One-Pan Sausage Jambalaya

Introduction

One-Pan Sausage Jambalaya is a hearty, flavor-packed dish that brings the taste of Louisiana to your kitchen in a single pan. Combining the smoky goodness of andouille sausage, aromatic vegetables, and savory rice, this dish is perfect for a quick dinner or a weekend gathering. The rich blend of Cajun seasoning, smoked paprika, and thyme creates a flavorful base, while the juicy chicken broth ties everything together.

This jambalaya is not only delicious but also easy to prepare, making it ideal for busy weeknights when you crave something satisfying. The dish is also a one-pan wonder, meaning less mess and cleanup for you. With the perfect balance of protein, vegetables, and rice, One-Pan Sausage Jambalaya will quickly become a family favorite.

Basic Recipe: Ingredients and Instructions

One-Pan Sausage Jambalaya – Flavorful, Easy, and Perfect for Weeknight Dinners

Author: Jennifer Mitchell
Total Time: 45 minutes
Yield: 4-6 servings 1x

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Description

This One-Pan Sausage Jambalaya is a hearty and flavorful dish that brings all the classic Cajun flavors into a simple, one-pan meal. Loaded with savory andouille sausage, colorful bell peppers, onions, celery, and garlic, this jambalaya is made even more delicious with Cajun seasoning, smoked paprika, and thyme. The rice absorbs all the rich, spiced flavors of the dish, making every bite a delight. Perfect for a quick, weeknight dinner or when you want a satisfying meal without the hassle of multiple pots and pans.

Ingredients

Scale

2 tablespoons olive oil
1 lb andouille sausage, sliced
1 small onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 1/2 cups long-grain white rice
2 cups chicken broth
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon thyme
Salt and pepper, to taste
Optional: chopped green onions and parsley for garnish

Instructions

Heat the olive oil:

In a large skillet or Dutch oven, heat the olive oil over medium heat.

Cook the sausage:

Add the sliced andouille sausage to the skillet and cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and slightly crispy. Remove the sausage from the skillet and set it aside.

Sauté the vegetables:

In the same skillet, add the diced onion, green bell pepper, red bell pepper, and celery. Sauté for about 5 minutes, or until the vegetables are softened.

Add garlic and seasonings:

Add the minced garlic to the skillet and sauté for an additional 1 minute, until fragrant.

Stir in the Cajun seasoning, smoked paprika, thyme, salt, and pepper, mixing well to coat the vegetables.

Cook the rice:

Add the rice to the skillet and stir to combine with the vegetables and spices.

Pour in the chicken broth and bring the mixture to a simmer. Stir to make sure the rice is evenly distributed.

Simmer the jambalaya:

Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid. Stir halfway through the cooking time to ensure even cooking.

Combine sausage and rice:

Once the rice is cooked, add the browned andouille sausage back into the skillet and stir to combine. Let the jambalaya sit, covered, for another 5 minutes to allow the flavors to meld.

Serve and garnish:

Serve the jambalaya in bowls, garnished with chopped green onions and parsley if desired. Enjoy!

Notes

You can swap out the andouille sausage for another type of sausage, like smoked sausage or chorizo, depending on your preference.
If you like your jambalaya with a bit of heat, consider adding a pinch of cayenne pepper or some chopped jalapeños.
For a more traditional flavor, you can also add a bay leaf or a few dashes of hot sauce while simmering.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Cajun/Creole

Nutrition

Serving Size: 1 serving (based on 6 servings)
Calories: 380 kcal
Sugar: 5g
Sodium: 1000mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 17g
Cholesterol: 50mg

Keywords: One-Pan Sausage Jambalaya

Instructions:

Heat the oil and brown the sausage:
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the andouille sausage and cook for 5-7 minutes, or until browned and slightly crispy. Remove the sausage and set it aside.
Sauté the vegetables:
In the same skillet, add the onion, bell peppers, and celery. Cook for about 4-5 minutes until the vegetables begin to soften. Add the garlic and cook for an additional 1-2 minutes, until fragrant.
Add the rice and seasonings:
Stir in the long-grain white rice, Cajun seasoning, smoked paprika, and thyme. Toast the rice for 2-3 minutes, allowing it to absorb some of the flavors.
Pour in the chicken broth:
Add the chicken broth to the skillet, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
Combine the sausage and adjust seasoning:
Return the cooked andouille sausage to the skillet and stir to combine. Season with salt and pepper to taste. If needed, adjust the seasoning with additional Cajun seasoning or smoked paprika for a more robust flavor.
Garnish and serve:
Once everything is cooked through and well combined, remove from heat. Garnish with chopped green onions and parsley for a fresh touch. Serve immediately and enjoy!

Advanced Techniques

Adding Extra Flavor

Boost the smoky flavor: If you prefer a smokier taste, you can add a smoked sausage variety in place of or alongside the andouille sausage. This will give the jambalaya a richer, deeper flavor.
Use fresh herbs: While dried thyme is commonly used, fresh thyme or oregano can add a fresh, aromatic dimension to your dish.
Consider a touch of heat: To make the dish spicier, add a couple of sliced jalapeños or a dash of Cayenne pepper when cooking the vegetables.

Rice Substitutions

While this recipe uses long-grain white rice, you can easily switch it up:

Brown rice: For a healthier version, substitute with brown rice, but note that you may need to increase the cooking time and liquid amount.
Cauliflower rice: For a low-carb version, swap out the rice entirely for cauliflower rice. This will reduce cooking time and give the dish a lighter feel.

Vegetarian Option

To make a vegetarian version, you can replace the sausage with smoked tempeh or tofu, and adjust the seasoning to match the smokiness and heat of the andouille sausage.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Storing Leftovers

One-Pan Sausage Jambalaya stores well in the refrigerator. After the dish has cooled to room temperature, transfer it to an airtight container. It will last for up to 3 days. For best results, reheat in the microwave or on the stovetop, adding a splash of chicken broth to restore some moisture if needed.

Freezing

To freeze, allow the dish to cool completely, then transfer it to a freezer-safe container. You can freeze it for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and reheat thoroughly on the stovetop.

Reheating Tips

For reheating, add a small amount of chicken broth to the jambalaya when microwaving to ensure the rice remains moist. If reheating on the stove, add a few tablespoons of liquid and cover the skillet to keep the dish from drying out.

Dietary Adaptations and Substitutions

Gluten-Free Option

This jambalaya recipe is naturally gluten-free as long as the sausage used is verified gluten-free. Be sure to check the label of your andouille sausage or substitute with a certified gluten-free sausage variety.

Dairy-Free Version

The recipe is naturally dairy-free, but be mindful when using certain brands of Cajun seasoning that may contain dairy products. Always double-check the ingredients to ensure they meet your dietary needs.

Low-Carb or Keto Version

For a keto-friendly version, replace the rice with cauliflower rice and skip the chicken broth in favor of a bone broth with a higher fat content. This will keep the dish flavorful while meeting your dietary goals.

Vegetarian Version

If you’re looking for a vegetarian alternative, swap the andouille sausage for vegetarian sausage or a plant-based protein such as tempeh or tofu for a smoky, satisfying flavor.

Frequently Asked Questions (FAQs) About The Recipe

Can I make this ahead of time?

Yes! One-Pan Sausage Jambalaya can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Can I use a different type of sausage?

Absolutely! While andouille sausage gives this dish an authentic Cajun flavor, you can use any type of sausage you prefer, such as smoked sausage or chorizo. Just keep in mind that the flavor profile may change.

Can I make this dish spicier?

Yes! If you love heat, consider adding some sliced jalapeños, Cayenne pepper, or a few dashes of Tabasco to turn up the heat. Adjust the seasoning to your liking.

How do I keep the rice from being mushy?

To avoid mushy rice, ensure that you use long-grain rice, as it holds up better during cooking. Don’t stir the rice too much during the cooking process, as this can break the grains and cause them to become sticky.

Conclusion & Final Thoughts

One-Pan Sausage Jambalaya is a simple, flavorful, and satisfying dish that brings the bold flavors of Louisiana to your home. Whether you’re cooking for a weeknight dinner or feeding a crowd, this jambalaya will deliver on taste and convenience. With just a few ingredients and a single pan, you can create a meal that’s sure to impress. So fire up your stove and enjoy the perfect mix of smoky sausage, rice, and Cajun spices in every bite!