This one pot Cajun rice is what I make when I’m craving something comforting but don’t have the time (or energy) for a big production. It’s packed with flavor, super simple, and done before you know it. Best part is, it all happens in one pan.
If you love the flavors of jambalaya but need something a little faster and easier, this one-pot Cajun rice is the short cut for you. It’s smoky, spicy, and perfect for weeknight dinners.
Clean-up is a breeze, and the recipe is super flexible. You can swap the sausage for shrimp, or even go meatless with extra veggies.

15
minutes20
minutes35
minutesThis one-pot Cajun rice is packed with smoky, seasoned goodness and comes together in no time. It’s not quite jambalaya, but it’s a shortcut that’s just as delicious.
Ingredients
1.5- 2 lbs chicken thighs
1 green bell pepper, chopped
1 red bell pepper, chopped
Half of a large white onion, chopped
1 celery stalk, chopped
1/2 lb Andouille sausage, sliced
2 cups uncooked rice
3 cups chicken broth
3 Tbs unsalted butter
3 teaspoons Cajun seasoning (adjust to taste)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper ( add more for extra heat)
Fresh parsley or green onions, for garnish
Directions
- Prep the chicken
-Pat the chicken thighs dry and season both sides with all dry seasonings
-Melt butter in a pan over medium high heat and cook for 4-5 minutes , flip and cook for another 3-4 minutes before removing from pan. - Cook the sausage and veggies
-Adjust heat to medium and add onions,celery,and bell peppers to the same pan. When veggies first start to get tender add in the sausage and rice.
-Add in uncooked rice and stir the pan until everything is well combined. - Cover and cook
-Return the chicken to the pan right on top of the rice.
-Pour in chicken broth and cover.
-Drop the heat to medium low and cook for 15-20 minutes. The broth should be completely absorbed and the rice will be fluffy when done.
-Top with green onion or parsley and serve.