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Southern

One-Pot Jambalaya

Smoked sausage and shrimp share a rice pot with onion, bell pepper, celery, tomato, and a listed Cajun spice mix. The rice simmers covered, and the shrimp go in at the end so they do not turn tough.

Prep
20 min
Cook
40 min
Total
1 hr
Servings
6
Difficulty
Medium
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Dutch oven of jambalaya with shrimp, smoked sausage, rice, and bell pepper.

Why you’ll love it

  • The Cajun spices are measured one by one so you can see how much heat is in the pot.
  • Smoked sausage is browned for color, then the rice toasts in that fat before any broth goes in.
  • Shrimp are added only after the rice is almost tender, which keeps them from curling into rubber.
  • A covered simmer, not constant stirring, is what lets the rice absorb the tomato broth evenly.

Ingredients

Servings6

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oil in a Dutch oven over medium heat. Brown the sausage on both sides, about 4 minutes. Move it to a plate.

  2. 2

    Add the onion, bell pepper, and celery. Cook until softened, about 6 minutes. Stir in the garlic for 30 seconds.

  3. 3

    Add the paprika, garlic powder, oregano, thyme, black pepper, cayenne, and salt. Stir for 30 seconds. That mix is the Cajun seasoning for this pot.

  4. 4

    Stir in the tomatoes and rice. Cook 1 minute. Pour in the broth and return the sausage. Bring to a simmer.

  5. 5

    Cover, turn the heat to low, and cook until the rice is tender and the liquid is absorbed, about 18 minutes. Stir once halfway so the bottom does not scorch. If it is dry and the rice is still firm, add 1/4 cup broth and cover again.

  6. 6

    Lay the shrimp on top. Cover and cook until the shrimp are pink and opaque, 4 to 5 minutes, about 145°F in the thickest piece.

  7. 7

    Rest covered off the heat for 5 minutes. Fluff gently and serve.

Pro tips

  • Resist stirring more than once while the rice cooks. Extra stirring breaks the grains and makes the pot gluey.
  • Cayenne is the heat. Use 1/8 tsp if you want it milder, or 1/2 tsp if you want it hotter.
  • Use peeled shrimp. Shells left on make the rice awkward to eat from the pot.

Easy substitutions

smoked sausage
andouille, sliced the same way
chicken broth
seafood broth
green bell pepper
red bell pepper

Storage and reheating

Storage

Refrigerate in a covered container for up to 3 days.

Reheating

Warm in a covered saucepan over medium-low with a splash of broth until the shrimp are hot, about 8 minutes. Stir once, not constantly.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
460
Protein
28 g
Carbs
44 g
Fat
16 g
Fiber
2 g

Moderate · One Pan, Stovetop

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients