Dutch Oven Jambalaya is the ultimate super-easy comfort meal. It will take even the most beginner cook under 30 minutes to make. I promise the time is well worth the investment for a spoonful of this one pot meat, veggie, and rice dinner everyone will love.
What is the Main Component of Jambalaya
They call it the “holy trinity” and it’s onion, celery and bell pepper. Traditionally, this combined with white rice and some type of meat like sausage, chicken, pork, and seafood make up jambalaya.
In my jambalaya I use turkey kielbasa which is flavorful and doesn’t require additional cooking (yay, shortcut!). I also leave out the celery which might be a sin to some but every time I buy celery, I have to work really hard to make sure it doesn’t go bad. Therefore, I don’t cook as often with it unless I know I can intentionally use it up.
Ingredients for Dutch Oven Jambalaya
- Turkey kielbasa
- White onion
- Bell pepper
- Olive, avocado or canola oil: People commonly ask if there’s a best cooking oil and while there’s a lot of debate here any one of these three will do just fine.
- Garlic powder or fresh garlic
- Canned diced tomatoes: I recommend fire roasted canned tomatoes if you want a robust flavor addition.
- Water mixed with garlic bouillion paste, pre-made broth, or make your own
- Parmesan cheese
Learn How to Make It
- Dice the onion and bell pepper.
- Drizzle the oil in a cooking pot and saute the onion and bell pepper. Sprinkle on the garlic powder and continue cooking. You can also use as much fresh garlic as your heart desires instead.
- Add both cans of tomatoes and the water/broth to the pot.
- Bring to a boil and add the rice. Reduce to simmer cover and allow to cook for 10-12 minutes on very low heat or remove from heat.
- While simmering, slice the kielbasa in 1/2 to 1 inch sections.
- If using fresh parmesan, grate it while the mixture simmers.
- Uncover and stir in kielbasa and parmesan. Salt to taste.
Do You Have to Use a Dutch Oven
Absolutely not! I love the dutch oven I have but I have also made this in a deep skillet, soup pot and a slow cooker. While a dutch oven is a fantastic tool to have, it is not necessary.
Use any shortcut below to get dinner on the table even faster
- Try instant rice (white or brown) for an even faster cooking time
- Use pre-shredded or powdered Parmesan cheese
- Consider pre-chopped bell pepper and onion
- Pre-minced garlic can be used instead of garlic powder
One of the fun ways to change up this recipe is to try different types of protein in it. Because the kielbasa is added right at the end, you can try experimenting and broadening your cooking skills with other meats.
I suggest trying to sauté or grill your own shrimp, ground pork, tempeh or tofu (if you want it to be a vegetarian) or consider using rotisserie chicken. Knowing how to debone a rotisserie chicken is simple and it’s a great skill to learn!
This meal stores great in the fridge for 7 to 10 days in an airtight container. Enjoy it for dinner and dish up a serving to take to work with you! Your coworkers will be asking for the recipe, guaranteed.
I have frozen this meal after cooking it and felt like the rice was mushy when it thawed. If you want to freeze, freeze all of the components except for the rice and the broth. That way you can add those in fresh and still save time. You can freeze the components like I did for up to three months.
Is Jambalaya Gluten Free
Yes! All of the ingredients do not contain gluten. However, if you are allergic to gluten, verify that the rice you cook is not from a facility that also harvests or packages foods that contain gluten.
Can You Make it Dairy Free
This is easy to make dairy free. If you don’t want to use the parmesan cheese, simply don’t add it. I recommend subbing in vegan cheese on top or a few scoops of nutritional yeast in for a slightly cheesy, but still dairy free, flavor.
Ready to Cook some More?
Dutch Oven Jambalaya
- 1 turkey kielbasa usually comes in 13-15 oz package
- 1 white onion
- 1 bell pepper I recommend orange or green for a color that will contrast the red tomatoes
- 2 tbsp olive oil
- 1 tsp garlic powder Or mince 3 cloves
- 2 14.5 oz can diced tomatoes I recommend fire roasted
- 3 cups water mixed with 2 tsp garlic bouillion paste or pre-made broth
- 1 cup rice your choice (brown, white, etc)
- 1/2 cup fresh or powdered parmesan cheese
- Dice the onion, bell pepper, and garlic if using fresh.
- Drizzle the oil in the cooking pot and saute your onion and bell pepper at medium heat. Sprinkle on the garlic powder (or add the garlic). Mix and continue to saute.
- Add both cans of tomatoes and water/broth to the pot.
- Bring to a boil and add the rice bring it back to a boil for just a moment. Stir to combine.
- Reduce to a simmer, cover and allow to cook for 10-12 minutes on very low heat or remove from heat.
- While the pot is simmering slice the kielbasa in 1/2 to 1 inch sections and shred the parmesan cheese.
- Uncover and stir in the kielbasa and parmesan. Salt to taste.