One-Pot Smoked Sausage Jambalaya with Peppers and Rice

Bring the bold flavors of Louisiana to your kitchen with this easy one-pot smoked sausage jambalaya. Tender slices of smoked sausage are simmered with onions, green bell peppers and a blend of spices, then slow-cooked on a bed of rice and crushed tomatoes for a hearty, satisfying meal.

This recipe comes together in just 35 minutes, making it perfect for busy weeknights. Serve it straight from the pot for a taste of the Big Easy without leaving home.

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Ingredients

1 onion, dicedView ingredient guideLike ingredientDislike ingredient

1 green bell pepper, dicedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 lb smoked sausage, slicedView ingredient guideLike ingredientDislike ingredient

1 cup long-grain white riceView ingredient guideLike ingredientDislike ingredient

1 can (14.5 oz) crushed tomatoesView ingredient guideLike ingredientDislike ingredient

2 cups chicken brothView ingredient guideLike ingredientDislike ingredient

1 tsp paprikaView ingredient guideLike ingredientDislike ingredient

1/2 tsp dried thymeView ingredient guideLike ingredientDislike ingredient

1/2 tsp cayenne pepper (optional)View ingredient guideLike ingredientDislike ingredient

sSalt and black pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 tbsp vegetable oilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add sliced smoked sausage and cook until browned, about 4-5 minutes. Remove sausage with a slotted spoon and set aside.
3. In the same pot, add diced onion and green bell pepper. Cook until softened, about 5 minutes.
4. Add minced garlic, paprika, dried thyme and cayenne pepper (if using). Stir and cook for 1 minute until fragrant.
5. Stir in the rice, crushed tomatoes and chicken broth. Bring to a boil.
6. Return the browned sausage to the pot. Reduce heat to low, cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.
7. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, season with salt and black pepper to taste and serve.

Recipe Tips

FAQ

Can I use brown rice instead of white rice?

Yes, but you’ll need to increase the cooking time and add more liquid. Brown rice typically requires about 45 minutes and an extra 1/2 cup of broth.

Can I make this jambalaya ahead of time?

Absolutely! This dish reheats well. Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave with a splash of water.

Can I add shrimp or chicken?

Yes, you can add cooked shrimp or diced chicken breast. Add shrimp in the last 5 minutes of cooking or brown chicken with the sausage.