Sunny's Simple Jambalaya

Name: Sunny's Simple Jambalaya (One-Pot)
Yield: 8 servings
Ingredients: 3 tablespoons vegetable oil; 1 pound andouille sausage, sliced into 1/2-inch-thick rounds; 1 pound boneless, skinless dark meat chicken, cut into 1-inch cubes; 2 tablespoons Cajun seasoning, such as Tony Chachere’s; 10 to 12 sprigs thyme, destemmed and finely chopped; 3 stalks celery, finely chopped; 1 green bell pepper, seeded and finely chopped; 1 red bell pepper, seeded and finely chopped; 1 large sweet onion, finely chopped; 1/2 teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper; 1 tablespoon filé powder, plus more for dusting, such as Zatarain’s; One 14-ounce can or 1 3/4 cups crushed tomatoes; 1 tablespoon roasted chicken stock base, such as Better Than Bouillon; 1 1/2 cups long-grain rice; 8 ounces large shelled and deveined shrimp, tails removed; 2 to 3 shakes hot sauce, such as Crystal Hot Sauce; 2 scallions, green parts only thinly sliced on the bias (white parts saved for another recipe)

Sunny's Simple Jambalaya is a one-pot New Orleans rice dish combining andouille sausage, dark meat chicken, and optional shrimp with Cajun seasoning and the holy trinity of celery, bell pepper, and onion. It stands apart from gumbo and etouffée because the rice cooks directly in the pot with all ingredients.

Total

Servings

8

Difficulty

Medium

Est. Cost

$32–$53

Recipe Source

View original recipe

From Food Network

Ingredients

3 tablespoons vegetable oil
1 pound andouille sausage, sliced into 1/2-inch-thick rounds
1 pound boneless, skinless dark meat chicken, cut into 1-inch cubes
2 tablespoons Cajun seasoning, such as Tony Chachere’s

10 to 12 sprigs thyme, destemmed and finely chopped

3 stalks celery, finely chopped

1 green bell pepper, seeded and finely chopped

1 red bell pepper, seeded and finely chopped

1 large sweet onion, finely chopped

1/2 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 tablespoon filé powder, plus more for dusting, such as Zatarain’s

One 14-ounce can or 1 3/4 cups crushed tomatoes

1 tablespoon roasted chicken stock base, such as Better Than Bouillon

1 1/2 cups long-grain rice

8 ounces large shelled and deveined shrimp, tails removed

2 to 3 shakes hot sauce, such as Crystal Hot Sauce

2 scallions, green parts only thinly sliced on the bias (white parts saved for another recipe)

18 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
For the meat: Add the oil to a large pot or Dutch oven and heat over medium-high heat. When the oil begins to swirl, add the sausage and allow the rounds to get color while stirring occasionally, 6 to 8 minutes. Remove to a plate with a slotted spoon, leaving the fat in the pot. Add the chicken and Cajun seasoning to the pot. Cook to get color on the chicken just like the sausage, 6 to 8 minutes, then remove to the same plate with a slotted spoon.
2
For the veggies: Lower the heat to medium. Add the thyme, celery, bell peppers, onion, red pepper flakes, a pinch of salt (remember the Cajun seasoning has salt!) and a few grinds of black pepper. Cook while stirring until everything is tender, 3 to 5 minutes. Add the filé powder and crushed tomatoes and cook, stirring occasionally, until the color deepens and the contents of the pot thickens, 8 to 10 minutes.
3
To finish: Add the chicken stock base and 4 cups water to the pot. Return the chicken and sausage and any collected juices to the pot. Stir in the rice. Turn the heat down to low, cover and cook until the rice is tender, about 25 minutes.
4
Add the shrimp to the pot along with a few shakes of hot sauce. Stir and cover. Cook until the shrimp is pink and cooked through, 2 to 3 minutes more. Serve topped with the scallion greens and a dusting of filé powder.

Was this recipe helpful?

Tips & Notes

Pro tips

Brown the sausage and chicken first in the oil to develop fond and flavor before adding vegetables—this step is essential for depth.
Chop the holy trinity (celery, bell peppers, onion) to consistent, small pieces so they soften evenly and distribute throughout the rice.
Use fresh thyme, destemmed and finely chopped, rather than dried for brighter Cajun flavor.
Stir the rice once at the beginning and do not stir again until the liquid is mostly absorbed to allow the rice to cook properly and avoid a mushy texture.

Substitutions

Boneless, skinless dark meat chicken → rotisserie chicken, thawed and shredded, or pork chops cut into bite-sized pieces (add at the same stage)
Andouille sausage → smoked kielbasa or Spanish chorizo (use 1 pound sliced)
Cajun seasoning (Tony Chachere's) → homemade blend of paprika, cayenne, garlic powder, onion powder, dried thyme, and black pepper
Fresh thyme → 1 teaspoon dried thyme (reduce by half, as dried is more concentrated)

Storage & make-ahead

Store cooled jambalaya in an airtight container for up to 4 days; reheat gently on the stovetop with a splash of chicken or vegetable broth to restore moisture.

Common Questions

Can I make jambalaya without shrimp?

Yes. This recipe works equally well with or without shrimp. You can also substitute rotisserie chicken, pork chops, or whatever cooked meat you have on hand.

What's the difference between jambalaya, gumbo, and etouffée?

Gumbo is a stew served over or beside rice; etouffée has a thicker sauce served over rice; jambalaya cooks rice directly in the pot with all ingredients in one step.

Can I use white meat chicken instead of dark meat?

You can, but dark meat stays moister and more flavorful during one-pot cooking. White meat may dry out.

What if I don't have Cajun seasoning?

Make a blend of paprika, cayenne, garlic powder, onion powder, thyme, and black pepper. Adjust heat to taste.

How far ahead can I prep this?

Chop vegetables and measure spices the morning of cooking. Store cooked jambalaya in an airtight container for up to 4 days; reheat gently on the stovetop with a splash of broth to restore moisture.