Enjoy the flavors of New Orleans with this easy, one-pot Jambalaya recipe. Cajun food at its best, loaded with chicken, sausage, veggies, and creole seasoning, this flavorful dish will make your tastebuds sing!
Ingredients For One-Pot Jambalaya
- Avocado or olive oil
- Cajun seasoning
- Andouille sausage
- Boneless, skinless chicken breast
- Onion
- Garlic
- Green bell pepper
- Celery
- Crushed tomatoes
- Red pepper flakes
- Parsley flakes
- Hot sauce
- Worcestershire sauce
- File powder
- White rice
- Chicken broth
How To Make 30-MInute One-Pot Jambalaya
- Season the chicken pieces and sausage slices with Cajun seasoning. Heat 1 tbsp oil over medium-high heat in a large Dutch oven. Brown the chicken pieces and sausage slices for 3 minutes and set aside.
- Add one more tbsp of oil and saute the onion, celery, bell pepper, and garlic until tender, about 3 minutes.
- Return the chicken and sausage to the pot, and stir in the crushed tomatoes, red pepper flakes, parsley flakes, hot sauce, Worcestershire sauce, file powder, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- Mix in the rice and chicken broth. Bring to a boil, reduce the heat, and simmer for 20-25 minutes or until all the liquid is absorbed.
What’s The Best Way To Reheat Leftovers?
You can reheat it in the microwave or stove over medium heat. Add a bit of water to keep it moist.
Can I Freeze The Jambalaya?
Yes, you can. Let it cool down completely before placing it in an airtight container and storing it in the freezer for up to 3 months.
30-Minute One-Pot Jambalaya: Easy & Flavorful
Ingredients
- 2 tbsp olive oil, divided
- 1 tbsp Cajun seasoning (if your Cajun seasoning contains salt, taste the recipe before adding more)
- 12 oz andouille seasoning, sliced
- 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
- 1 cup onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 16 oz crushed tomatoes
- ½ tsp red pepper flakes
- 2 tsp parsley flakes
- 1 tsp salt
- Freshly crushed black pepper to taste
- 1 tsp file powder
- 1 tsp hot sauce
- 1 tbsp Worcestershire sauce
- 1 ¼ cups long-grain white rice, uncooked
- 2 ½ cups chicken broth
Instructions
- Season the chicken pieces and sausage slices with Cajun seasoning. Heat 1 tbsp oil over medium-high heat in a large Dutch oven. Brown the chicken pieces and sausage slices until browned and set aside.
- Add one more tbsp of oil and saute the onion, celery, bell pepper, and garlic until tender, about 3 minutes or until softened and translucent.
- Return the chicken and sausage to the pot, and stir in the crushed tomatoes, red pepper flakes, parsley flakes, hot sauce, Worcestershire sauce, file powder, salt, and pepper. Simmer for 10 minutes
- Mix in the rice and chicken broth. Simmer for 25 minutes, covered, and stirring occasionally.
Nutrition
Frequently Asked Questions about
1. What Can I Substitute For Andouille Sausage If I Can’t Find It?
Any smoked sausage like kielbasa or chorizo is a good substitute.
2. I Don’t Have Cajun Seasoning. What Can I Use Instead?
You can make your own by combining equal parts garlic powder, paprika, and a pinch of cayenne.
3. What Other Types of Oil Can I Use?
You can use peanuts, vegetables, canola, or any other neutral-tasting oil.
4. How Do I Prevent The Rice From Getting Mushy?
Make sure the rice simmers gently and don’t stir it too much after adding the chicken broth.
5. What If I Don’t Have File Powder?
File powder is used as a flavoring and thickening agent. It is very important if making traditional jambalaya, but if you can’t find it, you can substitute it with ¼ tsp ground bay leaves, ¼ tsp thyme, ¼ tsp dried tarragon, and ½ tsp cornstarch.
6. Can I Add Shrimp To This Recipe And When Should I Add It?
Absolutely! Add them in the last 5 minutes of cooking time to ensure you don’t overcook them.
7. How Can I Make The Jambalaya Less Spicy?
If you don’t like spicy food, don’t add the red pepper flakes and hot sauce.
8. What Should I Serve With Jambalaya?
A green salad or cornbread are great side dishes for jambalaya.
