If you’re itching for some Southern charm check out this recipe from The Roasted Root for an easy jambalaya made in one pot. It’s guaranteed to conjure up sultry nights on the bayou and is made with chicken, andouille sausage and shrimp simmered to spicy perfection!

Ingredients for servings


  • 2 tablespoons olive oil

  • 1 medium yellow onion chopped

  • 1 medium green bell pepper chopped

  • 3 stalks celery chopped

  • 1 cup brown rice uncooked (certified gluten-free if necessary)

  • 1.5 pounds boneless skinless chicken breasts chopped

  • 12 ounces andouille sausage sliced

  • 1.5 cups low-sodium chicken broth (certified gluten-free if necessary)

  • 0.5 cup dry white wine

  • 14 ounce diced tomatoes 1 can

  • 2 teaspoons Cajun seasoning

  • 1 teaspoon dried thyme

  • 0.5 pound shrimp peeled and deveined

  • 0.25 fresh parsley chopped

  • to taste Kosher salt


  • In a large pot or French oven, add the olive oil and heat to medium. Add the chopped onion, bell pepper, celery and brown rice.

  • Sauté, stirring frequently until vegetables have softened but are still al dente, about 10 minutes.

  • Add the chopped chicken and andouille sausage and continue sautéing until chicken is slightly browned, but not cooked through, about 3 minutes.

  • Add the chicken broth, white wine, diced tomatoes, Cajun seasoning, and dried thyme and stir everything together. Bring pot to a full boil, then reduce the heat and simmer for 40 to 50 minutes until rice is soft.

  • Add the peeled raw shrimp and fresh parsley and cook until shrimp is cooked through, about 5 minutes.

  • Allow the jambalaya to sit about 10 to 15 minutes before serving, allowing it will thicken up. Add salt as desired.


Andouille sausage and cajun seasoning are typically high in sodium. If you’re watching your salt intake but still want to partake, you can modify the recipe by swapping the andouille for a lower sodium sausage (or use half the amount) and choose a salt-free cajun seasoning instead.

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