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white bowl of jambalaya with a wooden spoon

One Pot Creole Jambalaya

  • Author: Brooke
  • Prep Time: 1 hour
  • Cook Time: 50 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 13 cups 1x


One pot Creole jambalaya is a recipe that will bring back memories of being in the French Quarter of New Orleans.  It’s full of shrimp, sausage, chicken, tomatoes, and rice.  Jambalaya is perfect for a party or a family dinner, since it’s so easy and everyone loves it.



  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken breast, cubed
  • sprinkle of kosher salt and black pepper
  • 1 tablespoon olive oil
  • 1 pound andouille sausage, sliced
  • 2 cups yellow onion, finely chopped
  • 1 cup celery, finely chopped
  • 1 cup red bell pepper, finely chopped
  • 2 teaspoons garlic, minced (roughly 3 large cloves)
  • 2 cups medium grain white rice
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme leaves, crushed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 2 dried bay leaves
  • 1 28-ounce can crushed tomatoes
  • 3 cups low-sodium chicken stock or seafood stock
  • 1 pound shrimp (roughly 30 shrimp)
  • sprinkle of kosher salt and black pepper
  • 1/4 cup green onion, finely chopped


  1. In a heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium high heat.  Add the cubed chicken breast.  Stir frequently as it browns for 5 minutes.  Remove the chicken and place in a medium bowl.
  2. In the same Dutch oven, heat one tablespoon of olive oil over medium high heat.  Add the sausage.  Stir frequently as it browns for 5 minutes.  Remove the sausage and place in a medium bowl.
  3. You will see a fond, or flavorful brown crust, on the bottom of the Dutch oven from browning the meat.  Use the water from the vegetables (the holy trinity of onion, celery, bell pepper) to deglaze the pan (lift off the fond).
  4. Over medium high heat, cook the holy trinity until the onions are soft and are a light golden color, stirring occasionally.  Add the minced garlic and stir until fragrant.
  5. Stir in the rice until well mixed, then stir frequently for another 3 to 5 minutes or until it’s toasted.  Add all the spices and stir well.
  6. Add the crushed tomatoes, chicken stock, chicken, and sausage.  Stir until well combined.  Cover and bring to a boil; then turn down the heat to medium-low and let the rice cook for 20 minutes.  Don’t remove the lid as the rice cooks, or it will slow down the cooking.
  7. Stir in the shrimp, then cover and cook for 3 minutes.  Adjust seasonings to taste by adding a sprinkle of salt and pepper.
  8. Remove the pot from the heat.  Let it rest on the stove top for 20 minutes so the rice can absorb the liquid.
  9. Sprinkle the jambalaya with chopped green onion for added color.  Serve warm with a salad and a French baguette.


  • Reduce the cayenne pepper to 1/4 teaspoon if you want this mild.
  • Increase the cayenne pepper to 1 teaspoon, add hot sauce, or add 1 or 2 chopped jalapeno peppers with the seeds for a spicier version.
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: American

Keywords: Jambalaya, Creole, comfort food

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