One-Pot Cajun Jambalaya

Here is my favorite Cajun jambalaya recipe, with tender chicken thighs, smoky andouille sausage, and rice cooked in a rich chicken broth with the holy trinity of vegetables and plenty of spices.

This jambalaya is what I make when we’re craving something hearty and full of flavor. It’s a one-pot meal that feeds the whole family, and everyone always goes back for seconds. Plus, the leftovers taste even better the next day!

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What Kind of Rice Should I Use?

Long-grain white rice is really the way to go for jambalaya, and it’s what gives you those separate, fluffy grains instead of a mushy mess. You can use regular long-grain white rice from any brand at the grocery store, or if you want to be a bit more traditional, Louisiana-grown rice works great. Jasmine or basmati rice will also work in a pinch, though they’ll give you a slightly different texture and aroma than traditional jambalaya. Whatever you do, avoid using short-grain or medium-grain rice, as those varieties tend to get too sticky and won’t give you the right consistency for this dish.

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Options for Substitutions

This jambalaya recipe is pretty forgiving when it comes to swaps:

• Chicken thighs: You can use chicken breast instead, though thighs stay more tender during cooking. If using breast, cut it into slightly larger pieces to prevent it from drying out.
• Andouille or smoked sausage: If you can’t find andouille, try kielbasa, chorizo, or any smoked sausage. Regular pork sausage works too, though you’ll lose some of that smoky flavor.
• Long-grain white rice: This is one ingredient you really shouldn’t substitute. Long-grain rice is key to getting the right texture in jambalaya – other rice varieties will turn out too sticky or mushy.
• Green bell pepper: Red or yellow bell peppers work just fine, or use a mix of colors. Some folks even add a jalapeño for extra heat.
• Cajun seasoning: In a pinch, make your own by mixing paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme. Start with 1 teaspoon of each and adjust the cayenne to your heat preference.
• Chicken broth: Vegetable broth or even water will work, though chicken broth gives the best flavor. If using water, consider adding an extra bouillon cube.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with jambalaya is stirring it too much during the simmering phase, which breaks down the rice and creates a mushy, porridge-like texture instead of fluffy, separate grains – once you cover the pot, resist the urge to peek or stir for the full 30 minutes.

Another common error is using chicken breasts instead of thighs, as the lean white meat dries out during the long cooking time, while thighs stay tender and add more flavor to the dish.

Don’t skip browning the chicken and sausage properly in the first steps, since those caramelized bits stuck to the bottom of the pot (called fond) add serious depth to your jambalaya.

Finally, if your rice seems undercooked after 30 minutes, add a splash more broth rather than just letting it cook dry, which can burn the bottom layer and leave you with crunchy rice on top.

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What to Serve With Jambalaya?

Jambalaya is pretty much a complete meal on its own since it’s packed with chicken, sausage, and rice, but I love serving it with a simple side salad dressed with a tangy vinaigrette to cut through all that richness. Cornbread or dinner rolls are perfect for soaking up the flavorful sauce at the bottom of your bowl, and they add a nice contrast to the spicy kick of the Cajun seasoning. If you want to go full Southern comfort, add a side of collard greens or coleslaw to round out the meal. Don’t forget to put out extra Tabasco sauce on the table so everyone can adjust the heat to their liking!

Storage Instructions

Store: Jambalaya actually tastes even better the next day after all those flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 4 days. I like to portion it out for easy weekday lunches.

Freeze: This is one of those dishes that freezes like a dream. Let it cool completely, then transfer to freezer-safe containers or bags for up to 3 months. Just leave a little room at the top since the rice will expand slightly when frozen.

Reheat: Warm it up on the stovetop over medium-low heat with a splash of chicken broth or water to keep the rice from drying out. You can also microwave individual portions, but add a tablespoon of water and cover it to trap the steam. Give it a good stir halfway through so it heats evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3100
• Protein: 120-140 g
• Fat: 95-110 g
• Carbohydrates: 340-370 g

Ingredients

For the jambalaya:

• 1 lb chicken thighs (cut into 1-inch chunks)
• 5 tsp cajun seasoning (Slap Ya Mama brand)
• 1 tbsp canola oil
• 12 oz andouille sausage (sliced into 1/4-inch rounds)
• 1 cup yellow onion, diced
• 1 cup green bell pepper, diced
• 1/2 cup celery, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups long grain rice (Mahatma brand)
• 1 tbsp worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/2 tsp smoked paprika
• 3 1/4 cups rich chicken broth (Kitchen Basics brand)

For the garnish:

• 1/2 cup scallions, thinly sliced
• Tabasco sauce to taste

Step 1: Prepare Mise en Place and Season the Protein

• 1 lb chicken thighs, cut into 1-inch chunks
• 5 tsp cajun seasoning
• 1 cup yellow onion, diced
• 1 cup green bell pepper, diced
• 1/2 cup celery, diced
• 4 cloves garlic, minced
• 12 oz andouille sausage, sliced into 1/4-inch rounds
• 1/2 cup scallions, thinly sliced

Dice the onion, bell pepper, and celery into uniform pieces, mince the garlic, and slice the scallions—set all aside.

Cut the chicken thighs into 1-inch chunks and toss them in a bowl with 5 teaspoons of Cajun seasoning, ensuring every piece is well coated.

Slice the andouille sausage into 1/4-inch rounds.

Having everything prepped and ready will keep the cooking process smooth and prevent overcooking any component.

Step 2: Sear the Chicken and Sausage to Build Flavor

• 1 tbsp canola oil
• seasoned chicken from Step 1
• andouille sausage from Step 1

Heat 1 tablespoon of canola oil in a large heavy-bottomed pot over medium-high heat until shimmering.

Working in batches if needed to avoid crowding, sear the seasoned chicken for 8-10 minutes until golden brown on the outside (it doesn’t need to be fully cooked through).

Transfer to a plate, then add the sliced sausage to the same pot and cook for about 5 minutes until browned and the fat renders slightly.

Move the sausage to the plate with the chicken—this browning creates a flavorful fond that will enrich the entire dish.

Step 3: Build the Aromatic Base with the Holy Trinity

• 1 cup yellow onion, diced
• 1 cup green bell pepper, diced
• 1/2 cup celery, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste

In the same pot with the rendered fat and fond, add the diced onion, bell pepper, and celery.

Sauté for 5-6 minutes, stirring occasionally, until the vegetables soften and become fragrant—this is the classic Cajun holy trinity.

Add the minced garlic and cook for another 30 seconds until fragrant, then stir in the tomato paste, cooking for 1-2 minutes to caramelize slightly and deepen the flavor.

I like to let the tomato paste stick to the bottom for just a moment before stirring—it adds a subtle sweetness that rounds out the spices.

Step 4: Combine Rice, Liquid, and Return Proteins to the Pot

• 2 cups long grain rice
• 3 1/4 cups rich chicken broth
• 1 tbsp worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/2 tsp smoked paprika
• cooked chicken from Step 2
• cooked sausage from Step 2

Add the rice to the pot and stir constantly for 1-2 minutes to coat it with the oil and spices—toasting the rice slightly helps it cook more evenly and prevents mushiness.

Pour in the chicken broth, worcestershire sauce, and return the cooked chicken and sausage to the pot along with the bay leaves, dried thyme, ground black pepper, and smoked paprika.

Stir everything together to combine evenly, making sure the rice is submerged beneath the liquid.

Step 5: Simmer Until Rice is Tender and Flavors Meld

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot with a lid, and let it simmer undisturbed for 30 minutes.

The rice will absorb the flavorful liquid while the proteins finish cooking and the spices infuse throughout.

After 30 minutes, remove the lid and check the consistency—if the jambalaya looks too wet, cook uncovered for another 5-10 minutes until it reaches your desired texture.

I always remove the bay leaves before serving, as they can be a choking hazard.

Step 6: Finish and Serve with Fresh Garnish and Heat

• 1/2 cup scallions, thinly sliced
• Tabasco sauce to taste

Taste the jambalaya and adjust seasoning as needed with additional Cajun seasoning or salt.

Remove from heat and let it rest for 2-3 minutes, then transfer to a serving dish or individual bowls.

Top each serving with sliced scallions for freshness and color, and pass Tabasco sauce at the table for those who want extra heat.

One-Pot Cajun Jambalaya

Delicious One-Pot Cajun Jambalaya recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 2950 kcal

Ingredients

  

For the jambalaya

• 1 lb chicken thighs (cut into 1-inch chunks)
• 5 tsp cajun seasoning (Slap Ya Mama brand)
• 1 tbsp canola oil
• 12 oz andouille sausage (sliced into 1/4-inch rounds)
• 1 cup yellow onion, diced
• 1 cup green bell pepper, diced
• 1/2 cup celery, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups long grain rice (Mahatma brand)
• 1 tbsp worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/2 tsp smoked paprika
• 3 1/4 cups rich chicken broth (Kitchen Basics brand)

For the garnish

• 1/2 cup scallions, thinly sliced
• Tabasco sauce to taste

Instructions

 

• Dice the onion, bell pepper, and celery into uniform pieces, mince the garlic, and slice the scallions—set all aside. Cut the chicken thighs into 1-inch chunks and toss them in a bowl with 5 teaspoons of Cajun seasoning, ensuring every piece is well coated. Slice the andouille sausage into 1/4-inch rounds. Having everything prepped and ready will keep the cooking process smooth and prevent overcooking any component.
• Heat 1 tablespoon of canola oil in a large heavy-bottomed pot over medium-high heat until shimmering. Working in batches if needed to avoid crowding, sear the seasoned chicken for 8-10 minutes until golden brown on the outside (it doesn't need to be fully cooked through). Transfer to a plate, then add the sliced sausage to the same pot and cook for about 5 minutes until browned and the fat renders slightly. Move the sausage to the plate with the chicken—this browning creates a flavorful fond that will enrich the entire dish.
• In the same pot with the rendered fat and fond, add the diced onion, bell pepper, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables soften and become fragrant—this is the classic Cajun holy trinity. Add the minced garlic and cook for another 30 seconds until fragrant, then stir in the tomato paste, cooking for 1-2 minutes to caramelize slightly and deepen the flavor. I like to let the tomato paste stick to the bottom for just a moment before stirring—it adds a subtle sweetness that rounds out the spices.
• Add the rice to the pot and stir constantly for 1-2 minutes to coat it with the oil and spices—toasting the rice slightly helps it cook more evenly and prevents mushiness. Pour in the chicken broth, worcestershire sauce, and return the cooked chicken and sausage to the pot along with the bay leaves, dried thyme, ground black pepper, and smoked paprika. Stir everything together to combine evenly, making sure the rice is submerged beneath the liquid.
• Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot with a lid, and let it simmer undisturbed for 30 minutes. The rice will absorb the flavorful liquid while the proteins finish cooking and the spices infuse throughout. After 30 minutes, remove the lid and check the consistency—if the jambalaya looks too wet, cook uncovered for another 5-10 minutes until it reaches your desired texture. I always remove the bay leaves before serving, as they can be a choking hazard.
• Taste the jambalaya and adjust seasoning as needed with additional Cajun seasoning or salt. Remove from heat and let it rest for 2-3 minutes, then transfer to a serving dish or individual bowls. Top each serving with sliced scallions for freshness and color, and pass Tabasco sauce at the table for those who want extra heat.