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Close up of One Pot Jambalaya

One Pot Jambalaya

A delicious homemade one pot jambalaya recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 12 ounces andouille sausage, sliced into rounds
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 2.5 cups chicken broth
  • 1.5 cups long-grain white rice
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 2 bay leaves
  • Hot sauce for serving

Method
 

  1. Brown. Heat olive oil in a large Dutch oven over medium-high heat. Brown the andouille sausage for 3 to 4 minutes until the edges are crispy. Remove and set aside.
  2. Saute. In the same pot, cook the onion, bell pepper, and celery (the holy trinity) for 4 minutes until softened. Add garlic and cook 30 seconds.
  3. Simmer. Add fire-roasted tomatoes, chicken broth, rice, Cajun seasoning, smoked paprika, and bay leaves. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes until the rice is tender and has absorbed the liquid.
  4. Finish. Remove the lid, stir in the sausage and shrimp. Cover and cook 5 more minutes until the shrimp are pink and cooked through. Remove bay leaves. Serve with hot sauce.

Notes

Andouille sausage is key. It brings the smoky, spicy flavor that defines jambalaya. Kielbasa works as a substitute. The holy trinity (onion, celery, bell pepper) is the base of all Cajun cooking. Don't skip any of them. Don't stir the rice while it simmers. Just let it cook undisturbed for fluffy results.