Cozy One-Pot Jambalaya
This hearty jambalaya combines smoky sausage, colorful peppers, and aromatic spices cooked together in a single pot. The rice absorbs all the flavors, resulting in a slightly sticky, flavorful dish with a comforting, rustic appearance. Perfect for busy nights when you want big flavor with minimal fuss.
Equipment
- Heavy-bottomed Dutch oven or large deep skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife & chopping board
- Timer or clock
Ingredients
- 1 lb Andouille sausage sliced into rounds
- 1 cup long-grain rice rinsed and drained
- 1 bell pepper red bell pepper chopped
- 1 bell pepper green bell pepper chopped
- 1 stalk celery chopped
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 teaspoon dried thyme
- 2 cups chicken broth or vegetable broth
- to taste salt and pepper
- 2 tablespoons cooking oil
- fresh parsley for garnish parsley chopped
- 1 lemon lemon juice optional, for brightness
Instructions
- Heat the oil in your Dutch oven over medium-high heat until shimmering. Add the sausage slices and cook until browned and slightly crispy, about 5 minutes. Remove and set aside.
- In the same pan, add chopped onion, bell peppers, and celery. Cook, stirring occasionally, until softened and fragrant, about 7 minutes. The vegetables should be tender and starting to caramelize around the edges.
- Add minced garlic, paprika, cayenne, and thyme. Stir constantly for about 1 minute until the mixture becomes fragrant and slightly smoky.
- Stir in the rinsed rice, making sure each grain gets coated in the spice mixture. Cook for 2 minutes until the rice looks glossy and just starts to crackle.
- Pour in the chicken broth, scraping the bottom of the pan to loosen any flavorful bits. Bring everything to a boil, then reduce the heat to low, cover, and simmer gently for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- If the rice isn't quite tender or there's excess liquid, cook uncovered for a few more minutes, adding a splash of water if needed to prevent sticking.
- Stir the cooked sausage back into the pot. Turn off the heat and let the jambalaya rest for 5 minutes. This helps the flavors meld and the dish to settle.
- Fluff the rice with a fork, then sprinkle with chopped parsley and a squeeze of lemon juice if desired. Serve hot, with plenty of aroma and vibrant color.
Notes
Feel free to customize with your favorite vegetables or spice level. For extra smoky flavor, add a dash of smoked paprika or a splash of hot sauce before serving.