Description

A simplified one-pot sausage jambalaya recipe that uses roasted red peppers for a rich, smoky base instead of a traditional roux. This quick, family-friendly meal guarantees tender rice and complex flavors, ready in under an hour.

Ingredients

1 lb smoked beef or chicken sausage, sliced into 1/2-inch rounds
2 large red bell peppers
1 tbsp olive oil
3–4 sprigs fresh thyme, plus 1 tbsp chopped for garnish
1 medium yellow onion, diced
2 stalks celery, diced
1 medium green bell pepper, diced
4 cloves garlic, minced
2 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
1 tsp dried thyme
1 bay leaf
1 can (14.5 oz) diced tomatoes, undrained
2 3/4 cups vegetable broth
1 3/4 cups basmati rice, thoroughly rinsed
Salt and black pepper to taste
1/4 cup chopped fresh parsley, for garnish

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Instructions

Prepare Roasted Pepper Puree: Preheat the oven to 400°F. Halve and core the red bell peppers. Place cut-side down on a baking sheet, drizzle with olive oil, and scatter with thyme sprigs. Roast for 25-30 minutes until skins are blistered. Cover tightly and steam for 10 minutes. Peel off skins and puree in a food processor until smooth. Set aside.
Brown the Sausage: In a large heavy-bottomed pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the sliced sausage and cook for 5-7 minutes, until deeply browned on both sides. Remove the sausage with a slotted spoon and set aside, leaving rendered fat in the pot.
Sauté Aromatics: Reduce heat to medium. Add the diced onion, celery, and green bell pepper to the pot. Sauté for 8-10 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Build the Base: Stir in the undrained diced tomatoes, smoked paprika, cayenne pepper, and dried thyme. Cook for 2-3 minutes to toast the spices slightly. Pour in the roasted red pepper puree and stir to combine well.
Simmer the Rice: Add the thoroughly rinsed basmati rice and bay leaf to the pot, stirring to coat the rice evenly. Pour in the vegetable broth. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover tightly and simmer for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
Rest and Finish: Turn off the heat. Return the browned sausage to the pot, gently nestling it into the rice. Keep the pot covered and let it rest for 10 minutes to allow the flavors to meld. Remove the bay leaf before serving.
Serve: Fluff the jambalaya gently with a fork. Taste and adjust salt and black pepper as needed. Garnish generously with chopped fresh parsley and fresh thyme.

Notes

Rinsing the rice thoroughly prevents a sticky texture by removing excess starch. Avoid lifting the lid during the simmering process, as this releases steam needed to cook the rice. Allow the jambalaya to rest for 10 minutes after cooking to ensure the rice absorbs all moisture and plumps up properly. Use a heavy-bottomed pot or Dutch oven to prevent scorching on the bottom.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Method: One Pot
Cuisine: Cajun

Nutrition

Serving Size: 1 serving
Calories: 500 kcal
Sugar: 6 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 5 g
Protein: 22 g
Cholesterol: 50 mg