Description
This Easy Jambalaya recipe combines smoky andouille sausage, fresh vegetables, and succulent shrimp with fragrant basmati rice and bold Cajun seasonings. Cooked in a single pot on the stovetop, this hearty, flavorful dish is perfect for a satisfying dinner that comes together quickly and effortlessly.
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
Main Ingredients
- 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
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 ½ tablespoons tomato paste
- 1 teaspoon hot sauce
- 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 sliced andouille sausage, diced onion, and diced red and green bell peppers. Cook, stirring occasionally, until the vegetables are tender and the sausage is fragrant, about 4-5 minutes.
- Add rice and seasonings: Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf. Cook for 1-2 minutes until the spices are fragrant. 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 the mixture to a boil, then reduce the heat to low, cover, and let it simmer. Allow it to cook until the liquid is reduced and the flavors meld, about 15 minutes.
- Add shrimp and finish cooking: 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.
- Garnish and serve: Remove from heat, stir in chopped fresh parsley, and serve the jambalaya immediately while hot and flavorful.
Notes
- Use medium shrimp for even cooking and easy blending of flavors.
- Adjust the hot sauce quantity according to your preferred spice level.
- For a gluten-free version, confirm the sausage and hot sauce contain no gluten ingredients.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Substitute basmati rice with long-grain white rice if unavailable, but cooking times may vary slightly.
Nutrition
- Serving Size: 1 serving (approximately 1 1/2 cups)
- Calories: 430
- Sugar: 5 g
- Sodium: 920 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: 195 mg
