The Ultimate One Pot Jambalaya Recipe: Quick, Tasty, and Irresistible

Ingredients

• 12 oz Andouille Sausage (sliced into 1/4‑inch rounds)
• 12 oz Large Shrimp (peeled, deveined, tails on; pat dry)
• 1.5 cups Long Grain White Rice (rinsed until water runs clear)
• 14.5 oz Crushed Tomatoes (canned)
• 2 cups Chicken Broth (low‑sodium)
• 1.5 tablespoons Olive Oil (extra‑virgin preferred)
• 1 medium Red Bell Pepper (diced)
• 1 medium Green Bell Pepper (diced)
• 1 large Onion (diced)
• 2 stalks Celery Stalks (diced)
• 3 cloves Garlic (minced)
• 1 teaspoon Cajun Seasoning (store‑bought or homemade)
• 1 teaspoon Creole Seasoning (store‑bought or homemade)
• 0.5 teaspoon Dried Basil (crushed)
• 0.5 teaspoon Dried Oregano (crushed)
• 2 Bay Leaves (whole)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Dice the red and green bell peppers, onion, and celery. Mince the garlic. Rinse the rice until water runs clear. Pat the shrimp dry and set aside.

   Time: PT10M

2. Brown the Sausage

   Heat 1.5 tbsp olive oil in a large skillet over medium heat. Add the sliced sausage and cook, stirring occasionally, until browned on all sides, about 5 minutes. Transfer sausage to a plate.

   Time: PT5M

   Temperature: medium heat

3. Sauté the Vegetables

   In the same skillet, add the diced peppers, onion, and celery. Sauté, stirring frequently, until the vegetables begin to soften, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Add Garlic and Seasonings

   Add the minced garlic, Cajun seasoning, Creole seasoning, dried basil, and dried oregano. Cook, stirring, for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

5. Toast the Rice

   Stir in the rinsed rice, coating it with the seasoned oil. Let the rice toast for about 1 minute, stirring constantly.

   Time: PT1M

   Temperature: medium heat

6. Add Liquids and Return Sausage

   Pour in the crushed tomatoes and chicken broth, add the bay leaves, and return the browned sausage to the pan. Stir to combine and increase heat to bring the mixture to a gentle simmer.

   Time: PT3M

   Temperature: medium heat

7. Simmer the Jambalaya

   Reduce heat to low, cover the skillet, and let the jambalaya simmer for 18 minutes, stirring once halfway through to prevent the rice from sticking.

   Time: PT18M

   Temperature: low simmer

8. Add the Shrimp

   Remove the lid, discard the bay leaves, and stir in the shrimp. Sprinkle a pinch of extra Cajun and Creole seasoning over the shrimp. Cover and cook for another 5 minutes, or until the shrimp turn pink and are cooked through.

   Time: PT5M

   Temperature: medium heat

9. Final Mix and Rest

   Turn off the heat, give the jambalaya a final stir to fluff the rice, and let it rest, covered, for 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

55g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Andouille Sausage: smoked kielbasa, chorizo
• Instead of Large Shrimp: peeled chicken breast cubes, large scallops
• Instead of Long Grain White Rice: Basmati rice, brown rice (increase liquid)
• Instead of Crushed Tomatoes: diced tomatoes (blend first)
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Red Bell Pepper: red chili pepper, poblano
• Instead of Green Bell Pepper: green chili pepper, zucchini
• Instead of Onion: shallots, leeks
• Instead of Celery Stalks: carrot sticks, fennel
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Cajun Seasoning: paprika + cayenne blend
• Instead of Creole Seasoning: Italian seasoning + hot sauce
• Instead of Dried Basil: fresh basil (1 tsp)
• Instead of Dried Oregano: marjoram
• Instead of Bay Leaves: thyme sprigs (1 tsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Skillet or Dutch Oven
• Wooden Spoon or Heat‑Resistant Spatula
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Lid for Skillet/Dutch Oven
• Tongs (optional)

Critical Steps — Do Not Skip

• Browning the sausage for flavor
• Toasting the rice before adding liquid
• Simmering covered until rice is tender
• Adding shrimp at the end to avoid overcooking
• Removing bay leaves before final serve

Chef Tips from the Video

• Use smoked Andouille sausage for authentic depth
• A splash of hot sauce at the end adds extra kick
• For extra richness, stir in a tablespoon of butter just before serving

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Cool completely, then freeze in freezer‑safe bags for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables and measure spices up to 2 hours ahead and refrigerate
• Cook the jambalaya fully, cool, and reheat gently on the stove or microwave
• Rice can be rinsed and stored dry for up to 30 minutes before cooking

Frequently Asked Questions