Easy One Pot Jambalaya Recipe

Ingredients

• 2 tablespoons Olive Oil (for sautéing vegetables and sausage)
• 1 large Yellow Onion (cut into thin strings)
• 2 stalks Celery Stalks (sliced thin)
• 1 large Red Bell Pepper (diced; gives bright color)
• 3 cloves Garlic (minced)
• 12 ounces Andouille Sausage (sliced into 1‑½‑inch rounds)
• 1 pound Raw Shrimp (peeled and deveined; keep raw for best texture)
• 2 tablespoons Tony Chesar Creole Seasoning (all‑in‑one Creole blend (salt, cayenne, pepper, etc.))
• 1 teaspoon Smoked Paprika (adds smoky depth; if unavailable use regular paprika + cumin)
• 0.5 teaspoon Ground Cumin (pairs with regular paprika when smoked paprika is unavailable)
• 0.25 teaspoon Cayenne Pepper (adjust for heat preference)
• 0.5 teaspoon Hot Paprika (smoked hot paprika if available)
• 1 teaspoon Dried Thyme (adds earthy aroma)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 can Fire‑Roasted Diced Tomatoes (14‑oz can, drained slightly)
• 2 cups Long Grain White Rice (rinsed until water runs clear)
• 3 cups Chicken Stock (low‑sodium; homemade or store‑bought)
• 1 cup Black‑Eyed Peas (canned, drained and rinsed (optional))
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 1 tablespoon Hot Sauce (for tang, not heat)

Instructions

1. Prep All Ingredients

   Slice the onion into thin strings, slice celery, dice the red bell pepper, mince the garlic, slice the Andouille sausage, and rinse the raw shrimp. Rinse the rice under cold water until the water runs clear.

   Time: PT10M

2. Sauté the Holy Trinity

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the onion, celery, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and lightly caramelized, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

3. Add Garlic and Sausage

   Add the minced garlic and sliced Andouille sausage to the skillet. Stir and let the sausage brown on all sides, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

4. Cook the Shrimp

   Add the raw shrimp to the skillet. Cook, stirring gently, until the shrimp turn pink and begin to curl, about 3 minutes. Remove shrimp and set aside if you prefer them less cooked later.

   Time: PT3M

   Temperature: Medium‑high

5. Season the Base

   Sprinkle the Creole seasoning, smoked paprika, cumin (if using regular paprika), cayenne, hot paprika, dried thyme, and black pepper over the vegetables and sausage. Stir quickly for 1 minute until fragrant.

   Time: PT1M

6. Add Tomatoes

   Stir in the fire‑roasted diced tomatoes, breaking them up slightly. Cook for 2 minutes to meld flavors.

   Time: PT2M

   Temperature: Medium

7. Incorporate Rice and Stock

   Add the rinsed rice to the skillet, stirring to coat each grain with the seasoned oil. Pour in 3 cups of chicken stock, bring to a rolling boil, then reduce heat to low.

   Time: PT5M

   Temperature: High to bring to boil, then Low

8. Simmer the Jumbolaya

   Cover the skillet with a lid and let the rice simmer for 10 minutes. Then, gently stir in the cooked shrimp and optional black‑eyed peas. Replace the lid and continue cooking for another 10‑15 minutes, adding a splash more stock if the mixture looks dry.

   Time: PT15M

   Temperature: Low

9. Finish and Garnish

   Turn off the heat. Sprinkle chopped parsley and drizzle hot sauce for tang. Fluff the rice gently with a fork before serving.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

10g

Fiber

4g