Quick Jambalaya

By Vallery Lomas

Published Jan. 20, 2022

Quick Jambalaya
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Maeve Sheridan.
Total Time
35 minutes
Rating
4(1,283)
Comments
Read comments

This recipe makes quick work out of jambalaya by using leftover rice, and it tastes great with freshly cooked grains, too. To make this meal meatless, use vegan andouille sausage or stick with pork sausage, if you prefer. Either option, along with creole seasoning and the classic trinity of creole cooking — onion, celery and green bell pepper — result in a dish that is unmistakably Louisianan. Though many jambalaya recipes skip tomatoes, this version uses a blend of tomato paste and diced tomatoes to add bulk, and an acidity that helps lighten up the otherwise hearty one-pot meal.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:2 to 4 servings
  • 2tablespoons extra-virgin olive oil
  • 1medium yellow onion, diced
  • 2links pork or vegan andouille or chorizo sausage (6 ounces), cut into ½-inch pieces
  • 2celery stalks, thinly sliced
  • 1green bell pepper, diced
  • 4garlic cloves, minced
  • 1tablespoon tomato paste
  • 2cups cooked long-grain white rice
  • 1tablespoon creole seasoning
  • Salt and black pepper
  • 1(15-ounce) can diced tomatoes
  • 1tablespoon hot sauce, plus more for serving
  • 2tablespoons sliced scallions
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

208 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 4 grams protein; 661 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.

  2. Step 2

    Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.

  3. Step 3

    Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and ½ teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.

Tip
  • This recipe is a great use of leftover cooked rice, but if you are making the rice from scratch, cook the grains in vegetable stock with 2 teaspoons creole or Cajun seasoning for an extra kick of flavor.

Ratings

4 out of 5
1,283 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

PatC

Emeril’s creole seasoning—recipe online—can be mixed up from spices in most everyone’s spice drawer, has a more satisfying and complex flavor, and is very likely lower in salt than the commercial mixes. You can also easily adjust the heat (cayenne) and salt to your liking.

jdc

If making this with leftover rice, I would cook the tomatoes with your other seasonings for a bit before adding the rice. If you don't have leftover rice don't make it on the side for this dish. Add two cups of stock (veggie or chicken) and 1 cup of raw rice after the tomatoes have cooked for a minute. Then add the spices. Cover and cook on low for 25-30 minutes. Just one pot (not a skillet). For a traditional note, add a 1/4 teaspoon of allspice to your spice mixture.

Kate

The exact ingredients for Emeril's Bayou Blast are 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme

CZ

Good, not too hard recipe! It took a bit longer than the cook time listed. Added jalapeño for some extra kick.

Keri K.

Easy and quick and tastes great! I also loved that I had all the ingredients randomly on hand.

Susan Church

Way too hot for me, and too salty. Next time I’d cut both in half.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.