The Best Dutch Oven Jambalaya
Dutch Oven Jambalaya is a hearty Cajun-inspired dish. It is a one-pot meal made with chicken, spicy sausage, rice and veggies. Whip it up for dinner in less than an hour, or make ahead and reheat.
This Dutch oven jambalaya recipe is a hearty, filling dish with a kick! Sauteed veggies are simmered with diced tomatoes, spices, rice, bone broth, chicken and spicy sausage for a delicious one-pot meal. I love to make a batch of jambalaya when having friends or family over, or cook it for dinner and have leftovers for lunch the next couple days.
The great thing about this recipe is that you can adjust the spice level to your taste! You can also use a milder sausage for a kid-friendly dish. This is just a great, easy recipe to make when you’re tired of the same old dinners and want to change it up, but don’t want to spend all day in the kitchen.
Just the other day, I made Dutch oven jambalaya earlier in the afternoon since we were planning on working outside in the evening. (We have lots of outdoor projects going on – read more about our property development here). I warmed up the oven, and once the jambalaya was done cooking, I placed the Dutch oven in the warmed oven and turned it off. It stayed warm for a few hours while we were outside, and we had a delicious warm dinner waiting for us when we came in for the night!
That’s one of the great things about Dutch ovens – they are so versatile. They can go from the stovetop to the oven and back again. Dutch ovens do take a little bit to warm up, but once they are hot, they keep their heat for quite some time (especially with the lid on, in a warmed oven). I love that my Dutch oven has a large capacity so I can make a big batch – dinner, and lunches for a day or two. I also love how evenly food cooks in the Dutch oven – it just makes any meal so much better.
Tips for Making Dutch Oven Jambalaya
You can use a mild smoked sausage in place of the Andouille sausage for a more kid-friendly meal. You can also tone down the spice by using less Cajun seasoning and Tobasco.
I use white rice in this recipe, but you could also use brown rice. Just add ½ cup to 1 cup more broth and adjust the cook time based on the instructions on the rice (brown rice usually takes about 40 minutes).
FAQ
What is Andouille sausage?
Cajun-style Andouille sausage (pronounced Ann-doo-ee) is a smoky, spicy pork sausage. Andouille sausage is originally from France, but Cajun-style Andouille is most common in the U.S. and is used in dishes like gumbo and jambalaya.
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Tools for Making Dutch Oven Jambalaya
6 Qt (or larger) Enameled Cast Iron Dutch oven
Cutting board & knife
Ingredients for Dutch Oven Jambalaya
Andouille sausage – Cajun Andouille is the best for this recipe, but you can sub spicy Italian sausage in a pinch
Chicken – you can use leftover chicken, or boneless skinless chicken breasts or thighs
Butter
Onion
Green bell pepper
Celery
Garlic
Canned diced tomatoes
Italian seasoning
Cajun seasoning
Salt & Pepper – to taste
Smoked paprika
Tobasco sauce – I like Tobasco because it is the most versatile, but you can use any hot sauce
Worcestershire sauce
Chicken broth – I like to make my own bone broth
White rice – Any kind of rice. I prefer organic jasmine rice, but you can also use brown rice. Just adjust the broth amount and cook time according to directions on the rice.
How to Make Dutch Oven Jambalaya
Melt butter in Dutch oven over medium heat. Add sliced sausage, cook until brown. Remove using slotted spoon and set aside.
Cook diced chicken in leftover juices. Once cooked, remove chicken using slotted spoon, set aside.
Add diced onion, bell pepper, and celery; cook until tender, 5-7 minutes. Add garlic, cook another minute until fragrant.
Add diced tomatoes and seasonings; simmer 10 minutes.
Add broth and rice; cover and cook until rice is cooked and liquid is absorbed.
The Best Dutch Oven Jambalaya
8
servings15
minutes40
minutesThis hearty Cajun-inspired dish is a one-pot meal made with chicken, spicy sausage, rice and veggies. Whip it up for dinner in less than an hour, or make ahead and reheat.
Ingredients
1 lb Cajun-style Andouille sausage, sliced
1 lb chicken, chopped
2 tbsp butter
1 medium red onion, diced
1 green bell pepper, diced
3 stalks celery, sliced
4 large cloves garlic, minced
1 can diced tomatoes
1 tsp Italian seasoning
Salt and pepper, to taste
1 tsp Cajun seasoning
¼ tsp smoked paprika
½ tsp Tobasco sauce
1 tbsp Worcestershire
4 cups chicken broth
2 cups white rice
Directions
- Melt butter in Dutch oven over medium heat. Add sliced sausage, cook until brown. Remove using slotted spoon and set aside.
- Cook diced chicken in leftover juices. Once cooked, remove chicken using slotted spoon, set aside.
- Add diced onion, bell pepper, and celery; cook until tender, 5-7 minutes. Add garlic, cook another minute until fragrant.
- Add diced tomatoes and seasonings; simmer 10 minutes, stirring occasionally.
- Stir in broth and rice; cover with lid and cook until rice is cooked and liquid is absorbed, about 15-20 minutes for white rice.
Notes
- Adjust the spiciness according to your taste by adding more or less hot sauce and Cajun seasoning.
- If using brown rice, adjust broth amount and cook time according to directions on package.
- In a pinch, spicy Italian sausage can be substituted for Cajun Andouille sausage.
I hope you enjoy this recipe. If you try Dutch oven jambalaya and love it, please let me know with a comment below. Also, don’t forget to share this recipe. Thank you!
