Spicy one-pot rice with sausage, chicken, and shrimp
Cajun Jambalaya
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
8
1 large pot
Difficulty
Easy
Cost
Moderate
$$
Cajun Jambalaya
Spicy one-pot rice with sausage, chicken, and shrimp
★4.8(8)
A bold Cajun one-pot dish with andouille sausage, chicken, and shrimp cooked with rice, tomatoes, and aromatic spices. All the flavors of Louisiana in one pot.
15m
Prep Time
40m
Cook Time
55m
Total Time
8
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Jambalaya is Louisiana's answer to one-pot cooking—deeply spiced rice loaded with a trio of proteins. The Cajun version uses tomatoes, while Creole keeps it tomato-free.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Cajun Jambalaya is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb boneless chicken thighs, cubed
- 12 oz andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1.5 cups long-grain rice
- 1 can (14 oz) diced tomatoes
- 3 cups chicken broth
Instructions
- 1
Season chicken with Cajun seasoning and brown in a large pot with oil. Remove and set aside.
- 2
Brown andouille slices in the same pot for 3 minutes. Add diced onion, celery, and bell pepper; cook 5 minutes.
- 3
Stir in rice, diced tomatoes, broth, and 2 tsp Cajun seasoning. Return chicken to the pot.
- 4
Bring to a boil, reduce to low, cover, and cook 20 minutes until rice is tender and liquid is absorbed.
- 5
Nestle shrimp into the rice, cover, and cook 5 more minutes until shrimp are pink. Fluff and serve.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Andouille sausageSmoked kielbasa or chorizo
Both provide the necessary smoky, spicy flavor
Chicken thighsChicken breast or turkey
Thighs are juicier but breast works fine
Tips & Storage
Pro Tips
Don't stir the rice once covered—this keeps the grains separate and prevents mushiness.
Add a dash of hot sauce and green onions as a garnish for the full Louisiana experience.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Sprinkle with a few tablespoons of water, cover, and microwave or reheat in a skillet over medium heat.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (140mg) · 8 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates12g
Fat48g
Fiber860mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between jambalaya and gumbo?
- Jambalaya cooks the rice in the pot; gumbo is a stew served over separate rice.
- Can I use brown rice?
- Yes, but increase broth to 4 cups and cook time to 35 minutes.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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