Jambalaya Rice One Pot

Jambalaya Rice One Pot is that no-fuss, flavor-packed dish I make when I want something hearty and satisfying without piling up a mountain of dishes. Everything simmers together—smoky sausage, juicy chicken, tender rice, and a garden’s worth of vegetables—so every bite tastes rich and full of history.

I first made jambalaya after coming home from a trip to New Orleans and wanted to recreate those bold flavors. My family now asks for it whenever they spot sausage in the fridge.

Ingredients

• Chicken thighs: diced for juicy and hearty protein—choose fresh boneless thighs because they stay moist after simmering
• Smoked andouille sausage: sliced for bold smoky taste—pick authentic or high-quality sausage for best flavor and texture
• Onion: brings depth and a subtle sweetness to the base. Fresh is best
• Green bell pepper: adds crispness and a mild bite Use a firm pepper for color and crunch
• Celery stalks: diced for classic savory flavor and Cajun authenticity Pick stalks with no wilting
• Garlic: fresh minced for richness and subtle heat. Always use fresh cloves over jarred for more punch
• Canned diced tomatoes with juice: for tangy flavor and the right moisture Opt for tomatoes packed in juice not puree
• Long-grain white rice: rinsed for fluffiness and easy cooking Choose a reputable brand with even grains Avoid sticky short-grain rice
• Low sodium chicken broth: keeps the dish moist and helps meld flavors. Taste your broth first—it should have balanced flavor not just salt
• Smoked paprika: for deep color and subtle heat. Spanish varieties give a rich flavor
• Dried thyme: earthy herbal note for warmth and complexity
• Dried oregano: adds traditional herbal earthiness Pick dried not ground for better flavor
• Cayenne pepper: brings heat Adjust to your liking and buy fresh for most heat
• Freshly ground black pepper and salt: round out and balance flavors Taste as you go
• Vegetable oil: prevents sticking and evenly browns proteins and veggies Use neutral oil like canola or sunflower
• Spring onions and fresh parsley for garnish: bright fresh finish Choose vibrant greens
• Lemon wedges: add zip and freshness Squeeze just before serving

Instructions

Sear the Chicken:

Heat one tablespoon of vegetable oil over medium-high heat in a large heavy-bottomed pot. Add the prepared chicken pieces and season with salt and black pepper. Sauté gently for about four to five minutes. Watch for the chicken’s color—it should be lightly browned and starting to release its juices. This step locks in flavor and prevents dryness later.

Brown the Sausage:

Add sliced smoked sausage to the pot where chicken was cooked. Stir and cook for about three minutes until the sausage is browned and has released its smoky oils. This infuses the pot with Creole flavor. Remove sausage and chicken and set aside to retain moisture for later steps.

Cook the Vegetables:

Add the remaining tablespoon of oil into the pot. Toss in chopped onion, bell pepper, and diced celery. Sauté over medium heat for five minutes until the mix softens. Stir occasionally. Add minced garlic and stir thoroughly for about one minute until aromatic. This is your flavor base and will set the tone for every bite.

Toast and Coat the Rice:

Add rinsed long-grain rice into the pot and gently stir it through the vegetable mixture. The rice picks up all the cooked veggie flavors and oil so it cooks evenly and stays fluffy.

Combine Ingredients & Season:

Return both chicken and sausage to the pot. Add in the undrained diced tomatoes, chicken broth, smoked paprika, thyme, oregano, cayenne, extra salt, and ground black pepper. Stir everything together so rice is evenly distributed and covered in broth and seasoning. Make sure no dry rice sticks to the bottom or sides.

Simmer:

Bring the mixture to a rapid boil. Immediately reduce heat to low. Cover the pot with a tight-fitting lid and let it simmer for 25 to 30 minutes. Avoid uncovering too often. Rice should become tender and most liquid absorbed by the end of cooking.

Rest and Fluff:

Remove pot from heat and let it stand covered for five minutes. Use a fork to fluff up the rice gently. This prevents mushiness and allows flavors to finish melding.

Garnish and Serve:

Scoop the jambalaya into bowls. Sprinkle with freshly sliced spring onions and chopped parsley. Serve lemon wedges on the side so guests can squeeze fresh juice for a zingy finish.

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This dish always pulls me back to my first taste in Louisiana. I adore smoked paprika in this recipe because it changes everything—a subtle but deep background. One time I tried replacing it with regular paprika but it was just not the same. Flavors like this truly make home cooking special for me.

Storage Tips

Keep leftovers in a sealed container in the fridge for up to three days. When reheating add a splash of broth or water to prevent rice from drying out. For longer storage jambalaya freezes very well so pack single servings and thaw overnight before reheating.

Ingredient Substitutions

If you cannot find andouille sausage try chorizo or even a smoky kielbasa. For chicken breasts use thighs for more moisture but either works. Vegetarian version is easy too: swap proteins with extra mushrooms and chickpeas and use veggie broth. You can sub red bell pepper for green for a sweeter touch.

Serving Suggestions

Pair your jambalaya bowl with a slice of crusty bread or cornbread. A sharp green salad balances the hearty flavors. At family get-togethers I pour crisp Sauvignon Blanc for adults while kids love a squeeze of lemon and cool cucumber spears on the side.

Cultural and Historical Context

Jambalaya is a beloved classic born in Louisiana’s melting pot. Its roots draw from French Spanish and West African cuisines. It was designed for busy cooks who needed a filling meal from just one pot without sacrificing bold taste. Each region has its twist but Creole versions like this one always include tomatoes.

Seasonal Adaptations

Fresh summer tomatoes can be diced instead of canned when in season. Shrimp is excellent in spring—add it at the end and simmer for just five minutes. Replace parsley with chives or basil during summer months for a brighter taste.

Success Stories

I have served this jambalaya at block parties and only ever carried home empty pots. My kids sometimes ask for extra sausage and a few friends even request their own take-home bag for later. It is a go-to for quick family dinners and for making guests feel welcome.

Freezer Meal Conversion

Divide the finished jambalaya into storage containers as soon as cooled. Freeze for up to two months. Reheat gently with a bit of broth or water stirred in. The flavors actually deepen overnight so frozen leftovers taste just as good—sometimes better.

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Jambalaya is a celebration dish every time I make it. With each pot, I am reminded of that welcoming Louisiana spirit and bold homemade flavor.

Recipe Help & Support

→ Which sausages work best for Jambalaya rice?

Smoked andouille sausage adds authentic spice and depth, but kielbasa or chorizo are good substitutes if needed.

→ Can I use brown rice instead of white?

You can substitute brown rice, but increase the broth and cooking time as brown rice cooks slower than white.

→ How do I make it vegetarian?

Omit the chicken and sausage, replace with extra vegetables—like mushrooms, zucchini, or plant-based sausage for flavor.

→ What sides pair well with this dish?

A crisp green salad, garlic bread, or steamed greens complement the hearty, savory jambalaya rice flavors.

→ Is jambalaya rice spicy?

Adjustable! Cayenne pepper lends heat. Reduce or increase based on preference for mild or bold spice levels.

→ How do I store leftovers?

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of broth.