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Easy One-Pot Cajun Jambalaya with Chicken, Sausage, and Shrimp Recipe

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This Easy Jambalaya recipe is a hearty and authentic Louisiana classic featuring a flavorful combination of chicken, andouille sausage, shrimp, and brown rice all cooked together in one pot. It’s a comforting, Cajun-inspired dish perfect for a main course that packs bold flavors and satisfying textures.

Ingredients

Proteins

  • 1 1/2 pounds boneless skinless chicken breasts, chopped
  • 12 ounces cooked andouille sausage, sliced
  • ½ pound shrimp, peeled and deveined

Vegetables

  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 5 cloves garlic, minced
  • 3 large stalks celery, chopped
  • ¼ cup fresh parsley, chopped

Pantry & Seasonings

  • 2 tablespoons olive oil or avocado oil
  • 1 to 2 tablespoons Cajun seasoning, to taste
  • Sea salt, to taste
  • 1 cup uncooked brown rice
  • 1 1/2 cups low-sodium chicken broth
  • 1 (14-ounce) can diced tomatoes

Instructions

  1. Sauté aromatics: Heat the oil over medium-high heat and add the chopped onion. Sauté, stirring frequently, until the onion has softened, about 5 minutes.
  2. Add vegetables: Stir in the chopped green bell pepper, minced garlic, and chopped celery. Continue cooking for another 2 minutes to soften and release their flavors.
  3. Brown chicken and season: Add the chopped raw chicken breasts and sprinkle 1 to 2 tablespoons Cajun seasoning to taste. Stir well to coat the chicken evenly. Allow the chicken to brown for a minute or two.
  4. Add sausage and rice mixture: Add the sliced andouille sausage, uncooked brown rice, low-sodium chicken broth, and diced tomatoes into the pot. Stir thoroughly, then cover and bring to a full boil.
  5. Simmer the jambalaya: Reduce the heat to a simmer, keep the pot covered, and cook for 40 to 50 minutes until the rice is tender. Note there will still be some unabsorbed liquid in the pot at this stage.
  6. Cook shrimp uncovered: Add the peeled and deveined shrimp to the pot. Increase the heat to bring the jambalaya to a full boil uncovered. Cook for another 10 to 15 minutes until much of the excess liquid evaporates and the shrimp are cooked through.
  7. Finish and serve: Stir in the chopped fresh parsley. Adjust sea salt to taste. Serve the jambalaya hot and enjoy this flavorful one-pot meal!

Notes

  • For spicy jambalaya, add 1/2 teaspoon of red pepper flakes and 1 to 3 teaspoons of your favorite hot chili sauce or cayenne pepper along with the Cajun seasoning.
  • You can substitute the andouille sausage with pre-cooked Kielbasa, chorizo, or Italian sausage for variation.
  • The longer the jambalaya sits, the more liquid the rice will absorb. If serving later, the dish will thicken naturally.
  • Use brown rice for a nutty flavor and added fiber; adjust liquid and cooking times if substituting with white rice.

Find it online: https://bitezly.com/easy-one-pot-cajun-jambalaya-with-chicken-sausage-and-shrimp-recipe/