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Easy Jambalaya Recipe

Easy Jambalaya Recipe
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★★★★★

5.2 from 30 reviews

This easy jambalaya recipe brings together smoky andouille sausage, tender shrimp, and vibrant vegetables in a flavorful blend of spices and tomato-infused rice. A perfect one-pot meal that’s hearty, comforting, and full of classic Cajun flavors.

Ingredients

Scale

Primary Ingredients

  • 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
  • 1 1/2 cups basmati rice
  • 4 cloves garlic, minced

Spices

  • 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 and Sauces

  • 3 1/2 cups chicken stock
  • 1 (14.5-ounce) can petite diced tomatoes
  • 1 1/2 tablespoons tomato paste
  • 1 teaspoon hot sauce

Seafood and Garnish

  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Cook sausage and vegetables: Heat the vegetable oil in a large stockpot or Dutch oven over medium heat. Add the sliced andouille sausage, diced onion, and diced bell peppers. Cook while stirring occasionally until the vegetables are tender and the sausage releases its flavorful oils, approximately 4 to 5 minutes.
  2. Add rice and spices: Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf. Cook the mixture while stirring for about 1 to 2 minutes until the spices are fragrant. Season with kosher salt and freshly ground black pepper to taste.
  3. Combine liquids and simmer: Pour in the chicken stock, petite diced tomatoes with their juice, tomato paste, and hot sauce. Bring the mixture to a boil, then cover the pot, reduce the heat, and let it simmer gently for about 15 minutes until the liquid is mostly absorbed and the flavors meld.
  4. Add shrimp and finish cooking: Stir the peeled and deveined shrimp into the pot. Season again with salt and pepper if needed. Cover and cook until shrimp is pink and cooked through and rice is tender, about 5 minutes. Remove from heat and stir in chopped fresh parsley for brightness.
  5. Serve: Serve the jambalaya immediately while warm, allowing guests to enjoy the full depth of flavors and the perfect combination of textures.

Notes

  • Use long-grain basmati rice for a fluffy, separate grain texture.
  • You can substitute chicken stock with vegetable broth for a lighter flavor or to make it pescatarian.
  • Adjust hot sauce to your spice preference or omit for a milder dish.
  • Make sure shrimp is peeled and deveined for best texture and taste.
  • Leftovers keep well refrigerated for 2-3 days and reheat nicely.

Nutrition

Keywords: Jambalaya, Easy Jambalaya, Cajun Recipe, Sausage and Shrimp Rice, Spicy Rice Dish, One Pot Meal

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