Description
One-Pot Cajun Chicken & Sausage Jambalaya
Ingredients
1 lb chicken breast, diced
1/2 lb smoked sausage or andouille, sliced
1 cup long-grain rice
1 bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
2 cups chicken broth
1 (14 oz) can diced tomatoes
2 tsp Cajun seasoning
1/2 tsp smoked paprika
2 green onions, chopped (for garnish)
2 tbsp olive oil
Salt & pepper to taste
Directions
Sear the Chicken & Sausage:
Heat olive oil in a large skillet or pot over medium heat. Add diced chicken and cook until browned. Remove and set aside.
Add sliced sausage to the same pot and cook until browned. Remove and set aside.
Sauté the Veggies:
In the same pot, sauté diced onion, bell pepper, and garlic until softened, about 3–4 minutes.
Add the Rice & Spices:
Stir in the rice, Cajun seasoning, smoked paprika, and salt and pepper. Cook for 1–2 minutes to toast the rice lightly.
Combine & Simmer:
Add the chicken, sausage, diced tomatoes, and chicken broth. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
Garnish & Serve:
Fluff the jambalaya with a fork, garnish with chopped green onions, and serve hot!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~400 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect jambalaya every time. First, ensure all your ingredients are prepped (this is called ‘mise en place’). Use a large, heavy-bottomed pot or Dutch oven for even heat distribution. When browning the chicken and sausage, avoid crowding the pot; cook in batches if necessary to get a good sear. After adding the rice and spices, stir constantly for the full 1-2 minutes to coat each grain and unlock their nutty flavor. When you add the broth and tomatoes, scrape the bottom of the pot thoroughly to incorporate the flavorful browned bits (fond). Once simmering, keep the lid on tight and resist the urge to stir, as this can make the rice gummy. After 20 minutes, check for doneness; the rice should be tender and the liquid absorbed. If it’s still too wet, simmer uncovered for a few more minutes.
Serving Suggestions
This hearty jambalaya is a complete meal on its own, but it pairs wonderfully with simple sides. For a classic Southern spread, serve with a side of creamy coleslaw or buttery cornbread muffins to soak up the flavorful sauce. A light, crisp green salad with a tangy vinaigrette helps balance the richness. For a beverage, an ice-cold lager, sweet iced tea, or a zesty lemonade complements the spices perfectly. Leftovers taste even better the next day and can be reheated gently on the stovetop with a splash of broth.
How-to Summary
In summary, create this one-pot jambalaya by: 1) Browning chicken and sausage separately, then setting aside. 2) Sautéing onion, pepper, and garlic until soft. 3) Toasting the rice with Cajun spices. 4) Combining all ingredients with broth and tomatoes, then simmering covered until the rice is cooked. 5) Fluffing and garnishing with green onions.
Frequently Asked Questions
Can I use a different type of rice?
Yes, but adjust liquid and time. Long-grain white rice is ideal. If using brown rice, increase broth by 1/2 cup and simmer time by 15-20 minutes. Do not use instant rice as it will become mushy.
How can I make this dish spicier or milder?
Control the heat by adjusting the Cajun seasoning. For more heat, add 1/4 tsp of cayenne pepper or diced jalapeño with the veggies. For a milder version, use a low-sodium Cajun seasoning or reduce the amount by half.
Can I make jambalaya ahead of time?
Absolutely. It reheats very well. Store cooled jambalaya in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a little broth or water to loosen it up.
What can I use instead of andouille sausage?
Any smoked sausage like kielbasa or chorizo works well. For a healthier twist, use chicken or turkey sausage. The key is using a smoked variety to impart that deep, essential flavor.
Why is my rice still hard after simmering?
This usually means the heat was too high, causing liquid to evaporate before the rice cooked, or there wasn’t enough liquid. Next time, ensure a low, gentle simmer and measure broth accurately. If it happens, add 1/4 cup hot broth and continue cooking covered.
Common Mistakes to Avoid
- Overcrowding the pot when browning meat: This steams the meat instead of creating a flavorful sear. Cook in batches.
- Skipping the step to toast the rice: This crucial minute adds depth and helps keep grains separate.
- Stirring during simmering: This releases starch from the rice, resulting in a gummy, sticky texture. Leave it alone once covered.
- Using the wrong rice: Avoid short-grain or instant rice. Stick with long-grain varieties like Jasmine or Basmati for best results.
- Underseasoning: Cajun food is bold. Taste and adjust seasoning at the end, as flavors concentrate during cooking.
Conclusion
This One-Pot Cajun Chicken & Sausage Jambalaya is the ultimate weeknight triumph, delivering immense flavor with minimal cleanup. It’s a versatile, crowd-pleasing dish that embodies the spirit of Southern comfort cooking. By following the step-by-step guide and avoiding common pitfalls, you can confidently create a restaurant-quality meal at home. So gather your ingredients, fire up the stove, and enjoy the delicious, spicy rewards of this classic one-pot wonder.