Easy Jambalaya Recipe

Introduction

This easy jambalaya recipe is a flavorful one-pot meal that combines smoky sausage, tender shrimp, and vibrant vegetables with fragrant spices and rice. Perfect for a weeknight dinner, it brings a taste of Louisiana right to your kitchen with minimal fuss.

Ingredients

• 1 ½ tablespoons vegetable oil
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 small sweet onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 ½ cups basmati rice
• 4 cloves garlic, minced
• 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
• 3 ½ cups chicken stock
• 1 (14.5-ounce) can petite diced tomatoes
• 1 ½ tablespoons tomato paste
• 1 teaspoon hot sauce
• 1 ½ pounds medium shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Step 1: Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add the smoked sausage, diced onion, and diced red and green bell peppers. Cook, stirring occasionally, until the vegetables are tender, about 4-5 minutes.
2. Step 2: Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf. Cook until fragrant, about 1-2 minutes. Season with kosher salt and freshly ground black pepper to taste.
3. Step 3: Add the chicken stock, petite diced tomatoes, tomato paste, and hot sauce. Bring the mixture to a boil, then cover, reduce the heat to low, and simmer until the liquid is reduced and the flavors have blended, about 15 minutes.
4. Step 4: Stir in the peeled and deveined shrimp. Season with salt and pepper as desired. Cover and cook until the shrimp are pink and cooked through and the rice is tender, about 5 minutes more.
5. Step 5: Remove from heat and stir in the chopped fresh parsley. Serve the jambalaya immediately while hot.

Tips & Variations

• Substitute basmati rice with long-grain white rice or jasmine rice if preferred, adjusting cooking time as needed.
• For a spicier jambalaya, increase the hot sauce or add a pinch of cayenne pepper when adding the spices.
• Try adding cooked chicken or smoked turkey for extra protein variation.
• If you prefer a thicker consistency, let the jambalaya simmer uncovered for a few extra minutes before adding the shrimp.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock or water if the rice has dried out. Jambalaya is best enjoyed fresh but keeps well for quick meals later in the week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sausage?

Yes, you can substitute smoked andouille sausage with kielbasa, chorizo, or any smoked sausage of your choice. Just make sure to slice it thinly for even cooking.

Is it okay to use frozen shrimp?

Absolutely. If using frozen shrimp, thaw them completely and pat dry before adding to the jambalaya to avoid excess moisture and ensure even cooking.

Easy Jambalaya Recipe

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★★★★★

4.6 from 123 reviews

This Easy Jambalaya recipe combines smoky andouille sausage, fresh vegetables, and succulent shrimp with fragrant basmati rice, seasoned with a blend of herbs and spices, all cooked together in one pot for a flavorful and comforting Louisiana-inspired dish.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Meat and Seafood

• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 ½ pounds medium shrimp, peeled and deveined

Vegetables

• 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

Grains and Staples

• 1 ½ cups basmati rice
• 3 ½ cups chicken stock
• 1 (14.5-ounce) can petite diced tomatoes
• 1 ½ tablespoons tomato paste
• 1 ½ tablespoons vegetable oil

Instructions

1. Prepare the base: Heat the vegetable oil in a large stockpot or Dutch oven over medium heat. Add the sliced andouille sausage, diced onion, and both diced bell peppers. Cook the mixture, stirring occasionally, until the vegetables are tender, approximately 4 to 5 minutes.
2. Add spices and rice: Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and the bay leaf. Cook and stir until the spices become fragrant, about 1 to 2 minutes. Season the mixture with kosher salt and freshly ground black pepper to your taste.
3. Add liquids and simmer: Pour in the chicken stock, petite diced tomatoes with their juices, tomato paste, and hot sauce. Bring the mixture to a boil, then cover the pot, reduce the heat to low, and simmer. Allow the jambalaya to cook until the liquid is mostly absorbed and the flavors have blended, about 15 minutes.
4. Cook the shrimp: Stir in the peeled and deveined shrimp, seasoning again with salt and pepper as desired. Cover and continue cooking until the shrimp turns pink and is cooked through and the rice is tender, about 5 minutes.
5. Finish and serve: Remove from heat, discard the bay leaf, stir in the chopped fresh parsley leaves. Serve the jambalaya immediately while hot for the best flavor and texture.

Notes

• Use andouille sausage for authentic smoky flavor, but you can substitute with smoked kielbasa if unavailable.
• Adjust the hot sauce quantity to your preferred spice level.
• Basmati rice works well here, but you can substitute with long-grain white rice if necessary.
• If you prefer, you can add other Cajun staples like celery or swap shrimp for chicken based on preference.
• Be careful not to overcook the shrimp; they cook quickly and become rubbery if left too long.
• This recipe can be made in a large deep skillet or heavy-bottomed pot if a Dutch oven is not available.

Keywords: Jambalaya, Cajun recipe, shrimp and sausage, one pot meal, spicy rice dish, easy dinner