Description
This Easy Jambalaya recipe is a flavorful and hearty one-pot meal combining smoky andouille sausage, tender shrimp, aromatic spices, and basmati rice simmered in a rich tomato and chicken stock broth. Perfect for a comforting dinner, it brings classic Cajun flavors to your table with minimal effort.
Ingredients
Scale
Sausage & Vegetables
- 1 1/2 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
Rice & Spices
- 1 1/2 cups basmati rice
- 4 cloves garlic, minced
- 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
Liquids & Tomatoes
- 3 1/2 cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 1/2 tablespoons tomato paste
- 1 teaspoon hot sauce
Shrimp & Garnish
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 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 while stirring occasionally until the vegetables are tender and the sausage is slightly browned, 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. Cook, stirring constantly, until the mixture becomes fragrant, about 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 with their juices, tomato paste, and hot sauce. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Allow it to simmer until the liquid is mostly absorbed and the flavors blend together, roughly 15 minutes.
- Cook shrimp: Stir in the peeled and deveined medium shrimp. Season again with salt and pepper if needed. Cover the pot and cook until the shrimp turn pink and opaque and the rice is tender, about 5 minutes. Remove the bay leaf before the final stir.
- Garnish and serve: Stir in the chopped fresh parsley leaves for a bright, fresh flavor. Serve the jambalaya immediately while hot for the best taste.
Notes
- You can substitute basmati rice with long-grain rice if preferred.
- If you want to make this dish spicier, increase the amount of hot sauce or add cayenne pepper.
- For a gluten-free version, ensure the chicken stock and hot sauce are gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- The andouille sausage can be replaced with smoked kielbasa if necessary.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 150 mg
Keywords: jambalaya, andouille sausage, shrimp, Cajun rice dish, one-pot meal, spicy rice, easy dinner
