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easy one pot jambalaya recipe
Ben Carraoli

Easy One Pot Jambalaya Recipe

I tried this easy one pot jambalaya recipe a few nights ago, and it instantly became one of my go-to comfort meals. It’s spicy, smoky, and ridiculously flavorful—plus, there’s only one pot to clean afterward. What more could we ask for, right? The mix of sausage, shrimp, rice, and bold Cajun spices brings so much warmth to the table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil – Helps brown the sausage and veggies; don’t skip this for depth of flavor.
  • 1/2 lb turkey sausage sliced – Turkey sausage is lean but still adds that smoky richness. You can use andouille if you want it spicier.
  • 1/2 lb shrimp peeled and deveined – Adds a delicious seafood element; fresh or thawed frozen shrimp works best.
  • 1 onion diced – Brings sweetness and balance to the bold spices.
  • 1 bell pepper diced – Use red or yellow for added color and a touch of sweetness.
  • 2 garlic cloves minced – Gives that strong savory kick that jambalaya needs.
  • 1 cup long-grain rice – Holds up well and stays fluffy; avoid short grain to prevent mushiness.
  • 1 can 14 oz diced tomatoes – Adds tanginess and moisture to the dish.
  • 2 cups chicken broth – Use low sodium if possible to control saltiness.
  • 1 tsp Cajun seasoning – Brings heat and depth; use a trusted blend for best results.
  • 1/2 tsp smoked paprika – Adds that lovely smoky aroma that makes this dish shine.
  • Salt & pepper to taste – Adjust based on your sausage and broth saltiness.

Method
 

  1. Start by heating olive oil in your large pot over medium heat. Once the oil is warm, add in the sliced turkey sausage. Let it cook until it's nicely browned on both sides. This helps release all that smoky flavor, which acts as the foundation for the whole dish.
  2. After the sausage is browned, toss in the diced onion, bell pepper, and garlic. Sauté everything for about 4–5 minutes until the veggies are soft and fragrant. Stir occasionally to prevent anything from sticking to the bottom of the pot.
  3. Now it’s time to build the bulk of the meal. Pour in your rice, diced tomatoes (with their juice), chicken broth, Cajun seasoning, smoked paprika, and a bit of salt and pepper. Stir everything well to combine. Once it starts to bubble, reduce the heat to low.
  4. Cover the pot with a lid and let it simmer for about 20 minutes. Don’t peek too often—let the rice cook undisturbed. When there’s only 5 minutes left, add the peeled shrimp. Stir gently and re-cover. The shrimp will cook perfectly in the remaining time, turning pink and juicy.