One Pot Jambalaya – Easy Chicken & Sausage Jambalaya Recipe

Jambalaya is one of the most popular, one pot dishes made in New Orleans, especially this time of the year. With Mardi Gras celebrations in full force and Fat Tuesday right around the corner, many people across the globe will be making this classic dish to celebrate the carnival season.

So why is this dish so wildly loved? The rice based dish is made with a combination of meats, including sausage, chicken, and sometimes seafood.

However it is the bold flavors that makes this meal so popular. First it is seasoned with the “holy trinity” of Cajun and Creole cuisine: onions, bell peppers, and celery.

Then add in a little garlic and seasonings and your rice absorbs the robust flavors of the Cajun or Creole cuisine. Finally stir in the browned sausage and chicken and your meal is ready to be enjoyed with family and friends.

Depending on where you are from you may want to add in a can of diced tomatoes as well. However, that is a controversial topic that needs further explained.

Cajun vs. Creole Jambalaya

New Orleans is home to both Cajun and Creole communities. Both groups have played significant roles in shaping the city’s cultural and culinary traditions.

However, it’s important to note that Cajun and Creole cultures have distinct historical backgrounds and influences and differences. Although I won’t get into all the details, there are two important differences to note when it comes to making this one-pot Jambalaya recipe.

1. The Use of Tomatoes or Tomato Products

In general, Cajun cooking traditionally does not use tomatoes. However Creole dishes often include tomato products to make more complex sauces and flavor profiles of certain dishes.

However there are always exceptions to the rules. Even in New Orleans you will see several different variations of Cajun and Creole cooking styles. Although not all dishes will necessarily reflect the most traditional Cajun cooking styles, they still are delicious.

Regardless of tradition, my thought is that if you like the flavor and consistency that the tomatoes provide then by all means add them to your recipe.

2. Use of Spices

Although many Cajun and Creole recipes begin with the “holy trinity” of onions, bell peppers, and celery, the other aromatics and spices differ depending on what type of one pot Jambalaya that you are making.

You most likely have seen Cajun and Creole seasoning in the spice aisle at your grocery store. So what is the difference between the seasonings?

• Cajun Seasoning: Commonly used spices in Cajun Seasoning are mostly pepper based. Paprika, cayenne pepper, black pepper, and white pepper.

• Creole Cuisine: Creole cuisine incorporates a broader range of herbs and spices, with an emphasis on earthy herbs. Oregano, thyme, and parsley are commonly used along with paprika and bay leaves. This provides recipes with more of a mild flavor.

What Meat Is In One Pot Jambalaya

Now that you know the difference between Cajun and Creole, let’s get to the specific details about this one pot Jambalaya recipe. And it all starts with browning the meat.

For this recipe we are using a combination of Andouille sausage and chicken breast. The andouille sausage will give the dish great flavor, while the chicken adds contrast of both texture and flavor.

For even more flavor you can use chicken thighs instead of chicken breasts. However, I most often use the chicken breast to try to decrease the fat content in this recipe. And because there are so much flavor going on in this dish, the chicken takes on great flavor and becomes super tender.

Many Jambalaya recipes also include some sort of seafood, most often shrimp. Feel free to add shrimp to this recipe as well. Just be sure to use peeled, deveined, raw shrimp.

Then stir the shrimp in at the end of the cook time. This will allow adequate time for the shrimp to cook but not get tough and rubbery.

Other Cooking Methods to Make Jambalaya

Although this is a quick and easy recipe, there are other cooking methods that you can use to make this one pot Jambalaya recipe. You can make it in a slow cooker or in a pressure cooker. The best method just depends on the time that you have available to make dinner.

Crock Pot – This is a great way to get dinner on the table when you won’t be home to stand over a stove. Once you add the ingredients you let everything cook in a slow cooker. Then when you get home you make the rice and combine everything together. Here are the step by step instructions: Crock Pot Jambalaya.

Instant Pot – Use an electric pressure cooker to make this classic New Orleans recipe. It is a great cooking method when you don’t have time to spend in the kitchen, but need dinner on the table quickly. Here is the recipe: Instant Pot Jambalaya.

One Pot Jambalaya Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 Tablespoon olive oil
• 1 pound andouille sausage, cut on an angle into ¼ inch thick slices
• 1 1⁄2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 2 Tablespoons butter, unsalted
• 2 Tablespoons all-purpose flour
• 1 yellow or white onion, chopped
• 4 green onions, chopped
• 3 ribs celery, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1 1⁄2 teaspoon dried basil
• 1 1⁄2 teaspoon Cajun seasoning
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 1⁄4 teaspoon cayenne pepper (optional), more to taste
• 14.5 ounce can diced tomatoes
• 2 1⁄2 cups low-sodium chicken broth
• 1 1⁄4 cup long-grain white rice
• 1 bay leaf (optional)

INSTRUCTIONS

In a large skillet placed over medium heat add the oil. Once the oil is hot, add the chicken and brown on all sides (the chicken does not need to be cooked through). Remove the chicken from the skillet and place in a bowl.

Next add the sliced sausage to the skillet and cook until browned on both sides. Remove the sausage from the skillet and place in the bowl with the chicken. Set aside.

Reduce the heat to medium and add butter to the pan. Use a wooden spatula to scrape up the brown bits at the bottom of the pan. Then whisk in the flour.

Add the onion, celery, and bell peppers and sauté for 3 minutes. Then add the garlic and sauté for an additional minute.

Add basil, Cajun seasoning, diced tomatoes, salt and pepper and stir well to combine. Add chicken broth and rice and bring mixture to a gentle boil.

Continue making the Jambalaya by adding the chicken and sausage and any reserved juices to the pot. (Optional: add a bay leaf to the pot).

Simmer

Reduce the heat to maintain a gentle simmer. Then cover the pan with a lid and cook for 20 minutes, stirring occasionally.

Remove the skillet from the heat, and let it rest with the lid on for 10 minutes. Gently fluff the rice mixture with a fork and let it rest again for 5 minutes before serving.

Enjoy! Mary

To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located in the middle of each recipe or email me at contact@makeyourmeals.com. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.