Go Back

Best Jambalaya

A spicy jambalaya with chicken, andouille sausage, rice, and Cajun seasonings that's easy to make in one pot.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2981.8 kcal

Equipment

  • 1 Large Heavy Dutch Oven Essential for one-pot cooking, ensuring even heat distribution.
  • 1 Slotted Spoon For safely removing browned meats while leaving fats in the pot.
  • 1 Chef's knife For efficient prepping and dicing of all ingredients.
  • 1 Cutting Board A sturdy surface for ingredient preparation.
  • 1 Measuring Cups and Spoons For accurate ingredient measurements.

Ingredients
  

Main

  • 2 tablespoons peanut oil divided
  • 1 tablespoon Cajun seasoning
  • 10 ounces andouille sausage sliced into rounds
  • 1 pound boneless skinless chicken breasts cut into 1 inch pieces
  • 1 onion diced
  • 1 small green bell pepper diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1 16 ounce can crushed Italian tomatoes
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • ½ teaspoon hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon file powder
  • 1 ¼ cups uncooked white rice
  • 2 ½ cups chicken broth

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside. Dotdash Meredith Food Studios
  • Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. Dotdash Meredith Food Studios
  • In the same pot, sauté onion, bell pepper, celery, and garlic until tender. Dotdash Meredith Food Studios
  • Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder. Dotdash Meredith Food Studios
  • Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Dotdash Meredith Food Studios
  • Stir in the rice and chicken broth. Dotdash Meredith Food Studios
  • Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Dotdash Meredith Food Studios
  • Serve and enjoy! Meredith

Notes

Browning the sausage and chicken thoroughly before adding vegetables builds a crucial flavor base; don't rush this step. After removing the meats, deglaze the pot with a splash of broth or water to scrape up any fond, incorporating those rich flavors into your 'holy trinity'. When you add the rice and broth, bring to a boil then immediately reduce to a low simmer, cover tightly, and resist the urge to lift the lid or stir excessively—this ensures the rice cooks evenly without becoming starchy. Filé powder should be stirred in just before serving, off the heat, as simmering it can make the dish stringy. Taste and adjust seasonings, especially salt and hot sauce, throughout the process.