The Best One Pot Meal Ever! Chicken & Sausage Jambalaya

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, trimmed of excess fat)
• 12 oz Andouille Sausage (sliced into half‑moon pieces)
• 2 Tbsp Avocado Oil (high smoke point for rendering sausage fat)
• 1 medium Onion (diced, part of Cajun trinity)
• 2 sticks Celery Stalks (diced, part of Cajun trinity)
• 1 medium Red Bell Pepper (diced, part of Cajun trinity)
• 1 medium Green Bell Pepper (diced, part of Cajun trinity)
• 3 stalks Green Onions (chopped, added with garlic)
• 3 cloves Garlic (minced)
• 2 Tbsp Tomato Paste (adds depth without excess liquid)
• 2 cup Long Grain Rice (uncooked, rinsed)
• 4 cup Chicken Stock (store‑bought or homemade, low sodium preferred)
• 1 tsp Cajun Seasoning (store‑bought blend)
• 1 tsp Paprika (for color)
• 1/2 tsp Cayenne Pepper (optional for extra heat)
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1 Bay Leaf
• 1 tsp Chicken Bouillon Powder (adds extra saltiness)
• 2 Tbsp Fresh Parsley (chopped, for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Season Chicken

   Combine chicken thigh pieces with low‑sodium all‑purpose seasoning, chicken bouillon powder, Cajun seasoning, and paprika in a mixing bowl. Toss to coat evenly.

   Time: PT5M

2. Chill Seasoned Chicken

   Cover the bowl and place it in the refrigerator for about 30 minutes to let the flavors penetrate.

   Time: PT30M

3. Prep Sausage and Vegetables

   Slice the Andouille sausage lengthwise then cut into half‑moon pieces. Dice onion, celery, red and green bell peppers, green onions, and mince the garlic. All pieces should be roughly the same size.

   Time: PT5M

4. Render Sausage Fat

   Heat 2 Tbsp avocado oil in the Dutch oven over medium‑low heat. Add the sausage pieces and cook, stirring occasionally, until they release fat and develop a light brown color.

   Time: PT5M

   Temperature: medium

5. Sear Chicken

   Add the seasoned chicken pieces to the same pot, spreading them out. Sear until each side is lightly browned, about 4‑5 minutes total.

   Time: PT5M

   Temperature: medium

6. Sauté Vegetables & Tomato Paste

   Push the chicken to the side, add the diced onion, celery, and bell peppers. Cook, stirring, until softened (3‑4 min). Stir in 2 Tbsp tomato paste and let it caramelize for another minute.

   Time: PT5M

   Temperature: medium

7. Add Garlic and Herbs

   Add minced garlic, dried thyme, dried oregano, and optional cayenne pepper. Cook for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

8. Toast Rice

   Stir in 2 cups uncooked long‑grain rice, coating each grain with the oil and spices. Toast for 1‑2 minutes until the rice is lightly translucent.

   Time: PT2M

   Temperature: medium

9. Add Stock and Simmer

   Pour in 4 cups chicken stock, add bay leaf, a pinch of extra Cajun seasoning, and the chicken bouillon powder. Stir to combine, bring to a gentle simmer, then cover with a lid.

   Time: PT5M

   Temperature: medium

10. Cook Rice

    Reduce heat to low and let the jambalaya simmer, covered, for 25 minutes or until the rice is tender and the liquid is absorbed.

    Time: PT25M

    Temperature: low

11. Finish with Proteins

    Return the cooked sausage and the partially cooked chicken to the pot. Gently fold in chopped fresh parsley and green onions. Cook uncovered for 3‑5 minutes just to reheat the proteins and let any remaining liquid absorb.

    Time: PT5M

    Temperature: low

12. Serve

    Remove bay leaf, taste and adjust seasoning if needed, then spoon the jambalaya onto plates. Garnish with a little extra parsley.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

55g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken Breast, Turkey Thighs
• Instead of Andouille Sausage: Smoked Kielbasa, Chorizo
• Instead of Avocado Oil: Canola Oil, Vegetable Oil
• Instead of Onion: Shallot
• Instead of Celery Stalks: Fennel stalks
• Instead of Red Bell Pepper: Yellow Bell Pepper
• Instead of Green Bell Pepper: Orange Bell Pepper
• Instead of Green Onions: Chives
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Tomato Paste: Crushed tomatoes (1/4 cup)
• Instead of Long Grain Rice: Basmati rice, Jasmine rice
• Instead of Chicken Stock: Vegetable stock, Water with extra bouillon
• Instead of Cajun Seasoning: Homemade Cajun blend
• Instead of Paprika: Smoked paprika (1 tsp)
• Instead of Cayenne Pepper: Red pepper flakes (1/4 tsp)
• Instead of Dried Thyme: Dried oregano
• Instead of Dried Oregano: Dried thyme
• Instead of Chicken Bouillon Powder: Chicken bouillon cube (1)
• Instead of Fresh Parsley: Cilantro

Equipment Needed

• Large Dutch Oven or Heavy Pot
• Cutting Board
• Chef's Knife
• Slotted Spoon
• Wooden Spoon or Heat‑Resistant Spatula
• Measuring Cups
• Measuring Spoons
• Ladle (optional)
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Seasoning and chilling the chicken for flavor penetration
• Rendering sausage fat before searing chicken
• Scraping up fond from the pot when sautéing vegetables
• Toasting the rice before adding stock
• Cooking the rice covered until fully absorbed

Chef Tips from the Video

• Use avocado oil for its high smoke point and subtle flavor.
• Allow the rice to toast; this step adds a nutty depth that elevates the dish.
• Deglaze the pot with a splash of stock after sautéing vegetables to capture all the fond.
• Finish the dish off‑heat with fresh herbs for a bright pop of flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and refrigerate the chicken up to 4 hours ahead.
• Dice all vegetables and store in a sealed bag in the fridge for up to 1 day.
• Cooked jambalaya reheats well in a skillet with a splash of stock or water.

Frequently Asked Questions