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One-Pot Jambalaya Recipe Easy Quick Spicy Dinner in 30 Minutes

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A quick and flavorful one-pot jambalaya recipe that combines smoky sausage, tender chicken, and bold Cajun spices, ready in just 30 minutes with minimal cleanup.

Ingredients

Scale
  • 12 oz andouille sausage, sliced
  • 1 lb boneless, skinless chicken thighs, diced
  • 1 cup long grain white rice (uncooked)
  • 2 ½ cups chicken broth (low-sodium recommended)
  • 1 cup diced bell peppers (mixed colors)
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 2 stalks green onions, sliced (for garnish)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients by dicing chicken thighs, slicing sausage, and chopping onion, celery, and bell peppers. Mince garlic and measure spices.
  2. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Brown the andouille sausage for about 3 minutes until slightly crispy. Remove and set aside.
  3. Add diced chicken to the pot and brown for 4 minutes, stirring occasionally until cooked on the outside but not fully done.
  4. Lower heat to medium and add onion, celery, and bell peppers. Cook until softened and fragrant, about 4 minutes. Stir in minced garlic and cook for another minute without browning.
  5. Stir in tomato paste, smoked paprika, cayenne, thyme, oregano, and bay leaf. Cook for 2 minutes, stirring constantly until tomato paste darkens and spices bloom.
  6. Add rice, chicken broth, and Worcestershire sauce. Stir thoroughly to combine and scrape the bottom of the pot to loosen browned bits.
  7. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Simmer gently for 15 minutes without stirring.
  8. After 15 minutes, check if liquid is absorbed and rice is tender. Stir browned sausage and chicken back into the pot.
  9. Cook uncovered for another 3 minutes over low heat to warm through and meld flavors. Adjust salt and pepper to taste.
  10. Garnish with sliced green onions and chopped fresh parsley before serving.

Notes

[‘Brown the sausage and chicken separately to add layers of flavor.’, ‘Use fresh spices for best flavor; replace smoked paprika and cayenne every 6 months.’, ‘Do not stir the rice while simmering to avoid gummy texture.’, ‘Adjust cayenne pepper to control heat level.’, ‘Scrape browned bits from the pot bottom when adding broth for extra flavor.’, ‘Use a tight-fitting lid to trap steam and cook rice properly.’, ‘For a vegetarian version, omit meat, double bell peppers and celery, add kidney beans, and use vegetable broth.’, ‘For shrimp jambalaya, substitute chicken with peeled shrimp added in the last 5 minutes of simmering.’, ‘Use gluten-free sausage and Worcestershire sauce to keep the dish gluten-free.’, ‘Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently with a splash of broth.’]

Nutrition

Keywords: one-pot jambalaya, quick dinner, spicy jambalaya, Cajun recipe, easy dinner, sausage and chicken jambalaya, weeknight meal

Find it online: https://pokirecipes.com/one-pot-jambalaya-recipe-easy-quick-spicy-dinner-in-30-minutes/