Name: One Pot Jambalaya
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 tablespoon vegetable oil; 8 ounces beef sausage, cut into ¼-inch slices; 1 pound boneless, skinless chicken, cut into 1-inch pieces; 1 yellow onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 3 stalks celery, chopped; 2 cloves garlic, minced; 14 ounces crushed tomatoes; 1 tablespoon smoked paprika; 1 teaspoon salt; 1 teaspoon cumin; ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon dried thyme; ½ teaspoon ground black pepper; ¼ teaspoon cayenne pepper; 1 cup uncooked white rice (long or short grain, not quick-cooking); 2 cups chicken broth; 1 pound medium or large shrimp, peeled and deveined; Scallions, for garnish

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This One Pot Jambalaya is a bold and comforting Cajun-inspired rice dish that brings together tender chicken, smoky sausage, and juicy shrimp in a flavorful medley of herbs, spices, and vegetables. Perfect for feeding a hungry family or serving at a casual dinner party, this dish delivers big flavor with minimal cleanup—all in under an hour.

Why You’ll Love This Recipe

Jambalaya is the ultimate one-pot wonder. It’s hearty, customizable, and full of vibrant Cajun spices. This version uses simple pantry staples and fresh ingredients to create a balanced, deeply seasoned meal. You’ll love the ease of cooking everything—meat, rice, and seafood—in one Dutch oven, making cleanup a breeze. Plus, it’s a crowd-pleaser that tastes even better as leftovers.

One Pot Jambalaya

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon vegetable oil
8 ounces beef sausage, sliced into ¼-inch rounds
1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 stalks celery, chopped
2 cloves garlic, minced
14 ounces crushed tomatoes
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon cumin
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup uncooked white rice (long or short grain; do not use quick-cooking rice)
2 cups chicken broth
1 pound medium or large shrimp, peeled and deveined
Scallions, for garnish

Directions

Sear the Meats
Heat the oil in a large Dutch oven over medium heat. Add the sausage and chicken and sear until lightly golden, about 5 minutes.
Sauté the Vegetables
Add the diced onion, green and red bell peppers, and celery. Cook, stirring often, until the onion is soft and translucent.
Add Garlic and Spices
Stir in the minced garlic and cook for 1 minute. Then add the crushed tomatoes, smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne. Stir until everything is well combined.
Add Rice and Broth
Stir in the uncooked rice and chicken broth. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 20 minutes, stirring every few minutes to prevent sticking.
Add the Shrimp
After the rice is just cooked, stir in the shrimp. Cover again and simmer for another 5 minutes, or until the shrimp are pink and fully cooked (depending on their size, this may take 4 to 7 minutes).
Garnish and Serve
Remove from heat and let rest for a few minutes. Garnish with chopped scallions and serve hot.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Andouille Sausage: Use andouille instead of beef sausage for a spicier, more traditional flavor.
No Shrimp: Omit the shrimp for a chicken-and-sausage-only version.
Add Heat: Increase the cayenne pepper or add a dash of hot sauce to the pot.
Vegetable Boost: Stir in spinach or kale at the end for added greens.
Seafood Medley: Swap or combine the shrimp with scallops or chunks of firm white fish.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze cooled jambalaya in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat in a skillet over medium-low heat with a splash of chicken broth or water. Stir occasionally until warmed through. Microwave in 1-minute intervals, stirring in between.

FAQs

Can I use brown rice instead of white?

Yes, but increase the cooking time and add a bit more liquid. Brown rice takes longer to cook and absorbs more broth.

What type of shrimp is best?

Medium or large raw shrimp, peeled and deveined, work best. Tail-on shrimp can be used for presentation but require extra prep while eating.

Can I make this recipe less spicy?

Absolutely. Reduce or omit the cayenne pepper and use mild sausage for a milder dish.

Is jambalaya the same as gumbo?

No. Jambalaya is a rice dish cooked with the meat and broth all in one pot. Gumbo is more like a stew and typically served over cooked rice.

Can I make this ahead of time?

Yes, jambalaya reheats very well and can be made a day in advance.

Can I use frozen shrimp?

Yes, just thaw completely before adding them to the pot so they cook evenly.

What’s the best pot to use?

A heavy-bottomed Dutch oven is ideal for even heat distribution and preventing the rice from sticking.

Can I leave out the sausage or chicken?

Sure—this recipe is flexible. Just increase the quantity of shrimp or add another protein of your choice.

Why does my rice stick to the bottom?

Be sure to stir occasionally and simmer on low heat. If needed, add a little extra broth.

Can I make this vegetarian?

Yes, omit the meats and shrimp, and use vegetable broth. Add beans or tofu for added protein.

Conclusion

One Pot Jambalaya is a flavorful, hearty, and satisfying meal that captures the essence of Cajun comfort food. With tender meat, juicy shrimp, aromatic spices, and perfectly cooked rice all in one dish, it’s the kind of recipe that feeds the soul and the stomach. Easy enough for a weeknight and impressive enough for guests, this jambalaya is a must-have in your dinner rotation.