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hearty one-pot jambalaya with sausage, shrimp, and peppers over spiced rice in a wide horizontal shot in a Dutch oven, scattered with green onion, warm natural light, shallow depth of field, landscape orientation

One-Pot Jambalaya

Rice cooked with sausage and shrimp in a spiced tomato broth with the Holy Trinity.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 cups long-grain rice
  • 12 oz andouille sausage sliced
  • 1 lb shrimp peeled
  • 1 bell pepper diced
  • 2 celery stalks diced
  • 1 onion diced
  • 1 14 oz can diced tomatoes
  • 3 cups chicken broth
  • 2 tsp Cajun seasoning

Method
 

  1. Brown the sliced sausage in a large pot, then set aside.
  2. Add the bell pepper, celery, and onion and cook until softened.
  3. Stir in the rice, Cajun seasoning, diced tomatoes, and broth and bring to a boil.
  4. Return the sausage, cover, and simmer on low for 20 minutes.
  5. Stir in the shrimp, cover, and cook 5 more minutes until pink and the rice is tender, then serve.