At first thought, you might think of Jambalaya as a Louisiana and New Orleans dish but in the Lowcountry, this one is a staple for us as well. This spicy one-pot dish is perfect for a busy weeknight.

While it’s not hard to make Jambalaya from scratch, it’s more time-consuming and expensive once you get all the spices. And for me, ain’t nobody got time for that. I used smoked sausage but you can use any protein. I just happened to have smoked sausage in the fridge. I did brown my sausage before adding it into the Jambalaya but you don’t have to do that. This can truly be a one-pot dinner. We loved this one and my only regret was that I didn’t make cornbread to go with it.

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