30-Minute One-Pot Jambalaya: Easy & Flavorful

Flavorful and spicy, Jambalaya is creole cooking at its best!

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Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: SERVINGS

Calories: 521kcal

Author: Kathy

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

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.