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Dished one-pot jambalaya pasta featuring, Andouille sausage, chicken, shrimp, loads of veggies, and oval-shaped orzo pasta.

One-Pot Jambalaya Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: Slow cooker: 7 hours / Stovetop: 30 minutes
  • Total Time: Slow cooker: 7 hours and 15 minutes / Stovetop: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Slow Cooker / Stovetop
  • Cuisine: American


Jambalaya pasta in one pot featuring Andouille sausage, chicken, shrimp, tons of veggies, and orzo pasta. It’s drool-worthy! 


Units Scale
  • 8 ounces Andouille sausage (or kielbasa or any smoked sausage), sliced
  • 1 green bell pepper, finely diced
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 ounces of boneless skinless chicken breasts, diced
  • 8 ounces white mushrooms, sliced
  • 1 (16-ounce) can of diced tomatoes, undrained
  • 2 cups chicken broth or chicken bone broth (low-sodium)
  • 2 bay leaves
  • 8 ounces shrimp, peeled, and deveined (you can use uncooked or cooked)
  • 1 cup uncooked orzo

For the Creole seasoning: 

  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme


Slow Cooker Method

  1. Combine all ingredients except orzo and shrimp in the slow cooker.
  2. Cover; cook on low for 7-9 hours or until chicken is cooked through.
  3. Fifteen minutes before serving, stir in orzo and shrimp. Increase heat to high; cover and cook until the orzo is al dente and the shrimp are cooked through and tender.
  4. Taste and add more salt if you desire. Dish and garnish with fresh parsley or cilantro or thyme depending on what you have on hand. Enjoy!

Stovetop Method

  1. Combine all ingredients for the Creole seasoning in a small bowl and set aside.
  2. In a dutch oven or a large saucepan over medium-high heat, add a splash of olive oil. Heat oil and cook the sausage until slightly browned, about 5 minutes.
  3. Add bell pepper, onion, celery, and garlic; sauté and cook until softened but not translucent, about 4 minutes.
  4. Stir in cubed chicken breast; cook only until the chicken is no longer pink.
  5. Add mushrooms, and give it a quick stir. Then Creole seasoning mix, followed by diced tomatoes with their juice and chicken bone broth. Throw in bay leaves, cover, and bring to a boil over medium-high heat.
  6. Uncover, increase heat to high, and add uncooked shrimp and orzo. Cook for 10 more minutes, occasionally stirring, until the shrimp and the orzo are cooked through and tender.
  7. Taste and add more salt if you desire. Dish and garnish with fresh parsley or cilantro or thyme depending on what you have on hand. Enjoy!


  • If you use cooked shrimp, add it to the slow cooker or saucepan 5 minutes before serving.
  • This jambalaya freezes very well. It tastes even better when reheated. Enjoy!


  • Serving Size: 1 serving
  • Calories: 714
  • Sugar: 9.6g
  • Sodium: 1692.5mg
  • Fat: 41.9g
  • Saturated Fat: 13.5g
  • Trans Fat: 0.3g
  • Carbohydrates: 35.6g
  • Fiber: 4.5g
  • Protein: 49.8g
  • Cholesterol: 215.6mg
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