Name: One-Pot Cajun Jambalaya
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Cajun
Ingredients: 1 lb Andouille sausage, sliced; 1 lb large shrimp, peeled and deveined; 1 1/2 cups long-grain white rice; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes with juices; 3 cups chicken broth; 2 tablespoons olive oil; 2 tablespoons Cajun seasoning; 1 teaspoon paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1 bay leaf; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh parsley, chopped

I’ve always had a soft spot for meals that bring bold flavor to the table without leaving a mountain of dishes behind. One-Pot Cajun Jambalaya is exactly that kind of dish. The first time I made it, I was hooked by the way smoky sausage, tender shrimp, and perfectly seasoned rice came together in one bubbling pot of pure comfort.

What I love most is how this dish fills the kitchen with the warm, spicy aroma of Cajun seasoning, garlic, and peppers. It feels hearty enough for a weekend gathering, yet simple enough for a busy weeknight. Every spoonful delivers a little heat, a little smokiness, and a whole lot of satisfaction.

Why You’ll Love This One-Pot Cajun Jambalaya

This One-Pot Cajun Jambalaya packs layers of flavor into a straightforward cooking process. The combination of shrimp and sausage gives it a rich, savory depth, while the rice absorbs all the spices and juices as it cooks. Everything simmers together, which means every bite is infused with bold Cajun character.

It’s also wonderfully practical. Using just one pot keeps cleanup minimal, and the ingredients are easy to find in most grocery stores. Whether you’re cooking for family dinner or meal prepping for the week, this dish delivers big flavor without complicated steps.

What Makes One-Pot Cajun Jambalaya So Flavorful?

The secret lies in building flavor from the very beginning. Browning the sausage creates a savory base, and sautéing onions, bell peppers, and celery—often called the “holy trinity” of Cajun cooking—adds depth and aroma.

As the rice cooks directly in the seasoned broth with tomatoes and spices, it soaks up every bit of that smoky, spicy goodness. Finishing with shrimp near the end keeps them tender and juicy, adding a fresh seafood note that balances the richness of the sausage.

Options for Substitutions

One-Pot Cajun Jambalaya is flexible enough to adapt to what you have on hand. If shrimp isn’t available, chicken thighs or breasts work beautifully and still absorb the Cajun spices well. For a seafood-forward version, you can even add scallops or chunks of firm white fish.

If you prefer a milder dish, reduce the Cajun seasoning and skip extra hot sauce. Brown rice can replace white rice, though it will require a longer cooking time and a bit more liquid. For a lighter option, turkey sausage makes a great substitute while still delivering that smoky flavor.

Ingredients for this One-Pot Cajun Jambalaya

Andouille Sausage
This smoked sausage forms the backbone of the dish. Its deep, smoky flavor infuses the oil as it browns, creating the first layer of richness that defines authentic Cajun jambalaya.

Shrimp
Shrimp adds a tender, slightly sweet seafood contrast to the bold spices. Added toward the end of cooking, it keeps the texture juicy and prevents overcooking.

Long-Grain White Rice
Rice is the heart of One-Pot Cajun Jambalaya. It absorbs the seasoned broth, tomato juices, and rendered sausage fat, carrying flavor into every bite while giving the dish structure and substance.

Onion
Onion builds aromatic depth and subtle sweetness. As it softens, it balances the heat from the Cajun seasoning.

Bell Pepper
Bell pepper contributes freshness and mild sweetness. Traditionally part of the Cajun “holy trinity,” it enhances both texture and color.

Celery
Celery adds an earthy undertone and slight crunch that rounds out the aromatic base.

Garlic
Garlic intensifies the savory profile and complements the smokiness of the sausage.

Diced Tomatoes
Tomatoes provide acidity, moisture, and a subtle tang that brightens the entire pot while helping cook the rice evenly.

Chicken Broth
Broth is essential for cooking the rice and deepening flavor. It carries the seasoning throughout the dish instead of relying on water alone.

Cajun Seasoning
This spice blend delivers the signature heat and complexity. Paprika, cayenne, herbs, and spices combine to give jambalaya its unmistakable personality.

Paprika
Extra paprika enhances color and adds a gentle smokiness.

Dried Thyme and Oregano
These herbs provide subtle earthiness and balance the spice-forward elements.

Bay Leaf
A bay leaf quietly infuses the rice with herbal depth during simmering.

Olive Oil
Oil helps brown the sausage and sauté vegetables, unlocking their full flavor potential.

Salt and Black Pepper
These essential seasonings fine-tune and balance all other flavors.

Fresh Parsley
Parsley adds a fresh, vibrant finish that cuts through the richness just before serving.

Step 1: Brown the Sausage

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add sliced Andouille sausage in a single layer and allow it to brown undisturbed before stirring. This caramelization creates flavorful browned bits on the bottom of the pot, which will later dissolve into the rice for deeper taste.

Step 2: Sauté the Holy Trinity

Add chopped onion, bell pepper, and celery directly into the pot with the sausage. Stir frequently, scraping up browned bits from the bottom. Cook until the vegetables soften and the onions become translucent. This stage builds the aromatic base that defines Cajun cuisine.

Step 3: Add Garlic and Spices

Stir in minced garlic, Cajun seasoning, paprika, thyme, oregano, salt, and pepper. Toasting the spices for about 30 seconds intensifies their aroma and ensures even distribution throughout the dish.

Step 4: Incorporate Rice and Tomatoes

Pour in the long-grain white rice and stir to coat each grain in the seasoned mixture. Add diced tomatoes with their juices and mix thoroughly. Coating the rice before adding liquid helps it absorb flavor evenly.

Step 5: Add Broth and Simmer

Pour in chicken broth and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer undisturbed. The rice will slowly absorb the liquid while soaking in all the smoky, spicy flavors.

Step 6: Add the Shrimp

Once the rice is nearly tender and most of the liquid is absorbed, nestle the shrimp into the hot rice mixture. Cover again and cook just until the shrimp turn pink and opaque. This brief cooking time keeps them tender and juicy.

Step 7: Rest and Fluff

Remove the pot from heat and let it rest, covered, for several minutes. This allows the moisture to redistribute evenly. Remove the bay leaf, then gently fluff the rice with a fork to separate the grains.

Step 8: Garnish and Serve

Sprinkle freshly chopped parsley over the top for brightness and color. Taste and adjust seasoning if necessary before serving warm straight from the pot.

How Long to Prepare the One-Pot Cajun Jambalaya

Preparing One-Pot Cajun Jambalaya is refreshingly efficient, especially considering the depth of flavor it delivers. Most of the time is hands-off simmering, allowing the rice to absorb the seasoned broth while you step away from the stove. From start to finish, this dish comfortably fits into a weeknight schedule without feeling rushed.

Prep Time (15–20 minutes):
This includes slicing the sausage, peeling and deveining the shrimp, chopping the onion, bell pepper, celery, and garlic, and measuring out spices and rice. Having everything prepped before you begin cooking ensures a smooth process since the steps move quickly at the start.

Cook Time (30–35 minutes):
Browning the sausage and sautéing the vegetables takes about 10 minutes. Simmering the rice requires approximately 20–25 minutes. The shrimp only need 5 minutes or less at the end to cook through perfectly.

Total Time (45–55 minutes):
In under an hour, you’ll have a hearty, flavor-packed meal ready to serve.

Tips for Perfect One-Pot Cajun Jambalaya

Use a heavy-bottomed pot or Dutch oven to prevent the rice from scorching at the bottom. Even heat distribution makes a noticeable difference in texture.

Resist the urge to stir the rice frequently while it simmers. Stirring too much can release excess starch and make the jambalaya slightly sticky instead of fluffy.

Taste your Cajun seasoning before adding extra salt. Some blends are already heavily salted, and adjusting carefully prevents over-seasoning.

Add shrimp at the very end. Overcooked shrimp turn rubbery quickly, so monitor them closely and remove the pot from heat as soon as they turn pink and opaque.

Let the jambalaya rest for 5–10 minutes after cooking. This resting period allows moisture to redistribute evenly.

Watch Out for These Mistakes While Cooking

Adding too much liquid can leave the rice mushy. Stick to measured broth amounts and avoid lifting the lid repeatedly during simmering.

Cooking over high heat after adding the rice may cause uneven cooking or burnt bottoms. A gentle simmer is ideal.

Skipping the browning step for sausage reduces overall flavor. That caramelization stage builds the foundation of the dish.

Crowding the pot with too many additional proteins can interfere with proper rice cooking. Maintain balance between rice and add-ins.

What to Serve With One-Pot Cajun Jambalaya?

1. Buttery Cornbread

A slightly sweet cornbread pairs beautifully with the bold spices and helps soak up flavorful juices.

2. Simple Green Salad

A crisp salad with a light vinaigrette adds freshness and contrast to the rich, smoky rice.

3. Garlic Bread

Crunchy garlic bread complements the tomato-based base and adds satisfying texture.

4. Steamed Green Beans

Lightly seasoned green beans keep the meal balanced and add a vibrant side.

5. Coleslaw

Cool, creamy coleslaw offsets the Cajun heat and adds crunch.

Storage Instructions

Refrigeration:
Allow the jambalaya to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers especially delicious.

Freezing:
Place cooled portions in freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.

Reheating:
Warm gently on the stovetop with a splash of broth or water to restore moisture. Microwave reheating works well too; cover loosely to retain steam and stir halfway through.

Estimated Nutrition

Per serving (based on approximately 6 servings):

Calories: 420–480 kcal
Protein: 25–30g
Carbohydrates: 45–50g
Fat: 15–20g
Fiber: 3–5g
Sodium: Varies depending on sausage and seasoning used

These values are estimates and can vary depending on ingredient brands and portion sizes.

Frequently Asked Questions

Can I make One-Pot Cajun Jambalaya ahead of time?

Yes. It reheats very well and often tastes even better the next day as the spices continue to develop.

Can I use brown rice instead of white rice?

Yes, but increase the cooking time and liquid slightly. Brown rice requires a longer simmer to become tender.

Is this dish very spicy?

The spice level depends on your Cajun seasoning and sausage choice. You can easily adjust the heat by reducing seasoning or omitting extra cayenne.

Can I add chicken to this recipe?

Absolutely. Diced chicken thighs or breast can be browned with the sausage for an even heartier version.

How do I prevent mushy rice?

Measure liquids carefully, avoid over-stirring, and allow the dish to rest after cooking so excess moisture can redistribute properly.

Conclusion

One-Pot Cajun Jambalaya brings together bold Southern flavors, hearty ingredients, and practical cooking in a single pot. It’s the kind of meal that feels comforting yet vibrant, simple yet layered with spice and depth. Whether you’re serving it for a family dinner or preparing meals for the week, this dish delivers consistency, flavor, and satisfaction every time.