Description
This Easy Jambalaya recipe is a flavorful one-pot dish featuring smoked andouille sausage, shrimp, and a medley of fresh vegetables cooked with aromatic spices and basmati rice. Perfect for a comforting dinner, it combines bold Cajun flavors with simple ingredients and straightforward cooking.
Ingredients
Scale
Meat and Seafood
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 ½ pounds medium shrimp, peeled and deveined
Vegetables and Aromatics
- 1 small sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley leaves
Spices and Seasonings
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon hot sauce
Staples
- 1 ½ tablespoons vegetable oil
- 1 ½ cups basmati rice
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 ½ tablespoons tomato paste
Instructions
- Cook Sausage and Vegetables: Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add smoked andouille sausage, diced onion, and diced bell peppers. Cook, stirring occasionally, until the vegetables are tender and the sausage is slightly browned, about 4 to 5 minutes.
- Add Rice and Spices: Stir in basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf until fragrant, about 1 to 2 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Add Liquids and Simmer: Pour in chicken stock, petite diced tomatoes, tomato paste, and hot sauce. Bring the mixture to a boil, then cover, reduce heat to low, and let it simmer until the liquid is reduced and the flavors have melded, approximately 15 minutes.
- Cook Shrimp: Stir in the peeled and deveined shrimp, season again with salt and pepper if needed. Cover and cook until shrimp turn pink and are fully cooked and rice is tender, about 5 minutes.
- Finish and Serve: Remove from heat, stir in chopped fresh parsley, then serve the jambalaya immediately for best flavor and texture.
Notes
- Use a large heavy-bottomed pot or Dutch oven for even cooking and to prevent sticking.
- Adjust hot sauce quantity according to your preferred spice level.
- For a smoky flavor, you can add a dash of smoked paprika or substitute andouille sausage with another smoked sausage.
- Ensure shrimp are peeled and deveined for best texture and taste.
- Stir the pot gently before serving to mix all ingredients evenly without breaking down the rice.
- Leftovers can be refrigerated and reheated, but rice may absorb more liquid and thicken.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 140mg
