One-Pot Jambalaya

5 from 1 vote

One-Pot Jambalaya is a Super Easy and basic weeknight version of the Cajun classic dinner! Full of creamy tomatoey rice, Andouille Sausage, onion, celery, green pepper and scallions!

Prep Time5

Cook Time40

Total Time45

Course: Dinner

Cuisine: American, cajun

Servings:

Calories: 786kcal

Author: Meryl Downing

Ingredients

1 Tablespoon olive oil
1 onion chopped
1 green bell pepper chopped
2 ribs celery chopped
1 pound Andouille or Kielbasa sausage sliced
½ teaspoon kosher salt
6 grinds fresh black pepper
3 cloves garlic minced
1 teaspoon paprika
1 can diced tomatoes with juice (14 ounce)
1 ½ cups white rice
4 cups chicken stock plus ½ cup of water, more if needed
2 Tablespoons 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

Shrimp - Fresh or frozen shrimp can be added when you add the rice to simmer.
Storage - Store jambalaya leftovers in the fridge for up to 3 days and microwave to reheat.

Nutrition