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

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 12 oz Andouille sausage, sliced into rounds
  • 1 medium onion, diced
  • 2 bell peppers, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 1/2 cups long-grain white rice
  • 1 (14 oz) can diced tomatoes
  • 3 cups chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 green onions, sliced

Instructions
 

  • Place a large pot over medium heat and add the sliced Andouille sausage. Cook for 5 to 6 minutes, stirring occasionally, until the edges brown and some fat renders out.
  • Add the diced onion, bell peppers, and celery to the pot. Cook for 4 to 5 minutes until the vegetables soften slightly.
  • Stir in the minced garlic, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Cook for 1 minute until the garlic becomes fragrant.
  • Add the rice and stir to coat it with the spices and sausage drippings.
  • Pour in the diced tomatoes with their juices and the chicken broth. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
  • Remove the pot from the heat and let it sit covered for 5 minutes. Fluff the rice with a fork and top with the sliced green onions before serving.

Notes

If the rice looks too dry near the end of cooking, add a splash of broth and simmer a few extra minutes. For milder flavor, reduce the cayenne to 1/4 teaspoon. Leftovers reheat well in a covered skillet with a tablespoon of water to loosen the rice.
Course: Main Course
Cuisine: Cajun
Equipment: Large Pot, Knife, Cutting Board