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Easy Jambalaya

Easy Jambalaya: A Flavorful One-Pot Wonder for Any Night

Easy Jambalaya is a delicious one-pot dish featuring shrimp, sausage, and colorful bell peppers, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: New Orleans, Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons vegetable oil olive oil can be used
  • 1 link smoked andouille sausage substitute with kielbasa or turkey sausage if desired
  • 1 medium sweet onion shallots can replace for milder taste
  • 1 medium red bell pepper can swap with yellow or orange bell peppers
  • 1 medium green bell pepper replace with more red or yellow bell pepper if preferred
  • 1 cup basmati rice jasmine or long-grain rice works too
  • 3 cloves garlic fresh minced is best, but powdered can be used
For the Flavor
  • 1 teaspoon sweet paprika smoked paprika can be used for extra flavor
  • 1 teaspoon dried oregano Italian seasoning is a fine alternative
  • 1 teaspoon onion powder fresh onion can add extra flavor
  • ½ teaspoon dried thyme fresh thyme makes a good substitute
  • 1 leaf bay leaf dried basil or rosemary works as substitutes
  • to taste kosher salt
  • to taste freshly ground black pepper
For the Liquid and Tomatoes
  • 4 cups chicken stock vegetable broth for vegetarian option
  • 1 can petite diced tomatoes fresh chopped tomatoes can be used if canned isn't available
  • 2 tablespoons tomato paste this can be omitted for a lighter dish
  • to taste hot sauce
For the Protein & Garnish
  • 1 pound medium shrimp (peeled and deveined) substitute for chicken or additional sausage if avoiding seafood
  • ¼ cup chopped fresh parsley cilantro can also be a lovely alternative

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Easy Jambalaya
  1. In a large Dutch oven, heat the vegetable oil over medium heat until shimmering, about 2 minutes.
  2. Add the smoked andouille sausage, sweet onion, red bell pepper, and green bell pepper to the pot. Sauté for 4-5 minutes until vegetables are tender.
  3. Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, and dried thyme. Cook for 1-2 minutes to toast the rice and spices.
  4. Pour in the chicken stock, diced tomatoes, tomato paste, and hot sauce. Bring to a rolling boil while stirring occasionally.
  5. Cover the pot, reduce heat to low, and simmer for 15 minutes.
  6. Uncover the pot and stir in the shrimp. Cover and cook for another 5 minutes, or until the shrimp are pink and opaque.
  7. Remove from heat, discard the bay leaf, fluff with a fork, and fold in the chopped parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 40mgCalcium: 4mgIron: 10mg

Notes

Allow the jambalaya to sit for a few minutes after cooking to let the flavors meld before serving.

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