Easy Jambalaya
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course
Easy Jambalaya
Description
The recipe starts by cooking thinly sliced smoked andouille sausage, along with diced onions and bell peppers, until the vegetables are tender and the sausage has rendered flavor. Basmati rice, garlic, and a combination of spices including paprika, oregano, onion powder, thyme, and bay leaf are added to build aromatic complexity. Chicken stock, diced tomatoes, tomato paste, and hot sauce bring moisture and a tangy, slightly spicy base to the dish. The mixture simmers uncovered to reduce and meld flavors.
Medium-sized peeled and deveined shrimp are stirred in near the end of cooking and simmered until pink and cooked through, while the rice finishes tenderizing. Fresh chopped parsley is stirred in last to lend a fresh herbal note and some color contrast.
This jambalaya is suitable for serving immediately as a flavorful main course. It showcases the interplay of smoky sausage, delicate shrimp, tender vegetables, and spiced tomato rice in a single pot meal favored in Creole cuisine.
Ingredients
- 1 ½ tablespoons vegetable oil
- 1 (12.8-ounce) package andouille sausage thinly sliced, smoked
- 1 sweet onion diced, small
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 ½ cups basmati rice
- 4 cloves garlic minced
- 1 ½ teaspoons paprika sweet
- 1 ½ teaspoons oregano dried
- 1 teaspoon onion powder
- 1 teaspoon thyme dried
- 1 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can diced tomatoes petite
- 1 ½ tablespoons tomato paste
- 1 teaspoon hot sauce
- 1 ½ pounds Shrimp peeled and deveined, medium
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add sausage, onion and bell peppers. Cook, stirring occasionally, until vegetables are tender, about 4-5 minutes.
- Stir in rice, garlic, paprika, oregano, onion powder, thyme and bay leaf until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
- Stir in chicken stock, diced tomatoes, tomato paste and hot sauce. Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 15 minutes.
- Stir in shrimp; season with salt and pepper, to taste. Cook, covered, until pink and cooked through and rice is tender, about 5 minutes. Stir in parsley.
- Serve immediately.
User Reviews
Overall Rating
5
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