Easy One Pot Jambalaya with Creole Seasoning Recipe | Spicy Feast
I recently cooked this easy one pot jambalaya with Creole seasoning recipe, and I couldn’t wait to share how delicious it turned out. I love meals that fill the kitchen with aroma and still give me time to relax instead of cleaning up for hours.
This jambalaya captures smoky, spicy, tangy flavors, all in a single pot—no juggling pans. I used tender chicken, spicy sausage, peppers, and onions with rice soaking up all the goodness.
After that first spoonful, I was hooked and knew this would become a go-to meal in my kitchen—much like when I first tried this hearty beef fried rice recipe that also packs big flavor in a single pan.
Ingredients
Here’s what I used, how much, and some pro tips for each so the jambalaya turns out just right:
- 1½ cups long-grain white rice – gives fluffiness; avoids sticky texture.
- 2 tablespoons of cooking oil (vegetable or canola) – helps sauté and prevents sticking.
- 1 pound chicken thighs, boneless & skinless, cut into bite-sized pieces – thighs stay juicer than breast.
- 12 ounces andouille sausage, sliced – its smokiness adds character and depth.
- 1 large yellow onion, chopped – part of the flavor base; sweetens as it cooks.
- 1 bulb garlic, about 4-6 cloves, minced – fresh garlic offers a bold aroma and flavor.
- Bell peppers (mix of red, green, yellow), about 1½ to 2 cups diced – color, sweetness, and crunch.
- 1 (14.5-ounce) can diced tomatoes with juices – gives tang and moisture.
- 2 bay leaves – for aromatic depth.
- 1 teaspoon dried thyme – herbal undertone.
- ½ to 1 teaspoon cayenne pepper (adjust to taste) – for heat; start milder.
- 1 teaspoon paprika – smoky or sweet paprika gives more flavor than plain.
- 4 cups chicken broth (low-sodium preferred) – for cooking rice and melding flavors.
- Garnishes: chopped fresh parsley, sliced green onions – fresh finish adds brightness.
Note: Serves about 6 people using these quantities.
Variations
If you want to adapt this jambalaya for dietary preferences or to mix up flavor, here are some alternatives:
- Dairy-free / allergy-friendly: The recipe is naturally dairy-free; just avoid adding any butter or cheese.
- Lower sodium: Use low-sodium or homemade chicken broth, and check sausage labels for sodium content.
- Seafood swap: Replace all or some of the chicken and sausage with shrimp or crawfish. Add shrimp near the end so they don’t overcook.
- Vegetarian / vegan option: Use plant-based sausage or smoked tofu, swap chicken broth for vegetable broth. Use extra peppers, mushrooms, or eggplant to bulk it up.
- Extra flavor boosters: Add a dash of smoked paprika or liquid smoke, a splash of hot sauce, or finish with lemon or lime juice before serving.
This dish is also a great addition to a lineup of flavorful lunch recipes when you want something bold and satisfying without a lot of fuss.
Cooking Time
- Prep Time: ~15 minutes (chopping, measuring, seasoning)
- Cooking Time: ~30 minutes (sautéing, simmering, letting the rice cook through)
- Total Time: ~45 minutes
Equipment You Need
- Large Dutch oven or heavy-bottom pot – for even heat distribution and cooking everything together.
- Sharp chef’s knife – for clean cuts on chicken, sausage, and vegetables.
- Cutting board – for safe, organized prep.
- Wooden spoon or heat-proof stirring utensil – helps stir without scratching and to deglaze bottom.
- Lid that fits the pot – to trap steam so the rice cooks properly.
- Measuring cups & spoons – for consistency in seasoning, rice, and liquid.
How to Make Easy One Pot Jambalaya with Creole Seasoning Recipe?
Preparing & Sautéing the Aromatics
First, I heat oil in my pot over medium heat and sauté the chopped onion and minced garlic until they’re soft and fragrant, about 3-5 minutes. I avoid browning them too much here because I want their flavors but also a base that blends nicely with the rest.
Browning the Meats
Next I add sliced andouille sausage and chicken thigh pieces, letting them brown for about 5-7 minutes. Getting good color on the meat adds smoky, caramelized flavor. I then remove them briefly, which helps prevent overcooking while I prepare other ingredients.
Building the Vegetables & Tomatoes
I then add diced bell peppers and canned diced tomatoes (with juices), stirring for another 3-4 minutes until the peppers soften a bit. The tomatoes bring acidity and moisture; the peppers add sweetness and color—and they all help flavor the rice later.
Adding Spices, Rice & Broth, Then Simmering
After that base is ready, I stir in the long-grain rice plus paprika, cayenne, thyme, bay leaves, salt and pepper. Then I pour in the chicken broth, scrape up any tasty bits stuck to the pot (that’s flavor!), bring it to a boil, reduce heat to low, cover, and let it simmer for 20-25 minutes.
Final Touches & Garnishes
Once the rice is cooked through, I remove from heat and let it rest a few minutes with the lid on. Then I stir back in the browned meats, adjust salt and heat if needed, and garnish with fresh parsley and sliced green onions for color and freshness before serving.
Additional Tips for Making this Recipe Better
From my experience, here are a few tweaks to take it up a notch:
- I always dry the chicken pieces well before browning. Moisture stops good browning and leads to steaming.
- I taste the broth before adding salt; sausage and Creole spices often bring salt already.
- I don’t stir the pot too often during simmering—just enough to avoid sticking. Over-stirring makes rice gummy.
- I let the jambalaya rest (off the heat, covered) for 5 minutes before serving. It lets the flavors meld together.
- I sometimes toast the rice briefly in the pot before adding broth; it gives a nutty edge and helps prevent sticking.
For a different rice-based comfort dish, you can also enjoy this homestyle hamburger rice casserole recipe—another one-pot wonder that’s hearty and crowd-pleasing.
How to Serve Easy One Pot Jambalaya with Creole Seasoning Recipe?
- Serve in shallow bowls or on a large family platter to show off the colorful peppers and meats.
- Top with chopped fresh parsley and green onion slices—makes it look vibrant.
- Add a wedge of lemon or lime on the side for those who like a citrus pop.
- Pair with crusty bread or garlic bread to soak up the juices, or a simple green salad with vinaigrette to lighten.
- Garnish with a few whole shrimp or sausage slices on top for a more dramatic presentation.
Nutritional Information
Per serving (approximate):
- Calories: ~450 kcal
- Protein: ~24 g
- Carbohydrates: ~48 g
- Fat: ~18 g
Make Ahead and Storage
Storing
Cool to room temperature and store in an airtight container. Keeps in the fridge for up to 3 days.
Freezing
Portion into freezer-safe containers or bags and freeze for 2–3 months without loss of flavor.
Reheating
Thaw overnight if frozen. Warm on the stove over low-medium heat with a splash of broth, or microwave in short bursts, stirring occasionally.
Why You’ll Love This Recipe
- One-pot simplicity means easy cleanup and quick prep.
- Rich, layered flavor from smoky sausage, Creole seasoning, and fresh vegetables.
- Versatile—switch proteins, adjust spices, or make it vegetarian or seafood-heavy.
- Crowd-pleasing—perfect for family dinners or feeding a group.
- Leftover friendly—flavors deepen after a night in the fridge.
Easy One Pot Jambalaya with Creole Seasoning Recipe
Ingredients
Method
- First, I heat oil in my pot over medium heat and sauté the chopped onion and minced garlic until they’re soft and fragrant, about 3-5 minutes. I avoid browning them too much here because I want their flavors but also a base that blends nicely with the rest.
- Next I add sliced andouille sausage and chicken thigh pieces, letting them brown for about 5-7 minutes. Getting good color on the meat adds smoky, caramelized flavor. I then remove them briefly, which helps prevent overcooking while I prepare other ingredients.
- I then add diced bell peppers and canned diced tomatoes (with juices), stirring for another 3-4 minutes until the peppers soften a bit. The tomatoes bring acidity and moisture; the peppers add sweetness and color—and they all help flavor the rice later.
- After that base is ready, I stir in the long-grain rice plus paprika, cayenne, thyme, bay leaves, salt and pepper. Then I pour in the chicken broth, scrape up any tasty bits stuck to the pot (that’s flavor!), bring it to a boil, reduce heat to low, cover, and let it simmer for 20-25 minutes. When rice has absorbed most of the liquid and is tender, I fluff it gently with a fork.
- Once the rice is cooked through, I remove from heat and let it rest a few minutes with the lid on. Then I stir back in the browned meats, adjust salt and heat if needed, and garnish with fresh parsley and sliced green onions for color and freshness before serving.
Notes
- I always dry the chicken pieces well before browning. Moisture stops good browning and leads to steaming.
- I taste the broth before adding salt; sausage and Creole spices often bring salt already.
- I don’t stir the pot too often during simmering—just enough to avoid sticking. Over-stirring makes rice gummy.
- I let the jambalaya rest (off the heat, covered) for 5 minutes before serving. It lets the flavors meld together.
- I sometimes toast the rice briefly in the pot before adding broth; it gives a nutty edge and helps prevent sticking.
