jambalaya recipe

I grew up in Louisiana where there are two things most residents know how to make: anything with seafood and jambalaya.  (Sometimes we even combine the two, to make a shrimp jambalaya.)

When Good Cook asked me if I was up for a One Pot Meal Challenge, I joyfully accepted, knowing I had just the right recipe!  I also accepted because there will be so many fun components of this “Build Your Drawer” promotion – you can win lots of prizes, too!

The Build Your Kitchen Drawer Sweepstakes starts on June 2, but I definitely won’t make you wait until then for this one pot jambalaya recipe!  And since the challenge instructs me to use at least two of the first five “teaser” kitchen tools in this dish, I’m going to share the tools I used in a bit!  All of these items have equally great uses in the kitchen!   

Five of the Build Your Kitchen Drawer items are a SMART Ice cream scoop, a Flip Measuring spoon, a Safe-cut Can Opener, an Egg Separator, and a Pot Clip.  It was like I was suddenly on an episode of Chopped.  I thought and thought on ways to incorporate all 5 tools in one recipe that used only ONE pot… I could not.  What I could do, though, was make the best jambalaya that uses two of these kitchen tools, possibly three.  (I’m going to save the can opener and egg separator for making dessert!)


Sausage Jambalaya

1 large onion, diced
1 bell pepper, diced
3 stalks celery, diced
4 cloves garlic, diced
1 lb. sausage, sliced into rounds
1/2 lb smoked ham, cubed into small pieces
2 cups uncooked rice
4 cups water
1 tsp. black pepper
1 TBS cajun seasoning
salt to taste
3 TBS oil or butter


  1. In a large heavy pot, heat oil, being careful not to burn.
  2. Add onions and saute’ until brown and caramelized.  About 20 minutes, stirring often.  jambalaya recipe
  3. Add bell pepper, celery and garlic to the onions, stirring to combine.  Saute’ for 15 minutes, until all vegetables are soft.
  4. Add sausage and ham, cooking for 15 minutes, until lightly brown.
  5. Stir in seasoning, black pepper and salt.jambalaya
  6. Add the 2 cups of rice, stirring until incorporated.  Pour in the 4 cups of water.  Stir.
  7. Bring this mixture to a boil.
  8. Once the mixture is boiling, reduce heat to low and put the cover on the pot, not opening, peeking or checking for 30 minutes.  Trust that it’s doing it’s thing… don’t open the cover!
  9. Serve!

It’s a long process, but the outcome is definitely worth it!

If you remember that challenge, you’re probably wondering which Good Cook kitchen products I used with this recipe.  I used the flip measuring spoon to measure the spices.  I used the pot clip to hold the spoon when I was between stirring, and I used the ice cream scoop to serve! Looks like I won the challenge, in more ways than one!


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