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One-Pot Chicken and Sausage Jambalaya

Close-up of a steaming white bowl filled with flavorful One-Pot Chicken Jambalaya, featuring rice, chicken chunks, and sliced sausage.
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Make authentic tasting Chicken Jambalaya using only one pot for simple cooking and minimal cleanup.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 pound Andouille sausage, sliced
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 cup long-grain white rice, uncooked
  • 1 bay leaf
  • 1/2 cup frozen green peas
  • Salt and black pepper to taste

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  4. Add the sliced sausage to the pot and cook until lightly browned, about 3 minutes. Remove the sausage and set it aside with the chicken.
  5. Reduce the heat to medium. Add the onion, celery, and bell pepper (the holy trinity) to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  6. Stir in the minced garlic, thyme, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  7. Return the browned chicken and sausage to the pot. Add the diced tomatoes (with juice), chicken broth, uncooked rice, and bay leaf. Stir everything together well.
  8. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes without lifting the lid.
  9. Remove the pot from the heat. Let it stand, covered, for 10 minutes. Do not remove the lid during this resting period.
  10. Remove the lid, discard the bay leaf, and gently stir in the frozen green peas. The residual heat will warm the peas.
  11. Taste and adjust seasoning with salt and pepper before serving.

Notes

  • If you cannot find Andouille sausage, use smoked kielbasa or another smoked pork sausage.
  • For a deeper color, you can add 1/2 teaspoon of Creole or Cajun seasoning blend when you add the spices.
  • Do not stir the rice while it is simmering; this prevents the rice from releasing too much starch and becoming gummy.

Nutrition

Find it online: https://magazinemeal.com/one-pot-chicken-jambalaya-recipe/