One Pot Jambalaya

Prep time : 10 minutes | Cook time : 45 minutes | Makes 4 servings

This jambalaya is the kind of dish that makes your kitchen feel instantly warm and inviting. Packed with layers of flavour, from smoky sausage and golden chicken to tender shrimp and a mix of sweet bell peppers, celery, and onion - it’s hearty, comforting, and just a little indulgent. The rice cooks in a rich, saucy mixture of chicken broth, crushed tomatoes, and a touch of wine, soaking up all the spices so every bite is perfectly seasoned. Topped with fresh parsley, it’s colourful, cozy, and utterly satisfying, a one-pot meal that’s perfect for a midweek dinner, a weekend feast, or anytime you want a little taste of Louisiana magic in your own home.

INGREDIENTS

• 3-4 andouille sausages (or any you have on hand)

• 6 chicken thighs, boneless

• 2 celery stalks, diced

• 1 large shallot, diced

• 1 large green bell pepper, diced (or you can use red which is what I used in this recipe)

• 4 large garlic cloves, minced

• 1 tbsp sweet paprika

• 1 tsp smoked paprika

• Freshly ground black pepper

• Celery salt, to taste

• Splash of white wine

• 1 cup arborio rice (or long grain rice)

• 2 cups chicken broth

• 1 can (400 ml) crushed tomatoes

• 8–10 large shrimp, peeled and deveined

• Fresh parsley, chopped for garnish

• Oil for frying

INSTRUCTIONS

1. Cook the meat: In a large skillet or Dutch oven, remove the sausage meat from their casings and add them to the pan in large pieces. Fry until golden, remove from the pan and set aside. In the same pan, add the chicken thighs and brown on all sides. Remove from the pan and set aside.

2. Sauté the veggies: In the same pan, add the diced celery, onion, and red bell pepper. Cook until softened, using a bit of the leftover oil from the meat. Add the garlic and stir for a minute until fragrant. Season with celery salt, sweet paprika, smoked paprika, and freshly ground black pepper.

3. Deglaze: Pour in a splash of white wine, scraping up any browned bits from the bottom of the pan.

4. Add the rice and liquids: Stir in the arborio rice, then add the chicken broth and crushed tomatoes. Mix well.

5. Combine and simmer: Return the sausage and chicken to the pan. Simmer gently for about 25 minutes, until the rice is tender and has absorbed most of the liquid.

6. Add the shrimp: Stir in the shrimp and cook for 2–3 minutes until just pink and cooked through.

7. Adjust consistency: By now, the rice should be creamy but not soupy. If too dry, add a splash more chicken broth; if too wet, simmer a little longer. Taste and adjust seasoning.

8. Serve: Garnish with freshly chopped parsley and enjoy straight from the pot.