Description
This easy jambalaya recipe is a flavorful one-pot dish featuring smoked andouille sausage, shrimp, vegetables, and fragrant spices simmered with rice in a savory tomato and chicken stock base. Perfect for a hearty weeknight dinner, it combines tender shrimp and smoky sausage with vibrant bell peppers and aromatic herbs for a classic Cajun-inspired meal.
Ingredients
Scale
Sausage and Vegetables
- 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
Spices and Rice
- 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
Liquids and Other Ingredients
- 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
- Heat and Cook Sausage and Vegetables: Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add the sliced andouille sausage, diced onion, and diced red and green bell peppers. Cook, stirring occasionally, until the vegetables are tender and the sausage begins to brown, about 4-5 minutes.
- Add Rice and Spices: Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf. Stir continuously until the spices become fragrant, around 1-2 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Add Liquids and Simmer: Pour in the chicken stock, petite diced tomatoes, tomato paste, and hot sauce. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer gently until the liquid reduces and the flavors meld together, about 15 minutes.
- Cook Shrimp: Stir in the peeled and deveined shrimp, and season again with salt and pepper as needed. Cover the pot and cook until the shrimp turn pink and are cooked through, and the rice is tender, approximately 5 minutes.
- Finish and Serve: Remove from heat, discard the bay leaf, and stir in the chopped fresh parsley for a burst of color and fresh flavor. Serve the jambalaya immediately while hot.
Notes
- Use medium shrimp for even cooking; if using larger shrimp, adjust cooking time accordingly.
- Smoked andouille sausage adds authentic Cajun flavor; substitute with any smoked sausage if unavailable.
- Do not over-stir once the rice and liquid are combined to avoid a mushy texture.
- For a spicier dish, increase the hot sauce or add cayenne pepper.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on stovetop or microwave.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 370
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 145mg
