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