The Freezer Clean-Out Jambalaya

We are always planning for the seasons ahead. Right now, our minds are on the deep freeze of winter and the promise of a half a beef arriving later this fall. But before we can welcome that new abundance, we need to make room for it!

If your freezer is anything like mine, it’s a treasure trove of forgotten ingredients—a lone bag of shrimp from a summer sale, a few links of sausage tucked behind the peas, and containers of broth saved from a previous roast chicken. This isn't just clutter; it's the foundation for a fantastic, from-scratch meal.

The other night, I embarked on a "freezer clean-out" mission and created a incredibly flavorful One-Pot Jambalaya. This recipe is less about strict rules and more about using what you have. It’s forgiving, rustic, and the perfect way to turn those neglected bits into a feast that feels both thrifty and wholesome.

Yum!

Embrace the "Use-What-You-Have" Spirit

The beauty of this dish is its flexibility. The formula is simple: aromatics + rice + broth + protein. Don't have shrimp? Use more sausage or some diced chicken thighs. No red pepper? Double up on the green. That last cup of frozen turkey broth? Perfect. This is cooking from the heart and the freezer, not just a cookbook.

Freezer Clean-Out Jambalaya

This hearty, smoky rice dish is a celebration of resourcefulness. It’s a complete meal in one pot, making cleanup a breeze—a simple living win!

Prep time: 20 minutes
Cook time: 45 minutes
Serves: 6-8

Ingredients:

• The Protein (use what you have!):

  • ½ lb shrimp, peeled and deveined

  • 1 lb sausage (andouille, kielbasa, or smoked sausage), sliced

  • (Alternatively, use 1 lb of chicken, diced)

    The Flavor Base:

    • 5 Tbsp olive oil, divided

    • 1 medium onion, chopped

    • 1 green bell pepper, chopped

    • 1 red bell pepper, chopped

    • 1 jalapeño, seeded and finely chopped

    • 3-4 cloves garlic, minced

    • 1 can (4 oz) mushrooms, drained (or ½ cup sautéed mushrooms)

      The Spices:

      • 1 ½ tsp salt, divided

      • 1 ½ tsp smoked paprika, divided

      • 1 tsp black pepper, divided

      • ¼ tsp cayenne pepper (adjust to your heat preference)

      • 1 tsp dried thyme

      • 2 bay leaves

        The Liquids & Rice:

        • 3 cups broth (chicken, beef, vegetable—whatever you have frozen!)

        • 1 can (14 oz) diced tomatoes (or 1 ½ cups frozen, thawed)

        • 2 cups long-grain white rice, rinsed

        For Serving:

        • Fresh parsley, chopped

        • Crusty bread, for sopping up the juices

Add the veggies you have on hand.

Instructions:

1. Preheat & Prep: Preheat your oven to 325°F (165°C). Pat your proteins dry and chop all your vegetables.

2. Cook the Meat: In a large Dutch oven or heavy-bottomed oven-safe pot, heat 3 tablespoons of olive oil over medium-high heat. Add the sausage (or chicken) and cook until nicely browned. Remove with a slotted spoon and set aside.

3. Marinate the Shrimp: In a small bowl, whisk together 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, ½ teaspoon of salt, and ½ teaspoon of black pepper. Toss the shrimp in this mixture until coated and place them in the refrigerator until needed.

4. Sauté the Aromatics: In the same pot with the delicious drippings, add the onion, bell peppers, and jalapeño. Sauté for 5-7 minutes until they begin to soften. Add the garlic, the remaining 1 teaspoon of smoked paprika, the remaining ½ teaspoon of black pepper, and the cayenne. Cook for another minute until fragrant.

5. Build the Dish: Pour in the broth and tomatoes, scraping the bottom of the pot to release any browned bits. Add the thyme, bay leaves, remaining 1 teaspoon of salt, the cooked sausage, and any accumulated juices. Bring the mixture to boil.

6. Bake: Stir in the rinsed rice until everything is combined. Cover tightly with a lid and transfer the pot to the preheated oven. Bake for 25-30 minutes, or until the rice has absorbed most of the liquid.

7. Cook the Shrimp: Carefully remove the pot from the oven. Arrange the marinated shrimp in a single layer on top of the rice. Cover and return the pot to the oven for 5-10 more minutes, just until the shrimp are pink and cooked through.

8. Rest and Serve: Remove the pot from the oven and let it stand, covered, for 10 minutes. This is a crucial step for the rice to become perfectly tender! Discard the bay leaves, fluff the rice gently with a fork, and garnish generously with fresh parsley. Serve immediately with thick slices of crusty bread.

Some bread that was also hiding in my freezer.

This jambalaya was a delicious reminder that some of the best meals are born from necessity. It felt so good to use up those precious ingredients instead of wasting them, and now my freezer will soon be ready for more goodness.

What’s hiding in your freezer that needs using up? I’d love to hear your favorite "clean-out" recipes in the comments below!

My Mantra

Stay rooted,

Roxanne