Easy One-Pan Jambalaya
Experience the vibrant flavors of New Orleans with this simple, customizable one-pan jambalaya, packed with spices, protein, and vegetables, making it a crowd-pleaser for any occasion.
Ingrédients
Meat and Protein
- 1 lb sausage (andouille or smoked)
Vegetables
- 1 chopped onion
- 1 chopped bell pepper
- 2 stalks celery
- 3 cloves garlic, minced
- 2 sliced green onions (for garnish)
- Chopped parsley (for garnish)
Canned and Dry Goods
- 1 can (14.5 oz) diced tomatoes
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper Adjust to taste
- Salt and pepper to taste
Instructions
Preparation
- Begin by gathering all your ingredients to ensure a smooth cooking process. Chop the onion, bell pepper, celery, and garlic finely.
Cooking
- In a large pan over medium heat, add the sausage and cook for 5-7 minutes until it becomes browned.
- Add the chopped onion, bell pepper, and celery to the pan. Cook these vegetables for another 5 minutes until they soften and become tender.
- Stir in the minced garlic and sauté for one additional minute.
- Add the diced tomatoes (with their juices), rice, chicken broth, paprika, thyme, cayenne, salt, and pepper to the pan. Mix everything together well.
- Increase the heat to medium-high until the mixture reaches a bubbling boil.
- Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes.
- After the cooking time is complete, turn off the heat and let the jambalaya sit covered for an additional 5 minutes.
- Using a fork, fluff the jambalaya gently to separate the rice and ingredients.
- Garnish with sliced green onions and chopped parsley before serving.
Notes
For a gluten-free version, ensure the sausage and broth are gluten-free. Add extra veggies like zucchini or replace sausage with plant-based options for variations. Consider a splash of hot sauce for additional heat.