Servings
Font
Back
Easy Jambalaya
5 from 75 votes

Easy Jambalaya

This jambalaya is a hearty one-pot dish featuring smoky andouille sausage, shrimp, and fragrant basmati rice cooked together with diced sweet onions, colorful bell peppers, garlic, and a blend of spices. The sauce is tomato-based with chicken stock and enhanced by paprika, oregano, thyme, and hot sauce, creating a balanced, savory, and mildly spicy flavor. Fresh parsley is added at the end for herbaceous brightness.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Course: Main Course

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately.