My First Taste of Jambalaya
I tried jambalaya for the first time at a friend’s house. Her grandma was from Louisiana. The smell alone made my stomach rumble. I still smile thinking about that day.
It was a big pot of rice, sausage, and shrimp. Everything was mixed together so perfectly. Each bite was a little bit spicy and a little bit sweet. It felt like a hug from the inside.
Why One Pot Meals Are the Best
This recipe uses just one pot. You cook everything in the same pot. That means less washing up for you later. I love that.
This matters because it makes cooking easier. A simple meal means less stress. You have more time to enjoy your food and your family. What is your favorite one-pot meal to make?
The Magic of the “Holy Trinity”
The recipe starts with onion, bell pepper, and celery. In New Orleans, they call this the “Holy Trinity.” It is the heart of so many good dishes.
You cook them until they get soft and smell amazing. This step builds the flavor. Fun fact: The “Holy Trinity” is like the French mirepoix, but with bell peppers instead of carrots. It just tastes like home.
A Little Story About Sausage
My grandson once asked why we brown the sausage first. I told him it gives the whole dish a richer taste. The little brown bits left in the pot are flavor gold.
We set the sausage aside for a bit. It gets added back later. This matters because each step has a purpose. Good food is worth the wait. Do you have a funny cooking question from your family?
Bringing It All Together
Now comes the fun part. You add the broth, tomatoes, and rice. The pot starts to bubble and sing. It is a happy sound.
Finally, you nestle the pink shrimp into the hot rice. In just a few minutes, they turn pink and perfect. This matters because cooking is about building layers of love. What is the most comforting sound in your kitchen?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| vegetable or olive oil | 2 tablespoons | |
| cajun or andouille sausage | 1 pound | sliced into 1/4-inch rounds |
| onion | 1 large | diced |
| bell pepper | 1 large | seeded and diced |
| celery | 2 ribs | diced |
| garlic | 3 cloves | minced |
| chicken broth | 4 cups | |
| Red Gold Crushed Tomatoes | 1 (15-ounce) can | |
| Red Gold Diced Tomatoes | 1 (14.5-ounce) can | |
| Creole seasoning | 1 teaspoon | or more to taste |
| parboiled or converted rice | 2 cups | |
| shrimp | 1 pound | large, peeled and deveined |
| sliced green onions | for garnish, optional |
My Cozy Pot of Jambalaya
Hello, my dear! Come sit with me. Let’s make a big pot of jambalaya. This dish always reminds me of my friend Marie from Louisiana. She taught me this recipe years ago. Her kitchen always smelled so wonderful. I try to capture that feeling in my own home.
This is a one-pot meal, which I just love. It means less washing up for us later. We start by browning the sausage. That sizzle is the sound of flavor starting. (My hard-learned tip: Don’t skip browning the sausage! It adds so much taste to the whole pot.) Then we cook our vegetables until they are soft and happy.
- Step 1: Pour the oil into your big pot. Let it get warm. Add your sliced sausage. Listen for that gentle sizzle. Cook it until the pieces get some brown color. This is my favorite part. Then scoop the sausage onto a plate. We will use it again soon.
- Step 2: Now, put the onion, bell pepper, and celery into the pot. They will sizzle in the sausage drippings. Cook them until they become soft and shiny. Can you smell that amazing smell? Now add the garlic. It only needs one minute so it doesn’t burn.
- Step 3: Pour in the broth and both cans of tomatoes. Add the Creole seasoning too. Bring it all to a good, rolling boil. I still laugh at how I used to be scared of boiling pots. Now I know it’s just the soup getting excited! Stir in the rice and the sausage we set aside.
- Step 4: Turn the heat down to a quiet simmer. Put the lid on the pot. Let it cook for about 20 minutes. The rice will soak up all that lovely juice. Give it a stir once in a while. Taste it to see if it needs more seasoning. Do you like your food more spicy or more mild? Share below!
- Step 5: Now for the shrimp! Place them right on top of the rice. Put the lid back on. Cook for just a few minutes. You will know they are done when they turn pink and curl up. Let the pot rest for five minutes off the heat. This makes everything perfect.
Cook Time: About 40 minutes
Total Time: About 50 minutes
Yield: 6 big servings
Category: Dinner
Let’s Shake Things Up!
This recipe is like a good friend. It is always welcoming to new ideas. You can change it to make it your own. Here are a few fun twists I have tried in my own kitchen over the years. They are all very simple.
- Chicken & Sausage Swap: Use chicken pieces instead of shrimp. It makes a heartier, land-and-sky kind of meal.
- Garden Party Version: Skip the meat! Add black beans and corn. It is colorful and delicious for my vegetarian friends.
- Extra Spicy Kick: Add a chopped jalapeño with the other vegetables. It will make your nose tingle in the best way.
Which one would you try first? Comment below!
Serving Your Masterpiece
Now, let’s talk about how to serve our jambalaya. I love using my big, colorful bowls for this. It makes the food look even more cheerful. A sprinkle of green onions on top adds a fresh, crisp finish. It looks so pretty, doesn’t it?
For a side, a simple green salad is perfect. A slice of warm, buttery cornbread is even better. It is wonderful for soaking up the last bits of sauce in your bowl. For a drink, a cold iced tea with lemon is my go-to. A crisp lager beer also pairs nicely with the spices.
Which would you choose tonight?
Storing Your Jambalaya for Later
Let’s talk about saving this tasty meal. Cool your jambalaya completely first. Then put it in a sealed container in the fridge. It will stay good for about three days.
You can also freeze it for a later date. I use old yogurt containers for this. They are the perfect size for a single serving. Just thaw it in the fridge overnight when you are ready.
Reheating is simple. Add a splash of water or broth to a pot. Warm it on the stove over medium heat. Stir it now and then until it is hot.
I once reheated it without that extra liquid. The rice got a little sticky. A little broth fixes everything. This matters because a good meal should taste great twice.
Making a double batch is a smart idea. It gives you a night off from cooking. A ready-made meal feels like a gift from your past self. Have you ever tried storing it this way? Share below!
Fixing Common Jambalaya Hiccups
Sometimes, our cooking does not go as planned. That is okay. Here are some easy fixes for common problems.
Is your rice still hard? This means it needs more liquid. Just add a half cup of warm broth. Let it cook for five more minutes.
I remember when my jambalaya was too watery. I left the lid off for the last few minutes. The extra steam escaped. This matters because the right texture makes the dish perfect.
Not enough flavor? Taste it at the end. You can always add more Creole seasoning. Start with a little and taste again.
Do not overcook the shrimp. They only need a few minutes. Pink and curled means they are done. This matters because tough shrimp are no fun to eat. Which of these problems have you run into before?
Your Jambalaya Questions Answered
Q: Can I make this gluten-free? A: Yes, it is easy. Just check your sausage label and broth. Make sure they say gluten-free.
Q: Can I make it ahead? A: Absolutely. Make it the day before. The flavors get even better sitting together.
Q: What if I do not have andouille sausage? A: Any smoked sausage will work just fine. Kielbasa is a good swap.
Q: Can I double the recipe? A: You can, but use a very big pot. Everything needs room to cook evenly.
Q: Are the green onions important? A: They are optional but lovely. They add a fresh, colorful finish. Fun fact: This “holy trinity” of onion, celery, and bell pepper is the heart of so many good recipes.
Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making this jambalaya. It is a cozy, filling meal for any night. Cooking should be fun, not fussy.
I would love to see your creation. It makes me so happy to see your family dinners. Sharing food is a way of sharing love.
Have you tried this recipe? Tag us on Pinterest! Show me your beautiful pot of jambalaya. Happy cooking!
—Grace Ellington.
One Pot Sausage and Shrimp Jambalaya Recipe
Description
A classic and hearty one-pot meal featuring spicy sausage, tender shrimp, and vegetables in a flavorful tomato and rice base.
Ingredients
Instructions
- Heat the oil in a stock pot or large dutch oven of medium-high heat. Add the sliced sausage and cook, stirring frequently, until the sausage has browned. Use a slotted spoon to remove the sausage to a plate. Set aside.
- Add the diced onion, bell pepper, and celery. Cook until the vegetables are tender – about 5 minutes. Add the garlic and cook for about 1 minute.
- Add the broth, Red Gold Crushed Tomatoes, and Red Gold Diced Tomatoes. Add the Creole seasoning. Bring to a boil. Stir in the rice and browned sausage. Reduce the heat to a simmer and cover. Cook about 20 minutes, stirring occasionally, until the rice is tender to your liking.
- Taste and add additional Creole seasoning or salt and pepper to your taste. Add the shrimp and cover. Cook for an additional 3 to 5 minutes or until the shrimp are pink and cooked through.
- Allow to rest for about 5 minutes, then stir and serve topped with sliced green onions, if desired.
Notes
- For a spicier jambalaya, use hot andouille sausage and add extra Creole seasoning or a dash of hot sauce.