One Pot Jambalaya
A bold, hearty and spicy one-pot brown jambalaya loaded with seasoned chicken, andouille sausage, and rice simmered and ready in under an hour with minimal cleanup.
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.
Notes
The andouille sausage is usually pretty spicy, then the additional Cajun seasoning will add heat. If you want to make a mild version, use a smoked sausage or kielbasa, and try a Tony Cachere's Creole Seasoning. For absolutely -no- heat, make a quick blend of equal parts garlic powder, onion powder, smoked paprika, thyme and oregano.
Makes about 4-6 servings depending on portion size. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition
Serving: 6gCalories: 597kcalCarbohydrates: 56gProtein: 42gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 130mgSodium: 1219mgPotassium: 893mgFiber: 3gSugar: 3gVitamin A: 1881IUVitamin C: 20mgCalcium: 55mgIron: 3mg
Tried this recipe?Let us know how it was!