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–+ servings

Easy Jambalaya

Yield: 6 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
With sausage, shrimp, veggies, rice + all the best signature flavors, all made in ONE POT! So good with the easiest clean up!
5 stars (26 ratings)

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.