This super easy one pot jambalaya is sure to be a hit with your whole family! This one pot meal is super versatile and kid friendly and won’t leave you with a sink full of dishes.
When I first started dating my husband, my tastes were pretty sheltered. (Actually, I was a vegetarian when I met him, but that is a post for another day.) I stuck mostly to “American” cuisine, Italian food, and occasionally very mild Mexican. Alex has since introduced me to a variety of different foods and I would consider us a “foodie” couple – we’ve driven 27 hours just for barbecue in Austin and often drive up to two hours one way for food.
But sometimes, you just want a simple, easy meal. This dish is one of the many that Alex has made and taught me that broadened my food horizons. Personally, I always assumed that it had to be super spicy, so I’d never even tried it. This one pot jambalaya can be made as spicy as you’d like, which makes it super family friendly – I usually make it pretty mild since I’m a baby with heat and I don’t believe in making multiple meals to feed our toddler. If you’re looking for an easy one pot meal that is sure to please your whole family, you need to check out this meal!
Easy One Pot Jambalaya
1.5 pounds boneless, skinless chicken thighs, 1-inch cubes
1 12oz package of your favorite andouille sausage, sliced
1 large can of diced tomatoes
2 cups of white wine, stock, or water
1 onion, diced
4 cloves+ garlic, minced (we like a lot of garlic in things, so we use an entire smallish head)
1 green pepper, diced
1.5 cups rice
3 TBS fat of choice
1 tsp – 1 TBS+ Cajun seasoning, optional
Salt and pepper to taste.
Cook the onion and pepper in the oil over medium heat until softened, and then add in the garlic until fragrant. (We love to use leftover bacon fat if we have it, but butter, coconut oil, or canola oil all work.)
Add in the sausage and cook for a few minutes to begin rendering. Add chicken thighs and cook a few more minutes. Add in the can of tomatoes and the liquid of choice, as well as the Cajun season, salt and pepper. (Depending on the day, sometimes I don’t use any – the andouille does a great job at giving a hint of cajun flavor without a ton of spice) Stir and bring to a boil, and then reduce heat to a simmer. Simmer at least 20 minutes until the chicken is tender. If you’d like to bump up the veggie factor, add in some of your favorites here! I think spinach and corn would get my vote – Alex hates veggies soI usually skip adding in extras for him, but I like to add them to leftovers!
Stir in the rice and cook 20-30 minutes until cooked through. Enjoy! (if you want it spicier, serve with Tabasco)
So tell me – what are you looking for in a weeknight meal? Do you like spicy food? Let me know in the comments!
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