One-Pot Jambalaya is an easy basic weeknight version of the classic Cajun dinner. It's a welcome change of flavors, full of creamy tomatoey rice, Andouille Sausage and the Cajun trinity of veggies - onion, celery, and green bell pepper. With simple pantry ingredients, this super basic version is sure to become a family favorite you'll want to make again and again!
One-Pot Comfort Food!
- A very basic and EASY Jambalaya! - Jambalaya is the perfect one pot comfort food, and I would call this the super easy and basic version! It's just the right balance of veggies, rice, and meat, all simmered together for easy clean up and amazing flavor! If you've never made jambalaya, start here!
- You'll love the ingredient list! - It's only 10 easy to find, simple real food ingredients. Nothing out of the ordinary, totally common, heavy on the veggies, a can of tomato and that bag of white rice already sitting in your pantry. You will need Andouille or Kielbasa Sausage, some basic vegetables and spices you already have in the cabinet.
- If you Love One Pot Dinners, try my Baked Tortellini with Italian Sausage and my One Pot Maple Pork Roast!
- The Cajun Vegetable Trinity - Onion, Green Bell Pepper, Celery - That classic combination known in Cajun cooking! Onion, green bell pepper and celery are a healthy veggie base to this dish while bringing big jambalaya flavor!
- Andouille Sausage - Andouille is a spicy, smoked sausage that packs a ton of flavor into this simple jambalaya. Kielbasa can be substituted.
- Salt and Pepper - To season the veggies.
- Garlic - Fresh chopped garlic brings great flavor to the dish.
- Paprika - Paprika brings a smokey flavor, enhancing the smokiness of the sausage.
- Canned Diced Tomatoes - Canned tomatoes work beautifully because their tomato juice really flavors the rice. You can use a 14 ounce can of diced or fire roasted tomatoes, or whole peeled tomatoes and chop them with a knife. Just be sure to add all the juice from the can!
- White Rice - I use a very basic white rice for this dish. It's quick cooking, simple and absorbs the flavors of the other ingredients. If you wanted to use brown rice, it needs to be cooked much longer.
- Chicken Stock - The liquid used to cook the rice. You could also use vegetable stock or water, however chicken stock adds flavor.
Step 1 - In about 45 minutes, one pot jambalaya is one of the easiest dishes to make! Use a skillet or large pot with a lid, jambalaya in a Dutch oven works well, something large enough to hold the entire dish. Start by chopping the veggies and sausage.
Step 2 - Saute them in olive oil, seasoning with salt and pepper.
Step 3 - When they are starting to caramelize and darken in color, add in your garlic and paprika, the only spices needed! Add in a can of tomato with its juices, basic white rice, and chicken stock.
Step 4 - Bring to a boil, cover and simmer about 25 minutes until the rice is cooked through. Give it an occasional good stir. The rice soaks up the juicy tomatoes and stock, turning creamy and delicious! If you find that the liquid has been soaked up but the rice still isn't quite done, just add a bit of water and keep simmering. Garnish with scallions and serve!
More Favorite Easy Dinners!
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- 1 Tablespoon olive oil
- 1 onion chopped
- 1 green bell pepper chopped
- 2 ribs celery chopped
- 1 lb Andouille or Kielbasa sausage sliced
- ½ teaspoon kosher salt
- 6 grinds fresh black pepper
- 3 cloves garlic minced
- 1 teaspoon paprika
- 14 ounce can diced tomatoes with juice
- 1 ½ cup white rice
- 4 cups chicken stock plus ½ cup of water, more if needed
- scallions, sliced for garnish
- In a large pot with a lid, over medium heat, add oil and saute onion, bell pepper, celery, and sliced sausage. Season with salt and pepper, about 15 minutes, stirring often.
- Add garlic and paprika and cook for 1 minute.
- Add tomato, rice, stock and water. Bring to a boil over high heat. Then cover, reduce heat to medium low, and gently simmer about 20 to 25 minutes (taste the rice to make sure it's done). Stir occasionally.
- Garnish with scallions and serve.
- Storage - Store jambalaya leftovers in the fridge for up to 3 days and microwave to reheat.