Description
This Easy Jambalaya recipe is a flavorful and hearty one-pot meal combining smoked andouille sausage, tender shrimp, aromatic spices, and basmati rice simmered to perfection in a savory tomato and chicken broth. Perfect for a comforting weeknight dinner that delivers authentic Cajun-inspired taste with minimal effort.
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, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon hot sauce
Other Ingredients
- 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
- Heat the base: Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add the sliced smoked andouille sausage, diced onion, and diced red and green bell peppers. Cook while stirring occasionally until the vegetables are tender, about 4-5 minutes.
- Add spices and rice: Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf. Cook until fragrant, approximately 1-2 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Simmer with liquids: Pour in 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 let it simmer until the liquid reduces and flavors blend, about 15 minutes.
- Cook the shrimp: Stir in the peeled and deveined shrimp. Season again with salt and pepper to taste. Cover and cook until the shrimp turn pink and are fully cooked and rice is tender, about 5 minutes.
- Finish and serve: Remove the bay leaf, stir in the chopped fresh parsley leaves, and serve immediately while hot and flavorful.
Notes
- For a spicier jambalaya, increase the amount of hot sauce or add cayenne pepper.
- You can substitute basmati rice with long-grain white rice if preferred.
- Ensure the shrimp are peeled and deveined for best texture and taste.
- Adjust seasoning according to your salt preference; start light and add more as needed.
- Using a heavy-bottomed pot like a Dutch oven helps prevent rice from sticking or burning.
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 180mg
