Jambalaya is one of those comfort foods that really fills you up and makes you feel warm and fuzzy inside. I love the Cajun spices and flavors that make jambalaya so delicious. This recipe is so easy and quick, it’s perfect for a weeknight dinner.
I actually made this one night when I hadn’t planned anything for dinner, and just grabbed whatever was in the fridge to whip up. Hence, using the beef boullion cubes instead of broth. It turned out great and has been a hit on Instagram since I shared it in my stories and highlights. My fiancé also LOVED IT, and requested that I make another pan (with double the recipe) the very next night.
This jambalaya comes together so quickly, that you can add it to the weeknight dinner rotation time and time again. And only one pan to wash? SIGN. ME. UP!
One Pan Sausage Jambalaya
- 1 lb Smoked Sausage
- Medium Onion – Diced
- Medium Bell Pepper – Diced
- 4 Beef Bullion Cubes
- 1 ¾ Cup Water – split into 1 ½ cup and ¼ cup portions
- 1 Cup Jasmine Rice
- Onion Powder
- Garlic Powder
- Cajun Seasoning
- Place beef bouillon cubes in ¼ cup of hot water to dissolve
- Heat pan to medium and cut sausage into coin sized pieces
- Add sausage to pan and cook until browned. Remove from pan when completed and reserve two tablespoons of oil for cooking
- Add onion and bell pepper to the pan and cook until softened
- Add sausage back to pan, then stir in rice and allow it to soak up remaining oils from the pan
- Add remaining 1 ½ cup of water to the dissolved beef bouillon to make a broth, then add to pan, scraping the bottom of the pan to deglaze
- Bring the contents of the pan to a boil, and boil 2-3 minutes
- Season to taste with salt, pepper, garlic powder, onion powder, and Cajun seasoning
- Cover and reduce to simmer for 20-25 minutes