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One-Pan Jambalaya
15
min active
·
4
servings
·
45
min total
Big Cajun-inspired flavor, smoky sausage, and tender rice — all in one pan for an easier weeknight dinner.
Avo's Tip
Let the sausage get a little color before adding the rice and broth — that quick step gives the whole pan a deeper, richer flavor.
Keep the heat at a gentle simmer once the rice goes in so it cooks evenly without turning mushy.
No andouille sausage? Kielbasa or smoked turkey sausage are the easiest swaps.
No shrimp? Diced chicken thighs work — add them with the sausage at the start.
No long-grain white rice? Parboiled rice works well; avoid brown rice since the liquid ratio is different.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use chicken instead of sausage?
Yes. Boneless chicken thighs or diced chicken breast work well. Cook until browned before adding the rice and broth.
What kind of rice works best for jambalaya?
Long-grain white rice works best here because it cooks evenly and stays fluffy without turning gummy.
Can I make this less spicy?
Yes. Use a mild smoked sausage and reduce or skip the cayenne or spicy seasoning blend.
Storage & Reheating
Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the rice and keep it from drying out.
Freeze: Not recommended, loses flavor and texture.
Why It Works
Browning the sausage first builds deep, savory flavor right in the pan, while the rice cooks in the seasoned broth and soaks up every bit of that smoky richness.
It delivers the comfort of a slow-simmered dinner with a much easier weeknight method.
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Ingredients
1
1 tbsp olive oil
2
12 oz smoked sausage or andouille, sliced into rounds
3
1 small yellow onion, diced
4
1 green bell pepper, diced
5
2 celery ribs, diced
6
3 garlic cloves, minced
7
1 tbsp tomato paste
8
1 tsp Cajun seasoning
9
1 tsp smoked paprika
10
½ tsp dried thyme
11
¼ tsp cayenne pepper, optional
12
½ tsp kosher salt
13
¼ tsp black pepper
14
1 (14.5 oz) can diced tomatoes, with juices
15
1 cup long-grain white rice
16
2 cups chicken broth
17
2 green onions, sliced
18
2 tbsp chopped parsley, for finishing
Instructions
1
Brown the sausage.
Heat the olive oil in a large deep skillet or sauté pan over medium heat. Add the sausage and cook for 4 to 5 minutes, stirring occasionally, until lightly browned.
2
Cook the vegetables.
Add the onion, bell pepper, and celery. Cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
3
Build the flavor base.
Stir in the tomato paste, Cajun seasoning, smoked paprika, thyme, cayenne if using, salt, and black pepper. Cook for 1 minute so the spices bloom and the tomato paste deepens in color.
4
Add the rice and liquid.
Stir in the diced tomatoes with their juices, the rice, and the chicken broth. Mix well, making sure the rice is evenly distributed.
5
Simmer.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 to 22 minutes, or until the rice is tender and most of the liquid is absorbed.
6
Rest and finish.
Turn off the heat and let the pan sit, covered, for 5 minutes. Remove the lid, fluff gently with a fork, and fold in the green onions and parsley.
7
Serve.
Spoon into bowls and serve warm.
Quick Fixes
Rice looks dry before it turns tender: add a splash of warm broth and keep cooking covered for a few more minutes.
Dish feels too wet at the end: uncover the pan and let it simmer briefly so the excess liquid cooks off.
ingrediENTS
—
1
1 tbsp olive oil
—
2
12 oz smoked sausage or andouille, sliced into rounds
—
3
1 small yellow onion, diced
—
4
1 green bell pepper, diced
—
5
2 celery ribs, diced
—
6
3 garlic cloves, minced
—
7
1 tbsp tomato paste
—
8
1 tsp Cajun seasoning
—
9
1 tsp smoked paprika
—
10
½ tsp dried thyme
—
11
¼ tsp cayenne pepper, optional
—
12
½ tsp kosher salt
—
13
¼ tsp black pepper
—
14
1 (14.5 oz) can diced tomatoes, with juices
—
15
1 cup long-grain white rice
—
16
2 cups chicken broth
—
17
2 green onions, sliced
—
18
2 tbsp chopped parsley, for finishing
instructions
1
Brown the sausage.
Heat the olive oil in a large deep skillet or sauté pan over medium heat. Add the sausage and cook for 4 to 5 minutes, stirring occasionally, until lightly browned.
2
Cook the vegetables.
Add the onion, bell pepper, and celery. Cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
3
Build the flavor base.
Stir in the tomato paste, Cajun seasoning, smoked paprika, thyme, cayenne if using, salt, and black pepper. Cook for 1 minute so the spices bloom and the tomato paste deepens in color.
4
Add the rice and liquid.
Stir in the diced tomatoes with their juices, the rice, and the chicken broth. Mix well, making sure the rice is evenly distributed.
5
Simmer.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 to 22 minutes, or until the rice is tender and most of the liquid is absorbed.
6
Rest and finish.
Turn off the heat and let the pan sit, covered, for 5 minutes. Remove the lid, fluff gently with a fork, and fold in the green onions and parsley.
7
Serve.
Spoon into bowls and serve warm.
High comfort. Low effort. Designed for real weeknights.
RECIPE
One-Pan Jambalaya
15
min active
·
45
min total
·
4
servings
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