Dutch Oven Jambalaya
Louisiana-style one-pot rice with andouille, chicken thighs, and shrimp — the holy trinity, dark roux flavor, and every grain of rice cooked in one pot in 45 minutes.
- Cook temp
- 350°F
- 177°C · preheat
- Total time
- 60 min
- 15 prep · 45 cook · 10 rest
- Pull at
- 165°F
- USDA safe minimum
- Rest
- 10 min
- Before slicing
JAMBALAYA RECIPE | the best one-pot Cajun jambalaya! · Downshiftology
Lisa Bryan shows browning andouille sausage and chicken in a Dutch oven, cooking mirepoix, and simmering rice and shrimp in spiced broth.
- Target //Cook at Medium-high sear, 350°F oven braise for 45 mins.
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 10 mins before slicing.
- Golden Rule //Jambalaya vs gumbo: jambalaya has rice IN it (one-pot); gumbo has rice served UNDER it (a stew ladled over). Jambalaya is a rice dish with protein; gumbo is a stew with rice on the side.
- Family Tweak //Reserve a small portion of the rice-chicken-andouille mixture before adding shrimp, and cut the andouille pieces in half. Skip the Cajun seasoning shake at the table — hot sauce on the side only.
Ingredients
- 1 lbBoneless Skinless Chicken Thighs, cut into 1-inch chunks
- 12 ozAndouille Sausage, sliced 1/2-inch
- 1 lbRaw Shrimp, 21/25 count, peeled and deveined
- 2 cupsLong-Grain White Rice
- 4 cupsLow-Sodium Chicken Broth
- 1 largeYellow Onion, diced
- 3 ribsCelery Ribs, sliced
- 1 largeGreen Bell Pepper, diced
- 4 clovesFresh Garlic, minced
- 1 tbspCajun Seasoning, Slap Ya Mama or homemade blend
- 2 tbspTomato Paste
- 2 sprigsFresh Thyme
- 2 Bay Leaves
- 3 tbspScallions, sliced, for finish
- to taste Hot Sauce, Crystal or Tabasco, for serving
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Get to the point
- 1
Brown 12 oz sliced andouille + 1 lb chicken thighs 6 min in Dutch oven.
- 2
Sauté trinity + garlic + Cajun spice; add 2 cups rice, toast 60 seconds.
- 3
Add 4 cups broth + tomato paste + bay + thyme; cover, bake 350°F 20 min.
- 4
Stir in 1 lb shrimp, cover off-heat 8 min until shrimp curl and rice absorbs.
Step by step
Tap a step to cross it offBrown Andouille and Chicken
6 minSlice 12 oz andouille sausage into 1/2-inch rounds. Cut 1 lb boneless skinless chicken thighs into 1-inch chunks. In a 6-qt Dutch oven over medium-high heat, brown the andouille 4 minutes; add the chicken and brown 2 more minutes. Transfer to a bowl.
WhyAndouille adds smoke; chicken adds substance. Both browned in the same pot means one layer of fond and one wash of dishes.
Sauté the Holy Trinity
7 minAdd 1 diced yellow onion, 3 sliced celery ribs, and 1 diced green bell pepper (the Cajun holy trinity) to the pot with the rendered fat. Cook 6 minutes until softened. Add 4 minced garlic cloves and cook 1 minute more.
WhyThe trinity is 100% non-negotiable for Cajun cooking. Substituting yellow bell for green is a New Orleans style; both work but green is traditional Cajun.
Bloom the Cajun Spice
Add 1 tbsp Cajun seasoning (or blend: 1 tsp each smoked paprika, dried thyme, oregano, garlic powder, onion powder, black pepper, cayenne). Stir 45 seconds until fragrant.
WhyIf you're making your own blend, use half the cayenne if serving kids. Prepackaged Cajun seasoning tends to be hot AND salty — taste before adding extra salt to the pot.
Toast the Rice and Deglaze
1 minAdd 2 cups long-grain white rice and stir 60 seconds to toast in the fat. Pour in 4 cups low-sodium chicken broth and 2 tbsp tomato paste. Add 2 bay leaves and 2 sprigs fresh thyme. Return the browned meats to the pot.
WhyLong-grain rice is the only kind that works — jasmine turns to porridge, brown rice needs different timing. Do not substitute here.
Cover and Braise in the Oven
20 minBring the pot to a boil on the stovetop. Cover, transfer to a 350°F oven, and bake 20 minutes without opening the lid.
WhyOven braising versus stovetop simmer is the secret to no scorched bottom. Rice on the stovetop needs constant attention; the oven surrounds it in even heat.
Add Shrimp Off-Heat
8 minPull from the oven. Stir in 1 lb peeled and deveined 21/25 shrimp. Cover and let sit off heat for 8 minutes — residual heat cooks the shrimp perfectly without turning them rubbery. Fluff with a fork; discard bay and thyme stems. Top with sliced scallions and hot sauce.
WhyShrimp cook in 8 minutes of residual heat — direct heat overcooks them to rubber. This is the classic New Orleans jambalaya move.
- Dad pro tip
- Jambalaya vs gumbo: jambalaya has rice IN it (one-pot); gumbo has rice served UNDER it (a stew ladled over). Jambalaya is a rice dish with protein; gumbo is a stew with rice on the side.
- Kid & toddler adjustment
- Reserve a small portion of the rice-chicken-andouille mixture before adding shrimp, and cut the andouille pieces in half. Skip the Cajun seasoning shake at the table — hot sauce on the side only.
- Serve with
- Crusty French bread or garlic bread · Simple green salad with red wine vinaigrette · Beignets or bread pudding for dessert
- Reheating
- Warm covered in a saucepan over medium-low for 8 minutes, stirring in 2 tbsp broth per portion to refluff the rice. Shrimp will slightly toughen on reheat — this is unavoidable.
- Calories
- 495
- Protein
- 34 g
- Carbs
- 42 g
- Fat
- 20 g
Nutrition source: USDA FoodData Central #171465 (chicken thigh) and #175175 (shrimp). Cook-time basis: Tested in a 6-qt Dutch oven with 1 lb chicken thighs, 12 oz andouille, 1 lb shrimp added at end, 2 cups long-grain rice, 4 cups broth, and holy trinity (onion, celery, bell pepper).
Frequently Asked Questions
What's the difference between Cajun and Creole jambalaya?
Cajun uses no tomatoes and is browner. Creole uses tomatoes and is redder. This recipe is Creole style with the tomato paste — closer to New Orleans, farther from swamp country.
Can I use pre-cooked shrimp?
Yes — add at the very end and let sit only 3 minutes to warm through. Cooking already-cooked shrimp turns them chewy.
How do you reheat leftover dutch oven jambalaya without ruining the texture?
Warm covered in a saucepan over medium-low for 8 minutes, stirring in 2 tbsp broth per portion to refluff the rice. Shrimp will slightly toughen on reheat — this is unavoidable.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 10 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Reserve a small portion of the rice-chicken-andouille mixture before adding shrimp, and cut the andouille pieces in half. Skip the Cajun seasoning shake at the table — hot sauce on the side only.
What are the best side dishes to serve with this?
Recommended sides include Crusty French bread or garlic bread, Simple green salad with red wine vinaigrette, Beignets or bread pudding for dessert.