Easy One Pot Jambalaya
A comforting and flavorful one-pot dish featuring chicken, sausage, rice, and Cajun spices, perfect for weeknight dinners or cozy gatherings.
Ingredients
Main Ingredients
- 3 to 4 tablespoons olive oil (plus more if/as desired)
- 1 large white or yellow onion, diced small
- 1 large green bell pepper, seeded and diced small
- 1 large red bell pepper, seeded and diced small
- 3 to 5 cloves garlic, finely minced or pressed
- 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
- 12 ounces cooked U-shaped sausage link, sliced into bite-sized pieces (kielbasa, Polish sausage, turkey sausage, etc.)
- 2 cans 10-ounce Rotel (or similar canned diced tomatoes and green chiles)
- 3 packets 8-ounce precooked Ready Rice or 6 cups previously cooked rice
- 2 to 4 tablespoons Cajun seasoning (or to taste)
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 1 tablespoon lemon juice (optional and to taste)
- Green onions, sliced thin (optional for garnishing)
Instructions
Preparation
- In a large Dutch oven or similar deep, heavy-bottomed pot, add the olive oil and diced onion. Sauté over medium-high heat for about 3 to 4 minutes, stirring intermittently, until the onions soften and turn translucent with a few golden edges.
- Add the green bell pepper and sauté for about 2 minutes, stirring intermittently, until softened but still retaining bite.
- Add the red bell pepper and sauté for another 2 minutes, stirring intermittently. If the mixture seems dry, add additional olive oil.
- Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid bitterness.
- If you prefer browned chicken and sausage, you may sauté them separately in a separate pan before adding them to the pot.
- Add the diced chicken to the pot with the onions and peppers, adding more olive oil if desired. Stir and flip intermittently for about 3 to 4 minutes until the chicken starts to lose its raw sheen.
- Add the sliced sausage and stir intermittently for another 3 to 4 minutes until the chicken is cooked through and the sausage is lightly cooked.
- Add the rice, mixing well. If using packaged Ready Rice, heat it in the microwave according to the packet directions before adding it to the pot.
- Add the Rotel and stir to combine, bringing moisture and brightness to the mixture.
- Evenly sprinkle with Cajun seasoning, salt, and pepper to taste. Stir to combine.
- Allow the mixture to come to a gentle boil, ensuring all ingredients are warmed through in about 3 to 5 minutes.
- Taste the jambalaya, adjusting seasoning as necessary with Cajun seasoning, additional salt, or pepper as desired.
- Optionally, add lemon juice for brightness and garnish with sliced green onions before serving immediately.
Notes
Jambalaya keeps well in the fridge for up to 5 days and can be frozen for up to 4 months. Reheat with a splash of water or broth to prevent drying out.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 2g
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