ONE PAN JAMBALAYA

May 28, 2018

I like figuring out how to make foods that are complicated or that I love at restaurants just as well in my own home. (Street tacos, I think I’ve got you.) I’ve learned a lot about cajun recently and our weeknight dinners are the better for it. (Red beans and rice, here.)

And I am always up for a one pan meal. Jambalaya! This one has a lot of cajun flavor while still feeling fresh.

Plus working with andouille sausage is a treat because I buy the kind that is fully cooked and just brown it up a little in oil. Because I pursue going as many days at a time as I can without having to handle raw meat.

One Pan Jambalaya in SkilletOne Pan Jambalaya
Serves five to six

1 tablespoon olive oil
4 andouille sausages (about 12 ounces total)
1 onion, diced
3 celery stalks, diced
1 bell pepper, diced
1 cup quartered grape tomatoes
4 cloves garlic, minced
2 and 1/2 cups vegetable broth
1 tablespoon hot sauce (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
A pinch of red pepper flake
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon paprika
1 cup white rice
4 green onions, sliced
Fresh parsley, chopped

Heat olive oil in a large skillet over medium heat. Add andouille sausage and brown for 4 minutes, stirring occasionally. Set sausage aside.

Add onion and celery to pan with remaining oil. Saute for 3 minutes. Add bell pepper and grape tomatoes, sautéing for 2 more minutes. Add garlic and cook for 1 more minute.

Add vegetable broth, hot sauce (optional), salt, pepper, red pepper flake, thyme, oregano, paprika, and rice to pan. Stir and increase heat to high. Bring to boil.

Once boiling, reduce heat to medium-low and simmer for 13-15 minutes, stirring occasionally. Stir in andouille. Remove from heat and cover pan. Let stand 15 minutes. Top with green onion and parsley.

ONE PAN JAMBALAYA
 
Author:
Ingredients
  • 1 tablespoon olive oil
  • 4 andouille sausages (about 12 ounces total)
  • 1 onion, diced
  • 3 celery stalks, diced
  • 1 bell pepper, diced
  • 1 cup quartered grape tomatoes
  • 4 cloves garlic, minced
  • 2 and ½ cups vegetable broth
  • 1 tablespoon hot sauce (optional)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • A pinch of red pepper flake
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • 1 cup white rice
  • 4 green onions, sliced
  • Fresh parsley, chopped
Instructions
  1. Heat olive oil in a large skillet over medium heat. Add andouille sausage and brown for 4 minutes, stirring occasionally. Set sausage aside.
  2. Add onion and celery to pan with remaining oil. Saute for 3 minutes. Add bell pepper and grape tomatoes, sautéing for 2 more minutes. Add garlic and cook for 1 more minute.
  3. Add vegetable broth, hot sauce (optional), salt, pepper, red pepper flake, thyme, oregano, paprika, and rice to pan. Stir and increase heat to high. Bring to boil.
  4. Once boiling, reduce heat to medium-low and simmer for 13-15 minutes, stirring occasionally. Stir in andouille. Remove from heat and cover pan. Let stand 15 minutes. Top with green onion and parsley.

FULL OF FLAVOR One Pan Jambalaya

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