Easy Jambalaya Recipe

Introduction

Jambalaya is a classic Creole dish bursting with bold flavors and hearty ingredients. This easy jambalaya recipe combines smoked sausage, fresh vegetables, shrimp, and fragrant spices for a satisfying one-pot meal perfect for any night of the week.

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 has reduced and flavors have blended, about 15 minutes.
4. Step 4: Stir in shrimp and season with salt and pepper to taste. Cook, covered, until the shrimp turn pink and the rice is tender, about 5 minutes. Stir in fresh parsley.
5. Step 5: Serve immediately, garnished with additional parsley if desired.

Tips & Variations

• Use long-grain white rice or jasmine rice if you don’t have basmati on hand; adjust cooking time accordingly.
• For extra heat, add cayenne pepper or more hot sauce to taste.
• Swap shrimp for chicken or a mix of seafood like crawfish for a different twist.
• If you prefer a smokier flavor, try adding a splash of smoked paprika or liquid smoke.

Storage

Store leftovers 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 chicken stock or water if the jambalaya has dried out. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make jambalaya without sausage?

Yes, you can omit the sausage and add extra shrimp, chicken, or vegetables. Smoked sausage adds a lot of flavor, so consider adding smoked paprika or liquid smoke to compensate.

What type of rice works best for jambalaya?

Basmati or long-grain white rice is ideal because it cooks up fluffy and separate. Avoid short-grain or sticky rice, which can make the dish too mushy.

Easy Jambalaya Recipe

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★★★★★

5 from 106 reviews

This Easy Jambalaya recipe offers a flavorful one-pot meal combining smoked andouille sausage, fresh vegetables, aromatic spices, and succulent shrimp cooked with basmati rice in a rich tomato and chicken broth base. A classic Creole dish that’s simple to prepare and perfect for a comforting dinner.

• Author: Toney
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Creole

Ingredients

Scale 1x2x3x

Protein

• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 1/2 pounds medium shrimp, peeled and deveined

Vegetables

• 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

Pantry and Spices

• 1 1/2 tablespoons vegetable oil
• 1 1/2 cups basmati rice
• 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

Instructions

1. Heat and sauté vegetables and sausage: In a large stockpot or Dutch oven, heat vegetable oil over medium heat. Add the sliced andouille sausage along with diced onion and bell peppers. Cook, stirring occasionally, until the vegetables soften and become tender, about 4-5 minutes.
2. Add rice and spices: Stir in basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf. Cook and stir until the spices become fragrant, approximately 1-2 minutes. Season with kosher salt and freshly ground black pepper to taste.
3. Add liquids and simmer: Pour in chicken stock, petite diced tomatoes with their juice, tomato paste, and hot sauce. Increase heat and bring the mixture to a boil. Once boiling, cover the pot, reduce heat to low, and let it simmer until the liquid reduces slightly and flavors meld, about 15 minutes.
4. Cook shrimp and finish: Stir in the peeled and deveined shrimp, seasoning again with salt and pepper if needed. Cover and cook until the shrimp turn pink and are cooked through and the rice is tender, around 5 minutes. Remove from heat and stir in chopped fresh parsley for brightness.
5. Serve: Serve the jambalaya hot immediately, enjoying a classic Creole one-pot meal packed with flavor.

Notes

• Use basmati rice or any long-grain rice for best texture; avoid short-grain rice that becomes mushy.
• Adjust the hot sauce amount to control spiciness according to preference.
• For a vegetarian version, omit sausage and shrimp, and substitute chicken stock with vegetable broth.
• Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
• Adding a splash of lemon juice before serving can enhance the flavors.

Keywords: Jambalaya, Creole, one-pot meal, shrimp, andouille sausage, spicy rice dish, easy dinner