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One-Pot Cajun Jambalaya with Sausage
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Course Main Course
Cuisine Cajun
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 12 ounces andouille sausage, sliced into 1/2-inch rounds
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 2 tablespoons Cajun seasoning
  • 2 green onions, thinly sliced

Instructions
 

  • Place a large pot over medium heat and add the sliced sausage. Cook for 5 to 6 minutes, stirring occasionally, until the edges brown and some fat renders out.
  • Add the onion, green bell pepper, and celery to the pot. Cook for 4 minutes until the vegetables begin to soften.
  • Stir in the garlic and Cajun seasoning and cook for 1 minute until fragrant.
  • Pour in the diced tomatoes with their juices, then add the rice and chicken broth. Stir once to combine everything evenly.
  • Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes without lifting the lid.
  • Remove the pot from the heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork, then sprinkle the green onions over the top before serving.

Notes

Let the jambalaya rest those final five minutes off the heat so the rice finishes absorbing liquid and stays fluffy instead of gummy. If you prefer a milder version, start with one tablespoon of Cajun seasoning and taste before adding more at the end. Leftovers reheat well in a covered skillet with a splash of broth to loosen the rice.
Course: Main Course
Cuisine: Cajun
Equipment: Large pot, Cutting board, Knife