Jambalaya {A One Pot Meal #SundaySupper}

Posted by on Oct 6, 2013 in Recipe, SundaySupper | 37 comments

I am a seasonal eater.  It’s true, there I said it… that is my picky eater moment. There are just certain foods that go with each season. There is no way I could prepare and feast on a pot roast in July just as I could not get away with all the wonderful light foods of summer during a Michigan winter. It’s just not right.  This week’s #SundaySupper theme is all about One Pot Meals. What you can make in one dish or your crockpot. Sounds fabulous right about now, right?  Right.

It is a rainy, chilly Michigan Fall day. There is football to watch and baseball playoffs too. Best time of year in my book and Michigan Fall Daywhat could make this day even better? Throwing together a great big-ol’ pot of Jambalaya. I love the zesty heat that this one pot meal can bring.  This recipe is a scratch recipe, not box Jambalaya mix. Perfect for an Unprocessed October.  It is pretty versatile too. You can omit the shrimp and enjoy it with just sausage or add in chicken. Serve it with crusty bread and butter or some shredded cheese. However you enjoy your Jambalaya, it is sure to warm you up on a chilly damp day.


** My Jambalaya is not a traditional version. I instead enjoy the crushed tomatoes over diced and that makes it a bit saucy. Good but Saucy.**



Allergy Shellfish
Meal type Main Dish
Misc Serve Hot


  • Andouille Sausage
  • 1lb Shrimp (I use raw, peeled, tail off , cleaned.)
  • 1 cup Rice
  • 2 cups Chicken Broth (I use low sodium)
  • 1 can Crushed Tomatoes
  • 2 Celery Stalks and leaves (finely chopped)
  • 2 Carrots (peeled and finely chopped)
  • 1 Onion (diced)
  • 1 Red Bell Pepper (diced)
  • 1 Pablano Pepper (diced)
  • 3 cloves Garlic (minced)
  • 1 heaped tablespoon Cajun Seasoning (I use Tony Chachere's)
  • 1 Bay Leaf
  • 1/2 teaspoon Cumin
  • 2 Strips of Bacon (cut small)
  • Olive Oil (for sauteing veggies)
  • Salt and Pepper (to taste)


The Cajun seasoning can add quite a kick. It is good to start slow and add as needed. If you are not overly fond of heat, maybe add in half a teaspoon first. You can always add more as you go.


Step 1
In a dutch oven or stock pot, add in olive oil and finely chopped bacon. Once this has heated, add your veggies to start sauteing.
Step 2
After the onions are translucent and the carrots have softened, add in your chicken broth and crushed tomatoes.
Step 3
Next, add in your seasoning and your bay leaf. Let come to a simmer.
Step 4
Then add in your rice and sliced sausage. Cover and let simmer for an hour. Stir occasionally.
Step 5
After an hour, taste and adjust seasoning as needed. You can now also add in your shrimp. cover and let simmer for half an hour more or so until your shrimp are done.
Step 6
Once the rice has absorbed most of the liquid and has soften, your shrimp are pink in color, you may serve. I like to top mine with scallions and a bit of shredded sharp cheddar cheese.



Who doesn’t love the clean up of one pot meals? All I used was a cutting board and a dutch over. I love my cast iron dutch oven. As much as a covet those beautiful dishes from that fancy French company… you know the one… My pretty orange enameled cast iron pot does the trick and is easy to clean.



Check out all the other great One Pot Meals that are being served up this week. They are a flavorful and easy way to get your family back to the dinner table. Take a look at the list below. There are enough recipes to get you through this Fall and Winter!




“Take the chill off” Chilis, Soups, and Starters

“Put meat on your bones” Stews

“Make room for seconds” Main Dishes

“Can’t say no” Desserts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.




  1. 10-6-2013

    You must be Japanese, Shannon! Attention to the seasons and reflecting that on the plate is exquisite….I can see how the weather turns chilly, curling up to read a great historical novel whilst the jambalaya simmers would be delightful. Thank you for the delicious looking recipe =)

  2. 10-6-2013

    It’s been raining ALL weekend…and your jambalaya would be the ideal dinner tonight! It looks amazing!

  3. 10-6-2013

    This is one dish that’s as fun to pronounce as it is to eat. Very attractive dish!

  4. 10-6-2013

    Looks delish! Since you referenced whole30, may i suggest a modifier to make this whole30 approved? Sub cauliflowered ‘rice’ as grains are not whole30. also you would have to be discriminatory about the sausage, broth, seasoning, and bacon as all have the potential for additives and hidden sugar. Sorry…i cant help myself! Your meals look amazing and photos are beautiful!

    • 10-6-2013

      Thank you! I am so sorry, I thought Whole 30 was whole foods, more like unprocessed. Forgive my ignorance. I will have to edit that out. lol Definitely not a Whole 30 recipe then.

  5. 10-6-2013

    No carrots in Jambalaya! And for gods sake, no cheese on top!

    • 10-6-2013

      This is not jambalaya – it looks more like shrimp creole. It’s far too wet and do you really cook the shrimp for an hour?

  6. 10-6-2013

    I just love Jambalaya! Yours looks so good! Perfect for a chilly evening to warm your soul!

  7. 10-6-2013

    Did somebody say “chilly damp day”!? That is totally today here in South Bend. Oh, how I wish I had a bowl of this Jambalaya to comfort me… ;)

  8. 10-6-2013

    Jambalaya is one of the best meals in the world! Thanks for sharing your recipe for it! It’s a perfect one-dish meal.

  9. 10-6-2013

    My husband loved jambalaya – great recipe!

  10. 10-6-2013


  11. 10-6-2013

    Yummmm, great jambalaya recipe! I’m with you on the seasonal eating, especially here in MIchigan! We have to, or all our crazy seasons just wouldn’t be worth it :)

  12. 10-6-2013

    This looks so good! I’ve never made jambalaya at home, but yours sounds amazing!

    • 10-6-2013

      Thank you! I bet you could throw it together with some chorizo and be a hero on a Football Sunday. lol

  13. 10-6-2013

    I adore Jambalaya and usually have my first batch around Halloween. Yours looks fabulous!!!

  14. 10-7-2013


    I am definitely making this soon! I hope I can find cajun seasoning…

  15. 10-7-2013

    Mmm I love how soupy this looks. My jambalaya is always drier, but I like the soupiness it would be great with bread!

  16. 10-7-2013

    Traditional, shamitional. I am from South Louisiana and what matters most is the taste. All those flavors sound wonderful. I am a fan of anything with rice. Add andouille and shrimp and I’m yours.:)

    • 10-8-2013

      Yay! Thank you! The cajun seasoning is one of my all time favorites. I use it on just about anything.

  17. 10-8-2013

    I’m just gonna stick my face in that pot, you okay with that?

  18. 10-9-2013

    Far and away this is my fave “dining out comfort food” dinner.


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