Comfort Food / Entrees / One-Pot Meals / Pork / Rice / Seafood / See Hatsie Cook / Soup / Spicy / Vegetables / Weeknight Meals / Winter Recipes

Cook: One-Pot Jambalaya

My favorite recipes are the ones that use the least amount of dishes as possible.  Meals that come together in one pot with one spoon and are served in one bowl means that my sink isn’t overloaded and my mood is markedly happier.  If they’re comforting and delicious, even better.  This jambalaya is one of those meals.

I loved the different textures in this dish.  The rice was nice and tender and the vegetables retained some of their crunch which was surprising considering how long it cooked.  The sausage imparted a lovely meatiness to the whole thing.

If I had more time and wanted to use more dishes I would have cooked some shrimp, set them aside, and added them at the end.  That would have been wonderful, but it was pretty wonderful just like this.

This is perfect for the upcoming fall months.  It’s hearty, warm, and comforting–everything a one-pot dinner should be!

Here’s the recipe!

One-Pot Jambalaya (adapted from


  • 1/4 cup olive oil
  • Salt and pepper for seasoning
  • 4 celery stalks, finely chopped
  • 1 medium onion, diced
  • 1 bell pepper, diced (I used orange because they looked the best, but any bell pepper would work)
  • 1 lb kielbasa sausage, sliced (or andouille, if you’re lucky enough to find it!)
  • 3 garlic cloves, minced
  • 1 teaspoon Old Bay seasoning
  • 1/4-1/2 teaspoon cayenne pepper (to taste)
  • 1 can whole tomatoes
  • 1/2 cup water
  • 2 cups chicken stock
  • 1 cup rice
  1. Heat oil in a large Dutch oven or heavy pot.  Add vegetables and cook for about 5 minutes, until soft.  Add the sausage and cook for 4 minutes.  Add garlic and cook for 1 minute more.  Season with salt and pepper.
  2. Stir in stock, tomatoes, water, Old Bay seasoning, and cayenne pepper.  Bring to a boil.  Add rice and stir.  Reduce heat to a simmer and cook for 5 minutes.
  3. Cover the pot with a tightly fitting lid and remove from heat.  Let sit for 35-40 minutes, until rice is tender and most of the liquid has been absorbed.
  4. Serve in a bowl, preferably with some crusty bread or nice green salad.  Me?  I just ate this and I was a happy camper.

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