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Jambalaya is a culinary gem that hails from the heart of Creole cuisine, a vibrant and flavorful tradition rooted in the rich cultural tapestry of Louisiana. This one-pot dish is a delightful medley of ingredients that perfectly encapsulates the essence of Southern cooking. With its roots steeped in a blend of Spanish, French, and African influences, jambalaya has become a beloved staple not just in the Deep South, but also across the United States and beyond.

Easy One-Pan Jambalaya Recipe

Discover the vibrant flavors of the South with this luscious one-pan jambalaya recipe! Rooted in Creole cuisine, this delightful dish combines succulent proteins, fragrant spices, and hearty rice in a simple, all-in-one preparation. Perfect for busy weeknights or cozy gatherings, it offers endless adaptability for any taste. Explore the rich history and essential ingredients that make jambalaya a cherished classic, and learn how to create your own mouthwatering version today!
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Ingredients
  

1 lb (450g) Andouille sausage, sliced

1 lb (450g) shrimp, peeled and deveined

1 cup (150g) long-grain rice

1 medium onion, diced

1 bell pepper (red or green), diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with juice

4 cups (950ml) chicken broth

1 cup (150g) frozen peas

2 tsp Cajun seasoning (adjust according to spice preference)

1 tsp dried thyme

Salt and pepper, to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Heat the Oil: In a large skillet or a Dutch oven, heat the olive oil over medium heat. Add the sliced Andouille sausage and sauté for about 5 minutes until browned.

    Add Vegetables: Stir in the diced onion and bell pepper. Sauté until the onion is translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

      Combine Ingredients: To the skillet, add the rice, cooking until it's lightly toasted—approximately 2 minutes. Then, include the can of diced tomatoes (with the juice), chicken broth, Cajun seasoning, dried thyme, and salt and pepper. Stir until well combined.

        Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.

          Add Shrimp and Peas: Once the rice is cooked, gently fold in the shrimp and frozen peas. Cover the pan again and cook for an additional 5 minutes, or until the shrimp turn pink and opaque.

            Garnish and Serve: Remove the skillet from heat. Let it sit covered for 5 minutes. Fluff the jambalaya with a fork, then garnish with fresh parsley. Serve with lemon wedges on the side, squeezing over for an extra zing.

              Prep Time, Total Time, Servings: 10 min | 40 min | 4 Servings