Can I make jambalaya ahead of time?

Yes. Prepare the jambalaya up to 2 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed to restore moisture.

What's the difference between jambalaya and gumbo?

Jambalaya cooks rice directly in the pot with meat and vegetables; gumbo is a thickened stew typically served over rice. Jambalaya is also usually spicier and drier.

Can I use frozen shrimp?

Yes. Thaw frozen shrimp completely and pat dry before adding to the pot. Add them in the final 3–5 minutes to avoid overcooking.

What can I substitute for andouille sausage?

Chorizo, kielbasa, or smoked sausage work well. Avoid mild breakfast sausage; you need the smoky, spiced varieties for authentic flavor.

How do I know when the rice is done?

The rice should be tender and all liquid absorbed, about 18–20 minutes after adding it to the pot. A grain should break easily between your fingers but still hold its shape.

Easy One-Pot Jambalaya With Chicken, Shrimp, and Sausage

Name: Easy One-Pot Jambalaya With Chicken, Shrimp, and Sausage
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tablespoons olive oil (divided); 1 pound boneless skinless chicken breasts or thighs (cut into bite-sized pieces); fine sea salt and freshly-cracked black pepper; 1 (14-ounce) package andouille sausage (thinly sliced into rounds); 1 cup sliced okra; 1 medium white onion (diced); 2 small bell peppers (green (red, or a mix), cored and diced); 2 ribs celery (diced); 1 jalapeño pepper (seeded and finely chopped); 4 cloves garlic (minced); 1½ cups uncooked long-grain white rice (rinsed); 2 tablespoons Cajun seasoning (see note below); ½ teaspoon dried thyme; 1 bay leaf; 1 (14-ounce) can crushed tomatoes; 3 to 4 cups chicken stock; 1 pound raw large shrimp (peeled and deveined); 1 –2 teaspoons fresh lemon juice (optional (but recommended)); garnishes: thinly-sliced green onions (chopped fresh parsley, hot sauce)

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Easy One-Pot Jambalaya With Chicken, Shrimp, and Sausage | CookOS

Instructions

1
Brown the chicken. Heat 1 tablespoon of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in an even layer and season lightly with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until lightly golden and just cooked through. Transfer to a plate and set aside.
2
Brown the sausage. Add the sausage to the same pot and cook for 2–3 minutes, stirring occasionally, until lightly browned. Transfer to the plate with the chicken.
3
Quick-sauté the okra (optional but recommended). Add a small drizzle of oil to the pot if needed. Add the okra and sauté for 3–4 minutes, stirring occasionally, until lightly golden. Transfer the okra to a small bowl and set aside. (This step helps reduce okra’s sliminess and keeps its texture intact.)
4
Sauté the vegetables. Add the remaining 2 tablespoons olive oil to the pot. Stir in the onion, bell peppers, celery, and jalapeño. Sauté for 5–6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds, until fragrant.
5
Toast the rice. Add the rice, Cajun seasoning, thyme and bay leaf. Stir constantly for about 1 minute, until the rice is lightly toasted and the mixture is fragrant.
6
Simmer. Stir in the crushed tomatoes and 3 cups chicken stock. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and cook for 18–20 minutes, until the rice is tender and most of the liquid has been absorbed. If the rice is still not tender, you can add an extra ½ cup of broth, but try to avoid stirring too much so that the rice cooks evenly.
7
Add the okra, shrimp, and meats. Stir in the okra, shrimp, and the reserved chicken and sausage. Turn off the heat, cover, and let everything steam for 4–5 minutes, until the shrimp are pink and opaque.
8
Finish and season. Discard the bay leaf. Stir in the lemon juice, then taste and adjust seasoning with additional salt, pepper, or Cajun seasoning as needed.
9
Serve. Serve immediately, garnished with green onions, parsley, and hot sauce if desired, and enjoy!