The Ultimate One Pot Meal

Ingredients

• 1 lb Boneless Skinless Chicken Thighs (cut into 1‑inch bite‑size pieces, keep some fat for flavor)
• 12 oz Andouille Sausage (diced; can substitute smoked beef sausage or turkey sausage)
• 1 large Onion (diced)
• 1 large Green Bell Pepper (diced)
• 2 Celery Stalks (diced)
• 1 Jalapeño (seeded and diced; optional for heat)
• 3 cloves Garlic (minced (or 2 tbsp garlic paste))
• 2 tbsp Tomato Paste
• 2 cups Long Grain White Rice (rinsed until water runs clear)
• 4 cups Low‑Sodium Chicken Broth (good quality)
• 2 tbsp Butter (unsalted, cut into pieces)
• 2 tbsp Avocado Oil (or olive oil)
• 1 tsp Louisiana Hot Sauce
• 2 tsp Chicken Bouillon Powder
• 2 tsp Worcestershire Sauce
• 1 tsp Smoked Paprika (optional for extra smokiness)
• 2 Bay Leaves
• 0.5 cup Green Onions (sliced; adds fresh flavor at the end)
• 2 tbsp Cajun Seasoning Blend (mix of all‑purpose, Lemon Bay, and hot Cajun seasoning; low‑sodium)
• 1 tsp Fresh Rosemary (chopped)
• 1 tsp Fresh Thyme (chopped)

Instructions

1. Prep Ingredients

   Dice chicken thighs, Andouille sausage, onion, bell pepper, celery, and jalapeño; mince garlic; rinse rice in a fine mesh strainer until water runs clear.

   Time: PT10M

2. Season Chicken

   Place chicken pieces in a bowl, add Cajun seasoning blend, and massage with hands until evenly coated.

   Time: PT5M

3. Brown Andouille Sausage

   Heat skillet over medium heat, add avocado oil, then add diced Andouille sausage. Cook, stirring occasionally, until browned, about 5‑6 minutes. Remove with slotted spoon and set aside.

   Time: PT6M

4. Sear Chicken

   In the same skillet, add butter. Once melted, add seasoned chicken pieces in a single layer. Sear without moving for 2‑3 minutes, then stir and continue until chicken is about 80% cooked and nicely browned, another 3‑4 minutes. Remove and set aside.

   Time: PT6M

5. Sauté Holy Trinity

   Add onion, bell pepper, celery, and jalapeño to the skillet. Cook, stirring, until vegetables soften and release moisture, about 5 minutes.

   Time: PT5M

6. Add Garlic and Tomato Paste

   Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.

   Time: PT1M

7. Season the Base

   Add hot sauce, chicken bouillon powder, Worcestershire sauce, smoked paprika, fresh rosemary, thyme, and bay leaves. Stir to combine.

   Time: PT1M

8. Toast the Rice

   Add the rinsed rice to the skillet, stirring to coat with the seasoned oil. Toast for 2‑3 minutes until slightly translucent.

   Time: PT3M

9. Add Broth and Simmer

   Pour in chicken broth, increase heat to bring to a boil, then reduce to a gentle simmer. Cover with a lid and cook for 15 minutes, or until rice is mostly tender.

   Time: PT15M

10. Finish Cooking with Proteins

    Stir the partially cooked chicken and browned sausage back into the skillet. Continue to simmer, uncovered, for 5‑10 minutes until the rice is fully cooked and liquid is absorbed.

    Time: PT10M

11. Finish and Serve

    Remove bay leaves, stir in sliced green onions, taste and adjust seasoning. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

70g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Thighs: Chicken breast, Turkey thigh
• Instead of Andouille Sausage: Smoked sausage, Kielbasa
• Instead of Green Bell Pepper: Red bell pepper
• Instead of Jalapeño: Serrano pepper, Thai chili
• Instead of Garlic: Garlic paste
• Instead of Tomato Paste: Crushed tomatoes
• Instead of Long Grain White Rice: Basmati rice, Jasmine rice
• Instead of Low‑Sodium Chicken Broth: Vegetable broth, Water with bouillon cube
• Instead of Butter: Margarine, Olive oil
• Instead of Avocado Oil: Olive oil, Canola oil
• Instead of Louisiana Hot Sauce: Tabasco, Cajun hot sauce
• Instead of Chicken Bouillon Powder: Chicken stock cube
• Instead of Worcestershire Sauce: Soy sauce (less sweet)
• Instead of Smoked Paprika: Regular paprika
• Instead of Green Onions: Chives
• Instead of Cajun Seasoning Blend: Tony Chachere's, Homemade Cajun rub
• Instead of Fresh Rosemary: Dried rosemary
• Instead of Fresh Thyme: Dried thyme

Equipment Needed

• Large Skillet
• Fine Mesh Strainer
• Cutting Board
• Chef's Knife
• Slotted Spoon
• Wooden Spoon or Spatula
• Measuring Cups
• Measuring Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Season chicken thoroughly with Cajun blend
• Brown Andouille sausage first to develop fond
• Sear chicken for a deep brown crust
• Toast the rice before adding liquid
• Simmer covered to steam the rice
• Finish with proteins to avoid over‑cooking

Chef Tips from the Video

• Use smoked Andouille sausage for authentic depth; if unavailable, add a dash of liquid smoke.
• Homemade chicken broth yields richer flavor than store‑bought.
• Let the finished jambalaya rest covered for 5 minutes before serving; this helps the rice finish steaming.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for 3‑4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze up to 2 months. Reheat with a splash of broth.

Room temperature: Not recommended; jambalaya should be refrigerated within 2 hours of cooking.

Make-Ahead Tips

• Prep all vegetables and season the chicken up to 2 hours ahead; keep refrigerated.
• Cooked jambalaya stores well; reheat gently on the stove with a little broth.

Frequently Asked Questions