If you’re anything like me, there’s just something about a one-pan meal that makes you breathe a little easier. Fewer dishes, bold flavors, and that feeling of cozy comfort in every bite. Now take that, and mix it with the soul-warming spirit of Louisiana’s culinary magic, and you’ve got something special on your hands: One-Pan Sausage Jambalaya.
Jambalaya is one of those iconic dishes that seems to carry a bit of mystery with it. Is it Creole? Is it Cajun? The answer is… both! Depending on the region and the family recipe passed down through generations, it can take many forms. What ties them all together is a deeply satisfying mix of meats, rice, bold spices, and vegetables—all cooked together in one pot, letting the flavors marry beautifully. Think of it as a party in a pan, with every ingredient showing up to dance.
Trust me, this version of Jambalaya is not only easy to make but also wildly flavorful. The sausage brings smoky richness, the veggies add sweet depth, and the rice soaks up every last drop of deliciousness. Whether you’re new to Jambalaya or already a fan, this one’s a game-changer.
Why You’ll Love One-Pan Sausage Jambalaya
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this One-Pan Sausage Jambalaya for you? Let’s see. Jambalaya is…
- Flavor-packed – Smoky sausage, savory aromatics, and bold spices blend into every forkful.
- Perfectly textured – The rice is tender, yet slightly toothy, absorbing all the beautiful juices.
- One-pan magic – Say goodbye to piles of dishes—this entire meal comes together in one pan.
- Comfort food at its finest – Every spoonful feels like a cozy Southern hug.
- Totally customizable – Add shrimp, chicken, or extra veggies based on your cravings.
Quick tip: Let it rest a few minutes before serving. This gives the rice time to absorb even more flavor and firms up the texture perfectly.
Ingredients in One-Pan Sausage Jambalaya
Here’s the magic of this dish—it’s made with everyday ingredients, yet the result tastes like you’ve been cooking all day. Let’s break it down:
Andouille Sausage: Smoky, spicy, and rich in flavor—this is the backbone of your Jambalaya. If you can’t find andouille, any smoked sausage works in a pinch.
Bell Peppers: A mix of red and green peppers adds sweetness, crunch, and vibrant color.
Celery & Onion: The start of the Cajun holy trinity—these aromatics create the depth that Jambalaya is known for.
Garlic: For that irresistible kick of savory warmth.
Crushed Tomatoes: They add a rich base and subtle acidity that balances the spices beautifully.
Chicken Broth: Infuses the rice with deep flavor while keeping everything moist.
Long-Grain White Rice: Holds its shape well and soaks up every ounce of flavor.
Cajun Seasoning: The secret weapon. Bold, spicy, and utterly crave-worthy.
Bay Leaf: Just one, but it makes a big difference in layering flavor.
Scallions & Parsley (for garnish): Freshness and a pop of color to finish the dish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions:
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your skillet or large sauté pan over medium heat. A hot pan ensures your sausage gets that lovely sear.
Brown the Sausage: Add sausage slices to the hot pan. Cook until they’re browned and a little crispy on the edges. This is where that smoky flavor starts to build.
Sauté the Aromatics: Toss in the onion, celery, and bell peppers. Sauté until soft and fragrant. Add garlic during the last minute to avoid burning it.
Add the Tomatoes & Seasoning: Stir in the crushed tomatoes, Cajun seasoning, and bay leaf. Cook for a couple of minutes to let the flavors bloom.
Pour in the Rice & Broth: Add the uncooked rice and pour in the chicken broth. Stir everything together, bring to a gentle simmer, then reduce the heat.
Simmer & Cover: Cover the pan with a tight-fitting lid and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
Finishing Touches: Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Garnish with scallions and parsley.
Serve and Enjoy: Dish it up warm, straight from the pan. Get ready for seconds.
How to Make One-Pan Sausage Jambalaya?
Fresh Salads: Serve with a cool cucumber or mixed greens salad to balance the spice.
Crusty Bread: Perfect for scooping up any extra sauce—garlic toast is a win.
Creamy Accompaniments: A dollop of sour cream or creamy slaw cools things down nicely.
Vegetable Sides: Roasted okra or sautéed green beans are traditional and tasty.
As a Standalone: Honestly, it holds its own. Just garnish with fresh herbs and dive in.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 55mg
How to Serve One-Pan Sausage Jambalaya?
Serve it family-style in the center of the table with a big spoon. Add a side of cornbread or fresh pickles for an extra Southern touch. A squeeze of lemon or a few dashes of hot sauce over top really brightens things up too!
Additional Tips
Prep Ahead: Chop your veggies and slice your sausage the night before to cut down on cooking time.
Spice It Up: Love heat? Add a pinch of cayenne or a splash of hot sauce during cooking.
Dietary Adjustments: Swap the sausage for turkey sausage or a plant-based option for a lighter twist.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of broth.
Double the Batch: This freezes well! Portion into containers and freeze for up to 2 months.
Tips & Variations / Quick Tips
- Add shrimp during the last 5 minutes of cooking for a seafood twist.
- Use brown rice for added fiber—just increase cooking time and liquid.
- Don’t skip the resting time! It helps the rice finish cooking perfectly.
Ingredient Swaps
- Andouille Sausage: Use chorizo, kielbasa, or even chicken sausage.
- Rice: Jasmine or basmati work too, but adjust liquid and cook time slightly.
- Cajun Seasoning: In a pinch, mix paprika, garlic powder, onion powder, cayenne, thyme, and oregano.
FAQ Section
Q1: Can I substitute andouille sausage with another type?
A1: Absolutely! Smoked kielbasa, turkey sausage, or even veggie sausage can work great.
Q2: Can I make this dish ahead of time?
A2: Yes! Make it in advance and reheat before serving. It tastes even better the next day.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this dish?
A4: Totally! Let it cool, then freeze in portions for up to 2 months.
Q5: What’s the best way to reheat this dish?
A5: Reheat in a skillet with a splash of broth or water over low heat, or microwave in intervals.
Q6: Can I double the recipe?
A6: Yes, just use a larger pan or pot, and adjust the cooking time slightly as needed.
Thanks for hanging out with me in the kitchen today. I hope this One-Pan Sausage Jambalaya brings a little Southern soul to your table and a whole lot of flavor to your weeknight dinners. Give it a try and let the spices do their thing—you won’t regret it. Until next time, happy cooking!
One-Pan Sausage Jambalaya
Ingredients
- 2 tbsp olive oil
- 1 lb andouille sausage sliced
- 1 small onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 ½ cups long-grain white rice
- 2 cups chicken broth
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp thyme
- Salt and pepper to taste
- Optional: chopped green onions and parsley for garnish
Instructions
- Sauté the Sausage:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced andouille sausage and cook until browned, 3–4 minutes. Remove and set aside.
- Cook the Vegetables:
- In the same pan, add onion, bell peppers, celery, and garlic. Sauté until softened, 3–5 minutes.
- Toast the Spices:
- Stir in Cajun seasoning, smoked paprika, thyme, and a pinch of salt and pepper. Cook for 1 minute to release the flavors.
- Add Rice and Liquids:
- Add the rice and chicken broth. Stir to combine. Return sausage to the pan and bring to a boil.
- Simmer:
- Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until the rice is tender and the liquid is fully absorbed.
- Garnish and Serve:
- Remove from heat and let rest, covered, for 5 minutes. Garnish with green onions and parsley if desired. Serve hot!
