I made a Kielbasa Jambalaya that somehow tastes like a weekend feast from one pan and leaves the whole family asking for seconds.

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I love this Easy One Pot Jambalaya because it hits fast and messy in the best way. I adore spicy, smoky bites, especially when smoked sausage shows up alongside tender chicken.

But mostly I’m obsessed with how the smoked sausage and long grain white rice soak up that tomatoey, Creole-spiced mess. It’s got heat, smoke, some tang, and rice that isn’t mush.

Feels like a serious dinner that didn’t require my whole night. I call it my go-to for Kielbasa Jambalaya vibes and for nights I want Easy Quick Delicious Dinners.

I’ll eat it straight from the pot, no shame.

Ingredients

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Chicken, juicy protein that soaks up spice and keeps the dish hearty.
Sausage, smoky bites that add fat and real meaty comfort.
Olive oil, it’s where everything starts and keeps things from sticking.
Onion, sweet and soft, it’s the base that makes stuff taste homey.
Green pepper, crunchy vegetal pop that brightens each spoonful.
Celery, subtle celery crunch and freshness you’ll secretly love.
Garlic, punchy aroma that makes the whole pot smell irresistible.
Diced tomatoes, juicy tang and little bursts of tomatoey goodness.
Tomato sauce, thickens things up and gives cozy, saucy warmth.
Rice, the bulk of the meal that soaks up all those juices.
Chicken broth, it’s flavorful liquid that keeps rice tender and savory.
Creole seasoning, Cajun-ish spice blend that gives authentic kick.
Smoked paprika, mild smokiness that plays nicely with the sausage.
Dried thyme, subtle herb note that’s earthy and kind of comforting.
Bay leaf, background herbal voice that’s mellow and low-key important.
Cayenne, optional heat that’ll wake up anyone who likes spice.
Kosher salt, essential for seasoning so flavors actually pop.
Black pepper, little spicy nubs that add warmth and bite.
Parsley, fresh green garnish that lightens the heavy bowl.
Green onions, crisp, oniony brightness you’ll scatter on top.
Lemon wedges, basically a squeeze of bright acidity at the end.

Ingredient Quantities

1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces

12 ounces smoked sausage or andouille, sliced about 1/4 inch thick

2 tablespoons olive oil

1 medium yellow onion, diced

1 green bell pepper, seeded and diced

2 celery stalks, diced

4 cloves garlic, minced

1 14.5 ounce can diced tomatoes with juices

1 8 ounce can tomato sauce

1 1/2 cups long grain white rice, rinsed

3 cups low sodium chicken broth

1 teaspoon Creole seasoning, plus more to taste

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1 bay leaf

1/4 teaspoon cayenne pepper, optional or to taste

1/2 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley, for serving

2 green onions, thinly sliced, for serving

Fresh lemon wedges, optional for squeezing over before serving

How to Make this

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1. Heat 2 tablespoons olive oil in a large heavy pot over medium-high heat. Season 1 pound bite-sized chicken pieces with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon Creole seasoning; brown the chicken in batches until golden, about 4 minutes per batch, then remove and set aside.

2. Add the sliced 12 ounces smoked sausage to the pot and brown for 2 to 3 minutes until it gets some color. Remove with the chicken and leave about a tablespoon of drippings in the pot.

3. Lower heat to medium, add the diced medium yellow onion, 1 diced green bell pepper and 2 diced celery stalks. Cook, stirring, until softened about 5 minutes. Toss in 4 minced garlic cloves and cook 30 seconds until fragrant.

4. Pour in the 1
4.5 ounce can diced tomatoes with juices and the 8 ounce can tomato sauce, scraping up any browned bits. Stir to combine.

5. Add the rinsed 1 1/2 cups long grain white rice, then pour in 3 cups low sodium chicken broth. Return the browned chicken and sausage to the pot.

6. Stir in 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 bay leaf, and 1/4 teaspoon cayenne pepper if you want heat. Taste and add a little more Creole seasoning or salt if you like it spicier.

7. Bring the mixture to a boil, then reduce heat to low, cover tightly and simmer gently without stirring for about 18 to 20 minutes, or until the rice is tender and most of the liquid is absorbed.

8. Turn off the heat and let it sit, covered, for 5 to 10 minutes to finish steaming. This helps the rice firm up and keeps it from getting mushy.

9. Remove the bay leaf, fluff the jambalaya with a fork, and adjust seasoning with salt, pepper or a pinch more Creole seasoning if needed.

10. Serve topped with 2 tablespoons chopped fresh parsley and the thinly sliced 2 green onions. Offer fresh lemon wedges on the side for squeezing over bowls. Tip: don’t stir while it cooks or the rice will get gummy, and browning the meat first gives more flavor.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula
6. Tongs
7. Colander or fine mesh sieve (for rinsing rice)
8. Can opener
9. Fork for fluffing rice and a small bowl for holding prepped ingredients

FAQ

Q: Can I use brown rice instead of white rice? A: Yes, but cooking time and liquid need to change. Brown rice takes longer and needs about 1/2 cup more broth, and you'll probably need to simmer 20 to 25 minutes longer. To keep it simple I usually cook brown rice separately and stir it in at the end so the sausage and chicken don't get overcooked.

Q: My jambalaya went mushy, what did I do wrong? A: Most likely too much liquid or overcooking the rice. Make sure you rinse the rice and use the 3 cups broth called for. Once it boils, reduce to a simmer and don’t stir a lot while it cooks. Lifting the lid to check too often can mess up the steam balance too.

Q: Can I make this spicy or less spicy? A: Totally. The recipe uses cayenne optional and Creole seasoning which has heat. Add more cayenne, hot sauce, or a pinch of red pepper flakes for heat. For milder, skip the cayenne and use a mild sausage or reduce the Creole seasoning.

Q: Can I freeze leftovers? A: Yes but texture changes. Jambalaya freezes fine, but rice can get a bit soft after thawing. Cool completely, portion into airtight containers and freeze up to 3 months. Thaw in fridge overnight and reheat gently on the stove with a splash of broth.

Q: Do I have to use andouille or smoked sausage? A: No, use whatever you like. Smoked kielbasa, chorizo, or even vegetarian sausage work. Keep in mind different sausages have different salt and spice levels so taste and adjust seasoning near the end.

Q: Any quick tips to boost flavor? A: Yes, brown the chicken and sausage well for more depth, and scrape up the browned bits before adding tomatoes. If you have it, a few dashes of Worcestershire or a splash of lemon at the end brightens the dish. Fresh parsley and green onions right before serving make it taste fresher too.

Easy One Pot Jambalaya Recipe Substitutions and Variations

Chicken: swap with 1 pound shrimp (peeled and deveined) or cubed turkey breast. Shrimp cooks way faster so add it in the last 5 minutes to avoid rubbery meat.
Smoked sausage/andouille: use kielbasa, chorizo, or even Polish sausage. Chorizo will make it spicier and oilier, so drain excess fat before adding the veggies.
Long grain white rice: try brown rice (use 2 cups broth and increase simmer time to about 40 minutes) or cauliflower rice for low carb (stir in during the last 5 minutes so it doesn’t get mushy).
Chicken broth: substitute vegetable broth for a vegetarian option, or use water plus 1 to 2 teaspoons bouillon if you need more pantry-friendly flavor.

Pro Tips

1) Brown the chicken and sausage well, even if it takes an extra minute or two. Those browned bits are where most of the flavor lives, so take your time and work in batches; overcrowding the pan steams the meat and you lose that caramelization.

2) Keep about a tablespoon of the sausage drippings in the pot and skip extra oil. That fat adds smokiness and depth. If your sausage is super lean add a splash of oil, but otherwise use the drippings to sauté the veg.

3) Rinse the rice, then scatter it into the pot and stir once or twice to coat it in the tomato mixture before adding broth. This helps the grains separate. Also check the rice at 18 minutes, not just by time but by texture, because stove temps and pots vary.

4) Don’t be tempted to stir while it’s simmering, cover tightly and let it steam undisturbed. After turning off the heat let it rest covered for 5 to 10 minutes so the steam evens out the moisture. Finish with fresh parsley, sliced green onions and a squeeze of lemon to brighten the whole dish.

Easy One Pot Jambalaya Recipe

Recipe by Sarah level

0.0 from 0 votes

I made a Kielbasa Jambalaya that somehow tastes like a weekend feast from one pan and leaves the whole family asking for seconds.

Servings

servings

Calories

529

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula
6. Tongs
7. Colander or fine mesh sieve (for rinsing rice)
8. Can opener
9. Fork for fluffing rice and a small bowl for holding prepped ingredients

Ingredients

1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces
12 ounces smoked sausage or andouille, sliced about 1/4 inch thick
2 tablespoons olive oil
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
2 celery stalks, diced
4 cloves garlic, minced
1 14.5 ounce can diced tomatoes with juices
1 8 ounce can tomato sauce
1 1/2 cups long grain white rice, rinsed
3 cups low sodium chicken broth
1 teaspoon Creole seasoning, plus more to taste
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon cayenne pepper, optional or to taste
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley, for serving
2 green onions, thinly sliced, for serving
Fresh lemon wedges, optional for squeezing over before serving

Directions

Heat 2 tablespoons olive oil in a large heavy pot over medium-high heat. Season 1 pound bite-sized chicken pieces with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon Creole seasoning; brown the chicken in batches until golden, about 4 minutes per batch, then remove and set aside.
Add the sliced 12 ounces smoked sausage to the pot and brown for 2 to 3 minutes until it gets some color. Remove with the chicken and leave about a tablespoon of drippings in the pot.
Lower heat to medium, add the diced medium yellow onion, 1 diced green bell pepper and 2 diced celery stalks. Cook, stirring, until softened about 5 minutes. Toss in 4 minced garlic cloves and cook 30 seconds until fragrant.
Pour in the 1
5 ounce can diced tomatoes with juices and the 8 ounce can tomato sauce, scraping up any browned bits. Stir to combine.
Add the rinsed 1 1/2 cups long grain white rice, then pour in 3 cups low sodium chicken broth. Return the browned chicken and sausage to the pot.
Stir in 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 bay leaf, and 1/4 teaspoon cayenne pepper if you want heat. Taste and add a little more Creole seasoning or salt if you like it spicier.
Bring the mixture to a boil, then reduce heat to low, cover tightly and simmer gently without stirring for about 18 to 20 minutes, or until the rice is tender and most of the liquid is absorbed.
Turn off the heat and let it sit, covered, for 5 to 10 minutes to finish steaming. This helps the rice firm up and keeps it from getting mushy.
Remove the bay leaf, fluff the jambalaya with a fork, and adjust seasoning with salt, pepper or a pinch more Creole seasoning if needed.
Serve topped with 2 tablespoons chopped fresh parsley and the thinly sliced 2 green onions. Offer fresh lemon wedges on the side for squeezing over bowls. Tip: don’t stir while it cooks or the rice will get gummy, and browning the meat first gives more flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.