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One-Pot Weeknight Jambalaya

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


  • 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.
Keyword Cajun, Jambalaya