Cajun-Style One-Pot Jambalaya
A hearty Louisiana-inspired dish with rice, spicy sausage, andouille, and a medley of vegetables, simmered to perfection in a single pot. This louisiana-inspired one pot ready in about 45 minutes pairs jasmine rice, andouille sausage, smoked sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup jasmine rice
- 1 lb andouille sausage
- 1 lb smoked sausage
- 2 large, diced bell peppers
- 1 large, diced onion
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 4 cups chicken broth
- 2 tbsp, chopped green onions
- 1 cup, peeled and deveined shrimp
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 lb andouille sausage and 1 lb smoked sausage, diced into 1/2-inch cubes, and cook for 5 minutes until browned.
- Step 2: Add 1 large diced onion, 2 stalks diced celery, and 2 large diced bell peppers. Sauté for 6-8 minutes until vegetables are softened and fragrant.
- Step 3: Stir in 3 minced garlic cloves, 2 tbsp tomato paste, 1 tsp dried oregano, and 1/2 tsp cayenne pepper. Cook for 2 minutes until aromatic.
- Step 4: Add 1 cup jasmine rice, 4 cups chicken broth, and 1 cup peeled shrimp. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Step 5: Remove from heat and let rest for 5 minutes. Stir in 2 tbsp chopped green onions before serving.
Frequently asked questions
How long does Cajun-Style One-Pot Jambalaya take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cajun-Style One-Pot Jambalaya?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.
Can I substitute ingredients in Cajun-Style One-Pot Jambalaya?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cajun-Style One-Pot Jambalaya for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cajun-Style One-Pot Jambalaya?
Louisiana one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
