Jambalaya Rice One Pot (Printable)

Creole jambalaya rice features sausage, chicken, and vegetables simmered together for depth and easy serving.

# Ingredient List:

→ Proteins

01 - 7 ounces boneless, skinless chicken thighs, cut into bite-size pieces
02 - 5 ounces smoked andouille sausage, sliced

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 14 ounces canned diced tomatoes, undrained

→ Rice & Broth

08 - 1 cup long-grain white rice, rinsed
09 - 2 cups low-sodium chicken broth

→ Spices & Seasonings

10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon cayenne pepper
14 - 1/2 teaspoon freshly ground black pepper
15 - 1 teaspoon salt, or to taste
16 - 2 tablespoons vegetable oil

→ Garnish

17 - 2 spring onions, sliced
18 - Fresh parsley, chopped
19 - Lemon wedges (optional)

# How to Make:

01 - Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté until lightly browned, approximately 4 to 5 minutes. Remove chicken and set aside.
02 - Add sliced andouille sausage to the same pot and cook until browned and aromatic, about 3 minutes. Transfer sausage to the plate with chicken.
03 - Add remaining tablespoon of vegetable oil to the pot. Sauté onion, green bell pepper, and celery until vegetables soften, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
04 - Add rinsed long-grain white rice to the pot. Mix thoroughly to coat rice with sautéed vegetables.
05 - Return reserved chicken and sausage to the pot. Add diced tomatoes with their juice, chicken broth, smoked paprika, dried thyme, dried oregano, cayenne pepper, and additional salt and pepper. Stir until ingredients are well combined.
06 - Bring mixture to a boil, then reduce heat to low. Cover the pot and allow to simmer for 25 to 30 minutes, or until rice is tender and most of the liquid is absorbed.
07 - Remove pot from heat and leave covered for 5 minutes. Fluff rice gently with a fork.
08 - Top with sliced spring onions and chopped parsley. Serve directly from the pot with optional lemon wedges.

# Expert Tips:

01 -
  • Ready in just about an hour so it is perfect for busy weeknights
  • You can use just one pot which means cleanup is easy
  • Deep smoky flavor thanks to authentic spices and andouille sausage
  • Flexible—swap proteins or veggies with what you have
  • Crowd-friendly and comforting
02 -
  • High in protein from both chicken and sausage
  • Easy to customize with seafood or extra vegetables
  • Freezes and reheats well
  • Balanced with fiber from vegetables and rice
03 -
  • Always rinse rice until the water is mostly clear—this stops stirring mush
  • Do not rush browning the chicken and sausage since this base flavors the whole dish
  • If you love extra heat taste test at the end and stir through more cayenne

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