Easy jambalaya recipe - One pot

Ingredients

• 1 Green Bell Pepper (seeded and fine‑diced)
• 2 Celery Stalks (cut in half lengthwise then fine‑diced)
• 1 Large Onion (peeled and fine‑diced)
• 3 Garlic Cloves (minced)
• 12 oz Andouille Sausage (cut into ½‑inch pieces)
• 1 lb Boneless Skinless Chicken Thighs (trimmed of excess fat and cut into 1‑inch cubes)
• 1 cup Long Grain White Rice (uncooked)
• 2 tbsp Tomato Paste
• 2 cups Water (can substitute with chicken broth for richer flavor)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt
• ½ tsp Black Pepper (freshly ground)
• ¼ tsp Cayenne Pepper (optional for heat)
• 1 tsp Parsley Flakes
• 1 tbsp Chicken Base (Bouillon) (if using water instead of broth)
• 2 Green Onions (chopped, for garnish)
• 2 tbsp Vegetable Oil (for browning)

Instructions

1. Dice the vegetables

   Seed the green bell pepper and dice it fine; halve the celery stalks and dice them; peel and fine‑dice the large onion.

   Time: PT5M

2. Prep garlic and sausage

   Mince the garlic cloves. Cut the Andouille sausage into ½‑inch pieces and set aside.

   Time: PT3M

3. Trim and cube chicken

   Trim excess fat from the chicken thighs, then cut into 1‑inch cubes.

   Time: PT5M

4. Season chicken

   Toss the chicken cubes with a pinch of the roasted garlic herb blend (or simply salt and pepper).

   Time: PT1M

5. Brown the sausage

   Heat 1 tbsp oil in the pot over medium‑high heat. Add the sausage pieces in a single layer and cook until all sides are nicely browned, about 5 minutes. Remove and set aside.

   Time: PT5M

   Temperature: medium-high heat

6. Brown the chicken

   Add the seasoned chicken cubes to the same pot, spreading them out. Let cook without stirring for 3‑4 minutes to develop a crust, then turn and brown the other side, about 5 minutes total. Remove and set aside with the sausage.

   Time: PT5M

   Temperature: medium-high heat

7. Sauté the vegetables

   Add the remaining 1 tbsp oil if needed, then add the diced onion, bell pepper, and celery. Cook, stirring occasionally, for 4‑5 minutes until softened and lightly caramelized. Scrape up any browned bits from the bottom.

   Time: PT5M

   Temperature: medium heat

8. Add garlic

   Stir in the minced garlic and cook for about 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

9. Incorporate tomato paste

   Add 2 tbsp tomato paste, stir to coat the vegetables, and cook for another 30 seconds.

   Time: PT1M

   Temperature: medium heat

10. Add rice

    Stir in the uncooked rice, ensuring each grain is coated with the tomato‑vegetable mixture.

    Time: PT1M

    Temperature: medium heat

11. Add liquids and seasonings

    Pour in 2 cups water (or chicken broth) and add the chicken base, garlic powder, onion powder, salt, black pepper, cayenne (if using), and parsley flakes. Stir well.

    Time: PT5M

    Temperature: high heat

12. Simmer covered

    Reduce heat to low, cover the pot with the lid, and let simmer for 18 minutes, or until most of the liquid is absorbed.

    Time: PT18M

    Temperature: low simmer

13. Finish cooking uncovered

    Remove the lid and cook for an additional 3 minutes to evaporate any remaining moisture.

    Time: PT3M

    Temperature: medium heat

14. Re‑add sausage and chicken

    Stir the browned sausage, chicken, and any juices back into the pot. Heat through for 2 minutes.

    Time: PT2M

    Temperature: medium heat

15. Garnish and serve

    Sprinkle chopped green onions over the jambalaya, serve hot.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

45g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Green Bell Pepper: red bell pepper, yellow bell pepper
• Instead of Celery Stalks: celery hearts
• Instead of Large Onion: yellow onion, white onion
• Instead of Garlic Cloves: garlic paste
• Instead of Andouille Sausage: smoked sausage, chorizo
• Instead of Boneless Skinless Chicken Thighs: boneless skinless chicken breasts
• Instead of Long Grain White Rice: parboiled rice, brown rice (longer cooking time)
• Instead of Tomato Paste: crushed tomatoes (reduced)
• Instead of Water: low‑sodium chicken broth
• Instead of Garlic Powder: fresh minced garlic (extra)
• Instead of Onion Powder: dried minced onion
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Cayenne Pepper: hot sauce
• Instead of Parsley Flakes: fresh parsley, chopped
• Instead of Chicken Base (Bouillon): instant chicken stock powder
• Instead of Green Onions: chives
• Instead of Vegetable Oil: canola oil, olive oil (lower smoke point)

Equipment Needed

• Large Pot or Dutch Oven
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Measuring Cups
• Measuring Spoons
• Lid (for pot)
• Stove

Critical Steps — Do Not Skip

• Browning the Andouille sausage to develop flavor
• Browning the chicken thighs without moving them too early
• Scraping up the fond from the bottom of the pot while sautéing vegetables
• Simmering covered until the liquid is mostly absorbed
• Final garnish with fresh green onions

Chef Tips from the Video

• Use a cast‑iron Dutch oven for the best browning and even heat distribution.
• If you prefer a spicier jambalaya, increase cayenne or add a diced jalapeño with the vegetables.
• For extra smoky flavor, use smoked paprika in addition to the cayenne.

Troubleshooting

Storage

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

Freezer: Portion into freezer‑safe bags or containers; freeze up to 2 months. Thaw in refrigerator before reheating.

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

Make-Ahead Tips

• Dice all vegetables up to 24 hours ahead and store in a sealed container in the fridge.
• Cooked jambalaya reheats well; add a splash of broth when reheating to restore moisture.

Frequently Asked Questions