Name: One Pot Andouille Sausage Jambalaya
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Continental
Ingredients: 2 tsp olive oil; 1 (14 oz) pkg Klement's Andouille Sausage Loop, sliced crosswise into 1/2" pieces; 1 tbsp butter; 2 ribs celery, chopped; 1/2 green pepper, chopped; 1/2 red pepper, chopped; 1 medium onion, chopped; 1 tsp pepper, divided; 5 cloves garlic, minced; 1/2 cup white wine; 1 large tomato, chopped; 1 tbsp creole seasoning; 1 tbsp tomato paste; 2 bay leaves; 1 tsp Worcestershire sauce; 2 tsp hot sauce (I used Tobasco); 1 cup rice; 3 cups chicken stock; 1/4 cup parsley, chopped

Jump to Recipe

One Pot Andouille Sausage Jambalaya is a weeknight wonder that won’t have you stressing out about dinner. You and your family will love the rich flavors from the Klement’s andouille sausage and you’ll love the easy clean up.

Thanks to Klement’s for sponsoring this delicious post. As always, all opinions are my own.

As we move into the warmer months, I start to look for quick and easy dinners. The last thing I want to do on a beautiful summer day is spend a lot of time in the kitchen preparing dinner.

I’d rather be outside enjoying the warmth and abundant sunshine. Winter will return all too soon.

Just because I don’t want to spend a lot of time in the kitchen doesn’t mean I don’t still want a delicious meal that’s packed with flavor. Which is why I’m so excited about this one pot andouille sausage jambalaya. This dish is ready in under an hour and since it only requires one pot, clean up is a snap.

But don’t worry, not only is this dish quick and easy, it’s also packed with delicious flavor. The flavor party starts with a Klement’s Andouille Sausage Loop.

This sausage gets its great flavor from the perfect combination of pork and beef along with just enough Cajun seasoning to give it just the right amount of spicy kick. Plus it’s fully cooked, which is perfect for this quick and easy recipe.

Klement’s Sausage is a product you can feel really good about serving to your family. They put their all into making the finest authentic, hand-crafted sausages you’ve ever seen or tasted.

They’re leaner and more flavorful, and have a high protein/low carb nutritional balance that’s perfect for today’s active lifestyle. What’s not to love about that?

After some easy prep of chopping some veggies and gathering your ingredients, it takes less than 15 minutes of hands on time to get this dish ready to simmer. You start off by giving the sliced sausage a quick sauté to bring out all of it’s rich flavor. Then you sauté your veggies, add in your seasonings, the rice and stir in the chicken stock.

Now it’s ready to simmer. Once the rice is cooked through, your one pot andouille sausage jambalaya is ready to go!

Yield: 4-6

One Pot Andouille Sausage Jambalaya

One Pot Andouille Sausage Jambalaya is a weeknight wonder that won't have you stressing out about dinner.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

2 tsp olive oil
1 (14 oz) pkg Klement's Andouille Sausage Loop, sliced crosswise into 1/2" pieces
1 tbsp butter
2 ribs celery, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 medium onion, chopped
1 tsp pepper, divided
5 cloves garlic, minced
1/2 cup white wine
1 large tomato, chopped
1 tbsp creole seasoning
1 tbsp tomato paste
2 bay leaves
1 tsp Worcestershire sauce
2 tsp hot sauce (I used Tobasco)
1 cup rice
3 cups chicken stock
1/4 cup parsley, chopped

Instructions

Heat olive oil in a 5 qt pot or skillet over medium high heat.

Sauté sliced andouille until browned on each side, it will just take a couple of minutes.

Remove from pot.

Decrease heat to medium.

Melt butter in the pot.

Add celery, peppers and onions to the pot.

Season 1/4 tsp pepper.

Add creole seasoning and bay leave.

Sauté for about 8 minutes, until veggies are soft.

Add garlic and sauté for another minute or two.

Deglaze the pan with the white wine.

Stir in tomato paste until it’s coating all of the veggies.

Stir in tomatoes, Worcestershire and hot sauce.

Add rice, stirring until well incorporated with the veggies.

Stir in the chicken stock and remaining 3/4 tsp pepper.

Increase heat to high and bring to a boil.

Turn heat down to simmer, cover and cook for 15 minutes, stirring occasionally.

Add sausage back to the pot, cover and simmer for an additional 5 minutes, until it’s heated through.

Stir in parsley before serving.

Notes

The creole seasoning has a good amount of salt in it, so I found that the dish did not need any additional salt. I definitely recommend tasting the dish before adding any salt.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 320Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 1279mgCarbohydrates: 28gFiber: 2gSugar: 8gProtein: 12g

ENJOY!

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