Prep

One-Pot Jambalaya Recipe

One-Pot Stop to Dinner

Photography by Bekah Berry/Creative Revolver

 

one pot jambalaya

 

Most people would rather spend more time around the kitchen table with family and friends than standing over a stove or tackling a pile of dishes afterward. For this reason, one pot meals are flooding social feeds and recipe boards. Built around a single cooking vessel – like a skillet, crockpot, or sheet pan – these meals streamline prep, simplify cleanup, and make dinnertime feel effortless. Read on to see how this Chattanoogan is getting creative with one pot recipes and the crowd-pleasing dishes they can’t get enough of. 

 

Alexis Willis

Alexis Willis

 

“Of course, I can make jambalaya from scratch! However, with a house full of crumb snatchers, I do not believe you have to spend all day in the kitchen. I grab a box of Zatarain’s jambalaya mix and add a lil razzle dazzle – it’s a family favorite. Jambalaya can be a main dish or side dish and pairs nicely with roasted chicken and sautéed green beans. Laissez les bons temps roulez, mes amis!” – Alexis (AJ) Willis

 

one pot jambalaya

Jambalaya

Alexis Willis
Print Recipe Pin Recipe
Course dinner
Cuisine Creole
Servings 6 Servings

Ingredients
  

  • Olive oil or salted butter for cooking
  • Salt and black pepper to taste
  • 1 pack of chicken tenders
  • 1 yellow onion
  • 1 bell pepper
  • 3-4 cloves garlic diced
  • 1 pack of beef polska kielbasa or pork sausage
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • 1 can stewed tomatoes
  • 1 can stewed tomatoes Italian recipe
  • 1 can diced tomatoes basil, garlic, & oregano
  • 1 box low-sodium chicken broth
  • 1 box Zatarain’s jambalaya rice mix family size

Instructions
 

  • Grab your favorite 3-quart pot, start with medium heat, and drizzle a little olive oil or salted butter on the bottom. Salt and pepper the chicken tenders to taste and add to pot. Let cook for 2 minutes each side, reduce heat, and cover with lid.
  • While the chicken cooks, dice the veggies – onion, bell pepper, and garlic – and set aside. Rinse sausage, slice, and set aside.
  • Time to check the chicken! Remove chicken tenders from pot. (It’s okay if they’re not fully cooked; they will cook the rest of the way in a later step.)
  • Then, dump all of the veggies into the pot, add all seasonings – onion powder, garlic powder and Italian seasoning – to taste, and sauté until translucent.
  • While the veggies cook, dice chicken into large chunks.
  • Strain stewed and diced tomatoes into a measuring cup, reserving the juice – it’s a great substitute for water and adds flavor to the dish. Add tomatoes, chicken, and sausage to the veggies. Stir and let simmer.
  • Now, measure out the tomato juice and chicken broth according to jambalaya box instructions (3¾ cups), add to pot, and give the pot another stir.
  • Bring to a boil. When the pot comes to a boil, stir in the jambalaya mix. It’s important to stir to avoid ingredients settling at the bottom of the pot.
  • After a couple of stirs, reduce heat to low, cover, and simmer for 25 minutes.
  • Remove from heat and let stand for 5 minutes before serving. Et voilà! You’ve brought a taste of New Orleans to the table.
Keyword jambalaya, new orleans, Soup
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