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98% would make again

One Pot Jambalaya

Community Member
June 29, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
One Pot Jambalaya

Ingredients

for 6 servings

  • 3 tablespoons olive oil, divided
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 lb hot italian sausage (455 g), thinly sliced into rounds
  • 3 small bell peppers, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 1 can diced tomato
  • 5 cups chicken stock (1.2 L), or broth
  • 1 ½ cups long grain white rice (300 g), uncooked
  • 2 tablespoons cajun seasoning
  • 1 teaspoon dried thyme, crushed
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • 1 ½ lb large shrimp (680 g), raw. peeled, and deveined
  • 1 small ham steak, cubed
  • 1 cup frozen okra (100 g), thawed
  • salt and pepper, kosher and freshly cracked black pepper, to taste

Nutrition Info

  • Calories 1269
  • Fat 77g
  • Carbs 95g
  • Fiber 4g
  • Sugar 19g
  • Protein 43g

Estimated values based on one serving size.

Preparation

  1. Heat 1 tbsp oil in a crockpot or large, deep saute pan over medium-high heat. Add chicken and sausage and saute for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
  2. Add the remaining 2 tablespoons of oil to the crockpot. Add bell peppers, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
  3. Add the diced tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
  4. Add the shrimp, ham, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
  5. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat and serve warm.

Ingredients

for 6 servings

  • 3 tablespoons olive oil, divided
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 lb hot italian sausage (455 g), thinly sliced into rounds
  • 3 small bell peppers, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 1 can diced tomato
  • 5 cups chicken stock (1.2 L), or broth
  • 1 ½ cups long grain white rice (300 g), uncooked
  • 2 tablespoons cajun seasoning
  • 1 teaspoon dried thyme, crushed
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • 1 ½ lb large shrimp (680 g), raw. peeled, and deveined
  • 1 small ham steak, cubed
  • 1 cup frozen okra (100 g), thawed
  • salt and pepper, kosher and freshly cracked black pepper, to taste

Nutrition Info

  • Calories 1269
  • Fat 77g
  • Carbs 95g
  • Fiber 4g
  • Sugar 19g
  • Protein 43g

Estimated values based on one serving size.

Preparation

  1. Heat 1 tbsp oil in a crockpot or large, deep saute pan over medium-high heat. Add chicken and sausage and saute for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
  2. Add the remaining 2 tablespoons of oil to the crockpot. Add bell peppers, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
  3. Add the diced tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
  4. Add the shrimp, ham, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
  5. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat and serve warm.

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