Description
This Easy Jambalaya recipe combines smoky andouille sausage, tender shrimp, aromatic spices, and basmati rice to create a flavorful one-pot Cajun-inspired dish. Perfect for a hearty weeknight dinner, it simmers in a rich tomato and chicken broth base, delivering a comforting meal with a balanced blend of protein, vegetables, and spices.
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
Rice and Seasonings
- 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 Sauces
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 ½ tablespoons tomato paste
- 1 teaspoon hot sauce
Seafood and Garnish
- 1 ½ 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 smoked andouille sausage, diced onion, and diced red and green bell peppers. Cook, stirring occasionally, until the vegetables are tender and the sausage is beginning to brown, about 4 to 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 and stir for about 1 to 2 minutes until fragrant. 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 the pot, reduce the heat to low, and simmer for about 15 minutes until the liquid has reduced and the flavors have blended.
- Cook the shrimp: Stir in the peeled and deveined shrimp. Season with additional salt and pepper if needed. Cover and continue to cook until the shrimp turn pink and are cooked through and the rice is tender, about 5 minutes.
- Finish and serve: Remove from heat and stir in chopped fresh parsley. Discard the bay leaf and serve immediately, enjoying your flavorful homemade jambalaya.
Notes
- Ensure the shrimp are peeled and deveined for easier eating.
- Adjust the hot sauce quantity based on preferred spice level.
- Use basmati rice for a fluffier texture; other long grain rices can be substituted but cooking times may vary.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a spicier version, add cayenne pepper or additional hot sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 150 mg
