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One Pot Jambalaya Recipe

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Easy OnePot Jambalaya Blooming Bites
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Jambalaya is a hearty and flavorful dish that can be put together in one pot. It is a popular dish in Louisiana and is usually made with a combination of meats, vegetables, and rice. This one-pot jambalaya recipe is sure to please, with its mix of flavors and textures. The best part is that it can be cooked in one pot, which makes it a really easy meal to put together.

Description

This one-pot jambalaya recipe is a delicious mix of flavors that can be ready in just over an hour. It is made with a combination of meats, vegetables, and rice, and is cooked in one pot for an easy and flavorful meal.

Prep Time

This jambalaya recipe takes about 10 minutes to prepare. This includes chopping the vegetables, prepping the meats, and measuring out the other ingredients.

Cook Time

This one pot jambalaya takes about 50 minutes to cook. This includes bringing the pot to a boil, simmering, and then allowing the jambalaya to cook until the rice is cooked through.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 pound Andouille sausage, sliced
  • 1 pound chicken, cut into small pieces
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 2 cups long-grain white rice
  • 3 cups chicken broth
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh parsley

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes.
  2. Add the garlic and cook until fragrant, about 1 minute.
  3. Add the sausage and chicken and cook, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned, about 10 minutes.
  4. Add the smoked paprika, oregano, thyme, cayenne pepper, black pepper, salt, and cumin and stir to combine.
  5. Add the rice and stir to combine. Add the chicken broth and diced tomatoes and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is cooked through, about 30 minutes.
  6. Stir in the parsley and serve.

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Measuring cups and spoons

Notes

This jambalaya can be served with a side of green vegetables, such as steamed broccoli or green beans, for a complete meal. It can also be served with a side salad.

Nutrition: Per Serving

Calories: 642, Fat: 23g, Saturated Fat: 8g, Cholesterol: 92mg, Sodium: 1095mg, Carbohydrates: 73g, Fiber: 4g, Sugar: 3g, Protein: 29g.

Recipe Tips

  • For a vegetarian version of this jambalaya, you can omit the meat and use vegetable broth instead of chicken broth.
  • For a spicier jambalaya, you can add more cayenne pepper.
  • If you don't have any smoked paprika, you can use regular paprika.
  • If you don't have any long-grain white rice, you can use brown rice or wild rice.
  • To make this jambalaya gluten-free, you can use gluten-free sausage.

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