Easy Jambalaya
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With sausage, shrimp, veggies, rice + all the best signature flavors, all made in ONE POT! So good with the easiest clean up!
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Say hello to another speedy weeknight favorite here, with maximum flavor and just one pot to clean. Packed with shrimp, andouille sausage, peppers, basmati rice (or any other long grain rice), and a handful of oh-so-lovely pantry spices for that bold flavor, this comes together very fast. And the leftovers taste even better the next day, not that there will be much left on the dinner table in my opinion.
reasons to make easy jambalaya
- One pot dinner. This easy dinner recipe comes together in one single pot without compromising flavor. That means minimal dishes and less time needed to clean up!
- Easy recipe. Contrary to popular belief, jambalaya is a very easy meal to whip up, perfect for those busy weeknights and lazy weekends yet fancy enough for weekend company. And did I mention the convenient one pot goodness?
- Super flexible recipe. This jambalaya recipe can easily be made your own. It is incredibly flexible and so forgiving – omit the shrimp, add leftover rotisserie chicken, use chicken sausage, add additional vegetables or make it completely vegetarian – you can do all of the things.
what is jambalaya?
Jambalaya, meaning mishmash or mix up, is a dish originating from Louisiana, particularly New Orleans, blending together African, French and Spanish flavors. This dish typically consists of meat, seafood, rice, vegetables and a blend of spices.
types of shrimp
Wild caught shrimp vs. farmed shrimp
Farmed shrimp are raised in controlled environments, whereas wild caught shrimp have been caught in their natural habitats by fishermen. Wild caught shrimp is generally preferred over farmed shrimp primarily due to taste.
Frozen vs. fresh shrimp
Unless you reside in a coastal area, the “fresh shrimp” on display at your local grocery store have already been previously frozen at sea. Frozen shrimp offers ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.
tips and tricks for success
- Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution.
- Use good-quality stock. The better quality your stock, the better your dish. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Tomato paste adds so much flavor. Tomato paste is a key ingredient, adding body and richness in small amounts without adding too much liquid. Opt for tomato paste in a tube, using up only what you need at a time without having to open up a whole can.
- Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound.
- Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
- Serve with hot sauce and crusty bread. Serve with hot sauce (for a kick of heat and to balance its rich flavors) and all the homemade crusty bread for dipping, sopping and dunking!
what to serve with easy jambalaya
Tools For This Recipe
Dutch oven
Easy Jambalaya: Frequently Asked Questions
Absolutely! Although andouille is traditionally used for its smoky flavors, polka, kielbasa or even chicken sausage can be subbed.
You can thaw frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).
Yes! This recipe is incredibly versatile, and you can use any kind of protein to your liking such as boneless, skinless chicken breasts (or thighs) or even leftover shredded rotisserie chicken.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Easy Jambalaya
Ingredients
- 1 ½ tablespoons vegetable oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 small sweet onion, diced
- 1 red beller pepper, diced
- 1 green bell pepper, diced
- 1 ½ cups basmati rice
- 4 cloves garlic, minced
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 ½ tablespoons tomato paste
- 1 teaspoon hot sauce
- 1 ½ pounds medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add sausage, onion and bell peppers. Cook, stirring occasionally, until vegetables are tender, about 4-5 minutes.
- 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.
- Stir in chicken stock, diced tomatoes, tomato paste and hot sauce. Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 15 minutes.
- Stir in shrimp; season with salt and pepper, to taste. Cook, covered, until pink and cooked through and rice is tender, about 5 minutes. Stir in parsley.
- Serve immediately.
Video
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Hi! Don’t really know Andouille sausages! What other sausages can I use? Can I use turkey sausages? I always have some on hand and love them??? Tks
Certainly, any smoked style of sausage will do. Ekrich makes a good turkey sausage.
Andouille sausage is very common here in Cajun Country (Lafayette, LA) and not quite as available in other parts of the nation (kinda like looking for Boudain, Chicken Cracklins, Hog Head Cheese, etc…). Any quality pork sausage will work that you like.
Years ago I switched from the locally grown rice here to Basmati Rice and have never looked back! Basmati has a very distinct flavor and will stand out compared to plain white rice.