One Pot Jambalaya


  • 2 tsp canola oil
  • 6 ounces andouille sausage
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 green belle pepper, seeds removed and chopped
  • 2 garlic cloves, minced
  • 1 cup uncooked wild rice
  • 1 cup water
  • 1/4 tsp red pepper flakes
  • 6 sprigs fresh thyme
  • 14 ounce can lower sodium chicken broth
  • 14 ounce can fire roasted tomatoes
  • 1 cup shredded chicken (rotisserie chicken works great!)


  1. Heat a dutch oven or big pot over medium-high heat; add oil to pan. Add sausage and cook 3-4 minutes or until browned. Add onion, celery, green bell pepper, and garlic; sauté 5-6 minutes or until tender.

  2. Add rice, water, red pepper flakes, salt, thyme sprigs, chicken broth, diced tomatoes and bring to a boil. Stir, cover, reduce heat, and simmer 20-30 minutes or until rice is done. Remove from heat.

  3. Remove thyme sprigs and discard. Add shredded chicken and fold in to combine. Let sit 5 minutes to allow chicken to heat through. 

Recipe Notes

Recipe adapted from Cooking Light.