Flavor-Packed One-Pot Jambalaya for a Cozy Weeknight Dinner
This one-pot jambalaya is a hearty and comforting dish that brings the vibrant essence of Louisiana cuisine to your table.
Servings: 6 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Base Ingredients
- 2 cups Long-Grain Rice Provides the base texture and absorbs flavors.
- 1 pound Chicken Breast Boneless and skinless, diced into bite-sized pieces.
- 1 pound Shrimp Peeled and deveined.
Vegetables
- 1 Green Bell Pepper Diced.
- 1 Red Bell Pepper Diced.
- 1 medium Onion Chopped finely.
- 3 cloves Garlic Minced.
Liquids
- 4 cups Chicken Broth Low-sodium preferred.
- 2 tablespoons Olive Oil For sautéing.
Spices
- 2 tablespoons Cajun Seasoning
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Cayenne Pepper Adjust to taste.
Garnish
- 1/4 cup Green Onions Chopped, for garnish.
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add chopped onion and sauté until translucent, about 3-4 minutes.
- Incorporate minced garlic and sauté for 1 minute.
- Add diced green and red bell peppers and cook for 5 minutes.
- Add diced chicken breast and cook until no longer pink, about 5-7 minutes.
- Season with Cajun seasoning, thyme, and cayenne pepper.
- Pour in chicken broth and bring to a gentle boil.
- Add long-grain rice, stirring to ensure it is submerged.
- Reduce heat to low, cover, and simmer for 20 minutes.
- After 20 minutes, add shrimp and fold gently into the jambalaya.
- Cover and cook for an additional 5-7 minutes until shrimp are pink.
- Remove from heat and let sit covered for 5 minutes.
- Fluff with a fork and garnish with chopped green onions before serving.
Notes
This dish can be made in advance and tastes even better the next day. Store leftovers in an airtight container.