Easy One Pot Jambalaya Recipe

Jambalaya is a classic Creole and Cajun dish hailing from Louisiana, brimming with bold flavors from spices, smoked sausage, and succulent shrimp or chicken. This Easy One Pot Jambalaya Recipe simplifies the traditional process without sacrificing flavor, making it a perfect choice for a weeknight meal or an impressive dish for guests. Let’s dive into this mouthwatering one-pot wonder that brings a taste of the South to your kitchen!

Instructions

Step 1: Brown the Meat

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the chicken and sausage to the pot and brown them on all sides for about 5-6 minutes.
3. Remove the chicken and sausage from the pot and set them aside on a plate.

Step 2: Sauté the Vegetables

1. In the same pot, add the onion, green bell pepper, and celery. Cook for 4-5 minutes until the vegetables soften and become fragrant.
2. Stir in the garlic and cook for another 1-2 minutes until fragrant.

Step 3: Add the Seasoning and Tomatoes

1. Sprinkle in the Creole seasoning, smoked paprika, thyme, salt, and pepper. Stir well to coat the vegetables with spices.
2. Add the diced tomatoes and chicken broth, stirring to combine.

Step 4: Cook the Rice

1. Stir in the rice and return the chicken and sausage to the pot. Toss in the bay leaf.
2. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is tender and has absorbed most of the liquid.

Step 5: Add the Shrimp

1. Once the rice is cooked, add the shrimp to the pot.
2. Stir the shrimp into the jambalaya and cook for another 5 minutes or until the shrimp turns pink and is cooked through.

Step 6: Serve and Garnish

1. Remove the bay leaf and discard.
2. Garnish the jambalaya with freshly chopped green onions and parsley.

Tips for Making the Best Jambalaya

• Choose the Right Sausage: Smoked sausage, like andouille, adds a signature depth of flavor to jambalaya. If you can’t find andouille, use any smoked sausage with a bit of spice.
• Adjust the Heat: Creole seasoning can vary in spice level. If you prefer a milder dish, reduce the amount or opt for a milder blend. If you love heat, add more seasoning or include some cayenne pepper.
• Don’t Rush the Rice: Allow the rice to simmer and absorb the flavors. Stirring too often may release starch and make the dish mushy.

Variations

• Seafood Jambalaya: Swap the chicken and sausage for additional seafood like crab or mussels for a seafood-forward version.
• Vegetarian Jambalaya: Skip the meat and add more veggies like zucchini, mushrooms, or okra. Substitute vegetable broth for the chicken broth.
• Turkey or Pork Jambalaya: Use diced turkey or pork instead of chicken for a slight variation in flavor.

Serving Suggestions

Jambalaya is a hearty dish on its own, but it pairs beautifully with a few Southern sides:

• Cornbread: A sweet, crumbly cornbread balances out the spice of jambalaya.
• Collard Greens: Serve a side of braised collard greens or sautéed spinach.
• Garlic Bread: A slice of garlic bread helps soak up all the delicious sauce.

FAQs

1. Can I make jambalaya in a slow cooker?

• Yes! Brown the chicken, sausage, and vegetables on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the shrimp during the last 30 minutes.

2. How long can I store leftovers?

• Store leftover jambalaya in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little extra broth or water if it becomes too thick.

3. Can I freeze jambalaya?

• Yes, you can freeze jambalaya for up to 3 months. Thaw it overnight in the fridge and reheat as needed. Be aware that the rice might become softer after freezing.

4. What’s the difference between Creole and Cajun jambalaya?

• Creole jambalaya (like this recipe) typically includes tomatoes, while Cajun jambalaya usually omits them, focusing more on smoked meats and bold spices.

5. Can I make jambalaya without rice?

• You can substitute cauliflower rice or quinoa for a low-carb version. Just adjust the liquid accordingly and add these alternatives near the end of cooking, as they require less time to cook than traditional rice.

Conclusion

This Easy One Pot Jambalaya Recipe delivers bold, comforting flavors with minimal effort and cleanup. Whether you’re cooking for a family dinner or hosting friends, this one-pot dish will impress with its rich spices, hearty meats, and tender shrimp. Whip it up in under an hour and enjoy a meal that transports you straight to Louisiana!

Yield: 6

Easy One Pot Jambalaya Recipe

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Jambalaya is a classic Creole and Cajun dish hailing from Louisiana, brimming with bold flavors from spices, smoked sausage, and succulent shrimp or chicken. This Easy One Pot Jambalaya Recipe simplifies the traditional process without sacrificing flavor, making it a perfect choice for a weeknight meal or an impressive dish for guests. Let’s dive into this mouthwatering one-pot wonder that brings a taste of the South to your kitchen!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 tablespoon olive oil
• 1 pound andouille sausage (or smoked sausage), sliced
• 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 pound shrimp, peeled and deveined
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 1/2 cups long-grain white rice
• 1 (15 oz) can diced tomatoes
• 3 cups chicken broth
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper, to taste
• 2 bay leaves
• 1/4 cup chopped green onions (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Sausage:
   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 4-5 minutes. Remove the sausage from the pot and set aside.
2. Cook the Chicken:
   In the same pot, add the chicken pieces. Season with salt and pepper and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside with the sausage.
3. Sauté the Vegetables:
   Add the diced onion, bell pepper, and celery to the pot. Cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Add the Rice and Seasonings:
   Stir in the rice, Cajun seasoning, smoked paprika, thyme, cayenne pepper (if using), and bay leaves. Let the rice toast for 1-2 minutes, stirring constantly.
5. Add the Tomatoes and Broth:
   Pour in the diced tomatoes (with their juices) and chicken broth. Bring the mixture to a boil, then reduce the heat to low.
6. Simmer:
   Return the sausage and chicken to the pot. Cover and simmer the jambalaya for about 20-25 minutes, or until the rice is fully cooked and tender. Stir occasionally to prevent sticking.
7. Add the Shrimp:
   In the last 5 minutes of cooking, stir in the shrimp. Cook until the shrimp are pink and fully cooked through, about 3-5 minutes.
8. Serve:
   Remove the bay leaves and garnish the jambalaya with chopped green onions and fresh parsley. Serve hot.

Notes

Customize the Protein: You can use only chicken or shrimp if you prefer. Andouille sausage gives authentic flavor, but any smoked sausage works.

Spice Level: Adjust the amount of cayenne and Cajun seasoning to your desired heat level.

Leftovers: Jambalaya tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to 3 days.