Easy One Pot Jambalaya Recipe

Introduction

This easy one pot jambalaya brings together tender chicken, flavorful sausage, and vibrant peppers in a comforting, spicy rice dish. Perfect for a quick weeknight dinner, it’s packed with Cajun zest and ready in just 30 minutes.

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.)
• Two 10-ounce cans Rotel (canned diced tomatoes and green chiles)
• Three 8-ounce packets precooked Ready Rice such as Uncle Ben’s 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

1. Step 1: In a large Dutch oven or deep, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced onion and sauté for about 3 to 4 minutes, stirring occasionally.
2. Step 2: Add the diced green bell pepper and sauté for 2 minutes, stirring intermittently.
3. Step 3: Add the diced red bell pepper and sauté for another 2 minutes, stirring occasionally. Add more olive oil if the mixture seems dry.
4. Step 4: Stir in the minced garlic and sauté for about 1 minute, until fragrant, stirring constantly.
5. Step 5: Add the diced chicken to the pot. Cook for 3 to 4 minutes, stirring and flipping intermittently, until beginning to cook through. Add more olive oil if desired.
6. Step 6: Add the sliced sausage to the pot and stir. Cook for 3 to 4 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly cooked.
7. Step 7: Add the rice to the pot. If using Ready Rice packets, heat them in the microwave first according to package directions. If using precooked rice, bring it to room temperature before adding. Stir to combine.
8. Step 8: Stir in the canned Rotel tomatoes with green chiles until well mixed.
9. Step 9: Sprinkle in the Cajun seasoning, salt, and black pepper to taste. Stir well to combine.
10. Step 10: Bring the mixture to a gentle boil and let it warm through for 3 to 5 minutes.
11. Step 11: Taste and adjust seasoning by adding more Cajun seasoning, salt, or pepper as needed.
12. Step 12: Optional: stir in lemon juice to brighten the flavors. Garnish with sliced green onions if desired and serve immediately.

Tips & Variations

• For more browned chicken and sausage, cook them separately first before adding to the pot, though cooking everything in one pot saves time and cleanup.
• Adjust the spice level by varying the amount of Cajun seasoning used, starting with less if you prefer milder flavors.
• Use your preferred type of precooked rice or Ready Rice packets for convenience.
• Addouille sausage or smoked sausage can add a deeper smoky flavor if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a suitable container for up to 4 months. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make jambalaya without sausage?

Yes, you can omit the sausage and add extra chicken or other proteins like shrimp or ham. Adjust seasoning and cooking times accordingly.

Is it okay to use freshly cooked rice instead of precooked rice?

Yes, freshly cooked rice works well. Just ensure it’s cooled slightly before adding to prevent clumping, and stir carefully to combine with the other ingredients.

Easy One Pot Jambalaya Recipe

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★★★★★

4.9 from 90 reviews

• Author: Lana
• Total Time: 30 minutes
• Yield: 10 servings 1x

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Description

This Easy One Pot Jambalaya recipe combines tender chicken, flavorful sausage, vibrant bell peppers, and spicy Rotel tomatoes with rice to create a hearty, delicious meal all cooked effortlessly in one pot. Perfect for quick weeknight dinners, it offers bold Cajun seasoning and comforting Southern flavors with minimal cleanup.

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Ingredients

Scale 1x2x3x

Proteins

• 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
• 12 ounces cooked U-shaped sausage link (such as kielbasa, Polish sausage, or turkey sausage), sliced into bite-sized pieces

Vegetables and Aromatics

• 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

Other Ingredients

• 3 to 4 tablespoons olive oil (plus more as desired for sautéing)
• Two 10-ounce cans Rotel (canned diced tomatoes and green chiles)
• Three 8-ounce packets precooked Ready Rice such as Uncle Ben’s, or 6 cups previously cooked rice
• 2 to 4 tablespoons Cajun seasoning (adjust to taste)
• 2 teaspoons kosher salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)
• 1 tablespoon lemon juice (optional, to taste)
• Green onions, sliced thin (optional, for garnish)

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Instructions

1. Sauté the Onion: In a large Dutch oven or heavy-bottomed pot, heat 3 to 4 tablespoons of olive oil over medium-high heat. Add the diced onion and sauté for about 3 to 4 minutes, stirring intermittently until the onion begins to soften.
2. Add Green Bell Peppers: Add the diced green bell peppers to the pot and continue sautéing for about 2 minutes, stirring occasionally to evenly cook the peppers.
3. Add Red Bell Peppers: Next, add the diced red bell peppers and sauté for another 2 minutes, stirring intermittently. If the mixture seems dry at any point, add a little more olive oil to keep the vegetables from sticking.
4. Sauté Garlic: Add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant but not browned.
5. Cook the Chicken: Add the diced chicken breast to the pot. You may add a bit more olive oil if desired. Stir and cook the chicken pieces for 3 to 4 minutes, flipping occasionally until they start to cook through. (Alternatively, for browner chicken and sausage, sauté them separately in a pan before adding to the pot.)
6. Add Sausage: Add the sliced sausage to the pot and stir. Continue cooking and flipping intermittently for about 3 to 4 minutes, until the chicken is fully cooked and sausage is lightly cooked.
7. Add Rice: Add the precooked rice to the pot. If using packets of Ready Rice, heat them according to package instructions before adding. If using leftover cold cooked rice, allow it to come to room temperature first. Stir to combine all ingredients thoroughly.
8. Add Rotel Tomatoes: Stir in the two cans of Rotel (diced tomatoes and green chiles), evenly dispersing throughout the mixture.
9. Season: Sprinkle 2 to 4 tablespoons of Cajun seasoning, kosher salt, and freshly ground black pepper evenly over the mixture. Stir well to combine.
10. Bring to Boil and Simmer: Allow the mixture to come to a gentle boil and keep it at a low boil for about 3 to 5 minutes until all ingredients are warmed through and flavors meld.
11. Adjust Seasoning: Taste the jambalaya and adjust the seasoning by adding more Cajun seasoning, salt, or pepper as needed to suit your preference. Keep in mind the saltiness of the Rotel and sausage when adjusting salt.
12. Garnish and Serve: Optionally, stir in 1 tablespoon of lemon juice to brighten the dish. Garnish with thinly sliced green onions if desired. Serve immediately for best flavor.
13. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 4 months. Reheat thoroughly before serving.

Notes

• Rotel refers to canned diced tomatoes with green chiles, adding a slightly spicy and tangy flavor to the jambalaya. Substitute with similar canned diced tomatoes and green chilies if unavailable.
• If using Ready Rice packets, heating them before adding helps soften the rice and warms it thoroughly without overcooking.
• Cajun seasoning amounts can be adjusted based on your spice tolerance. Start with less and add more as needed.
• For more pronounced browning and flavor, cook the chicken and sausage separately before combining with the vegetables in the pot.
• This jambalaya stores well refrigerated or frozen; freeze in airtight containers for up to 4 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Cajun

Keywords: jambalaya, one pot recipe, chicken jambalaya, sausage jambalaya, Cajun recipe, easy dinner, rice recipe, stovetop jambalaya