Description
This easy jambalaya recipe brings the vibrant flavors of classic Louisiana cooking to your dinner table with a simple one-pot method. Featuring smoky andouille sausage, tender shrimp, and a blend of aromatic spices cooked with basmati rice, it’s a hearty, comforting dish perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1½ 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
- 1½ cups basmati rice
- 4 cloves garlic, minced
- 1½ teaspoons sweet paprika
- 1½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1½ tablespoons tomato paste
- 1 teaspoon hot sauce
- 1½ pounds medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Cook the sausage and vegetables: 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, stirring occasionally, until the vegetables become tender, 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 while stirring until the mixture is fragrant, about 1 to 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, tomato paste, and hot sauce. Bring the mixture to a boil, then cover the pot and reduce heat to low. Simmer until the liquid has reduced and flavors have blended well, about 15 minutes.
- Cook the shrimp: Stir in the peeled and deveined shrimp. Season again with salt and pepper as needed. Cover and 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 freshly chopped parsley leaves. Serve the jambalaya immediately while hot.
Notes
- You can adjust the amount of hot sauce to your preferred spice level.
- For a vegetarian version, omit the sausage and shrimp and substitute vegetable stock.
- Using basmati rice gives a nice fluffy texture; other long-grain rice varieties can be used as well.
- Make sure to not overcook the shrimp to keep them tender.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg
