Easy One Pot Jambalaya Recipe

Introduction

This easy one pot jambalaya is a flavorful, hearty meal ready in just 30 minutes. Packed with tender chicken, savory sausage, and vibrant peppers, it’s perfect for a quick weeknight dinner that feeds a crowd.

Ingredients

• 3 to 4 tablespoons olive oil (plus more if 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 (or similar 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 heavy-bottomed pot, heat olive oil over medium-high heat. Add diced onion and sauté for about 3 to 4 minutes, stirring intermittently.
2. Step 2: Add the green bell pepper and sauté for 2 minutes, stirring occasionally.
3. Step 3: Add the red bell pepper and sauté for another 2 minutes. If the mixture begins to look dry, add more olive oil as needed.
4. Step 4: Stir in the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.
5. Step 5: Add the diced chicken to the pot along with more olive oil if desired. Cook, stirring and flipping, for 3 to 4 minutes.
6. Step 6: Add the sliced sausage, stirring and flipping for another 3 to 4 minutes until the chicken is fully cooked and the sausage is lightly cooked through.
7. Step 7: Stir in the precooked rice. If using Ready Rice packets, warming them in the microwave first helps soften and heat the rice before mixing.
8. Step 8: Add the two cans of Rotel and stir to combine all ingredients evenly.
9. Step 9: Sprinkle Cajun seasoning, kosher salt, and black pepper evenly over the mixture. Start with less seasoning if you prefer milder heat and adjust later.
10. Step 10: Bring the mixture up to just barely boiling and cook for 3 to 5 minutes until everything is warmed through.
11. Step 11: Taste and adjust seasonings if needed, adding more Cajun seasoning, salt, or pepper to suit your preference.
12. Step 12: Optionally, stir in lemon juice to brighten the flavors and garnish with sliced green onions. Serve immediately.

Tips & Variations

• For extra flavor, brown the chicken and sausage separately in a pan before adding them to the pot.
• Use leftover cooked rice to save time; let it come to room temperature before adding.
• Adjust the heat by varying the amount of Cajun seasoning or choose a milder sausage if preferred.
• Green onions add freshness but can be omitted if unavailable.

Storage

Store jambalaya in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in sealed containers for up to 4 months. Reheat gently on the stovetop 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 or replace it with other proteins like shrimp or smoked turkey for variety.

Is this recipe spicy?

The heat level depends on the amount of Cajun seasoning and type of Rotel used. Start with a smaller amount if you prefer less spice and adjust to taste.

Easy One Pot Jambalaya Recipe

Print Recipe

★★★★★

4.9 from 120 reviews

This easy one-pot jambalaya recipe combines tender chicken, flavorful sausage, and vibrant bell peppers in a hearty, spicy dish perfect for a quick family meal. Ready in just 30 minutes and serving 10, it’s a convenient and delicious way to enjoy classic Cajun flavors with minimal cleanup.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 10 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Protein

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

Pantry Items

• 3 to 4 tablespoons olive oil (plus more if/as desired)
• Two 10-ounce cans Rotel (canned diced tomatoes and green chiles) or similar
• 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)

Optional Garnishes

• 1 tablespoon lemon juice (optional and to taste)
• Green onions, sliced thin for garnish

Instructions

1. Sauté onions: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and sauté for 3 to 4 minutes, stirring intermittently until softened.
2. Add green peppers: Stir in the diced green bell peppers and continue sautéing for about 2 minutes, stirring occasionally to soften.
3. Add red peppers: Add the diced red bell peppers and sauté another 2 minutes, stirring intermittently. Add more olive oil if the mixture seems dry at any point.
4. Sauté garlic: Mix in the minced garlic and sauté for about 1 minute, stirring constantly until fragrant.
5. Cook chicken: Add the diced chicken breasts to the pot; add more olive oil if desired. Stir and flip the pieces intermittently for 3 to 4 minutes until chicken starts cooking through. (Optional: For more browning, you can cook chicken separately before adding to the pot.)
6. Add sausage: Add the sliced sausage to the pot, stirring and flipping for 3 to 4 minutes or until chicken is fully cooked and sausage is lightly cooked and warmed through.
7. Combine rice: Add cooked rice to the pot. If using Ready Rice packets, heat them in the microwave according to packet directions before adding. If using leftover cold rice, allow it to come to room temperature first. Stir well to combine.
8. Add Rotel: Pour in the canned diced tomatoes with green chiles (Rotel) and stir to evenly mix with other ingredients.
9. Season: Sprinkle the Cajun seasoning evenly over the mixture, starting with 2 tablespoons or less if sensitive to spice. Add kosher salt and freshly ground black pepper to taste, and stir well.
10. Bring to boil: Heat the mixture until it just comes to a gentle boil, allowing all ingredients to warm through evenly (about 3 to 5 minutes).
11. Adjust seasoning: Taste and add more Cajun seasoning, salt, or pepper as desired, considering the saltiness from Rotel and sausage.
12. Garnish and serve: Optionally stir in lemon juice to brighten the flavors and garnish with thinly sliced green onions. Serve immediately for best flavor.
13. Store leftovers: Store airtight in the refrigerator for up to 5 days or freeze for up to 4 months.

Notes

• You can use any cooked sausage such as kielbasa, Polish sausage, or turkey sausage; slice to bite-sized pieces before adding.
• If you prefer deeper flavor and browning, cook chicken and sausage separately in a skillet before combining in the pot.
• Cajun seasoning amounts can be adjusted based on your spice tolerance; start with less and add more as needed.
• If using leftover cold rice, bring it to room temperature before adding to get a better texture in the dish.
• Rotel can be substituted with any canned diced tomatoes and green chiles if unavailable.
• Leftover jambalaya freezes well; thaw completely before reheating.

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