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Easy Jambalaya

Delicious Easy Jambalaya: A Flavorful One-Pot Wonder

Discover the delightful flavors of Easy Jambalaya, a one-pot wonder brimming with Cajun spices and hearty ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons vegetable oil olive oil or butter can be used as alternatives
  • 8 ounces smoked andouille sausage try kielbasa or turkey sausage for a lighter option
  • 1 small sweet onion feel free to use any onion variety
  • 1 each red bell pepper can swap for other bell pepper colors or omit
  • 1 each green bell pepper can swap for other bell pepper colors or omit
For the Flavor
  • 1 cup basmati rice long-grain rice is a suitable substitute if needed
  • 3 cloves garlic fresh cloves are best, but powdered can work in a pinch
  • 1 tablespoon sweet paprika adjust to your taste
  • 1 teaspoon dried oregano adjust to your taste
  • 1 teaspoon onion powder adjust to your taste
  • ½ teaspoon dried thyme adjust to your taste
  • 1 leaf bay leaf adjust to your taste
  • 1 teaspoon kosher salt can use sea salt as an alternative
  • 1 teaspoon black pepper can use freshly cracked black pepper as an alternative
For the Liquid and Texture
  • 4 cups chicken stock switch to vegetable stock for a vegetarian version
  • 1 can petite diced tomatoes undrained; fresh tomatoes can be used or omitted entirely
  • 2 tablespoons tomato paste can use tomato sauce in its place
  • to taste hot sauce adjust based on spice tolerance or omit for a milder dish
For the Main Ingredients
  • 1 pound medium shrimp peeled and deveined for convenience
  • to taste fresh parsley provides garnish; substitute with green onions if desired

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium heat for about 1-2 minutes until shimmering.
  2. Add 8 ounces of sliced smoked andouille sausage, 1 diced small sweet onion, and 1 each of diced red and green bell pepper. Cook for about 4-5 minutes until tender.
  3. Stir in 1 cup of basmati rice, 3 minced garlic cloves, 1 tablespoon sweet paprika, 1 teaspoon dried oregano, 1 teaspoon onion powder, ½ teaspoon dried thyme, and 1 bay leaf. Sauté for an additional 1-2 minutes.
  4. Pour in 4 cups of chicken stock, 1 can of petite diced tomatoes, 2 tablespoons of tomato paste, and a splash of hot sauce. Bring to a boil, then reduce heat to low and simmer for about 15 minutes.
  5. Once the rice is tender, fold in 1 pound of peeled and deveined medium shrimp and season with kosher salt and black pepper. Cover and cook for about 5 minutes until shrimp are pink and opaque.
  6. Stir in chopped fresh parsley and mix gently. Serve hot in bowls.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 5mgIron: 15mg

Notes

Storage: Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2 months. Reheat as needed with a splash of chicken stock if dry.

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