I learned how to make a simple jambalaya recipe in a dutch oven when I earned an outdoor cooking certification while I was in my twenties. The recipe I learned was pretty basic, but I jazzed it up a little, and my family polished this off then asked when I was going to make it again.
It’s been a good while since I have made jambalaya for dinner. I probably had not made jambalaya before my oldest son was born. But jambalaya was a part of our regular dinner rotation before we had kids. Before Greg and I had kids, we ate the same 5-10 things for dinner all the time. Probably because I only knew how to make 5-10 meals. But when my favorite sausage company, Klements®, asked me to make a recipe using their smoked sausage, I knew that jambalaya would complement their sausage nicely, and the meal turned out wonderfully.
There are a few things I might do a little differently when making jambalaya.
- I think that pineapple should be added to jambalaya. It adds depth and makes the dish kid-friendly.
- I use jasmine rice. It’s my preferred rice, although it is traditionally made with long-grained rice.
- I didn’t add as much cajun seasoning as I would have before we had kids. My husband and I sprinkled a little more to ours.
- I think that using butter instead of oil makes it so much creamier.
- Using good sausage does make a difference in the overall taste. That’s where the Klement’s sausage® comes in. Klement’s uses traditional European flavors and spices, which can turn any dish into dynamite.
To find Klement’s sausage for your jambalaya, check out their store locator to see which store near you carries it.
This dish was effortless, and I had most of the ingredients in my fridge. I love making jambalaya in my dutch oven. If you don’t have one, you can use any larger stovetop pan. I will also include instructions for a pressure cooker below.
One Pot Jambalaya
- 2 cups rice
- 4 cups water
- 1 can diced tomatoes
- 1 small chopped onion
- 2 cloves garlic
- 1.5 cups chopped bell pepper
- 1/2 cup chopped celery
- 2 green onions, chopped
- 1 cup pineapple, cut into wedges
- 1 tablespoon tomato paste
- 2 teaspoons cajun seasoning
- 1 tablespoon butter
- 1 14 ounce Klements® smoked sausage
- 1 teaspoon thyme
Turn your stovetop to low-medium heat. Add onions, celery, green onions, bell peppers, garlic, and butter. Saute until the onions, and the celery is translucent.
Add rice, water, canned tomatoes, tomato paste, Cajun seasoning, thyme and cut Klements® smoked sausage.
Cover and cook over medium heat. Remove and stir every few minutes. Cook until the rice is tender, about 25-30 minutes.
Add cut pineapple to the dish before serving.
If you are making this recipe in your Instant Pot, you will want to saute the onions, pepper, celery in the butter using the saute setting on your pressure cooker. Add rice, water, tomatoes, tomato paste spices and sausage to your Instant Pot. Cook on high pressure for 10 minutes and let the pressure naturally release.
I hope you enjoy this easy weeknight jambalaya as much as I did! This is truly a delicious recipe and a great way to liven up your week!