Easy Jambalaya Recipe
Introduction
This easy jambalaya recipe is a flavorful one-pot meal that brings a taste of Louisiana right to your kitchen. Packed with smoky sausage, tender shrimp, and vibrant vegetables, it’s ready in just 45 minutes and perfect for feeding a crowd.
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
- 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
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Step 1: Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add the sliced sausage, diced onion, and diced bell peppers. Cook, stirring occasionally, until the vegetables are tender, about 4–5 minutes.
- Step 2: Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf. Cook until fragrant, about 1–2 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Step 3: Pour in the chicken stock, petite diced tomatoes, tomato paste, and hot sauce. Bring the mixture to a boil, then cover, reduce heat to low, and simmer until the liquid has reduced and the flavors have blended, about 15 minutes.
- Step 4: Gently 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, about 5 minutes. Stir in the chopped fresh parsley.
- Step 5: Serve the jambalaya immediately while hot for the best flavor.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper or use a spicier hot sauce. You can also substitute the andouille sausage with kielbasa or chorizo for a different flavor twist.
- If you prefer a smokier taste, try adding a bit of smoked paprika along with the sweet paprika.
- Use long-grain white rice if basmati is unavailable; cooking times may vary slightly.
Storage
Store any leftover jambalaya in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or chicken stock to restore moisture as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make jambalaya without shrimp?
Yes, you can omit the shrimp for a sausage and vegetable jambalaya or substitute with chicken pieces if you prefer. Adjust the cooking time accordingly to ensure the protein is cooked through.
Is jambalaya spicy?
Jambalaya’s spiciness can be adjusted to your liking. This recipe uses mild hot sauce and sweet paprika, but you can add cayenne pepper or a hotter sauce to increase the heat.
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Easy Jambalaya Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This easy jambalaya recipe combines smoky andouille sausage, tender shrimp, and a medley of vegetables simmered with aromatic spices and basmati rice. Ready in just 45 minutes, it’s a flavorful one-pot meal perfect for a hearty dinner.
Ingredients
Sausage and Vegetables
- 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
Rice and Seasonings
- 1 1/2 cups basmati rice
- 4 cloves garlic, minced
- 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 Finishing Touches
- 3 1/2 cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 1/2 tablespoons tomato paste
- 1 teaspoon hot sauce
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Sauté Sausage and Vegetables: Heat the vegetable oil in a large stockpot or Dutch oven over medium heat. Add the sliced sausage, diced onion, and diced red and green bell peppers. Cook, stirring occasionally, until the vegetables are tender and the sausage is slightly browned, about 4-5 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 1-2 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Simmer with Liquids: Pour in the chicken stock, petite diced tomatoes with their juices, tomato paste, and hot sauce. Bring everything to a boil, then reduce heat to low, cover the pot, and let it simmer until the liquid is reduced and the flavors have melded together, approximately 15 minutes.
- Add Shrimp and Finish Cooking: Stir in the peeled and deveined shrimp, seasoning 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 more. Remove from heat and stir in the chopped fresh parsley.
- Serve: Spoon the jambalaya into bowls and serve immediately for a warm and satisfying meal.
Notes
- Use smoked andouille sausage for authentic Cajun flavor but feel free to substitute with smoked sausage if unavailable.
- Make sure not to overcook the shrimp as they become rubbery.
- Adjust hot sauce quantity to control the spice level based on preference.
- For gluten-free, verify that the chicken stock and sausage do not contain gluten ingredients.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Keywords: jambalaya, Cajun recipe, shrimp jambalaya, one-pot meal, easy dinner, andouille sausage, spicy rice dish
