Dutch Oven Jambalaya
This is the perfect one-pot meal for a busy night! Dutch oven jambalaya is flavorful, comforting, and so simple to cook.
Servings: 4 servings
Calories: 669kcal
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 1 yellow onion diced
- 2 celery ribs diced
- 2 bell peppers diced
- Salt and fresh ground black pepper to taste
- ¼ teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon cajun seasoning or to taste
- 4 cloves garlic minced
- 13 ounces andouille sausage sliced into ¼-inch pieces
- 2 cups chicken broth
- 14.5 ounces canned diced tomatoes 1 can
- 1 cup long grain white rice
- 1 pound raw shrimp peeled and deveined
- diced green onions for garnishing
Instructions
- Brown the sausage: Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the sliced sausage and cook until browned on both sides. Once browned, scoot the sausage over to one side.
- Sauté the vegetables: Add the remaining tablespoon of olive oil to the same pot, then toss in the diced onion, celery, and bell peppers. Season with salt, pepper, paprika, oregano, and Cajun seasoning. Cook for about 5 minutes, or until softened.
- Add the garlic: Stir in the minced garlic. Cook for another minute until fragrant.
- Add the liquids and rice: Pour in the chicken broth, diced tomatoes (with juices), and rice. Give everything a good stir to combine. Bring the mixture to a low boil. Reduce the heat to low, cover, and let it simmer for 20–25 minutes, or until the rice is tender and most of the liquid has absorbed.
- Add the shrimp: Stir in the shrimp and cover again. Cook for 3–4 minutes, or until the shrimp turn pink and are cooked through.
- Finish and serve: Remove from the heat, taste, and adjust the seasoning if needed. Garnish with diced green onions and serve warm.
Notes
- Use long grain white rice, not instant. Instant rice cooks too fast and won’t hold up with the rest of the ingredients. Long grain gives you that classic jambalaya texture — fluffy and full of flavor.
- Brown the sausage well. Don’t skip this step! Getting some good color on the sausage adds flavor to the whole dish.
- Chop everything before you start. Jambalaya moves fast once the veggies hit the pot. It’s way easier if everything is prepped and ready to go before you turn on the stove.
- Check your rice around the 20-minute mark. Every stove and Dutch oven is a little different. If the rice isn’t quite done but your liquid’s running low, add a splash of broth and let it continue simmering.
- Add shrimp at the very end. Shrimp only needs a few minutes to cook. Toss it on top during the last 5 minutes and cover the pot — it’ll cook perfectly in the steam.
- Let it rest for 5-10 minutes before serving. This helps the rice finish absorbing the last bit of liquid and makes it easier to scoop and serve without it being too loose.
- Brown the sausage well. Don’t skip this step! Getting some good color on the sausage adds flavor to the whole dish.
- Chop everything before you start. Jambalaya moves fast once the veggies hit the pot. It’s way easier if everything is prepped and ready to go before you turn on the stove.
- Check your rice around the 20-minute mark. Every stove and Dutch oven is a little different. If the rice isn’t quite done but your liquid’s running low, add a splash of broth and let it keep simmering.
- Add shrimp at the very end. Shrimp only needs a few minutes to cook. Toss it on top during the last 5 minutes and cover the pot — it’ll cook perfectly in the steam.
- Let it rest for 5-10 minutes before serving. This helps the rice finish absorbing the last bit of liquid and makes it easier to scoop and serve without it being too loose.