Description
A smoky, spicy, and hearty one-pot jambalaya featuring shrimp and Andouille sausage, perfect for a comforting weeknight meal or entertaining guests.
Ingredients
Scale
- 12 oz Andouille sausage, sliced (or smoked kielbasa or chorizo)
- 1 lb raw shrimp, peeled and deveined
- 1 ½ cups long grain white rice
- 3 ½ cups chicken broth (low sodium preferred)
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 14 oz can diced tomatoes
- 1 tsp paprika
- ¼ – ½ tsp cayenne pepper (adjust to taste)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Hot sauce (optional, e.g., Tabasco or Crystal)
Instructions
- Prep your ingredients: Dice the green bell pepper, celery, and onion. Mince the garlic. Slice the Andouille sausage into ¼-inch thick rounds. Thaw and pat dry the shrimp if frozen.
- Heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add sausage slices and cook until browned, about 5 minutes. Remove half the sausage and set aside.
- Add diced onion, bell pepper, and celery to the pot and cook until softened, about 4-5 minutes. Stir in garlic for the last minute.
- Sprinkle paprika, cayenne, thyme, oregano, salt, and pepper over the sausage and veggies. Stir to coat.
- Pour in diced tomatoes with juices and toss everything together.
- Add chicken broth and rinsed rice to the pot. Stir once to combine. Add bay leaf. Increase heat to bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer gently for 20-25 minutes until rice is tender and liquid mostly absorbed.
- Stir in reserved sausage and raw shrimp. Cover and cook until shrimp turns pink and opaque, about 5-7 minutes. Avoid overcooking.
- Remove from heat, discard bay leaf, taste and adjust seasoning with salt, pepper, or hot sauce. Let rest covered for 5 minutes before serving.
Notes
- This dish is great for meal prep.
- Adjust the cayenne pepper for desired spiciness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Jambalaya, Shrimp, Andouille sausage, Spicy, One-pot meal