Quick Jambalaya

This quick jambalaya uses cooked rice to make a fast one-skillet version of the Louisiana classic. Andouille or chorizo, creole seasoning, onion, celery, green bell pepper, tomato paste, and diced tomatoes give it a hearty, seasoned base.

Ingredients

2 tbsp extra-virgin olive oil, divided
1 medium yellow onion, diced
2 links pork, vegan andouille, or chorizo sausage (6 oz), cut into 1/2 in pieces
2 celery stalks, thinly sliced
1 green bell pepper, diced
4 garlic cloves, minced
1 tbsp tomato paste
2 cups cooked long-grain white rice
1 tbsp creole seasoning
Salt and black pepper
1 (15 oz) can diced tomatoes
1 tbsp hot sauce, plus more for serving
2 tbsp sliced scallions

Instructions

Heat 1 tbsp oil in a large skillet over medium heat. 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.
Add the remaining 1 tbsp oil. 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.
Reduce the heat to low and add the cooked rice.
Sprinkle with the creole seasoning and 1/2 tsp each salt and black pepper.
Stir in the diced tomatoes and hot sauce. Cook until warmed through.
Season with additional salt and black pepper as needed.
Garnish with scallions and serve with more hot sauce.

Tips

This is a good use for leftover cooked rice.
If cooking rice from scratch, cook it in vegetable stock with 2 tsp creole or Cajun seasoning for extra flavor.
For a meatless version, use vegan andouille sausage.

Source

Adapted from Vallery Lomas, New York Times Cooking: https://cooking.nytimes.com/recipes/1022928-quick-jambalaya

Formatted to Recipe Style Guide on 11:30, 4 May 2026 (PDT) by ChatGPT