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Easy Jambalaya

Easy Jambalaya: One-Pot Wonder Bursting with Flavor

This Easy Jambalaya is a hearty, one-pot meal, combining shrimp and andouille sausage for a flavorful experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Louisiana
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons vegetable oil Feel free to swap with olive oil.
  • 8 ounces smoked andouille sausage Adds a rich, savory depth.
  • 1 medium sweet onion Shallots or green onions can work.
  • 1 cup red and green bell peppers Any color bell pepper is suitable.
  • 1 cup basmati rice Jasmine or long-grain white rice can be used.
For Flavoring
  • 3 cloves garlic Fresh is best.
  • 1 teaspoon sweet paprika Consider smoked paprika for extra kick.
  • 1 teaspoon dried oregano Can be replaced with Italian seasoning.
  • 1/2 teaspoon onion powder Omit if using fresh onion.
  • 1/2 teaspoon dried thyme Fresh thyme is a great substitute.
  • 1 leaf bay leaf Remove before serving.
  • to taste kosher salt
  • to taste freshly ground black pepper
For the Broth
  • 3 cups chicken stock Vegetable broth is a fantastic alternative.
  • 1 can (14.5 oz) diced tomatoes Fresh diced tomatoes are lovely if in season.
  • 2 tablespoons tomato paste Can be omitted if necessary.
  • to taste hot sauce Adjust according to heat preference.
For the Main Attraction
  • 1 pound medium shrimp (peeled and deveined) Frozen shrimp works great.
  • 1/4 cup fresh parsley Garnish for a pop of color.

Equipment

  • large stockpot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat the oil by heating 2 tablespoons of vegetable oil in a large stockpot or Dutch oven over medium heat.
  2. Sauté the sausage and vegetables by adding 8 ounces of sliced smoked andouille sausage, 1 diced sweet onion, and 1 cup of diced red and green bell peppers, sauté for about 4-5 minutes.
  3. Incorporate rice and spices by stirring in 1 cup of basmati rice, 3 cloves of minced garlic, 1 teaspoon of sweet paprika, 1 teaspoon of dried oregano, ½ teaspoon of onion powder, and ½ teaspoon of dried thyme.
  4. Add liquids and bring to a boil by pouring in 3 cups of chicken stock, 1 can of diced tomatoes, 2 tablespoons of tomato paste, and hot sauce, increase heat to boil.
  5. Stir in the shrimp gently fold in 1 pound of medium shrimp, season with kosher salt and pepper to taste.
  6. Final touch and serve by stirring in a handful of chopped fresh parsley and allow to rest for a couple of minutes before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 1000mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 70mgCalcium: 50mgIron: 3mg

Notes

Adjust seasonings at various stages of cooking for depth of flavor.

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