This hearty Jambalaya has been a weekday savior in my kitchen ever since I first adapted it from a weekend potluck I hosted years ago. I remember standing in my sunlit kitchen, a close-up photo I took of Chef Jessica Randhawa—wearing a blue spotted dress and squinting into the light—sitting on the counter as inspiration. The dish is a celebration of contrast: smoky sausage, tender chicken, plump shrimp, and rice that soaks up a rich, spiced tomato-broth. It’s a one-pot answer to busy nights when you want something comforting yet celebratory. The texture is all part of the joy—rice that’s slightly creamy but still separate, vegetables softened until sweet, and proteins that add bite without overwhelming the dish. I discovered this combination while pairing pantry staples with a bag of smoked sausage. The technique of browning the meats first then simmering the rice in the same pot builds layers of flavor and saves on cleanup. Every time I serve it, friends ask for the recipe, and family members always reach for seconds. The heat level is easily adjustable, so it suits a crowd—from mild for kids to a fiery adult version. The end result is soulful and bright: parsley-strewn, green onion–dotted, and ready for a bowl and good conversation.

Ingredients

• Olive oil (3 tablespoons): Use a good extra-virgin olive oil for flavor and a high smoke-point light olive oil if you plan to sear at very high heat. The oil helps brown the meat and carry the spices.
• Andouille sausage (1 pound): Smoked andouille gives authentic smoky heat; pick a brand you trust. If using unsmoked sausage, cook it whole first to render fat and develop color before slicing.
• Boneless skinless chicken (1½ pounds): Thighs are more forgiving and stay juicier; breasts work if you prefer leaner meat. Cut into 1-inch cubes for even cooking.
• Cajun seasoning (3 tablespoons): Divide between searing and simmering. Choose a blend with paprika, garlic, and thyme; adjust to taste for milder or spicier results.
• Mirepoix + peppers: 2 medium yellow onions, 1 green bell pepper, 1 red bell pepper, 3 stalks celery—diced. These provide sweetness, texture, and the classic flavor base.
• Garlic (6 cloves) and spices: Garlic, salt, pepper, cayenne (½ teaspoon optional), Italian seasoning (1 tablespoon), red pepper flakes (1 teaspoon optional) round out the aromatics.
• Tomatoes & liquid: 1 (14-ounce) can diced/crushed tomatoes, 2 teaspoons Worcestershire sauce, and 2¾ cups low-sodium chicken broth for simmering the rice and building the pot’s sauce.
• Rice (1½ cups long-grain white): Rinse thoroughly to remove excess starch; long-grain holds up best to the braising method and remains fluffy.
• Optional okra/file and shrimp: 1 cup thinly sliced okra or 1 teaspoon filé powder, and 1 pound raw shrimp, peeled and deveined, added near the end for tenderness.
• Finishing herbs: Fresh chopped parsley and sliced green onion for brightness at the end, plus 2 tablespoons butter to finish the shrimp if you like a silkier finish.

Instructions

Preheat and prep: Preheat the oven to 350°F if you plan to finish the rice in the oven. Rinse the rice until water runs clear and chop all vegetables evenly to ensure uniform cooking. Have a digital thermometer ready—the target temp for the chicken is 165°F. Sear the sausage: Heat 1 tablespoon olive oil in a large heavy-bottomed stockpot or Dutch oven over medium-high heat. Add the sliced andouille and brown for about 1 minute per side until caramelized. Remove to a plate. If using raw sausage, sear whole and slice after resting for best texture. Sear the chicken: Toss cubed chicken with 1 tablespoon Cajun seasoning, salt, and pepper. Add 1 tablespoon oil to the pot and sear chicken in batches until golden and just shy of done—about 6–8 minutes—checking for 165°F. Remove and set aside to prevent overcooking while you cook the veggies. Sauté the mirepoix and spices: Lower heat to medium-low, add remaining oil, then add onions, bell peppers, and celery. Cook 8–10 minutes until softened and edges begin to color. Stir in garlic, remaining Cajun, Italian seasoning, cayenne, and red pepper flakes; cook 1 minute to bloom the spices without burning the garlic. Add rice, tomatoes, and broth: Stir in the canned tomatoes, Worcestershire, rinsed rice, and chicken broth. Bring to a boil, then reduce to low and cover tightly. Simmer on the stove 25–35 minutes, gently stirring every 7–8 minutes to prevent sticking. Alternatively, transfer covered pot to the preheated oven for the same time. Cook the shrimp and combine: While rice finishes, melt 2 tablespoons butter in a skillet over medium-high heat and sear shrimp 2 minutes per side until opaque. You may instead add raw shrimp directly to the pot in the last 5–8 minutes; the residual heat will cook them through without overcooking. Finish and rest: When rice is nearly tender, stir in shrimp, sliced okra or filé, and return chicken and sausage to the pot. Gently fold together and keep on low until shrimp are cooked and rice is tender, about 5–8 more minutes. Remove from heat, let rest 5 minutes, then garnish with parsley and green onion before serving.

Storage Tips

Store leftovers in shallow airtight containers to cool quickly and keep quality high. Refrigerate within two hours and use within four days. For freezing, portion into meal-sized containers and leave a little headspace for expansion; the dish keeps for roughly three months. Reheat gently on the stovetop with a splash of broth to restore moisture, or microwave in short bursts, stirring between intervals to promote even heating. If rice has thickened, a tablespoon or two of hot broth will loosen the texture and revive the sauce.

Ingredient Substitutions

To make it milder, substitute smoked turkey sausage for andouille and omit cayenne. For a vegetarian version, replace proteins with smoked tempeh or cremini mushrooms and use vegetable broth; add a can of drained white beans for protein. If you prefer brown rice, increase the broth to 3½ cups and extend the cooking time by 20–30 minutes, or finish in the oven; note the texture will be heartier and chewier. File powder can replace okra if you want thickening without extra vegetable texture—add at the end to avoid stringiness.

Serving Suggestions

Serve in deep bowls with a wedge of lemon or lime for brightness and a side of crusty bread or cornbread to soak up juices. Garnish with parsley and sliced green onions for freshness, and offer hot sauce or Creole mustard for individual heat control. Pair the meal with a crisp green salad or simple roasted vegetables to balance the richness. For a festive presentation, serve in a large communal pot placed on the table with small bowls so everyone can help themselves.

Cultural Background

Jambalaya is rooted in Louisiana’s Creole and Cajun cuisines, a melting pot of French, Spanish, African, and Caribbean influences. Traditional versions vary: Creole versions often include tomatoes and more European herbs, while Cajun styles tend to be ruddier and more meat-forward without tomatoes. This recipe blends both traditions—tomatoes and seafood nod to Creole, while searing the meats and bold spice mimic Cajun methods—resulting in a dish inspired by history but adapted for modern home cooking.

Seasonal Adaptations

Spring and summer: use fresh tomatoes when ripe and sweet corn on the cob charred and cut off to fold in at the end. Fall and winter: swap in smoked sausage with root vegetables and a splash of sherry for a warmer profile. For holiday entertaining, scale up and keep on a low burner at the center of the table for a convivial, buffet-style meal that stays warm for service.

Meal Prep Tips

Chop vegetables and measure spices the day before, and store in separate airtight containers. Precook and cool proteins if you prefer an easy assembly—reheat briefly before combining with rice. Portion into single-serving containers for lunches and reheat with a tablespoon of broth to revive texture. Label and date freezer portions for easy rotation through weekly meals.

At the end of the day, this one-pot jambalaya is about ease without sacrificing flavor: bold, homey, and crowd-pleasing. Make it your own by adjusting proteins and heat, and enjoy the ritual of sharing a steaming bowl with people you love.