Transform your leftover chicken and ham into a Louisiana-inspired feast with this easy One Pot Jambalaya recipe. Ready in under an hour, this family-friendly, mildly spiced dinner delivers Southern comfort on a cold fall or winter evening--all with minimal prep and just one pot to clean!
If you've ever had a warm spicy bowl of Louisiana-style jambalaya, or you've made my Crock Pot Chicken and Sausage Jambalaya, you know it can really wake up your taste buds. There's nothing like that authentic flavor, especially if you love Cajun and Creole-inspired dishes.
But super spicy isn't for everyone. This easy one pot jambalaya recipe aims to be family friendly, so we've dialed back the spices and cut out the sausage and shellfish. It's a much tamer, family-friendly version of authentic Cajun cuisine--similar to how my Cantonese Chicken simplifies the flavors of traditional Chinese takeout for a quick weeknight meal.
This one pot jambalaya recipe uses precooked chicken and ham for hearty, smoky flavor (it's a great way to use up those leftovers), rice, veggies (you can add in leftovers here too), and a variety of seasonings to flavor the chicken broth and tomato sauce base.
This delicious meal is served in one bowl like a hearty soup or stew. Don't forget the cornbread to scoop up the last few savory splashes!
Jump to:
- 🥘Just Basic Ingredients Needed
- 🔪How To Make One Pot Jambalaya
- 🌿Healthy Ingredient Substitutions
- 📖Easy Recipe Variations
- 🍽Essential Equipment Needed
- 🍶Storing One Pot Jambalaya
- ✅Betty's Top Tip For the Best Texture
- ❓Jambalaya FAQ
- 🔥More Cajun & Creole Inspired Recipes
- 🍴Pairing
- 📋Recipe With Step-By-Step Instructions
- 💬 Comments
🥘Just Basic Ingredients Needed
- precooked ham & chicken- this recipe is perfect for leftovers
- onion & celery- for crunch and flavor
- yellow & orange bell pepper- offer a color variety and mild spice
- garlic- for added savoriness
- olive oil- the meat and veggies are sautéed in this
- chicken broth & tomato sauce- the savory base
- uncooked rice- choose brown for a healthier option
- parsley, thyme, sage- fresh or dried
- chili powder & ground cayenne red pepper- choose your spice level
- Worcestershire sauce- used for richness and flavor depth
- 1 bay leaf- optional for added flavor
See recipe card for quantities.
🔪How To Make One Pot Jambalaya
- Step 1: Add the ham, onion, pepper strips, garlic and oil. Cook over medium heat until the onion is soft, stirring occasionally.
- Step 2: Add the remaining ingredients; bring to a boil.
- Step 3: Reduce the heat and allow the jambalaya to simmer for 40 minutes, stirring once or twice.
- Step 4: Serve warm with a slice of garlic bread or cornbread. So hearty and so delicious!
Hint: There's no need to cook the rice before adding. It cooks just fine when added with the broth.
🌿Healthy Ingredient Substitutions
- Swap regular rice for cauliflower rice or quinoa: For a lower-carb option packed with extra veggies, cauliflower rice is a great swap (just make sure to add it near the end of the cooking time so it doesn't get mushy). Quinoa is another fantastic whole-grain choice that will boost the protein and fiber content.
- Use turkey sausage instead of ham: Ham can be quite high in sodium and processed fats. Swapping it out for a lean, pre-cooked smoked turkey or chicken sausage will still give the dish that hearty, smoky flavor but with much less saturated fat.
- Incorporate beans for plant-based fiber: Try swapping out half of the meat with a can of drained and rinsed kidney beans or black beans. It's an easy, budget-friendly way to bulk up the meal with extra fiber, nutrients, and plant-based protein.
📖Easy Recipe Variations
- Seafood Lover's Jambalaya: For readers craving a more traditional, coastal flavor, swap the ham for spicy Andouille sausage and add a pound of peeled, deveined shrimp. Just remember to stir the shrimp in during the last 5 to 7 minutes of simmering so they cook perfectly without getting rubbery.
- Jambalaya Stuffed Peppers: This is a fun, creative way to serve leftovers! Scoop the finished jambalaya mixture into hollowed-out bell peppers, top with a sprinkle of Monterey Jack or cheddar cheese, and bake at 375°F for about 20-25 minutes until the peppers are tender.
- Hearty Vegetarian Jambalaya: Skip the meat entirely and make it a plant-based feast. Swap the chicken broth for vegetable broth, and load up the pot with extra veggies like diced zucchini, yellow squash, and a can of drained black beans or kidney beans to keep it incredibly filling.
For another Cajun-inspired dish that uses leftover chicken, see Cajun Pasta Salad.
🍽Essential Equipment Needed
- cutting board
- chef's knife
- scraper & chopper (not required, but super handy)
- garlic press
- measuring cups
- measuring spoons
- large skillet or pot with lid
- stirring spoon
- ladle
🍶Storing One Pot Jambalaya
Store in an airtight container and refrigerate. Enjoy within 3 days. Can also be frozen in freezer-safe packaging for up to 2 months.
When reheating, stir occasionally until evenly heated over low to medium heat on your stovetop. (You can also reheat it in the microwave.)
It's sometimes helpful to add a little water or chicken broth to leftovers to make it easier to stir, especially since the rice will continue to absorb the sauce the longer it sits.
✅Betty's Top Tip For the Best Texture
Resist the urge to stir! While it's simmering, only stir the jambalaya once or twice just to make sure nothing is sticking to the bottom. Stirring too much releases excess starch and can make your rice mushy instead of fluffy. For the absolute best results, let the pot rest covered off the heat for 5 minutes before serving so the rice absorbs every last drop of that savory broth.
❓Jambalaya FAQ
The biggest difference comes down to the use of tomatoes! Creole jambalaya (often called "red jambalaya") includes tomatoes or tomato sauce in the broth, which is the delicious style we are making here. Traditional Cajun jambalaya (or "brown jambalaya") skips the tomatoes entirely and gets its deep color purely from browning the meats and vegetables.
Yes! Because jambalaya is a rice-based dish rather than pasta-based, it is naturally gluten-free. However, if you are cooking for someone with a gluten sensitivity, always double-check the ingredient labels on your store-bought pre-cooked ham, chicken broth, and Worcestershire sauce, as some commercial brands can occasionally contain hidden gluten.
The "Holy Trinity" is the essential flavor base for almost all Cajun and Creole dishes, including jambalaya, gumbo, and étouffée. It consists of diced onions, celery, and bell peppers. Sautéing this aromatic trio in olive oil during the very first step of this recipe is what gives the dish its authentic, savory foundation!
🔥More Cajun & Creole Inspired Recipes
Looking for other recipes like this? Try these:
Be sure to check out our extensive leftover chicken recipe collection! Click HERE for Part 1 and HERE for Part 2!
🍴Pairing
These are my favorite dishes to serve with One Pot Jambalaya:
📋Recipe With Step-By-Step Instructions
One Pot Jambalaya with Leftover Chicken and Ham
Equipment
- large, nonstick saucepan (4 quart minimum capacity)
As an Amazon Associate, I earn from qualifying purchases. I only recommend products I truly love and use in my own kitchen!
Ingredients
- 2 cups ham pre-cooked and diced
- 1 cup onion chopped
- ¾ cup celery diced
- 1 small yellow bell pepper cut into strips
- 1 small orange bell pepper cut into strips
- 1 clove garlic minced
- 2 tablespoon olive oil
- 1 cup chicken pre-cooked and diced
- 2 cups reduced sodium chicken broth
- 1 (15 oz.) can tomato sauce
- ¼ cup water
- ¾ cup uncooked rice do not use instant
- 2 tablespoon parsley fresh or dried
- 1 teaspoon dried thyme
- ½ teaspoon ground sage
- 1-2 tablespoon chili powder choose your spice level
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 bay leaf optional
Instructions
- Add the ham, onion, pepper strips, garlic and oil to a large skillet. Cook over medium heat until the onion is soft, stirring occasionally.
- Add the remaining ingredients. Bring to a boil. Reduce the heat and allow the jambalaya to simmer for 40 minutes, stirring once or twice.
- Serve warm.
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
Elaine B. says
This is a tasty jambalaya recipe. Usually I don't try making my own, but this was very easy to follow. I might add some shrimp to it next time.
Kitchen Ready Betty says
Traditionally, shrimp and other seafood is found in jambalaya, so I'm sure that would be good. I'm glad you enjoyed the recipe.
Barb says
I like your recipe using leftovers and easy to follow directions. What a warm and tasty meal for this cold weather.
Kitchen Ready Betty says
Hi Barb! I’m glad this Ham and Chicken Jambalaya hit the spot. It’s such a hearty, warm meal for cold weather, and I love that it’s an easy recipe using leftovers to save time in the kitchen. Thank you for the wonderful review!