Chicken and Sausage Jambalaya - EASY One Pot Dinner

Ingredients

• 1 tablespoon Homemade Cajun Spice (lower‑sodium blend of paprika, garlic powder, onion powder, cayenne, thyme, oregano, and black pepper)
• 1.5 cups Long Grain White Rice (traditional long‑grain rice for fluffy texture)
• 2 leaves Bay Leaves (dried)
• 1 teaspoon Dried Oregano
• 7 cloves Garlic (minced)
• 2.5 cups Low Sodium Chicken Stock (made with Better Than Bouillon chicken base)
• 14 oz Tomato Sauce (can substitute crushed tomatoes)
• 2 stalks Green Onion (sliced, for garnish)
• 2 tablespoons Parsley (chopped, for garnish)
• 1 large Green Bell Pepper (diced, part of the holy trinity)
• 2 ribs Celery (diced)
• 1 medium Onion (diced)
• 12 oz Andouille Sausage (smoked pork sausage, sliced ~7 mm)
• 1.25 lb Chicken Thighs (boneless, skinless, cut into 4‑5 pieces each, patted dry)
• 0.5 lb Shrimp (peeled and deveined, medium size)
• 3 tablespoons Olive Oil (for searing and sautéing; can use vegetable oil)
• 1 pinch Salt (optional; may be omitted because Cajun spice is salty)
• 1 pinch Black Pepper (optional)

Instructions

1. Gather and Measure Ingredients

   Lay out all ingredients, measure rice, stock, tomato sauce, spices, and set the vegetables and proteins nearby.

   Time: PT5M

2. Dice the Holy Trinity

   Dice the green bell pepper, celery ribs, and medium onion into uniform ½‑inch pieces.

   Time: PT10M

3. Mince Garlic

   Mince 7 garlic cloves finely.

   Time: PT2M

4. Slice Andouille Sausage

   Slice the 12 oz Andouille sausage into ~7 mm rounds (about ¼‑inch).

   Time: PT3M

5. Cut Chicken Thighs

   Trim any excess fat, then cut the boneless, skinless thighs into bite‑size pieces (about 1‑inch). Pat dry with paper towels.

   Time: PT5M

6. Season Chicken

   Toss the chicken pieces with 1 tbsp homemade Cajun spice, ensuring even coating.

   Time: PT2M

7. Heat Oil

   Add 2 tbsp olive oil to the Dutch oven and heat over medium until the surface shimmers.

   Time: PT2M

8. Sear Chicken

   Working in batches, add chicken pieces, leaving space between them. Cook 2 minutes per side until a deep golden‑brown crust forms. Do not stir; let the meat sit.

   Time: PT8M

9. Remove Chicken

   Using a slotted spoon, transfer the browned chicken to a plate; keep the rendered fat in the pot.

   Time: PT2M

10. Deglaze

    Add a splash of water (≈¼ cup) and scrape the browned bits from the bottom with a wooden spoon.

    Time: PT1M

11. Sauté Vegetables

    If needed, add another 1‑2 tbsp oil. Add the diced bell pepper, celery, and onion. Cook, stirring occasionally, until softened and fragrant, about 12 minutes.

    Time: PT12M

12. Add Garlic

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

    Time: PT1M

13. Toast the Rice

    Add the 1.5 cups rice, stirring to coat each grain with oil. Cook for 2 minutes.

    Time: PT2M

14. Add Liquids and Seasonings

    Pour in 2.5 cups low‑sodium chicken stock, 14 oz tomato sauce, bay leaves, oregano, and an additional ½‑1 tsp Cajun spice (adjust for salt). Stir gently.

    Time: PT2M

15. Return Chicken and Add Sausage

    Nestle the seared chicken pieces back into the pot and scatter the sliced Andouille sausage.

    Time: PT2M

16. Bring to Boil and Simmer

    Increase heat to bring the mixture to a rolling boil, then reduce to low, cover, and simmer for 30 minutes.

    Time: PT30M

    Temperature: medium‑low

17. Sear Shrimp

    While the rice simmers, heat a skillet with 1 tbsp oil over medium‑high. Add the shrimp and cook 45 seconds per side until pink.

    Time: PT2M

18. Finish the Jambalaya

    When the rice is tender and liquid is absorbed, turn off the heat. Gently fold in the cooked shrimp, sliced green onions, and chopped parsley.

    Time: PT5M

19. Rest

    Cover the pot and let the jambalaya rest for 5 minutes before serving.

    Time: PT5M

20. Serve

    Spoon onto plates, optionally leaving the caramelized bottom (socarrat) in the pot for an authentic touch.

    Time: PT0M

Nutrition Facts

Calories

470

Protein

12g

Carbohydrates

20g

Fat

20g

Fiber

1g