One-Pot Southern-Style Smoked Sausage and Brown Rice Jambalaya
A hearty and flavorful Southern-style jambalaya featuring smoked sausage, brown rice, and a medley of vegetables cooked together in one pot for an easy yet satisfying dinner.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Main Ingredients
- Liquids
- Other
- Seasoning
- Garnish
Let’s make it
Preparation
Heat olive oil in a large pot over medium heat until shimmering.
Cooking Sausage
Add the smoked sausage slices and cook, stirring occasionally, until browned and slightly crispy, about 5 minutes. Remove sausage from pot and set aside.
Cooking Vegetables
In the same pot, add diced onion, green bell pepper, and celery. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
Cooking Vegetables
Add minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
Seasoning
Stir in dried thyme, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast spices.
Combining Ingredients
Add rinsed brown rice to the pot and stir well to coat the rice with the vegetable and spice mixture.
Combining Ingredients
Pour in the chicken broth and diced tomatoes with their juices. Stir to combine all ingredients.
Combining Ingredients
Return the browned sausage to the pot, stir to evenly distribute.
Cooking Rice
Bring mixture to a boil. Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer gently for about 40 minutes, or until rice is tender and liquid is absorbed.
Finishing
Turn off heat and let the jambalaya rest, covered, for 5 minutes.
Serving
Fluff the jambalaya gently with a fork before serving. Garnish with sliced green onions if desired.
Tips & notes
Rinse the brown rice thoroughly to remove excess starch and improve texture. Keep the heat low when simmering to avoid burning the rice at the bottom. You can substitute chicken broth with vegetable broth for a different flavor profile.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Cool to room temperature before refrigerating.
Reheating
Reheat in a covered skillet over medium-low heat, stirring occasionally and adding a splash of broth or water if needed to prevent drying out. Alternatively, microwave covered in short intervals until heated through.
