Description
A flavorful and easy-to-make jambalaya recipe featuring smoky andouille sausage, tender shrimp, and fragrant spices, all cooked together with basmati rice and vegetables in a one-pot meal perfect for a satisfying dinner.
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 Herbs
- 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
- 1 bay leaf
Spices and Seasonings
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon hot sauce
Pantry Items
- 1 ½ tablespoons vegetable oil
- 1 ½ cups basmati rice
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 ½ tablespoons tomato paste
Instructions
- Prepare the base: 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 slightly browned, about 4-5 minutes.
- Add spices and rice: Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and the bay leaf. Cook for about 1-2 minutes until the spices become 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 juice, tomato paste, and hot sauce. Stir to combine. Bring the mixture to a boil, then cover the pot, reduce the heat to low, and let it simmer gently for about 15 minutes, allowing the flavors to meld and the rice to cook.
- 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 additional minutes.
- Garnish and serve: Remove from heat, discard the bay leaf, then stir in the chopped fresh parsley for a bright finish. Serve the jambalaya hot for a delicious and hearty meal.
Notes
- Use smoked andouille sausage for authentic flavor; regular smoked sausage can be used as a substitute if necessary.
- Adjust the amount of hot sauce to suit your preferred spice level.
- For a lower-sodium version, use low-sodium chicken stock and reduce added salt accordingly.
- If basmati rice is unavailable, long grain white rice is a good alternative.
- To make this dish gluten-free, ensure the sausage and stock contain no gluten additives.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
