Easy one pot creole jambalaya with chicken and andouille is a flavorful and satisfying dish with a deep history in culture and geography. Its origins are deeply rooted in Southern Louisiana dating back to the 18th century. Jambalaya is a dish that is made with rice, protein (chicken, andouille, shrimp, ham, and or oysters), vegetables, and spices. It is hearty and meaty and best of all it cooks all in one pot. This easy jambalaya recipe is the ultimate comfort food just like my homemade mac and cheese. You can adjust the spice level from mild to as hot as you like it for the whole family to enjoy.
I love the city of New Orleans. It is bursting with energy, filled with music, and serves up some of the best food. Everywhere you turn there are aromatic and authentic restaurants that produce some of the finest Southern food. Jambalaya is just one of the signature dishes that you will find there. It is a dish of simple ingredients that I love making in my own kitchen.
The History Of Creole Cooking
Creole cooking is a style of cooking that originated in the Caribbean and the Gulf Coast of the United States. It is a fusion of French, African, and Native American cuisines. Creole cuisine is known for its use of spices, seafood, and rice.
Creole cooking developed in the 18th century when French colonists brought their cooking traditions to the Caribbean and the Gulf Coast. The colonists enslaved Africans, who brought their own cooking traditions to the region. Native Americans also influenced Creole-style cuisine, as they shared their knowledge of local ingredients with the colonists.
Creole cooking is a diverse cuisine, as it reflects the many cultures that have influenced it. Some of the most popular Creole dishes include gumbo, jambalaya, and etouffee.
The Difference Between Creole And Cajun Jambalaya
What makes this recipe for jambalaya creole instead of cajun? There are several differences between these two styles of jambalaya, but the main difference is the use of tomatoes. There is so much flavor in traditional jambalaya it is delicious either way you prepare it.
Creole jambalaya uses tomatoes in the sauce and was the more popular style in and around the city of New Orleans. The people who lived there had better access to growing tomatoes to use in many of their dishes. Creole style is known as “red jambalaya”, and is what we are making today.
This is in contrast to cajun jambalaya which was favored in the more rural areas and many bayous of very southern Louisiana. Tomatoes were not quite as abundant there so less often used, and their jambalaya was known as “brown jambalaya”.
The Difference Between Jambalaya And Gumbo
Two of the main dishes of southern Louisiana are jambalaya and gumbo. What is the difference between the two? The main difference is the role of the rice. Gumbo is a more soupy dish that is traditionally served over rice or with a side of rice. In contrast, jambalaya is cooked with rice alongside the other ingredients. Both are wonderful Southern specialties.
What Kind Of Rice Or Pasta To Use In Jambalaya
There are many types of rice and pasta that can be used to make easy one pot Creole jambalaya with chicken and andouille. My favorite is long-grain rice such as jasmine rice. It holds its texture well against all the other ingredients. Orzo is a great choice for a one-pot jambalaya pasta recipe.
Other rice choices include:
- White rice
- Brown rice
- Basmati rice
- Wild rice
- Arborio rice
To make a creole jambalaya pasta dish try:
- Orzo pasta
- Vermicelli (add in at the end)
- Couscous (pearl or Israeli)
Different Add-Ins For Creole Jambalaya
Easy one pot Creole Jambalaya with chicken and andouille is made with some delicious ingredients. But, you can always play around and make it your own whether it is with different foods or different spices.
Here are other protein suggestions:
- Fresh shrimp
- Crab meat
- Lobster meat
- Italian sausage
- red peppers
- green onions
- red onions
- Cayenne (extra)
- Chili powder
- Hot sauce
Ingredients For Easy One Pot Creole Jambalaya With Chicken And Andouille
The ingredients for this recipe are pretty straightforward: rice, protein, vegetables, and spices.
- Bell peppers
- Diced tomatoes (yes, it’s a fruit)
First, we start with a base for southern cooking, known as the “holy trinity”. It consists of equal parts onion, green bell pepper, and celery. This is the base for the jambalaya.
I added a jalapeno because I love the flavor it brings
Long-grain rice works best, Jasmine rice is a great choice. This recipe calls for 2 cups. Before you add it to the pot, rinse it a couple of times. This removes some of the starch and gives the rice a nice fluffy texture.
Cook and cut chicken breasts into one-inch or so cubes. You can boil the chicken (reserving the broth for this dish), and bake or grill the chicken. You can also saute the chicken right in the pot before cooking the rest of the ingredients.
I also add one package of andouille sausage. If you don’t like it spicy, use plain sausage like kielbasa or smoked sausage.
Chicken broth (either homemade or low-sodium), vegetable broth, or water will work. Try any combination of these even add a splash of white wine. But the amount of liquid you add must be equal to three (3) cups. This is the perfect amount to get the right texture of the rice.
Store-bought stock or bone broth are both great choices for this recipe.
You will also need a pint of tomato puree, homemade or from a can. Substitutes can be tomato paste with a little water, a can of diced tomatoes, or tomato sauce.
Creole seasoning! These spices mixed together make creole seasoning. Check out that recipe here – it is a perfect addition to your spice cabinet. You will need about 1-2 teaspoons for this recipe. Use as much or as little as you like. For more of a cajun flavor add extra pepper (white, black, or cayenne).
Here is what is in creole seasoning:
- Black Pepper
- Onion Powder
- Sweet Paprika (dehydrated red bell pepper and red chili peppers)
- Garlic Powder
- Cayenne Powder
Instructions On How To Make Easy One Pot Creole Jambalaya With Chicken And Andouille
1. Place the chicken breasts in a large pot and cover them with water. Add about one teaspoon of salt to the water and bring to a boil. Partially cover with a lid and simmer for 20-30 minutes or until the temperature reads 165 degrees Fahrenheit. Once cooked, set the chicken on a cutting board to cool slightly before cutting it into cubes.
2. Reserve the water left over to use as your homemade chicken stock. Using a fine mesh strainer, pour the liquid into quart-size jars filtering out any fat or chunks of chicken. Always save your chicken broth, it is great for soups and stew, making gravy, and cooking rice or pasta.
3. While still warm, dice up the chicken into 1/2-inch cubes and slice the sausage. Cut your sausage on the diagonal into rings. Set aside.
4. While the chicken is cooking dice up the onion, bell pepper, jalapeno, and celery. I used a yellow and green bell pepper, two jalapenos seeded, and a handful of garden celery using some of the leaves. You can dice it up any size you like, but bite-size works best. Be sure to save your scraps to put in your freezer bag to make homemade veggie broth later.
Adding It All Together
5. Place a 6-quart Dutch oven or any heavy bottom pot on the stove. Add four tablespoons of butter to the pot and melt over medium-high heat. Next add the onion, peppers, and celery and stir. A dash of salt will release the moisture in the vegetables allowing them to brown. Stir well. Let cook, stirring occasionally for 8 minutes. After this time, scoop all the vegetables out into a bowl and set aside.
6. Next, you are going to brown the sausage in the same pot. Turn the stove to medium heat and cook the sliced sausage for 5 minutes on each side until brown.
The brown bits on the bottom of the pan have the best flavor so don’t worry that it looks burnt. After the sausages have cooked, take them out and set aside.
7. Add in the rice. The pan is coated with a yummy flavor. Stir the rice around and toast it for about 1-2 minutes. Then add just a bit of the reserved chicken stock to deglaze the pan. Using a large spoon, gently scrape at the bottom to get all that goodness off the bottom.
8. Now add back all of the ingredients. Add the vegetables, the sausage, the diced-up chicken breast, three cups of chicken broth, a jar of tomato puree, and the creole seasoning. Stir well.
9. Cover with a tight-fitting lid reduce the heat to medium-low and simmer. The cooking time for jambalaya is 20 – 25 minutes. Stir well and serve.
– Olive oil can be substituted for the butter (or a mix of both)
-Can add a splash of heavy cream to add richness.
– Cajun spices can be used in place of creole seasonings
What To Serve With Jambalaya
Creole jambalaya is a satisfying and hearty meal. There are a bunch of great dishes that can be served alongside it to enhance the Southern experience.
Here are some suggestions on what to serve with the classic jambalaya flavors:
- collard greens
- green beans
- garden salad
- French bread
- artisan rolls
- red cabbage salad with carrots and fennel
How To Store And Reheat One Pot Jambalaya Recipe
One pot Creole jambalaya with chicken and andouille can be stored in an airtight container in the refrigerator for up to 4 days. It freezes well in a freezer Ziploc bag, flattened out for 6-9 months.
Leftover Creole jambalaya is almost better the next day. It is an easy recipe for busy weeknights.
To reheat Creole jambalaya:
- Microwave Method: use a microwave-safe dish and heat at 70% power for 1-3 minutes stirring.
- Stovetop Method: place the desired amount in a pot with a splash of water and heat on medium-low until hot.
- Oven Method: add jambalaya to an oven-safe dish, add a splash of water, and cover with aluminum foil. Heat at 325 degrees until warmed through.
Wrapping Up Easy One Pot Creole Jambalaya With Chicken And Andouille
Creole Jambalaya is one of those dishes that should be on everyone’s menu planner. It is simple, hearty, full of flavor, and the perfect comfort food. Whether it is your first time making Creole cuisine or your hundredth, I’m sure this delicious recipe will be a great weeknight dinner for the whole family. One-pot meals are some of my favorite recipes that make a big statement without all the cleanup.
Let me know if you try this recipe out. It is one of my favorites and I’m so excited to share it with you all. Thank you so much for spending some time with me in the kitchen.
Recipe Card For Easy One Pot Creole Jambalaya With Chicken And Andouille
- 2 chicken breasts, boiled and cut into cubes
- 4 tablespoons of butter
- 1 large onion diced
- 1 bell pepper diced (any color)
- 1 jalapeno de-seeded and diced
- 2 stalks of celery cut lengthwise and diced
- 1 package of andouille sausage cut into rings (or kielbasa)
- 3 cups of chicken broth
- 1 pint of tomato puree
- 2 cups of jasmine rice
- 1-2 teaspoons of Creole Seasoning to taste
- Measure out the creole seasoning in a bowl and set aside.
- Place the chicken breasts in a large pot and cover with water. Add 2 tsp of salt to the water. Bring to a boil over medium heat and cook 20-25 minutes until the temperature reaches 165 degrees F.
- Remove the chicken and cool slightly on a cutting board. Reserve the cooking water (chicken broth) and pour it over a mesh strainer into a large glass jar to be used later.
- Dice up the onion, peppers, and celery.
- Melt 4 tablespoons of butter in a Dutch oven over medium heat. Stir in the vegetables and lightly salt. Sautee for 8 minutes, scoop out into a bowl, and set aside.
- Add the sausage to the Dutch oven and let brown for 5 minutes. Flip them over and cook the other side until it is brown about 5 minutes more. Remove to a bowl and set aside.
- Measure out 2 cups of rice and pour it into the Dutch oven. Stir it gently and toast for around 2 minutes. Add a splash of broth and deglaze the pan (scrape up all the good bits on the bottom).
- Add everything in. The vegetables, the sausage, the diced chicken, 3 cups of the reserved chicken broth, the tomato puree, and the spices.
- Give it all a good stir and cover with a tight-fitting lid. Reduce heat to medium-low and cook for 20-25 minutes.
- Fluff with a fork and serve hot.
-Any bell peppers will work but I think the green and yellow ones have more bite and texture for this dish.
-You don't have to add all the chicken. Save a quarter of it to make chicken salad or something else.
-See the full post for vegetable, protein, and spice substitutions.
- Olive oil can be substituted for the butter (or a mix of both)
-Can add a splash of heavy cream to add richness.
-Cajun spices can be used in place of creole seasonings
Shop My Favorite Kitchen Items
Metal Tongs https://amzn.to/3V6uy3h
Quart Size Mason Jar https://amzn.to/3EpbA1Y
Fine Mesh Strainer https://amzn.to/3TxWkUS