This quick and easy Jambalaya is made in one pot and is loaded with a little New Orleans flavor! It’s the perfect gluten free meal for busy weeknights!
I’m jamming to the to the spicy, creamy and SUPER-hearty JAM-balaya beat today.
It’s probably a good thing you’re not here to witness it. I’m not one of those couch-dancers who is full of poise and grace and whatever.
More like flailing arms, awkwardly wiggling legs and I-may-have-possibly-turned-into-a-chicken head thrusts.
The huberoni tells me to “stop doing that” on a very regular basis.
Until I made him a steaming, cozy pot of tender, lightly fried rice, crunchy celery and peppers all mixed up with tangy-sweet tomatoes and BURSTS of a little spicy Cajun flavor. With sausage.
Because, after trying Andouille sausage for my FIRST TIME (I can feel the OVERFLOW of JUDGE happening right now) I have started to obsess in the only way that I know how: Umm, eat it every single meal and write pretty cursive “Taylor + Andouille” all over my recipe notebooks with scribbly hearts around it.
It’s how we DOOOOO.
MMkay. Jambalaya. It’s the ultimate form of husband distraction when you want to proceed with flailing arms, or really anything that requires him to not notice you (HI online shoe shopping!) but, real talk friends. I’m Canadian, I had no idea how in the heck to make a big ol’ pot of the New Orleans classic when Mr. FFF batted his long eyelashes (seriously, it’s INSANE how long they are) at me and asked for it.
ENTER my friend Julie, from “Table for Two, to save the day…because she wrote a whole cookbook called “Dinner for Two.” And – spoiler alert – it has a One-Pot, STUPID EASY Jambalaya recipe in it. <– We’re talking SO easy that, after I made it once to take pretty pictures of, the Hubonana made it AGAIN. BY HIMSELF.
And our house didn’t burn down. HUSBAND COOKING HIS OWN FOOD LIFE GOALS COMPL-EAT.
As you MAY have guessed, Julie’s book is filled with tasty recipes for 2 PEOPLE. Liiike, you don’t need to search the interwebz for a recipe, get excited about ALL the deliciousness up in yo’ screen and then realize that it serves eleventy billion people, and it’s just you and your dog. This leads to “guess it’s another bowl of homemade cereal for dinner.”
Don’t roll your eyeballs at me. We’re all about keeping it REAL here guys.
NOWWW you can make super tasty yums for that just-got-off-work-want-food-NOW kinda person that I know your soul is, and you don’t have to 1. Fill up your refrigerator and wait to be the super-prepared person when the zombie apocalypse happens or 2. THROW FOOD AWAY.
!!GASP!!!
You’re not a fan. I’m not a fan. NO ONE WINS.
But super easy, New Orleans flavor packed into a one-pot wonder of a meal with SAUSAGE, that even your can’t-make-toast husband can REPLICATE, WITH Z-E-R-O LEFTOVERS to hog prized fridge space?
Everyone’s a winner.
Maybe you’ll even get your hubby to make dinner while you flail your arms to some super-catchy-upbeat tune.
Clearly, you’re the TRUUU winner.

Ingredients
- 1 Tbsp Vegetable Oil I used olive
- 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 Tbsp Tomato paste
- 3/4 Cup Long grain white rice
- 1 1/2 Cups Chicken broth
- 1 Cup diced tomatoes undrained
- 1 Tbsp Cajun seasoning
- 1 Bay leaf
Instructions
- Add oil to a large pot or Dutch oven over medium-high eat. When the oil is hot, add the bell pepper, onion, celery and garlic to the pot. Cook until fragrant, about 3 minutes.
- Add the chicken, andouille, and tomato paste. Stir around the mix with the other ingredients and break up the tomato paste.
- Add the white rich and stir it around until lightly toasted.
- Stir in the chicken broth, diced tomatoes, Cajun seasoning, and bay leaf.
- Cover, and let it cook over low heat for 30 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!
Tips & Notes:
** Although the book said it made two servings, we each got 2 meals out of this, so it depends on how much you eat!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
WEIGHT WATCHERS POINTS PER SERVING: POINTS+: 10. OLD POINTS: 9.
(Based off of 4 servings)
Want more easy, weeknight dinners?
Vegan Coconut Curry with Sweet Potato Noodles
Paleo Orange Beef Stir Fry with Kale and Sweet Potato Noodles
Kale and Quinoa Skillet with Mushrooms and Herbs
Other recipes from Julie that I want to try:
Zucchini Noodle Cashew Stir Fry
STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOK AND PINTEREST!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!
David @ CookingChat says
looks so flavorful! getting very hungry…
Taylor Kiser says
Thanks David!
Sarah @ The Gold Lining Girl says
I totally obsess over foods too, and I get really fixated on eating the same things over and over. I love that you reference scribbling in notebooks like a tween would – LOL!!! Your writing is always hysterical. This looks spectacular, and I totally wish I had it for dinner right now! Have a nice weekend, girl!
Taylor Kiser says
Thank you so much Sarah! You’re so sweet! And you totallllllly need that cookbook, it’s BOMB!! Happy weekend!
Sarah @ The Gold Lining Girl says
P.S. I neeeed that cookbook!
Megan {Country Cleaver} says
I love Julie’s book – and I’m so totally making this NEXT!!!
Taylor Kiser says
Isn’t it awesome?!! You’ll love it! 😀
Kristi Rimkus says
I love this slender Jambalaya. It’s a dish I haven’t tackled because it seemed like a lot of work, but I’ll definitely give this recipe a try!
Taylor Kiser says
It’s SO easy Kristi – I promise! Thank you!
Karly says
This looks yummy! Thanks for linking up with What’s Cookin’ Wednesday!
Taylor Kiser says
Thank you Karly!
Jackson says
Thanks for sharing Janice, we’re glad you liked the recipe! We hope you have a wonderful Thanksgiving, and that your friends and family enjoy these as well. I will be trying these! Can I just say I LOVE your blog. Everything I have made is always so delicious! You have the best recipes!
Taylor Kiser says
Thanks so much Jackson, I so appreciate it! 😀
Ed says
I’m making this tonight. I like your style.
Taylor Kiser says
Hope you love it! Let me know how it goes Ed!
Rose @ Popcorn and Chocolate says
This looks delicious! I tend to avoid jambalaya because it usually has shrimp and I’m allergic, but the flavors are so good. I’m definitely putting this on the menu for next week!
Taylor Kiser says
I hope that you love it Rose! Thanks and please let me know if you try it!
scott bowles says
Made your Jambalaya for my gluten free wife. Tweaked a little with addition of Shrimp
and some sautéed mushrooms. We like to buy 3-4 cooked roaster chickens at a time and freeze the meat for later use. This roaster chicken flavor adds a little something extra to the jambalaya.
This one will absolutely make the list of repeat and pass along recipes.
Thanks so much for this one.
Taylor Kiser says
You’re welcome Scott! So glad to hear this was a big hit for you and your wife!