Easy Jambalaya Recipe

Introduction

Jambalaya is a vibrant, comforting dish that brings a taste of Louisiana right to your kitchen. This easy recipe combines smoky sausage, tender shrimp, and aromatic spices with fluffy rice for a satisfying one-pot meal.

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

1. Step 1: Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add sausage, onion, and bell peppers. Cook, stirring occasionally, until the vegetables are tender, about 4-5 minutes.
2. Step 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. Step 3: Add chicken stock, diced tomatoes, tomato paste, and hot sauce. Bring to a boil, then cover, reduce heat, and simmer until the liquid reduces and flavors blend, about 15 minutes.
4. Step 4: Stir in shrimp and season again with salt and pepper if needed. Cook, covered, until shrimp turn pink and are cooked through and the rice is tender, about 5 minutes more. Remove the bay leaf and stir in fresh parsley.
5. Step 5: Serve immediately while hot for a delicious and hearty meal.

Tips & Variations

• For extra heat, increase the hot sauce or add a pinch of cayenne pepper.
• Substitute basmati rice with long-grain white rice or brown rice for a different texture.
• Use smoked sausage or chorizo if you can’t find andouille for a similar smoky flavor.
• To make it vegetarian, omit the sausage and shrimp, and add extra vegetables like zucchini or mushrooms.

Storage

Store 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 stock to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make jambalaya ahead of time?

Yes, jambalaya reheats well and can be made a day ahead. Store it properly in the fridge and reheat thoroughly before serving.

Can I use frozen shrimp?

Frozen shrimp works fine; just thaw them completely before adding to ensure even cooking and prevent excess water from diluting the dish.

Easy Jambalaya Recipe

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★★★★★

4.5 from 147 reviews

This easy jambalaya recipe brings the vibrant flavors of Cajun cuisine to your kitchen with a hearty combination of smoked andouille sausage, aromatic vegetables, tender shrimp, and perfectly cooked basmati rice. A one-pot wonder that’s full of spice and satisfaction, perfect for a comforting family meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

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 Seasoning

• 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 Other Ingredients

• 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

1. Cook Sausage and Vegetables: Heat the 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 begins to brown, about 4-5 minutes.
2. Add Rice and Spices: Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf. Cook stirring frequently until the spices become fragrant, about 1-2 minutes. Season with kosher salt and freshly ground black pepper to your taste.
3. Add Liquids and Simmer: Pour in the chicken stock, petite diced tomatoes (with juices), tomato paste, and hot sauce. Stir well to combine. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer until the liquid reduces slightly and the flavors meld, about 15 minutes.
4. Cook the Shrimp: Stir in the peeled and deveined shrimp. Season again with salt and pepper to taste. Cover and cook until the shrimp turn pink, are cooked through, and the rice is tender, about 5 minutes. Remove from heat and discard the bay leaf. Stir in the chopped fresh parsley.
5. Serve: Serve the jambalaya hot immediately, garnished with extra parsley if desired.

Notes

• Use medium or long-grain rice such as basmati for best texture.
• Adjust the hot sauce according to your heat preference.
• For a spicier jambalaya, consider adding cayenne pepper or smoked paprika.
• Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.
• Peeling and deveining shrimp beforehand saves time and ensures even cooking.

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