Description
This Easy Jambalaya recipe is a flavorful one-pot meal combining smoky andouille sausage, tender shrimp, basmati rice, and a medley of spices and vegetables. Perfect for a hearty family dinner, it delivers the classic Cajun taste with a simple, step-by-step stovetop cooking method.
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
Grains
- 1 ½ cups basmati rice
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
Liquids and Others
- 1 ½ tablespoons vegetable oil
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 ½ tablespoons tomato paste
Instructions
- Prepare Vegetables and Sausage: Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add sliced sausage, diced onion, and diced bell peppers. Cook, stirring occasionally, until the vegetables are tender and aromatic, about 4-5 minutes.
- Add Rice and Spices: Stir in basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf. Cook while stirring for 1-2 minutes until the spices are fragrant. Season with kosher salt and freshly ground black pepper to taste.
- Add Liquids and Simmer: Pour in the chicken stock, canned petite diced tomatoes, tomato paste, and hot sauce. Bring the mixture to a boil, then cover the pot and reduce heat to low. Let it simmer gently for about 15 minutes, allowing the liquid to reduce and flavors to meld.
- Cook Shrimp and Finish: Stir in the peeled and deveined shrimp. Season with salt and pepper if needed. Cover and cook for another 5 minutes, or until the shrimp turn pink and are cooked through and the rice is tender.
- Garnish and Serve: Remove the bay leaf, stir in chopped fresh parsley leaves, and serve the jambalaya immediately while hot and fragrant.
Notes
- For a spicier jambalaya, increase the amount of hot sauce or add cayenne pepper to taste.
- Use andouille sausage or any smoked sausage to achieve the classic smoky flavor.
- Basmati rice is preferred for its fluffiness, but you can substitute with long grain rice.
- If you want a vegetarian version, omit the sausage and shrimp and increase vegetables and spices.
- Make sure to keep the heat low during simmering to prevent the rice from burning at the bottom.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg
