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    Home » Dinner

    Published: Jan 17, 2022 · Modified: Feb 14, 2022 by Meryl Downing 4 Comments

    One-Pot Jambalaya

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    Jump to Recipe Print Recipe

    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 jambalaya

    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!
    one pot jambalaya Ingredients

    Ingredients

    • 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.

    Instructions

    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.

    one pot jambalaya Ingredients

    Step 2 - Saute them in olive oil, seasoning with salt and pepper.

    Jambalaya Instructions saute kielbasa and veggies

    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.

    Jambalaya Instructions saute kielbasa and veggies

    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!

    one pot jambalaya

    Recipe FAQ's

  • What Meat Can be Used for Jambalaya?
  • Looking through jambalaya recipes you will find quite an assortment of meat combinations. Jambalaya as the hallmark Creole dish but it varies widely from cook to cook. It can be 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. To keep it basic, I 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 similar Polish smoked sausage. 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!
  • Can you Freeze Jambalaya?
  • Store jambalaya leftovers in the fridge for up to 3 days and microwave to reheat. Extra jambalaya can also be frozen in individual containers although the texture of the rice will not be as great. Thaw it overnight in the refrigerator and then reheat in the microwave or stovetop.
  • Is Jambalaya Healthy?
  • Yes! Full of veggies, gluten free, jambalaya is a complete balanced one pot dinner. Its simple clean ingredients are heavy on the protein and vegetables.
  • More Favorite Easy Dinners!

    • Tuna Broccoli Pasta Bake
    • Creamy Tomato Soup with White Beans
    • Skillet Burgers
    • Pesto Alfredo Pasta

    Did you Make this Recipe?

    I’d love to hear what you think! Leave a star rating and a comment or question below, or tag me in a pic @sungrown_kitchen!

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    one pot jambalaya

    One-Pot Jambalaya

    Meryl Downing
    One-Pot Jambalaya is an easy basic weeknight version of the Cajun classic dinner! Full of creamy tomatoey rice, Andouille Sausage, onion, celery, green pepper and scallions!
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Dinner
    Cuisine American, cajun
    Servings 4

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    • Storage - Store jambalaya leftovers in the fridge for up to 3 days and microwave to reheat. 
    Keyword gluten free jambalaya, jambalaya dutch oven, one pot jambalaya
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    Hey guys!  I'm Meryl, chef, gardener, and mother of two little Minnesotans.  The Sungrown Kitchen combines two of my favorite things that naturally go hand in hand...cooking and gardening (read more)

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