One Pot Louisiana Jambalaya

Wow! I never think of Jambalaya without thinking of Sr.  That’s Hank Williams Sr.  singing “Jambalaya and a crawfish pie and filegumbo” It just gets you in a festive mood no matter what’s bugging you.  This is a “one pot” recipe and is very easy to make.  It is always encouraging when the family tells you the meal was exceptional, but the first time we cooked Jambalaya, the favorable comments were over the top!  This will please your family too and it will have them asking for more.  If you have a bit left over, it will freeze well for a quick evening meal later.


  • 1.5 – 2 Pounds –  Andouille sausage.  You may substitute a very good smoked sausage if you are unable to fine Andouille
  • 4 Each – Boneless, Skinless Chicken Breasts, fresh is best
  • 2 Tablespoons – Extra Virgin Olive Oil
  • 4 Tablespoons – Butter
  • 6 Tablespoons – All Purpose Flour
  • 6 Each – Shallots (green onions) sliced
  • 2 Each – Large Onions, diced
  • 5 Ribs – Celery, chopped
  • 1 Each – Yellow Bell Pepper, chopped
  • 4 Cloves – Garlic, minced
  • 2 Teaspoons – Fresh or Dried Sweet Basil
  • 1 Teaspoon – Sugar
  • 2 Teaspoons – Salt
  • 1 Teaspoon – Pepper
  • 1 Teaspoon – Cajun Seasoning, such as Tony Chachere’s Original Creole Seasoning
  • 2 Each – 14.5 oz. Cans of Diced Tomatoes
  • 4 Cups (1 Qt.) – Chicken Broth
  • 2 Cups – Uncooked White Rice


  1. Utilize a LARGE covered skillet or Dutch Oven.  My Calphalon Dutch oven is a full 14″ in diameter and is 4 1/2″ deep.
  2. Cube the chicken breasts and brown lightly in the olive oil. Remove for later.
  3. Cut sausage into thick coins and brown similar to the chicken. Remove for later.
  4. Combine the butter and flour in the pan, along with the drippings from the sausage and make a thick roux, stirring for about 5 minutes.
  5. Add the onions, celery, garlic and bell peppers and cook on low heat until the onions become clear.
  6. Add the shallots, tomatoes, sugar, all the seasoning, and chicken broth.
  7. Add the chicken and sausage and bring to a boil.
  8. Add the rice, return to a boil and cover.
  9. Cook on low heat, stirring occasionally to prevent the bottom from burning.  After 22 minutes check to ensure rice is fully cooked.
  10. Cool for 5 minutes and ring the dinner bell!

Serves 8 adults and bunch of little Cajun kids.

Listen to Hank, Sr.

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