If you are looking for a really easy one-pot meal that is big on flavor then you will love this easy sausage jambalaya recipe. The seasoning for jambalaya you probably already have on hand and the end result is a fluffy, flavorful, and delicious dinner that you can enjoy even during the busy work week.
I love one-pot meals that are big on flavor and easy to make. This easy sausage jambalaya recipe checks off all of those boxes.
Jambalaya is such a classic Southern recipe. It is as classic as peach cobbler, homemade biscuits, or Cajun gumbo. It can sometimes be a little time-consuming to make, especially with all of the traditional ingredients.
To keep it simple, I opted to use just andouille sausage (which is a smoked pork sausage) and bacon for the meat portion of this jambalaya. You can add diced chicken to the recipe if you like to make it more authentic.
I also added some diced yellow squash to make it a more complete meal and because I love it.
The final result is a giant pan of pure deliciousness! Trust me, I make this dish on repeat and it is always devoured.
What is in a sausage jambalaya
There are not many ingredients you will need for this sausage jambalaya and many of these you may already have on hand. Here is what you will need:
- Andouille sausage and bacon (or cajun-style sausage). This type of sausage is a smoked sausage and it is going to give so much flavor to the jambalaya.
- Chicken stock. The chicken stock flavors the rice in this sausage jambalaya.
- Rice. I like to use long-grain rice like basmati. You can also use a shorter-grain rice.
- My version of the holy trinity: Onions, Garlic, red and green peppers. If you want the classic holy trinity blend, just omit the red peppers and add celery.
- Louisiana-style hot sauce (Crystal Hot sauce is what I use!) The hot sauce will give a little heat to the sausage jambalaya but not too much and it is one of the base flavors in this Jambalaya.
- Yellow squash (optional). I just like to add this for extra veggies!
How to make this one-pot sausage jambalaya
- Sauté the bacon and aromatics (and any veggies that you do decide to add!): This is going to be part of the base flavor for the recipe. I like to chop these aromatics and veggies finely so that they almost blend into the jambalaya. I only want the andouille sausage to really show when the dish is finished cooking.
- Add the cajun sausage: The bacon, and sausage in addition to the aromatics we cooked in the first step are going to be the flavor for this delicious and easy jambalaya. Make sure to cook them until almost crisp.
Why This Step Is Important: By cooking the bacon and andouille sausage before adding the liquids, all of the amazing flavors from the two are allowed to render out into the pan. This makes for a delicious flavor base for the rice to soak up later.
- Add remaining ingredients: Now add the rice, stock, and hot sauce. You just cook this like you would a pot of rice. This is where the jambalaya really comes together. All the work (barely work) we did in the first couple of steps will really make the rice taste so amazing.
The hot sauce is of course the spicy element that you need in a jambalaya.
I told you this sausage jambalaya was simple! If you have time to make rice you can make this easy jambalaya.
Tips And Substitutions
- Swap out the hot sauce: Many Cajuns use hot sauce to make a quick jambalaya but you can also use cajun seasoning.
- Add more meat: For a more traditional jambalaya recipe, add some chicken. Just make sure to season it well with cajun spices. Remember, this is an easy jambalaya recipe so don't stress out about having every ingredient.
- Add more veggies: Add in some okra or canned black-eyed peas.
- Add more heat: Make this dish your own and add more spice to it if you prefer spicy food.
Faqs
A sausage jambalaya is a Cajun dish made up of rice, stock, Cajun sausage, and Cajun seasoning.
The Cajun holy trinity is made up of three ingredients (trinity meaning three), onions, celery, and green pepper. It is the base flavor in jambalaya recipes and many Cajun recipes.
No. A jambalaya is a Cajun rice dish and it should not have excess liquid in it.
I do not recommend freezing jambalaya since rice does not freeze well and becomes mushy when thawed.
What To Serve With Jambalaya
This sausage jambalaya recipe is really a meal on its own but you can certainly add more to it with the addition of some delicious side dishes. We like our spinach and mushroom salad or our chopped kale and carrot salad for a side dish option to lighten up the meal. Another great option is sweet iced tea, or as Southerners call it, sweet tea, for a classic addition to the meal.
Storing And Reheating
This jambalaya makes amazing leftovers! To store it, allow it to come to room temperature then place it in a container with a lid. I like to reheat the jambalaya in a microwave-safe bowl on medium heat for 2-3 minutes.
To ensure the rice doesn't dry out during reheating, place a slightly moistened paper towel over the jambalaya while heating in the microwave.
More Sausage Recipes
If you love this sausage jambalaya recipe, you may also like these:
More Southern Classics
Easy One Pot Sausage Jambalaya
Equipment
- large heavy bottom pan with lid
Ingredients
- 12 ounces Andouille sausage cut into ½ inch thick pieces
- 4 cups chicken stock
- 2 cups basmati rice or any long grain rice
- 4 ounces bacon
- ½ green pepper diced diced
- 1 red bell pepper diced diced
- 1 small yellow onion diced diced
- 2 cloves of garlic finely diced
- 1 large yellow squash diced optional
- 2 tablespoon olive oil
- 2 tablespoon Louisiana style hot sauce Plus more to taste. I prefer Crystal Louisiana hot sauce.
- ½ tablespoon kosher salt plus more to taste
Instructions
- In a large pan or dutch oven over medium heat add your olive oil.2 tablespoon olive oil
- Now add your bacon and crisp up, about 5 minutes.4 ounces bacon
- Add your onions, peppers, squash and garlic and cook for a few minutes.½ green pepper diced, 1 red bell pepper diced, 1 small yellow onion diced, 1 large yellow squash diced, 2 cloves of garlic
- Now add your andouille sausage and cook for a couple minutes to sweat out some of the flavor from the sausage.12 ounces Andouille sausage
- Add your stock, salt and rice and mix it in well.4 cups chicken stock, 2 cups basmati rice, ½ tablespoon kosher salt
- Add 2 tablespoons of your hot sauce.2 tablespoon Louisiana style hot sauce
- Turn your heat to high and bring to a boil.
- Once it is boiling, reduce heat to low and place a tight fitting lid over the top.
- Cook for about 20 minutes or until all of the liquid has been absorbed.
- Remove from the heat and fluff up with a fork.
- Serve immediately.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Dylan says
This has become a staple in our house, thank you so much!
Melissa says
So glad you enjoyed it!
Bryan says
Very easy and tasted amazing
Melissa says
Thank you JR!