This quick and Easy Jambalaya (Gluten-Free) is made in one pot and loaded with bold New Orleans flavor.
The bold, robust flavors of Louisiana will be knocking on your door with this easy jambalaya recipe! Hearty, brimming with spice from the andouille sausage and Cajun seasoning, and packed with filling ingredients, this dish is bound to be a hit, whether you’re making it for a weeknight meal or to serve some dinner guests.
In this version of jambalaya, we keep things pretty simple. This way, you can enjoy this vibrant, iconic dish without all the fuss that often goes into making it. Just toss your ingredients into one pot, let the flavors meld together, and before you know it, you’ll have a delicious, warming, and totally gluten-free jambalaya.
Is Jambalaya Healthy?
Like most soups, stews, and meals of this nature, just how healthy a jambalaya is depends on what you put in it. We use olive oil, which contains healthy fats. The traditionally used bell peppers, celery, and tomatoes are a wholesome addition. Though we use white rice in this recipe, you could opt for brown rice instead, which is higher in fiber, vitamins, and minerals. You could also use a low-sodium chicken broth to lower the salt content.
A Delicious Mishmash
Jambalaya is a true cultural melting pot. A classic Creole and Cajun dish with roots in Louisiana, it blends influences from the Spanish, French, and African cuisines that shaped the region’s culinary history. Jambalaya was a practical, filling meal that allowed people to make use of whatever ingredients were available—often rice, smoked sausage, chicken, and sometimes shrimp or seafood. It’s closely related to Spanish paella, as Spanish settlers in the region tried to recreate the dish using local ingredients. Over time, this one-pot wonder evolved to include iconic Creole and Cajun flavors, with spices and seasonings that make each pot of jambalaya truly unique.
It’s thought that the word “jambalaya” may have originated from the Provençal word jambalaia, likely meaning a “mishmash,” which perfectly captures the essence of the dish. Others think the name might come from the Spanish word for ham, jamón, since ham was often one of the meats used. Either way, jambalaya is all about bringing different flavors and ingredients together in one pot.
How To make ahead and store
Let the jambalaya cool completely before you store it, but don’t leave it out for longer than 2 hours to avoid letting bacteria grow. Put it in an airtight container and store it in the fridge for up to 4 days. The jambalaya can also be frozen for up to 3 months. Let it thaw overnight in the fridge. The next day, you can either warm it up in the microwave or on the stove over medium heat.
Serving Suggestions
Since this jambalaya recipe is mostly a one-pot meal, you can keep your sides fairly simple. This Cornbread With Creamed Corn would complement it perfectly, or you could keep it lighter with some Baked Corn On the Cob instead. Of course, if you want to keep with the spirit of Louisiana, you can’t go wrong with a side of Air-Fryer Okra!
Ingredients
- 1 tablespoon olive oil
- 1 cup green bell pepper diced (about 1)
- 1 cup small onion diced (about 1/2)
- 2 celery ribs diced
- 2 cloves garlic minced
- 1/2 pound boneless skinless chicken breasts cut into 1-inch cubes
- 6 ounces andouille sausage cut into rounds
- 1 tablespoon tomato paste
- 3/4 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 cup diced tomatoes undrained
- 1 tablespoon Cajun seasoning
- 1 bay leaf
Instructions
- Add oil to a large pot or Dutch oven over medium-high heat. When the oil is hot, add the bell pepper, onion, celery, and garlic. Cook until fragrant, about 3 minutes.
- Add the chicken, andouille, and tomato paste. Stir well to blend with the other ingredients.
- Add the white rice and stir until lightly toasted.
- Stir in the chicken broth, diced tomatoes, Cajun seasoning, and bay leaf.
- Cover, and let it cook over low heat for 45 minutes, or until rice is cooked through and the liquid has been completely absorbed. Stir every 10 minutes or so to prevent the rice from sticking to the bottom of the pan.
- Serve hot!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I’m a little confused about something. I don’t see a step to precook the chicken or sausage. Do you really not do that until adding it with the tomato sauce in step 2?
Thank you!
That’s correct! In this recipe, there’s no need to precook the chicken or sausage before adding them to the tomato sauce in step 2. The chicken and sausage will cook together with the other ingredients during the simmering process.
By cooking the meat in the sauce, it allows it to absorb the flavors of the other ingredients, resulting in a more flavorful dish. Just be sure to keep an eye on the pot and stir occasionally to prevent the rice from sticking to the bottom. Enjoy your meal!