Jambalaya

One-pot Jambalaya with beef sausage, shrimp, and long-grain rice simmered in Cajun-seasoned broth and tomatoes. One batch feeds six, mostly from pantry ingredients, and reheats well for leftovers.

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Prep Time: 15

Cook Time: 35

Total Time: 50

Course: Main Course

Cuisine: American

Keyword: Jambalaya

Servings:

Calories: 370kcal

Equipment

Dutch oven

Ingredients

2 tablespoons olive oil
6 ounces beef sausage sliced into one-quarter inch rounds
½ pound medium shrimp peeled and deveined
1 cup onion diced
1 cup green bell pepper diced
2 stalks celery diced
3 cloves garlic minced
1½ cups long-grain rice
1 can (14.5 ounces) diced tomatoes with juices
3 cups chicken broth
1 tablespoon Cajun seasoning
½ teaspoon dried thyme
½ teaspoon smoked paprika
Salt and freshly ground black pepper to taste
2 green onions sliced, for garnish

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Instructions

Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
2 tablespoons olive oil
Add the sausage and cook for about 5 minutes, stirring occasionally, until browned and slightly crisp. Remove and set aside.
6 ounces beef sausage
In the same pot, add the onion, green bell pepper, and celery. Cook for 5 minutes, until softened.
1 cup onion, 1 cup green bell pepper, 2 stalks celery
Stir in the garlic and cook for 1 minute, until fragrant. Add the rice and stir well to coat it with the oil and vegetables.
3 cloves garlic, 1½ cups long-grain rice
Pour in the diced tomatoes with their juices and the chicken broth. Add the Cajun seasoning, dried thyme, smoked paprika, salt, and freshly ground black pepper. Stir to combine.
1 can (14.5 ounces) diced tomatoes, 3 cups chicken broth, 1 tablespoon Cajun seasoning, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, Salt and freshly ground black pepper
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, without lifting the lid, until the rice is tender and the liquid is absorbed.
Gently stir in the cooked sausage and shrimp. Cover and cook for 5 minutes, until the shrimp turn pink and are fully cooked.
½ pound medium shrimp
Remove from heat, fluff gently, and adjust seasoning if needed.
Garnish with sliced green onions and serve hot.
2 green onions

Notes

Brown the sausage well before removing it; the browned bits left in the pot flavor the rice.
Use long-grain rice, not instant; instant or minute rice turns gummy over a twenty-minute simmer.
Keep the lid on during the simmer so the rice cooks evenly.
Add the shrimp only in the last five minutes so they stay tender.
Taste and adjust the Cajun seasoning at the end, since brands vary in salt and heat.
Andouille sausage works in place of the beef sausage for a smokier result.
Refrigerate leftover jambalaya in an airtight container within two hours and eat it within four days, or freeze it for up to three months.
Thaw frozen jambalaya overnight in the fridge before reheating, and reheat to 165°F with a splash of broth.

Nutrition

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