Deeply caramelizing the meats is the secret to success with this spicy, one-pot Cajun jambalaya. Both the dark fond built up on the pot and the browned meats will impart their savory flavors into the rice as it cooks. Because of the many different cured (and salty) meats involved in this recipe, salt should only be added to taste at the end.

One pot chicken and sausage jambalaya

Serves: 6

Hands On Time: 1 hour and 15 minutes

Total Time: 1 hour and 15 minutes


  • 1 tablespoon vegetable oil
  • 1 pound smoked andouille sausage, quartered lengthwise and sliced 1/4 inch thick
  • 1 1/4 pounds boneless skinless chicken thighs
  • 1 yellow onion, diced
  • 8 ounces tasso ham, cut into 1/2-inch cubes
  • 3 tablespoons minced garlic
  • 1 tablespoon chopped fresh thyme
  • 3 bay leaves
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 2 cups long-grain white rice
  • 4 cups chicken broth
  • Kosher salt
  • 5 scallions, thinly sliced
  • Hot sauce, for serving


Heat a large Dutch oven over medium-high heat. Add oil and sausage and cook, stirring occasionally, until very well browned, about 10 minutes. Add the chicken thighs and continue to cook, stirring frequently, until the chicken is browned and cooked through, about 10 minutes. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. 

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