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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/easy-jambalaya-recipe/