Easy Jambalaya
With sausage, shrimp, veggies, rice + all the best signature flavors, all made in ONE POT! So good with the easiest clean up!
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
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.