Easy to prepare one-pot spicy jambalaya with chicken, andouille sausage, rice, and Cajun seasonings.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons peanut oil, divided
- 1 tablespoon Cajun seasoning
- 10 ounces andouille sausage, sliced into rounds
- 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
- 1 onion, diced
- 1 small green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 (16 ounce) can crushed Italian tomatoes
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon file powder
- 1 ¼ cups uncooked white rice
- 2 ½ cups chicken broth
Instructions
- Gather all ingredients.
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- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.
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- Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
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- In the same pot, saute onion, bell pepper, celery, and garlic until tender.
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- Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
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- Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
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- Stir in the rice and chicken broth.
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- Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
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- Serve and enjoy!
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Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 6 g |
| Sodium | 1633 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Jambalaya does not have tomatoes and you cannot freeze rice.
Pro tip… Use butter; never use oil in Cajun/creole food, or southern food in general. Adjust rice cooking for altitude.
I added Key West pink shrimp, I sautéd the andouille sausage in a mix of chicken broth/chicken schmaltz, I used brown rice for the fiber, and everything came out wonderful.
I added an inexpensive smoked sausage (Because I was not familiar with andouille sausage I googled it and learned it is native to the Southern states, where I do not live). The sausage helped to set off this recipe. Will make again!
Wayy too tangy too much tomato, would put in half the amout of crushed tomato next time
Very easy, and authentic. Thumbs up
I used hot Italian sausage and leftover steak for the meat, that’s what I had on hand. Also used leftover rice made with beef broth. Threw in a pound of shrimp at the end. This was phenomenal!
I made half the recipe for one person. It was a great way to use vegetables in the refrigerator. It was delicious.
I love this recipe! I follow it to a T, leaving the lid on while it simmers with the rice and it comes out perfectly cooked. It has the right amount of spice and great flavor! I have a made it a few times now (with and without worchestshire) and it’s turned out delicious.
Delicious! I’m usually sensitive to hot spice so I was worried to make this, but it was the perfect amount of spice and my husband and I loved it. Will definitely make it again!
This is so good!!!! I skipped the hot sauce because the andouille and Cajun seasoning were enough heat for me. Added shrimp for the last 7 minutes. Deeeee-licious!! My husband and son loved it.
Great recipe! This is my go to meal that I try to cook once every couple of weeks for our family of 4. Takes some time to prep, so I usually do it the night before. I use olive oil and brown rice instead of white. Everything else is the same
I didn’t have chicken or celery, so I used cubed pork and zucchini slices. It was amazing! Thank you for this versatile recipe!
Louisiana native here. You really did this without making a roux. The literal thing that this dish and gumbo are based on. Whatever this is, it is not jambalaya.
Was so easy to make and is a hit everytime. I substitute the rice with fettuccine pasta.
Love this recipe I have made it many times and it has always turned out great. When you add the rice and chicken broth and let it cook for 20-25 min make sure you stir it every 5 ish minutes because it burns to the bottom of the pot fast. I learned the hard way.
THE best! My family’s favourite thing I make. I always have to double the recipe.
Perfection – and the best Jambalaya I’ve ever had.
Double the broth and cover while simmering unless you want undercooked rice. The taste is very good though!
Definitely need to pre-cut everything beforehand or you risk burning things in the pot, but otherwise this was great. Couldn’t find filé powder but the rest was easy . . . and I used chorizo instead of andouille.
I swapped white rice for 1/2 wild rice to reduce carbs. Sometimes add a little diced ham or shrimp. Flavor is great, , it’s one of my husbands favorite dishes