Easy One-Pan Jambalaya
A flavorful, one-pan dish made with andouille sausage, rice, and fresh vegetables, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 1 lb andouille or smoked sausage
- 1 cup long-grain rice
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken broth Substitute with vegetable broth for a vegetarian option.
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp cayenne pepper Adjust according to heat preference.
- to taste salt and pepper
- 2 green onions, sliced (for garnish)
- to taste chopped parsley (for garnish)
Instructions
Preparation
- Gather and prepare all your ingredients by chopping the onion, bell pepper, celery, and garlic. Have your sausage ready and diced tomatoes measured.
- In a large pan over medium heat, add the sausage and cook for about 5-7 minutes until browned.
- Add the chopped onion, bell pepper, and celery to the pan, stirring for an additional 5 minutes until vegetables are tender.
- Stir in the minced garlic and sauté for another minute.
- Mix in the diced tomatoes (with juices), rice, chicken broth, paprika, thyme, cayenne, and seasonings, ensuring everything is well combined.
- Increase heat to medium-high and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, or until the rice is tender.
- Turn off the heat and let sit, covered, for an additional 5 minutes to meld flavors.
- Use a fork to fluff the jambalaya before garnishing with green onions and chopped parsley.
Notes
This dish can be customized with different proteins or vegetables for dietary preferences. Store in an airtight container in the fridge for 3-4 days.