• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Kiersten Hickman

Food Writer & Photographer

Main navigation

  • About
  • Newsletter
  • Blog
    • Budgeting
    • Home & Kitchen
    • Life
    • New York City
    • Productivity
    • Sustainability
    • Wellness
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Sides
    • Desserts
    • Snacks
    • Drinks
    • Sourdough
  • Portfolio
    • Food Writing & Reporting
    • Recipe Development & Tutorials
    • Food Photography
  • Contact
  • May 14, 2020

    Easy One-Pot Jambalaya

    Dinner

    So when there was shrimp, andouille sausage, and chicken available to snag one week in my Imperfect Foods box, that could only mean one thing: jambalaya. Rarely am I able to snag these items and make a pot of my favorite creole dish. Yet, I couldn’t find a recipe I really liked in all of my cookbooks. So, in true Kiersten-is-bored fashion, I made an easy one-pot jambalaya recipe. Huzzah!

    one pot jambalaya with bowls
    bowl of jambalaya

    While I didn’t have to buy all of these ingredients in my Imperfect Box, I couldn’t help but crave a spicy bowl of jambalaya when I saw these ingredients. I know it’s the middle of May and it’s strange to crave such a comforting, hot dish as the weather gets warmer, but I have a theory. I find that during the month of May I start to seriously crave cajun food.

    You see, my parents are avid Jazz Fest fans—they go every single year. I was lucky enough to even join them in 2012. So every time May rolls around, I find that I get a craving for those delicious cajun dishes I once enjoyed at the New Orleans Jazz Fest—jambalaya included.


    Now as I was researching different ways to make jambalaya, I learned an interesting tidbit that I figured was worth sharing with all of you. There are two different types of jambalaya that you can make. Apparently, there’s a creole jambalaya and cajun jambalaya. And while I figured what I was about to make was a cajun jambalaya—since I planned on using a cajun spice seasoning—I was, in fact, planning on making a creole jambalaya. The difference between the two is actually the use of tomatoes. Since my recipe calls for a can of crushed tomatoes, that meant that my one-pot jambalaya immediately went from cajun to creole.

    one pot of easy to make jambalaya
    two bowls of spicy jambalaya

    Oops, I broke the rules on this one…

    Okay okay okay okay okay. I know I did a very, very bad thing. On this blog I try really hard to only share recipes that have 10 ingredients or less. But, jambalaya has so much goodness in it that I couldn’t just take stuff out! Like, how can you have jambalaya without the tasty combination of sausage and shrimp? You can’t, you just can’t.

    There is one thing I need to point out from a culinary standpoint. Technically, the base for a traditional creole mirepoix is onion, green bell pepper, and celery. I didn’t end up having celery, and honestly, I didn’t really feel like putting it in. So sue me for calling this a jambalaya and not using a traditional creole mirepoix. It’s my blog and I’ll recipe how I want to.

    Add a side!

    Whip up a side dish to go with your one-pot jambalaya for a full meal. Side note, for my one-pot meals, I like to cook them up in my dutch oven! It’s a great piece to have in the kitchen—especially if you’re looking into baking sourdough bread.

    • Zucchini Fritters
    • Roasted Brussels Sprouts
    • Carrot Fries

    Okay here’s the recipe. I hope it warms your soul and your bellies. And someday in the future, promise me you’ll take a trip to the New Orleans Jazz Fest. It is absolutely magical, no wonder my parents go every single year.

    bowl of jambalaya
    Print Recipe

    One-Pot Jambalaya

    This jambalaya is great for serving to a crowd when you need an easy dinner for a lot of people.
    Prep Time5 mins
    Cook Time35 mins
    Total Time40 mins
    Course: Dinner
    Keyword: chicken, one pot, rice, sausage, shrimp
    Servings: 8 servings
    Calories: 424kcal

    Ingredients

    • 2 Tbsp olive oil
    • 2 Tbsp cajun seasoning
    • 14 oz. andouille sausage sliced
    • 1 lb. chicken breast diced
    • 1 yellow onion diced
    • 1 green bell pepper diced
    • 1 red bell pepper diced
    • 4 garlic cloves minced
    • 28 oz. can of crushed tomatoes
    • 1 1/2 cups rice
    • 2 cups chicken broth
    • 12 oz. shrimp tail-off, peeled & deveined
    • Salt & pepper to taste

    Instructions

    • Heat the 2 tablespoons of olive oil in a large stockpot or dutch oven over medium heat.
    • Add in the sliced andouille sausage, diced chicken breast, and 2 tablespoons of cajun seasoning.
    • Cook until the chicken is no longer pink, about 3 to 5 minutes. Remove the meat into a small bowl, leaving the liquid in the pot.
    • Add in the diced onion, green bell pepper, red bell pepper, and minced garlic. Cook for 3 to 5 minutes, or until the vegetables become soft.
    • Pour in the can of crushed tomatoes, then sprinkle with a dash of salt and pepper.
    • Add the chicken and sausage back into the pot and mix together. Continue to cook until everything is heated through, about 2 minutes.
    • Pour in the chicken broth and the uncooked rice. Mix together and bring to a boil.
    • Lower the heat to simmer and cover with a lid. Cook for 20 minutes.
    • Remove the lid and add in the shrimp, mixing to combine. Cover again and cook for another 5 minutes.
    • Serve with chopped parsley, if desired.

    Photos were edited with Tomato, Tomato in the Bright Brunch Lightroom Presets.

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to share on Tumblr (Opens in new window)

    You might also like

    • close up of a cheeseburger with tomato onion lettuce and pickles

      The Best Way to Cook Classic Cheeseburgers Without a Grill

    • creamy chicken pasta

      Creamy Chicken Pasta with Sun-Dried Tomatoes

    • Easy Fried Rice Recipe

    cajun, chicken recipe, jambalaya, one pot, sausage recipe, shrimp recipe

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy

    Hi, I’m Kiersten!

    I’m a food writer & photographer based in Brooklyn, New York. This blog is a place where I share a bit of my life behind the scenes. And all the things I love to cook. More on me >>

      Let’s connect!

    logo
    Food Advertisements by

    Looking for a recipe?

    My Instagram

    • Can someone please explain to me why we
    • Okay so I
    • It
    • Mini chocolate chip oat waffles because it is FAT TUESDAY PEOPLE ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Should I just make this Instagram a fan page for waffles? I feel like that
    • I
    • Pre-gaming my birthday by eating cake every single day for two weeks straight? Yep. That
    • This. Chocolate. Oatmeal. It tastes like a chocolate peanut butter cup but mixed into a healthy breakfast bowl and I
    • It
    • Who else loves charcuterie? ‍♀️ I
    logo
    Food Advertisements by

    Archives

    logo
    Food Advertisements by
    • Can someone please explain to me why we
    • Okay so I
    • It
    • Mini chocolate chip oat waffles because it is FAT TUESDAY PEOPLE ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Should I just make this Instagram a
    • I
    • Pre-gaming my birthday by eating cake every single day for two weeks straight? Yep. That
    • About
    • Contact
    • Privacy Policy
    • FREE cookbook!
    • Easy Eats
    • FAQ

    hello@kierstenhickman.com

    Kiersten Hickman © 2021 - DESIGNED BY HERPARK STUDIO