Last Updated on January 27, 2022 by Anne-Marie
This tasty jambalaya with sausage recipe is made with frozen vegetables. An easy one pot Jambalaya weeknight dinner recipe.
Why this recipe works
This one pot jambalaya with sausage recipe will become one of your favorite meals.
That's because one pot Andouille sausage jambalaya is a snap to clean up.
You can enjoy the evenings with your family and sip the wine that's left over after making this easy Cajun-style recipe.
Making one pot andouille sausage jambalaya
I used Aidells Andouille sausage in this one pot recipe. I'm glad I found out that Aidells makes a tasty gluten free Cajun Style Andouille sausage.
I love Aidells Andouille sausage's smoky, spicy flavor. Truly excellent seasoning.
What I like about all Aidells sausages is that the Andouille comes fully cooked. I love this since you just heat and serve the sausage.
(Want to make jambalaya in your pressure cooker? Try my Spicy Instant Pot Jambalaya.)
Tips for a one pot jambalaya with sausage recipe
You'll need a very large pot to make this Andouille sausage jambalaya recipe. I used a 9-quart Dutch oven.
The recipe below is what I once considered a double batch.
However, my two teenagers ate four medium bowls each and my husband ate two large bowls! So I'm leaving the recipe as is.
Can you freeze leftovers?
If this looks like too much food, cut the recipe in half.
Or eat half for dinner and freeze any leftovers in a freezer-safe container.
Can you add shrimp?
Sure! Add up to a pound of thawed, cooked shrimp (peeled, deveined, and tail off) at the end of the recipe.
Five 5 minutes should be plenty of time to warm up the shrimp before serving
Worried about the shrimp not having enough flavor? Toss them in 1/2 teaspoon of Cajun seasoning like Slap Ya Mama.
What kind of vegetables?
Using frozen gumbo mix in something tasty like jambalaya is a simple way to get your family to eat more vegetables.
Plus, using already prepared frozen vegetables is super convenient!
If you like, you can use a can of chopped tomatoes instead of 1 cup of the tomato sauce for a thicker dish.
What's the difference between gumbo and jambalaya?
Both gumbo and jambalaya use the “holy trinity” of finely chopped onion, celery, and green bell peppers.
(Gumbo mix contains okra and corn, too.)
Jambalaya and gumbo both use spicy sausage and shrimp.
The difference is that jambalaya contains rice in the dish. Gumbo is a stew with rice served on the side.
You can read more about the difference in Southern Living.
Love Cajun food? Then check out these 60 Best Cajun Recipes.
What to serve with one pot jambalaya?
Try some Southern classics like:
● Easy Gluten Free Skillet Cornbread Recipe - this skillet bread is moist and delicious.
● Sweetened Collard Greens - easy to make.
● Fruit Ice Tea - not quite as sweet as sweet tea but super refreshing.
● Easy Buttermilk Pie - for dessert.
- 4 tablespoons olive oil
- 3 cups chopped sweet yellow onions
- 1/2 cup chopped fresh parsley
- 3 tablespoons chopped fresh chives
- 2 cups tomato sauce
- 2 teaspoons minced garlic
- 2 cups Sauvignon Blanc white wine
- 3 cups uncooked long-grain rice
- 1/2 teaspoon sea salt
- 2 teaspoons Louisiana style hot sauce
- 2 1-pound packages Cajun-style andouille sausage, cut into 1-inch pieces
- 6 cups water
- 2 15-ounce packages frozen gumbo vegetable mix
- Heat the olive oil in a large pot on medium-high heat. Add the onions, parsley, and chives to the pot. Sauté until the onions start to turn clear.
- While stirring, add the tomato sauce, garlic, and wine. Then still stirring, add the rice, salt, hot sauce, sliced sausage, frozen gumbo vegetable mix, and 6 cups of water.
- Keep stirring and bring to a boil. Then turn down the heat to medium, but keep the jambalaya simmering. You should frequently stir the jambalaya to prevent the rice at the bottom of the pot from sticking and potentially burning.
- Cook until most of the liquid is gone. Then reduce the heat to low, cover, and simmer the jambalaya for 20 to 30 minutes. Test the rice after 20 minutes. If it’s still very hard, and the rice is dry, add more water or half wine and water. Cook until the rice is cooked through.
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Amount Per Serving: Calories: 501Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 81mgSodium: 1328mgCarbohydrates: 35gFiber: 3gSugar: 8gProtein: 17g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.