This quick and easy one pot Jambalaya recipe has loads of textures and tastes and a splash of New Orleans flavor! The recipe is gluten free, healthy and features chicken, shrimp and andouille sausages. Perfect for a busy week night meal!
Time for some Southern charm in a bowl. This recipe is sure to make you think about balmy nights on the bayou. Perfect for this time of the year when the temps are so cold and basking in warm weather is months away. And best of all? This amazing recipe is cooked in one pot.
Seafood is so versatile and can be used in many different types of recipes. For a summer time seafood soup, be sure to check out this recipe, too.
What is Jambalaya?
This dish begins with the what is called the holy trinity of vegetables – onion, celery, and bell pepper, and the meat or fish gets added to give tons of flavor to the dish.
Jambalaya is the perfect one-pot dinner. The combination of ingredients makes it a full meal on its own but you can add some crusty bread or, more traditionally, corn bread to round out the meal.
Making This one Pot Jambalaya Recipe.
For my one pot jambalaya, I chose andouille sausage as well as boneless skinless chicken breasts and some large shrimp.
Gluten free one pot meals that can be made in 30 minutes are favorites of mine. Try this chicken piccata with artichokes heart recipe. The sauce is amazing!
Like all good one pot meals, this one comes together in layers in one cooking vessel. Even the rice doesn’t need to be cooked separately!
Look at what is going into this delicious pot of goodness! I can’t wait to get started on it.
Cooking in layers
The trick to a great one pot meal is slowing adding the ingredients, cooking a bit and moving on to the next ingredient. Each time you add a new layer, you get another round of flavors. I love to see the meal come together this way.
Start by heating the olive oil in a deep sided saute pan and cook the onions, peppers and garlic over a medium low heat.
(You can add the celery now if you wish, but I sliced mine very finely and added it later for a bit of crunch in the dish.)
The second layer is the paprika. It has a rich smokey flavor and color that changes the way the dish looks immediately!
Now it’s time for the chicken pieces and andouille sausage. I used a precooked sausage, so I added the chicken first and then the sausage rounds when the chicken was almost cooked.
Another round of flavor and color! In go the tomatoes, I used canned tomatoes, but drained most of the juice off them, so I had mainly the chunks left.
Now it’s time to add the rice, chicken stock, oregano and bay leaves, as well as the finely chopped celery.. Cover and simmer gently for about 10 minutes.
I love this part. I can walk away and tend to a few odds and ends and come back to a nice aroma!
Finally we will add the shrimp. Seafood cooks quickly so it will only need about 8 minutes covered. Don’t you love the way this comes together?
I love the taste of shrimp in a spicy recipe. (See my gluten free spicy garlic and parsley shrimp recipe here for another great tasting dish.)
The final step is to add the remaining spices. Stir in the parsley and scallions and season to taste with sea salt and cracked black pepper. Cook gently until the shrimp is pink and the rice is tender.
It should only take a minute or so more. When it’s done, you will want to dive right into the pan!
Tasting this one pot jambalaya
Each bite of this delicious chicken, shrimp and sausage jambalaya is a new taste experience. The chicken is chunky but tender and the sausage has a spicy kick.
The rice has a lovely texture and all the vegetables give the dish a wholesome goodness that makes you just feel good eating it.
I love the extra crunch that comes from putting the celery in a bit later in the cooking process. The dish has just the right amount of heat and will be a favorite of your whole family.
The recipe makes four very generous servings each working out at about 508 calories. The recipe is gluten free, low in sugar, high in fiber and full of protein.
It is very filling and really delicious. If your family is REALLY hungry, you can also add some crusty artisan bread, but it’s not really necessary. This meal is filling!
I just love how easy this dish is to put together. Don’t let the long list of ingredients make you think the meal is a hard one to put together. Those are layers, my friend, and that is what gives this meal it’s fabulous taste!
Imagine bringing this pan to your next pot luck dinner!
Pin this one pot jambalaya recipe for later
Would you like a reminder of this chicken, shrimp and sausage jambalaya? Just pin this image to one of your cooking boards on Pinterest so that you can easily find it later.
- 2 tbsp of olive oil
- 2 medium onions, chopped
- 1/2 green pepper, seeded and chopped
- 1/2 red pepper, seeded and chopped
- 2 stalks of celery, coarsely chopped
- 3 cloves of garlic
- 2 tsp of Smoked paprika
- 8 ounces of boneless, skinless chicken breasts, cut into chunks
- 4 ounces of andouille sausage, cut into rounds
- 1 can of diced tomatoes, with some of the juice drained
- 2 cups of jasmine rice
- 2 stalks of celery, finely chopped
- 3 1/2 cups of chicken stock
- 1 tsp of dried oregano or 1 tbsp of fresh oregano
- 2 bay leaves
- 12 large shrimp, peeled and deveined
- 3/4 tbsp of dried parsley or 2 tbsp of fresh parsley
- Sea salt and cracked black pepper to taste
- Fresh scallions to garnish
Amount Per Serving: Calories: 508.2Total Fat: 10.3gSaturated Fat: 3.3gUnsaturated Fat: 3.9gCholesterol: 114.6mgSodium: 1551.8mgCarbohydrates: 68.1gFiber: 4.4gSugar: 7.7gProtein: 34.9g
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