This classic Louisiana Jambalaya is simple to prepare and cooked entirely in one pot. Hearty, flavorful, and naturally gluten-free, it’s the perfect comfort-food rice dish for cold nights.
When the weather turns cold, I reach for warming, satisfying meals — stews, chilis, soups, and jambalaya are at the top of my list. They’re comforting, full of flavor, and feed a crowd. On a recent snow day I made this jambalaya, a classic Southern dish from Louisiana that warms you from the inside out. I’m ready for spring, but until then this one-pot meal is exactly what I want.
Jambalaya Ingredients
- Olive oil, salt, and pepper
- Chicken breasts, andouille sausage, and shrimp
- Onion and garlic
- Celery stalks
- Red and green bell peppers
- Tomato
- Tomato paste
- Spices: garlic powder, onion powder, cayenne pepper, thyme, oregano, bay leaves
- Worcester and Sriracha sauces
- Chicken broth
- Long-grain brown rice
- Green onions, parsley, and lemon juice
How To Make Jambalaya
- Chop the onion, garlic, tomato, celery, and bell peppers.
- Season cubed chicken with spices and brown in hot oil in a Dutch oven or heavy-bottomed pot. Remove and set aside. Brown sliced sausage in the same pot and set aside with the chicken.
- In the same pot, sauté the onion and garlic until translucent, then add celery and diced peppers and cook until softened.
- Stir in tomato, tomato paste, and the seasonings until well combined.
- Pour in Worcester and Sriracha sauces and the chicken broth, then bring the pot to a boil.
- Add uncooked rice, the reserved chicken, and sausage. Return to a boil, then reduce heat to low, cover, and simmer for about 30 minutes.
- Stir in green onions, parsley, lemon juice, and shrimp, then simmer, covered, another 10–15 minutes until the shrimp are cooked through and the rice is tender.
Recipe Notes and Tips
- Fresh or frozen shrimp both work. If using frozen shrimp, thaw completely before adding.
- Use a Dutch oven or heavy-bottomed pot. It distributes heat evenly and prevents burning.
- Brown rice takes longer than white rice. If you swap to white rice, reduce the simmer time accordingly.
- Cool to room temperature before storing leftovers.
Can you make it ahead of time?
Jambalaya is excellent for meal prep and freezes well. This recipe yields about 10–12 servings. Cool to room temperature, then store in airtight containers. Refrigerate up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
One-pot recipes like this save time and give you ready meals for several days — a true win.
Is it spicy?
This version has a pleasant, warm heat but isn’t overpowering. If you prefer milder food, reduce or omit the cayenne and Sriracha. If you like it spicier, add more Sriracha to taste.
A High Protein Recipe
With chicken, sausage, and shrimp, this jambalaya is high in protein and very satisfying. It’s also naturally gluten- and dairy-free, making it a great choice for a cozy, nutritious meal.
Give this colorful jambalaya a try — it’s flavorful, filling, and great for feeding a group. I’d love to hear how you like it!
More Easy One Pot Meals
- One Pot Sauerkraut and Sausage
- Mediterranean Pork and Rice
- Instant Pot Chicken Tikka Masala
- Sweet Potato and Sausage Frittata
If you enjoyed this jambalaya recipe or others on the blog, please leave a star rating and a comment to let me know how it went. Thanks for visiting!
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Jambalaya
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 lb chicken breasts, cubed
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 medium onion, diced
- 3 large garlic cloves, minced
- 3 celery stalks, sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 tomato, finely diced
- 3 Tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon thyme
- 1 teaspoon oregano
- 3 bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 Tablespoon Worcester sauce
- 2 teaspoons Sriracha sauce
- 6 cups chicken broth
- 3 cups long-grain brown rice, uncooked
- ¼ cup chopped green onion
- ¼ cup chopped fresh parsley
- Juice of 1/2 lemon
Instructions
- Heat 1 Tbsp olive oil in a Dutch oven or large pot. Brush chicken with olive oil and season with salt, black pepper, garlic powder, onion powder, and a dash of cayenne. Brown the chicken on all sides in batches and transfer to a plate. Add the sausage to the pot and sauté until browned, then transfer to the plate.
- Add another 1 Tbsp olive oil. Sauté onion and garlic until translucent (3–4 minutes). Add celery, green and red peppers and cook 5–7 more minutes. Stir in tomato, tomato paste, and the herbs and seasonings. Cook until everything is well combined.
- Add Worcester and Sriracha sauces and the chicken stock. Bring to a boil, add uncooked rice, chicken, and sausage. Return to a boil, then reduce heat to low, cover, and simmer about 30 minutes.
- Stir in green onions, parsley, lemon juice, and shrimp. Simmer, covered, another 10–15 minutes until shrimp are cooked and rice is tender.
- Garnish with extra parsley or green onions and enjoy.
Notes
- You can use fresh or frozen shrimp. If using frozen, thaw completely before cooking.
- Cook in a Dutch oven or heavy pot for even heat distribution and to avoid hot spots.
- Brown rice takes longer than white rice. If substituting white rice, shorten the cooking time.
- Allow the dish to cool before refrigerating or freezing.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.