Description
This easy jambalaya recipe combines smoky andouille sausage, tender shrimp, and a medley of vegetables with fragrant spices and basmati rice to create a flavorful one-pot Creole classic. Perfectly seasoned and comforting, it’s a hearty meal ideal for weeknight dinners or weekend gatherings.
Ingredients
Scale
Meat and Seafood
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 ½ pounds medium shrimp, peeled and deveined
Vegetables and Aromatics
- 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
Grains
- 1 ½ cups basmati rice
Liquids and Canned Goods
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 ½ tablespoons tomato paste
Oils and Spices
- 1 ½ tablespoons vegetable oil
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon hot sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
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, stirring occasionally, until the vegetables are 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 until fragrant, approximately 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, reduce the heat to low, and let it simmer until the liquid reduces and flavors fully meld, about 15 minutes.
- Cook shrimp and finish: Stir in the peeled and deveined shrimp. Season again with salt and pepper if needed. Cover and cook until the shrimp turn pink and are cooked through and the rice is tender, approximately 5 minutes. Finally, stir in chopped fresh parsley leaves.
- Serve: Remove the bay leaf and serve the jambalaya immediately while hot and flavorful.
Notes
- Use basmati rice for a fluffy texture and to prevent mushiness; you can substitute with long-grain rice if needed.
- Adjust hot sauce according to desired spice level.
- Make sure to peel and devein shrimp properly for best texture.
- This dish can be made ahead and reheated, flavors deepen after resting.
- For a spicier jambalaya, consider adding cayenne pepper or smoked paprika.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 420
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 145 mg
