tacos and nachos, the Louisiana is for anything creole or cajun and well, Frank’s is for everything else. 😉
Speaking of creole –> Jambalaya. Made in on pot, this perfectly spiced dish is loaded with lots of veggies, sausage, shrimp and chicken. With so many different jambalaya recipes out there, I wanted a simplified one that any one can make. And you guys, it’s delicious. Especially served with a side of cornbread and hot sauce.
To Make This One Pot Jambalaya You Will Need:
- extra light olive oil
- chicken thighs
- kosher salt
- chicken andouille sausage
- green and red bell pepper
- kosher salt
- tomato paste
- cajun seasoning
- smoked paprika
- crushed tomatoes
- petite diced tomatoes
- unsalted chicken stock
- bay leaves
- long grain white rice
- uncooked shrimp
As for serving, I like topping mine with minced parsley and green onions, a few shakes of Louisiana hot sauce with a side of cornbread.
Preheat your oven to 350℉ (or 180℃).
Heat 1 teaspoon extra light olive oil in a very deep skillet (like a 3-1/2 quart brasier) or regular dutch oven over medium-high heat. Once hot add in 1 pound diced chicken thighs and season with a pinch of kosher salt.
Stir and cook until browned and no longer pink and fully cooked. Remove and transfer to a large clean plate.
Add a splash of oil (if needed) to the same pan and add in 4 chicken andouille sausage (mine was a 12 ounce package) that has been sliced into coins. Stir and cook until browned, then transfer them to the plate with the chicken.
Why chicken andouille? Great question. I love it, it’s lighter and the flavor is incredible. Fee free to use whichever andouille you like and/or can find.
While the chicken and sausage are cooking, prep the veggies. Dice up the red and green bell peppers (3/4 cup of each), celery (3/4 cup), 1 medium onion, 1 jalapeño (remove seeds and ribs for less heat or don’t) and 4 cloves of fresh garlic.
What is a holy trinity of creole and cajun cooking?
Many cuisines call for a Mirepoix or “holy trinity” of diced vegetables. For creole and cajun cooking, those vegetables would be onion, celery and bell pepper. These vegetables cook low and slow to both sweeten and deepen their flavors.
After transferring the andouille to a plate, reduce the heat to low and add in all the prepped veggies, including the garlic, into the pot with a pinch of salt.
Toss them in the oil and leftover sausage fat in the pot.
Cook, stirring occasionally until the veggies have softened. This should take about 10 to 12 minutes.
Smells so good!
Next add in 1 heaping tablespoon tomato paste, 2 teaspoon cajun seasoning ( I used my homemade recipe because I know and trust the heat level) and 1 teaspoon smoked paprika.
Stir and cook for 1 minute.
To the pot, add in 1 (15 ounce) can of crushed tomatoes and 1 (15 ounce) can of petite diced (including any liquids) and 3 cups unsalted chicken stock.
Don’t forget to throw in 2 bay leaves as well.
Cover, increase the heat to high and bring to a boil.
When the liquids are boiling, immediately stir in 1-1/2 cups long grain white rice.
Again, cover and cook on the middle rack in your preheated 350° oven for 30 minutes. After 15 minutes give it a stir.
Gorgeous! After 30 minutes, the rice should be fully cooked. Remove both of the bay leaves because they have done their job.
Add in the raw shrimp, cooked chicken and andouille sausage.
Carefully stir until thoroughly combined.
Return the cover to the pot and bake for an additional 8 to 10 minutes (depending on the size of your shrimp) or until the shrimp is opaque and cooked through. Season the one pot jambalaya with kosher salt to your preferred taste, for me it was 1-1/2 teaspoons but add and taste as you go.
Hello gorgeous, spicy, one pot jambalaya!
My kitchen is smelling pretty darn good right now.
Tender shrimp. Smoky andouille. Spicy saucy rice. This recipe checks all the boxes.
Serve with a side of homemade cornbread, a few shakes of Louisiana hot sauce and glasses of crisp white wine or your favorite beer. If I had green onions, I would have sliced them and sprinkled them on top too. Such a shame.
Come back Wednesday, I’ll be posting my easiest and most basic cornbread recipe!
One Pot Jambalaya
- 2 teaspoons olive oil, extra light
- 1 pound chicken thighs, diced
- kosher salt
- 4 chicken andouille sausage, sliced
- 1 medium yellow onion, diced
- 3/4 cup red bell pepper, diced
- 3/4 cup green bell pepper, diced
- 3/4 cup celery, sliced
- 1 jalapeño, seeded and diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons cajun seasoning
- 1 teaspoon smoked paprika
- 15 ounces canned crushed tomatoes
- 15 ounces (canned) petite diced tomatoes
- 3 cups unsalted chicken stock
- 2 bay leaves
- 1½ cups long grain white rice
- 1 pound raw shrimp, (16-20) peeled and deveined
- parsley, minced
- green onions, sliced
- Preheat your oven to 350℉ (or 180℃).
- Heat 1 teaspoon oil in a deep skillet or dutch oven over medium-high heat. Once hot add in chicken and season with a pinch of kosher salt. Stir and cook until browned and fully cooked. Remove and transfer to a plate.
- To the skillet, add an additional teaspoon olive oil to pan if needed, add the sausage and toss in oil. Spread in an even layer and cook until browned. Stir and repeat. Once browned, transfer to plate.
- Reduce the heat to low and add the diced peppers, celery, onion, jalapeño and garlic with a pinch of kosher salt. Toss the veggies in the rendered sausage fat and sautè until tender.
- Stir in tomato paste, cajun seasoning and smoked paprika and cook 1 minute.
- Add in the crushed and diced tomatoes and broth, drop in the bay leaves. Increase the heat to high and bring to a boil. Stir in the rice, cover and slide the pan onto the middle rack of your preheated oven for 30 minutes. Stir the rice after the first 15 minutes.
- Once the rice has cooked, stir in the raw shrimp, cooked chicken and andouille sausage. Cover and bake for an addtional 10 minutes or until the shrimp is opaque and fully cooked.
- Season the jambalya with kosher salt to taste (about 1-1/2 to 2 teaspoons) before serving.
- Serve with minced parsley, sliced green onons, a few dashes of hot sauce and homemade cornbread.
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