This one-pot jambalaya has been a centerpiece of my weeknight cooking rotation for years. I first developed this version on a blustery February evening when I wanted big, comforting flavors without a mountain of dishes. The result combines juicy, seared chicken, smoky andouille, tender shrimp, a trinity of aromatics, and perfectly cooked rice in a rich, spiced tomato broth. The texture is satisfying — tender proteins, slightly al dente rice with a saucy finish, and bright notes from fresh parsley and green onion. It’s the kind of dish that fills the house with a warm, peppery aroma and makes everyone gather at the table.

I adapted this method after watching several Creole and Cajun cooks and testing small changes until the balance felt right: enough spice to be lively, but not so much that it overpowers the sweet shrimp. I like using a mix of browned meats for depth, then finishing with shrimp to keep a contrast of textures. This recipe is forgiving: you can change the protein mix, adjust the heat, or bake the pot in the oven for a set-and-forget finish. It’s consistently become a family favorite—guests often ask for seconds and usually take home a container for later.

Ingredients

• Olive oil: 3 tablespoons total, divided—use extra-virgin for flavor when finishing, and a neutral light olive oil for searing if preferred.
• Andouille sausage: 1 pound, sliced—smoked sausage gives a smoky backbone; pick a preferred brand or substitute smoked kielbasa.
• Chicken: 1 1/2 pounds boneless, skinless breasts or thighs cut into 1-inch cubes; thighs stay juicier under long cook times.
• Seasonings: 3 tablespoons Cajun seasoning total, Italian seasoning, salt, pepper, cayenne and red pepper flakes to taste—adjust heat to preference.
• Vegetables: 2 medium yellow onions, 1 green bell pepper, 1 red bell pepper, and 3 stalks celery (all diced)—this trinity and extra pepper add color and sweetness.
• Garlic: 6 cloves minced for aromatic depth; don’t skip or use less if you’re sensitive.
• Tomatoes & sauce: 1 (14-ounce) can diced or crushed tomatoes and 2 teaspoons Worcestershire sauce for umami and acidity balance.
• Rice: 1 1/2 cups long-grain white rice, rinsed and drained thoroughly to remove excess starch for separate grains.
• Broth: 2 3/4 cups low-sodium chicken broth to control salt while preserving savory flavor.
• Optional okra or file: 1 cup thinly sliced okra or 1 teaspoon file powder for authentic thickness and flavor.
• Shrimp: 1 pound raw shrimp, peeled and deveined—add at the end to keep tender.
• Garnish: fresh chopped parsley and chopped green onion for brightness and color.

Instructions

Preheat and prepare: Preheat the oven to 350°F (180°C) if you plan to finish the rice in the oven. Rinse the rice until the water runs clear and pat proteins dry to ensure good searing. Have all spices measured and vegetables diced before you start—this mise en place keeps the process smooth. Sear the sausage: Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add sliced sausage and sear about 1 minute per side until browned and fragrant. Remove to a plate. If using raw (non-smoked) sausage, cook whole first, rest, then slice to maintain juices. Brown the chicken: Toss cubed chicken with 1 tablespoon Cajun seasoning, salt, and pepper. Add another tablespoon of oil to the pot and sear the chicken in batches to avoid overcrowding, about 6–8 minutes total until a thermometer reads 165°F (75°C). Remove and set aside with the sausage. Sauté the vegetables: Add the final tablespoon of oil and reduce heat to medium-low. Cook diced onions, bell peppers, and celery for 8–10 minutes until softened and beginning to caramelize—this develops sweetness that balances the spice. Add aromatics and spices: Stir in minced garlic, the remaining Cajun seasoning, Italian seasoning, red pepper flakes, cayenne (if using), salt, and pepper. Cook 1 more minute until very fragrant; this blooms the spices and deepens flavor. Combine rice, liquids, and tomatoes: Mix in the canned tomatoes, Worcestershire sauce, rinsed rice, and chicken broth. Bring to a boil, then lower heat to a gentle simmer. Cover tightly and either simmer on the stovetop or transfer the covered pot to the preheated oven for the next stage. Cook the rice: Cook 25–35 minutes until the rice is nearly tender, gently stirring every 7–8 minutes on the stovetop to prevent scorching. In the oven, bake covered for the same 25–35 minutes. The goal is rice that’s just about cooked so the final proteins finish it off without overcooking. Finish with shrimp and return proteins: While the rice finishes, melt 2 tablespoons butter in a skillet and cook shrimp 2 minutes per side until opaque (optional step—shrimp can be added raw to finish in the pot). When the rice is nearly done, stir in sliced okra (or file), cooked shrimp, and return the chicken and sausage to the pot. Gently fold to combine and cook until shrimp are fully opaque, about 5–8 minutes more. Serve and garnish: Remove from heat, let rest 5 minutes to let flavors meld. Serve warm, garnished with chopped parsley and green onion. Refrigerate leftovers in sealed containers for up to 4 days.

Storage Tips

Cool the jambalaya to room temperature within two hours and transfer to airtight containers. In the refrigerator, it keeps well for up to 4 days; label containers with the date. For longer storage, freeze in portion-sized freezer-safe containers for up to 3 months. When reheating from frozen, thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or microwave in covered increments. Avoid overheating shrimp as it becomes rubbery—if possible, reserve fresh shrimp when freezing portions intended for long storage.

Ingredient Substitutions

If andouille is unavailable, smoked kielbasa or a smoked turkey sausage can provide smokiness—reduce added salt if choosing a salty sausage. Swap chicken breasts for thighs for more forgiving texture. To make it gluten-free, verify that your sausage and Worcestershire sauce are certified gluten-free. Replace long-grain white rice with a parboiled variety for firmer grains; brown rice needs approximately 1/2 cup additional broth and a longer cook. For a vegetarian version, use smoked tempeh or hearty mushrooms and vegetable broth, and omit shrimp.

Serving Suggestions

Serve the jambalaya straight from the pot with a scattering of fresh parsley and sliced scallions. Offer hot sauce, lemon wedges, and extra chopped green onion on the side. Pair with simple sides like a crisp green salad, cornbread or crusty French bread to soak up the sauce. For a summer gathering, a chilled cucumber and tomato salad complements the heat; in winter, roasted root vegetables or braised greens add grounding earthiness.

Cultural Background

Jambalaya is an emblematic dish of Louisiana with Creole and Cajun roots—both traditions influence textures and ingredients. Creole versions often include tomatoes and reflect New Orleans’ cosmopolitan pantry, while Cajun jambalaya typically omits tomatoes and relies on browned meat and a darker stock. This adaptation blends techniques—browned proteins and a tomato base—so it sits comfortably between the two, honoring the spirit of both while remaining approachable for home cooks.

Seasonal Adaptations

Spring and summer: load up on fresh tomatoes when in season and toss in summer okra or sweet corn for texture. Fall and winter: deepen flavors with smoked ham hock or roasted bell peppers, and swap in heartier greens like collard greens for a seasonal twist. For holiday feeding, double the batch and finish with a citrus-herb gremolata to brighten the rich flavors.

Meal Prep Tips

To streamline weekday cooking, prepare the chopped vegetables and measure spices in advance—store them in sealed containers in the fridge for up to two days. Cook the base (sausage, chicken, vegetables, and rice with broth) a day ahead, refrigerate, and reheat gently the next day, adding and quickly cooking the shrimp just before serving for freshness. Use shallow, airtight containers for quicker cooling and even reheating portions.

This jambalaya is a joyous blend of smoky, spicy, and bright elements that’s flexible enough to fit many kitchens and palates—make it your own and enjoy the conversations it inspires at your table.