One-Pot Cajun Jambalaya Recipe

This New Orleans comfort food recipe from Downshiftology has everything you want in a one-pot dish! It has chicken, sausage, shrimp, and veggies, which makes it spectacularly flavorful. It also comes together quickly and easily, so make sure to prepare all the ingredients first. 

RELATED: Slow Cooker Jambalaya Recipe

What I like about jambalaya is the harmony of flavors you’ll experience on each bite. With cajun and creole spices, it’s guaranteed that this recipe will become an instant hit. What are you waiting for? Watch the video below and learn how to make this fantastic dish!

Ingredients:

• 3 tbsp extra-virgin olive oil
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 11 oz fully-cooked andouille sausage, diced
• 2 tbsp cajun seasoning
• 1 yellow onion, diced
• 2 green bell pepper, deseeded and diced
• 2 ribs of celery, diced
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 1/2 cups uncooked long-grain white rice, rinsed
• 1 bay leaf
• 1 (15 oz) can crushed tomatoes
• 3 cups low-sodium chicken broth
• 1 lb large shrimp, peeled and deveined
• sliced green onions
• freshly chopped parsley

Directions:

Step 1

Dice two ribs of celery, two green bell peppers, and one yellow onion. Transfer to a large mixing bowl and set aside. Next, mince four garlic cloves and slice 11 oz andouille sausage. After this, chop 1 lb boneless chicken thighs, then season with 2 tbsp cajun seasoning. Now, start sauteing. Heat 2 tbsp extra-virgin olive oil in a large heavy-bottomed pot over medium-high heat, then saute the chicken until brown and cooked through, then remove it to a plate. To the same pot, add a little more olive oil (when it becomes dry), cook the sausage until brown, then remove to a plate.

[social_warfare]

Step 2

Now, add the diced celery, bell peppers, and onions, and saute for five minutes while deglazing the pot. Next, add the minced garlic, 1/2 tsp red pepper flakes, and 1 tbsp cajun seasoning. Mix well and cook for 30 seconds, then add 1 1/2 cups of uncooked long-grain white rice. Stir for a minute. Add one bay leaf, one can of crushed tomatoes, and 3 cups of low-sodium chicken broth. Give it a quick stir and bring it to a simmer. Reduce the heat to low and cover the pot. Cook the rice for about seven to eight minutes covered. Once done, remove the bay leaf, then add the shrimp, chicken, and sausage back to the pot. Turn off the heat, stir everything gently, then cover the pot for about five minutes to let the shrimp cook.

One-Pot Cajun Jambalaya Recipe