One-Pot Dutch Oven Jambalaya With Chicken and Sausage

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 tbsp vegetable or canola oil
• 12 oz andouille sausage, sliced into 0.5-inch rounds
• 1.25 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1.5 tsp kosher salt, divided (plus more to taste)
• 1 tsp black pepper, divided
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1.5 cups long-grain white rice, rinsed and drained
• 1 can (14.5 oz) diced tomatoes with juices
• 3 cups low-sodium chicken broth
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 0.25–0.5 tsp cayenne pepper (to taste)
• 2 bay leaves
• 1 tbsp Worcestershire sauce or 2 tsp hot sauce
• 0.25 cup chopped fresh parsley
• 3 green onions, thinly sliced

Do This

• 1. Heat oil in a heavy Dutch oven over medium-high. Brown sausage, then remove. Season and brown chicken in the rendered fat; remove.
• 2. Add onion, bell pepper, and celery. Cook until softened and lightly browned, then stir in garlic and tomato paste.
• 3. Add rice and toast 1–2 minutes. Stir in smoked paprika, sweet paprika, thyme, oregano, cayenne, remaining salt and pepper.
• 4. Return sausage and chicken to the pot. Add diced tomatoes with juices, chicken broth, bay leaves, and Worcestershire or hot sauce. Stir well and bring to a boil.
• 5. Reduce heat to low, cover tightly, and simmer 20 minutes without lifting the lid. Then uncover and cook 10–15 more minutes, stirring occasionally, until rice is tender and most liquid is absorbed.
• 6. Remove bay leaves. Fluff rice, stir in parsley and most of the green onions. Taste and adjust seasoning, then serve hot topped with remaining green onions.

---

Why You’ll Love This Recipe

• All-in-one Dutch-oven dinner: smoky sausage, tender chicken, rice, and vegetables in a single pot.
• Deep, bold flavor from browned meat, Cajun-inspired spices, and slow simmered tomatoes.
• Flexible heat level: keep it mild for the family or turn up the cayenne and hot sauce for a spicier kick.
• Makes great leftovers that reheat beautifully for easy lunches or another cozy night in.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 2 ribs celery, 4 garlic cloves, 3 green onions, 1 small bunch fresh parsley
• Dairy: None required (optional: butter for finishing, or Parmesan for serving if desired)
• Pantry: Vegetable or canola oil, long-grain white rice, canned diced tomatoes (14.5 oz), tomato paste, low-sodium chicken broth, smoked paprika, sweet paprika, dried thyme, dried oregano, cayenne pepper, kosher salt, black pepper, bay leaves, Worcestershire sauce or hot sauce
• Meat: Andouille sausage (about 12 oz), boneless skinless chicken thighs (about 1.25 lb)

Full Ingredients

Main Jambalaya

• 2 tbsp vegetable or canola oil
• 12 oz andouille sausage, sliced into 0.5-inch thick rounds
• 1.25 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1.5 tsp kosher salt, divided (plus more to taste)
• 1 tsp freshly ground black pepper, divided
• 1 large yellow onion, diced (about 1.5 cups)
• 1 green bell pepper, diced (about 1 cup)
• 2 ribs celery, diced (about 0.75 cup)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1.5 cups long-grain white rice, rinsed under cold water and drained well
• 1 can (14.5 oz) diced tomatoes with their juices
• 3 cups low-sodium chicken broth
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 0.25–0.5 tsp cayenne pepper, to taste
• 2 bay leaves
• 1 tbsp Worcestershire sauce or 2 tsp hot sauce (such as Louisiana-style)

To Finish & Serve

• 0.25 cup chopped fresh flat-leaf parsley
• 3 green onions, thinly sliced (white and green parts), divided
• Optional: extra hot sauce for serving

Step-by-Step Instructions

Step 1: Prep the ingredients

Dice the onion, bell pepper, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Slice the andouille sausage into 0.5-inch rounds. Trim any large pieces of fat from the chicken thighs, then cut the thighs into roughly 1-inch chunks.

Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. This removes extra starch and helps the grains cook up fluffy instead of sticky. Set the rice aside to drain well. Measure out your spices and have the tomatoes and broth ready to go; once you start cooking, the recipe moves quickly.

Step 2: Brown the sausage and chicken

Place a heavy 5–7 quart Dutch oven over medium-high heat. Add the oil and heat for 1–2 minutes until shimmering. Add the sliced andouille sausage in a single layer. Cook for 3–4 minutes, turning once or twice, until the sausage is nicely browned on both sides. Use a slotted spoon to transfer the browned sausage to a plate, leaving the fat in the pot.

Season the chicken pieces with about 0.75 tsp of the kosher salt and 0.5 tsp of the black pepper. Add the chicken to the hot pot in an even layer (work in two batches if needed to avoid crowding). Brown the chicken for 5–7 minutes, stirring occasionally, until there is good color on the outside. The chicken does not need to be cooked through at this stage. Transfer the browned chicken to the plate with the sausage. Leave the browned bits on the bottom of the pot; they are packed with flavor.

Step 3: Cook the vegetables and tomato paste

Reduce the heat to medium. If the pot looks very dry, add another 1 tsp of oil. Add the diced onion, bell pepper, and celery. Cook, stirring and scraping up the browned bits from the bottom of the pot, for 6–8 minutes, until the vegetables are softened and starting to take on some golden color around the edges.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Add the tomato paste and cook, stirring constantly, for 1–2 minutes. The paste should darken slightly in color and smell sweet and rich; this step deepens the tomato flavor and prevents the sauce from tasting raw.

Step 4: Toast the rice and bloom the spices

Add the rinsed, drained rice to the pot with the vegetables and tomato paste. Stir well to coat every grain of rice in the mixture. Cook for 1–2 minutes, stirring frequently. Toasting the rice this way helps keep the grains separate and adds a subtle nutty flavor.

Sprinkle in the smoked paprika, sweet paprika, dried thyme, dried oregano, cayenne pepper, the remaining 0.75 tsp kosher salt, and the remaining 0.5 tsp black pepper. Stir continuously for 30–60 seconds to bloom the spices in the hot oil and vegetables. This brings out their aroma and ensures they are evenly distributed throughout the dish.

Step 5: Add liquids and meat, then bring to a boil

Return the browned sausage and chicken (along with any juices on the plate) to the Dutch oven. Pour in the diced tomatoes with their juices and the chicken broth. Add the bay leaves and the Worcestershire sauce or hot sauce. Stir very well, scraping the bottom of the pot to release any last browned bits into the liquid.

Increase the heat to medium-high and bring the mixture up to a strong simmer, stirring once or twice to prevent the rice from sticking to the bottom. Once it reaches a gentle boil across the surface, give it one final stir to make sure the rice is evenly distributed.

Step 6: Simmer low and slow in the Dutch oven

Reduce the heat to low so the liquid is at a very gentle simmer. Cover the Dutch oven with a tight-fitting lid. Cook undisturbed for 20 minutes. Avoid lifting the lid during this time; the trapped steam is what cooks the rice evenly.

After 20 minutes, remove the lid and check the rice. It should be mostly tender but there may still be some liquid around the edges. Stir the jambalaya gently from the bottom up to redistribute the rice and meats. Continue to cook, uncovered, over low heat for 10–15 minutes, stirring once or twice, until the rice is fully tender and most of the liquid has been absorbed or evaporated. If at any point the mixture looks too dry before the rice is done, splash in 0.25 cup hot water or broth and continue cooking.

Step 7: Finish with herbs and adjust seasoning

Turn off the heat. Remove and discard the bay leaves. Use a fork or a large spoon to gently fluff the rice, breaking up any clumps and mixing the meats and vegetables evenly through the pot. Stir in the chopped parsley and about two-thirds of the sliced green onions.

Taste and adjust the seasoning. Add more salt if needed, extra black pepper for earthiness, and additional hot sauce or a pinch more cayenne if you like more heat. Let the jambalaya sit, covered, for 5 minutes to settle and thicken slightly. Serve hot, sprinkled with the remaining green onions and with more hot sauce on the side if desired.

Pro Tips

• Use long-grain white rice: Short-grain or instant rice will turn mushy. Long-grain holds its shape and gives that classic jambalaya texture.
• Do not rush the browning: Take your time browning the sausage and chicken well. Those browned bits on the bottom of the pot add huge depth of flavor once deglazed with the broth and tomatoes.
• Keep the simmer gentle: A hard boil can cause the rice to break or burn on the bottom. Low, gentle bubbles and a tight lid are key for evenly cooked rice.
• Resist lifting the lid early: Opening the Dutch oven too often releases steam and can leave the rice undercooked. Check it only at the 20-minute mark, then finish uncovered as needed.
• Adjust heat at the end: Spice levels vary between sausages and hot sauces. Build heat gradually, then amp it up right before serving if you want it bolder.

Variations

• Sausage and shrimp jambalaya: Reduce the chicken to 0.75 lb. In Step 6, add 0.75 lb peeled, deveined shrimp on top of the simmering rice during the last 5 minutes of cooking, cover, and let the residual heat cook them through.
• Smoky oven-finish version: After Step 5, cover the Dutch oven and bake at 350°F (175°C) for 30–35 minutes, then uncover for the last 10 minutes to let excess moisture evaporate. This gives an even, gentle heat and slightly crisped edges.
• Lighter jambalaya: Swap half the andouille for turkey sausage, and use 1 tbsp oil instead of 2. You can also increase the celery and bell pepper for more vegetables without changing the cooking time.

Storage & Make-Ahead

Let the jambalaya cool to room temperature (no longer than 2 hours on the counter), then transfer to airtight containers. Refrigerate for up to 4 days. To reheat, sprinkle a tablespoon or two of water over the portion to loosen the rice, then warm gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 1–2 minute bursts, stirring between each. For longer storage, freeze in tightly sealed containers for up to 2 months. Thaw overnight in the refrigerator before reheating. If you plan to freeze, cook the rice just to al dente so it does not become too soft after reheating. Herbs and green onions are best added fresh after reheating to brighten the flavors.

Nutrition (per serving)

Approximate values per serving (1 of 6): about 540 calories; 25 g protein; 26 g fat; 48 g carbohydrates; 2–3 g fiber; 6–8 g sugar; 980 mg sodium (will vary based on sausage, broth, and added salt). Using turkey sausage, reduced oil, or low-sodium broth will lower the fat and sodium content.