Easy One Pot Jambalaya with Creole Seasoning Recipe

Ash Tyrrell

Easy One Pot Jambalaya with Creole Seasoning Recipe

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.

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Prep Time 15

Cook Time 30

Servings: 6

Ingredients Method Notes

Ingredients

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.

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.