Description
This easy jambalaya recipe brings a flavorful Creole classic to your dinner table in just 45 minutes. Featuring smoky andouille sausage, tender shrimp, aromatic spices, and vibrant bell peppers simmered with basmati rice, it delivers a hearty, one-pot meal that’s perfect for busy weeknights or casual gatherings.
Ingredients
Meat & Seafood
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 1/2 pounds medium shrimp, peeled and deveined
Vegetables
- 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
Pantry & Spices
- 1 1/2 tablespoons vegetable oil
- 1 1/2 cups basmati rice
- 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
- 3 1/2 cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 1/2 tablespoons tomato paste
- 1 teaspoon hot sauce
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 bell peppers. Cook, stirring occasionally, until the vegetables are tender and the sausage is slightly browned, 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 until fragrant, about 1 to 2 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Simmer with liquids: Pour in the chicken stock, diced tomatoes with their juice, tomato paste, and hot sauce. Bring the mixture to a boil, then cover the pot, reduce the heat to low, and let it simmer until the liquid is absorbed and the flavors are well blended, 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. Remove the bay leaf and stir in the chopped fresh parsley just before serving.
- Serve: Immediately plate the jambalaya hot for the best flavor and texture.
Notes
- Use basmati rice for a fluffy texture; other long-grain rice varieties may alter the consistency.
- The dish can be spiced up by adding extra hot sauce or cayenne pepper according to taste.
- Ensure shrimp are thoroughly peeled and deveined for the best eating experience.
- This recipe is best served fresh but can be refrigerated for up to 2 days; reheat gently to avoid overcooking the shrimp.
- For a vegetarian version, substitute sausage and shrimp with plant-based protein and use vegetable stock instead of chicken stock.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
