Easy One Pot Jambalaya

This Easy One-Pot Jambalaya is a flavorful and hearty dish, perfect for a quick and satisfying weeknight dinner. Combining chicken, sausage, and vibrant bell peppers with Cajun seasoning, this recipe offers a spicy, robust meal in just one pot. The convenience of using precooked rice makes it even easier to prepare.

Ingredients

• Vegetables and Meat:
• 3 to 4 tablespoons olive oil, plus more if needed
• 1 large white or yellow onion, diced small
• 1 large green bell pepper, seeded and diced small
• 1 large red bell pepper, seeded and diced small
• 3 to 5 cloves garlic, finely minced or pressed
• 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
• 12 ounces cooked U-shaped sausage link, sliced into bite-sized pieces (kielbasa, Polish sausage, turkey sausage, etc.)
• Base and Seasoning:
• Two 10-ounce cans Rotel (diced tomatoes and green chiles)
• Three 8-ounce packets precooked Ready Rice (such as Uncle Ben’s) or 6 cups previously cooked rice
• 2 to 4 tablespoons Cajun seasoning, or to taste
• 2 teaspoons kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon lemon juice, optional and to taste
• Green onions, sliced thin; optional for garnishing

Instructions

1. Sauté the Vegetables:

• In a large Dutch oven or similar deep, heavy-bottomed pot, heat the olive oil over medium-high heat.
• Add the diced onion and sauté for about 3 to 4 minutes, stirring occasionally.
• Add the green bell pepper and sauté for about 2 minutes, stirring occasionally.
• Add the red bell pepper and sauté for another 2 minutes, stirring occasionally. If the mixture seems dry, add additional olive oil.
• Add the garlic and sauté for about 1 minute, or until fragrant, stirring constantly.

1. Cook the Chicken and Sausage:

• Add the diced chicken to the pot. Add more olive oil if needed. Stir and cook for about 3 to 4 minutes.
• Add the sausage and continue to cook, stirring occasionally, for about 3 to 4 minutes, or until the chicken is cooked through and the sausage is lightly browned.

1. Combine Ingredients:

• Add the rice to the pot. If using Ready Rice, heat it according to package directions before adding. If using precooked leftover rice, let it sit out at room temperature before adding.
• Stir in the Rotel tomatoes and green chiles.

1. Season and Heat Through:

• Evenly sprinkle the mixture with Cajun seasoning, salt, and pepper. Stir to combine.
• Allow the mixture to come to a gentle boil, stirring occasionally, for about 3 to 5 minutes, or until all ingredients are warmed through.
• Taste and adjust seasoning if necessary. Add more Cajun seasoning, salt, or pepper as needed, keeping in mind the saltiness of the Rotel and sausage.
• Optionally, add lemon juice for brightness and garnish with green onions.

1. Serve and Store:

• Serve immediately. Jambalaya will keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months.

Tips

• Browning Meat: For a richer flavor, consider sautéing the chicken and sausage in a separate pan until well-browned before adding to the pot.
• Spice Level: Adjust the Cajun seasoning to your taste, starting with less if you’re sensitive to spice.
• Rice: Using pre-cooked or ready-to-eat rice speeds up the process. Ensure the rice is at room temperature for even heating.
• Storage: Cool the jambalaya completely before storing in airtight containers. Reheat gently to prevent overcooking the chicken.

This one-pot jambalaya is an easy and delicious way to enjoy a classic Southern dish without the fuss. Enjoy the robust flavors and simple preparation of this comforting meal!