Description
A quick, one-pot Cajun jambalaya that brings the smoky, spicy flavors of New Orleans to your weeknight table in under 30 minutes. This hearty dish uses simple ingredients like Andouille sausage, chicken, and the ‘Holy Trinity’ of vegetables for a comforting meal with minimal cleanup.
Ingredients
Scale
- 1 pound Andouille sausage, sliced into half-moons
- 1 pound chicken breast or thighs, diced
- 1 ½ cups long grain white rice
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, chopped
- 4 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 2 ½ cups chicken broth (low-sodium recommended)
- 1 can (14.5 oz) diced tomatoes, drained
- 4 stalks green onions, sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Add sliced Andouille sausage and cook for 3-4 minutes until browned. Remove with a slotted spoon and set aside.
- In the same pot, add diced chicken and season lightly with salt and pepper. Cook for 5 minutes until browned on all sides. Remove and set aside with the sausage.
- Reduce heat to medium. Add onion, bell pepper, and celery (the ‘Holy Trinity’) and sauté for 5 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Return sausage and chicken to the pot. Stir in Cajun seasoning and toast for 30 seconds.
- Pour in chicken broth and diced tomatoes. Scrape the bottom of the pot to release browned bits.
- Bring the mixture to a boil.
- Stir in uncooked rice, ensuring it is submerged in liquid.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes without lifting the lid.
- Turn off heat and let rest covered for 5 minutes.
- Remove lid, fluff rice with a fork, and stir in sliced green onions.
- Taste and adjust seasoning with salt and pepper. Serve hot.
Notes
Do not lift the lid while the rice is simmering to ensure even cooking. If using brown rice, increase liquid and cooking time to 40-45 minutes. For a lighter option, use smoked turkey sausage or chicken breast. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4
- Sodium: 900
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
Keywords: Cajun jambalaya, one-pot meal, weeknight dinner, easy recipe, Andouille sausage, rice dish, Southern cooking, quick dinner