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.
Jambalaya is a dish from Louisiana of Spanish and French origin that contains meat and vegetables mixed with rice. Usually, one of the ingredients is a sausage of some sort. 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 aamzing!
Making This one Pot Jambalaya Recipe.
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!
- 2 tbsp of olive oil
- 2 medium onions, chopped
- ½ green pepper, seeded and chopped
- ½ 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
- 3½ cups of chicken stock
- 1 tsp of dried oregano or 1 tbsp of fresh oregano
- 2 bay leaves
- 12 large shrimp, peeled and deveined
- ¾ tbsp of dried parsley or 2 tbsp of fresh parsley
- Sea salt and cracked black pepper to taste
- Fresh scallions to garnish
- Heat the olive oil in a deep sided saute pan over medium low heat. Add the onions, bell peppers and garlic and cook for about 10 minutes until the vegetables have softened nicely.
- Stir in the Spanish paprika and cook for another minute.
- Add the chunks of chicken and the sausage rounds and cook for 8-10 minutes, stirring often until the meat has browned.
- Drain the tomatoes lightly and add to the pan. Stir in the rice and pour over the chicken stock. Add the bay leaves, oregano and finely chopped celery, and season with salt and pepper and stir well. Cover the pot and simmer for about 10 minutes.
- Add the shrimp, cover again, and cook lightly for 8 minutes until the rice is soft and the shrimp is pink and tender. Add the parsley and season to taste if needed with more salt and pepper.
- Stir in the scallions and mix well.
- Remove the bay leaves. Transfer to serving bowls and garnish with some more chopped scallions and fresh parsley. Serve hot.
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