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This easy jambalaya is particularly spicy for a wuss like me, so for eating at home, i swap out the andouille sausage for kielbasa. I love the way the broth soaks into the rice, all the good stuff from the chicken, sausage and seasoning deliver a powerhouse of rich flavor. If you like spicy heat, make this to the letter (and add more Slap Ya Mama or hot sauce of your choosing when you serve). To keep this one a little more budget friendly, I didn’t use any seafood, so purists, please forgive me. If you have crawfish, though, it will be all the better if you throw in a handful of them, cleaned and ready to go.
How to Make One Pot Jambalaya
Step 1: Gather all your ingredients: chicken breast, andouille sausage, onion, bell pepper, garlic, rice, chicken broth, and Cajun seasoning. Have everything measured out before the pot gets hot to make the rest of the prep go fast.
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Step 2: Dice the onion and bell pepper; set aside.
Step 3: Cut the andouille sausage into bite-sized pieces, then again into half moons.
Step 4: Cut the chicken breast into bite-sized pieces.
Step 5: Add the chicken to a bowl with the Cajun seasoning and toss until every piece is coated.
Step 6: Add the sausage to a Dutch oven, big pot, or extra-large skillet and cook over medium heat for 5-7 minutes, stirring often, until just lightly browned. Remove the cooked sausage from the pot and set aside.
Step 7: Add the seasoned chicken to the same pot and cook for about 10 minutes over medium heat, stirring often, until fully cooked through. Remove it and set aside with the sausage.
Step 8: Add the diced onion and bell pepper to the pot and cook for around 5 minutes, until lightly browned.
Step 9: Stir in the garlic and cook for 2 minutes, until fragrant.
Step 10: Add the sausage and chicken back to the pot and give everything a quick stir to combine.
Step 11: Pour in the chicken broth and turn the heat to high to bring it to a boil.
Step 12: Stir in the rice, reduce the heat, cover, and simmer for 10 minutes. Stir once more, then cover and simmer for another 10 minutes, until the rice is tender and the liquid is absorbed. Taste-test the rice to make sure it’s not chewy/not quite done. Let it sit with the lid on undisturbed an additional 6 minutes or until the rice isn’t chewy.
Step 13: Give everything a final stir and top with sliced green onions before serving.
Tips for Success
- This recipe is spicy, and I am not a spicy girl. If you want less spicy-hot, swap out andouille for smoked sausage or kielbasa, and replace the Cajun seasoning with a Creole like Tony Cachere’s. See my notes in the recipe card for a DIY blend with no heat at all.
- Any smoked sausage works, you don’t have to use Andouille. If you want it EXTRA spicy, you can account for the increase with cayenne or hot sauce.
- Taste-test the rice to make sure it’s not chewy/not quite done. Let it sit with the lid on undisturbed an additional 6 minutes or until the rice isn’t chewy.
- Leftovers keep in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Reheat leftovers one serving at a time in the microwave, or gently on the stovetop with a splash of broth or water.
The bottom line
The sausage and chicken bring smoky depth, the Cajun seasoning brings the heat, and the rice pulls all of it together. Serve it straight from the pot with my cornbread casserole, slow cooker creamy corn to help cut the heat, or try a couple other jambalaya side dishes.
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One Pot Jambalaya
Ingredients
- 1 1/2 lb chicken breast cut into bite-sized pieces
- 13.5 oz smoked andouille sausage use kielbasa for less heat
- 1 or 2 tbsp Cajun or Tony's Creole seasoning such as Slap Ya Mama, to taste
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 2 tbsp garlic minced
- 32 oz chicken broth 1 container
- 2 cups white rice long grain
- 1 green onion scissored, for garnish
Instructions
- Dice the onion and bell pepper, then cut the sausage and chicken separately into bite-sized pieces. Set aside.
- Add just the chicken and Cajun seasoning to a bowl and toss to coat. Set aside.
- Add the cut-up sausage to a large pot, Dutch oven or extra-large skillet and cook over medium heat for 5-7 minutes, stirring often, to just lightly brown. Remove sausage from pot and set aside.
- Add the seasoned chicken to the pot and cook for about 8 minutes over medium heat, stirring often, until fully cooked. Remove from the pot.
- Add the diced onion and bell pepper and cook for about 5 minutes, until lightly browned. Then add the garlic and cook for 2 minutes.
- Add the meat back to the pot and give it a quick stir.
- Pour in the broth and turn the burner to high to bring it to a boil. Use a spatula or wood spoon to scrape up the fond from the bottom. Stir.
- Stir in the dry rice, reduce the heat to low, cover, and simmer for 10 minutes. Stir, then simmer for an additional 10 minutes. Try not to lift the lid except for the once.
- Taste-test the rice to make sure it's not chewy. Let it sit with the lid on undisturbed an additional 6 minutes.
- Stir, then top with the diced green onions before serving.
