One-Pot Weeknight Jambalaya an easy Cajun dinner that is a welcome change of flavors! Made with Andouille Sausage and the Cajun trinity of veggies – onion, celery, and green bell pepper – along with other pantry spices and staples you probably already have on hand! This super basic version is sure to become a family favorite you’ll want to make again and again!
One-Pot Comfort Food
Jambalaya is the perfect one pot comfort food. It’s just the right balance of veggies, rice, and meat, all simmered together for easy clean up and amazing flavor! There are tons of jambalaya recipes, but I like to think of this as the very simple, super basic, beginner level version!
You’ll love the ingredient list! For one, 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.
In about 45 minutes, jambalaya is one of the easiest dishes to make! Start by chopping your veggies and sausage. Sauté them, seasoning with salt and pepper, in a pot large enough to make the entire dish.
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.
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!
Where’s the Shrimp?
Looking through jambalaya recipes you will find quite an assortment of meat combinations. I looked it up in my Food Lover’s Companion book and it describes jambalaya as the hallmark Creole dish which varies widely from cook to cook, cooked with almost any kind of meat, poultry, or shellfish. So yes, this basic recipe could certainly be altered to include additional or substitutions of meat.
I, however, think one is enough. It’s the right balance of veggies, starch and protein. Another meat would throw that off, unless you were making a larger portion. Plus, it becomes less simple! I love the cajun flavor of the Andouille, but I have also used Kielbasa, a Polish sausage when it was all I could find at the store. Both work fine, Andouille can be on the spicier side, so check what the package says. A handful of frozen shrimp could easily be thrown in if you like!
More Favorite One-Pot Meals!
- One-Pot Maple Pork Roast
- Pasta Fagioli Soup
- Veggie Beef Chili
- Simply Perfect Beef Roast
- Easy French Dip Sandwiches
One-Pot Weeknight Jambalaya
- 1 T olive oil
- 1 onion chopped
- 1 green bell pepper chopped
- 2 ribs celery chopped
- 1 lb kielbasa or andouille sausage sliced
- ½ t kosher salt
- 6 grinds fresh black pepper
- 3 cloves garlic minced
- 1 t paprika
- 14 oz can diced tomatoes with juice
- 1 ½ c white rice
- 4 c chicken stock plus 1/2 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. Raise to high heat to bring to a boil. 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.