One-Pan Sausage Jambalaya Recipe

Jambalaya is one of the most beloved dishes in Southern Louisiana, blending rich flavors from French, African, and Spanish culinary traditions. A One-Pan Sausage Jambalaya brings this vibrant dish into your home kitchen without requiring you to juggle multiple pots. By using a single pan, this recipe minimizes cleanup while delivering that signature smoky, savory goodness.

Instructions:

Step 1: Prepare the Ingredients

The key to any great one-pan dish is having everything prepped and ready to go. This minimizes the chances of overcooking certain ingredients while others remain raw, making the process smoother and ensuring every flavor is developed to its fullest potential.

1. Chop the Vegetables: Dice the onion, bell pepper, and celery into even-sized pieces. Mince the garlic. Set these aside in a bowl.
2. Slice the Sausage: Cut your sausage into 1/4-inch slices. If you’re using andouille or a similar sausage, the smoky flavor will be an excellent foundation for the dish, while kielbasa adds a slightly milder, yet still hearty, flavor.
3. Measure Out the Rice and Broth: Get the rice ready in a measuring cup, and ensure the chicken broth is measured out as well.
4. Have Spices on Hand: Gather the smoked paprika, thyme, oregano, cayenne, and black pepper in small bowls or measuring spoons.

Step 2: Brown the Sausage

1. In a large, heavy-bottomed pan or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
2. Once the oil is hot, add the sliced sausage. Let the sausage cook for about 5-7 minutes, turning it occasionally to brown on all sides. The goal is to get a little crispiness on the sausage, which will infuse the dish with extra flavor.
3. Once browned, remove the sausage from the pan and set it aside. If there’s a lot of excess fat in the pan, drain some, but keep the flavorful bits at the bottom of the pan for later.

Step 3: Sauté the Vegetables

1. In the same pan, with the sausage drippings still in place, add the chopped onion, bell pepper, and celery (this trio of vegetables is called the “holy trinity” in Cajun and Creole cooking).
2. Sauté for about 5 minutes until the vegetables begin to soften and the onion turns translucent.
3. Add the minced garlic and sauté for another 30 seconds, just until fragrant. Be cautious not to burn the garlic, as it can turn bitter.

Step 4: Toast the Rice

1. Now that the vegetables are tender and fragrant, add the 1 ½ cups of rice directly into the pan. Stir the rice around for 2-3 minutes. This allows the rice to absorb some of the fats and flavors in the pan and gives it a slightly toasted flavor, which will make the dish more flavorful once it cooks in the broth.
2. Add the spices: Sprinkle in the smoked paprika, oregano, thyme, cayenne pepper, black pepper, and salt. Stir to coat the rice and vegetables evenly with the spices. The heat from the pan will activate the spices, releasing their aromas and flavors.

Step 5: Add Liquids and Simmer

1. Return the sausage to the pan, along with any juices that might have collected while it was resting.
2. Pour in the chicken broth and the can of diced tomatoes (with juices). Stir everything together.
3. Add the 2 bay leaves to the mixture and bring everything to a simmer over medium heat.
4. Once it starts to simmer, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for about 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Be sure to check it once or twice, and add a bit more chicken broth or water if the rice starts to look dry before it’s fully cooked.

Step 6: Add the Peas

1. Stir in the frozen peas (if using). They only need a few minutes to cook, and they add a nice pop of color and slight sweetness to the dish.
2. Check the seasoning at this point. Taste the jambalaya, and if necessary, adjust with more salt, pepper, or hot sauce to taste.

Step 7: Let it Rest and Serve

1. Once the rice is cooked, remove the pan from the heat and let it rest, covered, for about 5-10 minutes. This allows the flavors to meld together and ensures the rice sets to perfection.
2. Garnish with fresh parsley or green onions for a burst of freshness and color. You can also squeeze a bit of lemon juice over the top for an added touch of brightness.

Serving Suggestions:

This One-Pan Sausage Jambalaya is a full, hearty meal on its own, but there are a few side dishes that can make the meal feel even more complete:

• Garlic Bread or Crusty French Bread: Perfect for dipping into the flavorful juices of the jambalaya.
• Green Salad: A simple side salad with a tangy vinaigrette will add a fresh contrast to the rich, smoky dish.
• Corn on the Cob: Lightly grilled or boiled corn on the cob, with a pat of butter, pairs wonderfully with jambalaya.
• Fried Okra: Another Southern classic, crispy fried okra adds a bit of crunch and complements the creamy rice.

Tips for Success:

1. Use Long-Grain Rice: For the best texture, use long-grain rice, which remains fluffy and separates better when cooking. Avoid using short-grain or risotto rice, as they tend to get too sticky.
2. Don’t Skip the Smoked Sausage: The smoky sausage is key to a true jambalaya flavor. Using a flavorful sausage like andouille, smoked sausage, or kielbasa will give the dish its distinct taste. If you prefer, you can also add shrimp or chicken for additional protein, but make sure to add them at the right stage to avoid overcooking.
3. Adjust the Heat: If you like spicy food, feel free to increase the cayenne pepper or add extra hot sauce to the dish. Conversely, if you’re sensitive to heat, reduce the cayenne or skip it altogether.
4. Layering the Flavors: Allow the rice to cook in the broth and spices without stirring too much during the simmering stage. Stirring too frequently can release starch from the rice, making it too sticky and gooey.

Variations of One-Pan Sausage Jambalaya:

While this recipe follows the traditional flavors of jambalaya, it’s highly adaptable based on what you have on hand or your dietary preferences.

1. Adding Shrimp or Chicken:

If you’d like to add more protein to your jambalaya, you can stir in shrimp or diced chicken breast. For shrimp, add them toward the end of the cooking time, as they only need about 5-7 minutes to cook through. For chicken, add it with the sausage so it has time to cook and blend its flavor into the rice.

2. Vegetarian Jambalaya:

For a vegetarian version, skip the sausage and instead add tofu (pressed and cubed), tempeh, or even lentils for protein. Add extra vegetables like zucchini, mushrooms, and tomatoes for added texture.

3. Spicy Kick:

For a more traditional Cajun flair, you can add Cajun seasoning instead of individual spices like paprika and cayenne. This gives the dish an authentic Louisiana twist.

4. Creole Twist:

Creole jambalaya often uses more tomatoes and the addition of okra. You can incorporate this by stirring in about 1-2 cups of fresh or frozen okra along with the vegetables, or topping the finished dish with sautéed okra.

Final Thoughts on One-Pan Sausage Jambalaya:

This One-Pan Sausage Jambalaya is a comforting, flavorful, and satisfying dish that brings the spirit of New Orleans to your kitchen. The smoky sausage, rich spices, and perfectly cooked rice make this a meal everyone will love. Plus, the fact that it’s made in one pan makes cleanup a breeze!

Whether you’re making it for a busy weeknight dinner or preparing a family meal on the weekend, this jambalaya is sure to impress. The beauty of this dish is in its versatility—add your favorite vegetables, switch up the proteins, or adjust the heat level to suit your preferences.

Enjoy the delicious blend of flavors, and happy cooking!

Yield: 4-6

One-Pan Sausage Jambalaya Recipe

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Jambalaya is one of the most beloved dishes in Southern Louisiana, blending rich flavors from French, African, and Spanish culinary traditions. A One-Pan Sausage Jambalaya brings this vibrant dish into your home kitchen without requiring you to juggle multiple pots. By using a single pan, this recipe minimizes cleanup while delivering that signature smoky, savory goodness.

Prep Time 10 minutes

Cook Time 30 minutes

Ingredients

• 1 pound smoked sausage (or andouille sausage), sliced into 1/4-inch rounds
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper (red or green), chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with juice
• 1 1/2 cups long-grain white rice
• 2 1/2 cups chicken broth
• 1 teaspoon Cajun seasoning (or to taste)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 bay leaf
• 1/2 cup frozen peas (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Cook the sausage: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sausage slices and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the skillet and set aside.
2. Sauté the vegetables: In the same skillet, add the chopped onion and bell pepper. Cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
3. Add the seasonings: Stir in the Cajun seasoning, paprika, thyme, and cayenne (if using). Season with salt and pepper to taste.
4. Add the rice and liquids: Stir in the rice, diced tomatoes (with juice), chicken broth, and bay leaf. Bring the mixture to a boil.
5. Simmer: Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Check occasionally to ensure it doesn't burn on the bottom, adding a little more broth or water if necessary.
6. Add sausage and peas: Once the rice is cooked, stir in the browned sausage and frozen peas (if using). Cover again and cook for an additional 5 minutes to heat through.
7. Garnish and serve: Remove the bay leaf, garnish with fresh parsley, and serve hot!

Notes

• Spice Level: Adjust the heat by adding more or less cayenne pepper. If you prefer a milder version, omit it altogether.
• Sausage Options: Andouille sausage adds authentic Cajun flavor, but you can use any smoked sausage or kielbasa for a different twist.
• Rice: If you don’t have long-grain white rice, you can substitute with jasmine rice, but cooking time may vary.
• Add-ins: For extra flavor and texture, you can include shrimp, chicken, or other vegetables like celery or okra.