One-Pot Gumbo Jambalaya Recipe

5 from 4 votes

One-Pot Gumbo Jambalaya Recipe

Why choose between two of your favorite comfort foods when you can have both thanks to this one-pot gumbo jambalaya recipe?

Prep Time10

Cook Time40

Total Time50

Course: Main Dish, Soup/Stew

Cuisine: All American

Diet: Gluten Free, Low Fat

Servings: people

Calories: 299kcal

Author: Sammi Ricke

Cost: $12.00

Equipment

Ingredients

2 Tablespoons butter or dairy free butter
1 onion, diced
2 bell peppers, diced
5 celery stalks, diced
4 cups chicken stock
2 cups water
15 ounce can petite diced tomatoes
12 ounces chicken smoked andouille sausage, sliced thinly
2 bay leaves
1 1/2 teaspoons cajun seasoning
1/2 teaspoon garlic powder
1 cup long grain white rice
12 ounces frozen shrimp, raw, peeled, deveined, tail off

Instructions

In a large pot over medium heat, melt the butter. Add the diced onion, pepper, and celery and sauté for 5 minutes.
1 onion, diced, 2 bell peppers, diced, 5 celery stalks, diced, 2 Tablespoons butter
Stir in the chicken broth, water, diced tomatoes, chicken sausage, bay leaves, Cajun seasoning, and garlic powder. Place the lid on the pot and bring to a boil.
4 cups chicken stock, 2 cups water, 15 ounce can petite diced tomatoes, 12 ounces chicken smoked andouille sausage, sliced thinly, 2 bay leaves, 1 1/2 teaspoons cajun seasoning, 1/2 teaspoon garlic powder
Once the pot is boiling, stir in the rice. Cover with the lid and simmer on low for 20 minutes or until the rice is soft.
1 cup long grain white rice
Turn the heat off and add the frozen shrimp. Heat the shrimp through until they are pink in color or about 10 minutes.
12 ounces frozen shrimp, raw, peeled, deveined, tail off
Store the leftovers in the refrigerator for up to 3 days.

Video

Notes

Serving Tips - The longer the Gumbo Jambalaya sits, the thicker it becomes. Initially, it is rather soup-like, but after cooling a bit more like stew.

Nutrition