Easy One Pot Jambalaya (Printable Recipe)

Smoky sausage, shrimp, and rice simmered together for an easy Louisiana classic.

# Ingredients You'll Need:

→ Flavor Base

01 - 1½ tablespoons vegetable oil
02 - 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
03 - 1 small sweet onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced

→ Rice Foundation

06 - 1½ cups basmati rice
07 - 4 cloves garlic, minced

→ Signature Spice Blend

08 - 1½ teaspoons sweet paprika
09 - 1½ teaspoons dried oregano
10 - 1 teaspoon onion powder
11 - 1 teaspoon dried thyme
12 - 1 bay leaf
13 - Kosher salt and freshly ground black pepper to taste

→ Rich Base

14 - 3½ cups chicken stock
15 - 1 (14.5-ounce) can petite diced tomatoes
16 - 1½ tablespoons tomato paste
17 - 1 teaspoon hot sauce

→ Fresh Finishing Elements

18 - 1½ pounds medium shrimp, peeled and deveined
19 - 2 tablespoons chopped fresh parsley leaves

# Steps to Follow:

01 - Heat vegetable oil in Dutch oven over medium heat until shimmering. Add sliced andouille sausage and cook 2-3 minutes until lightly browned and oils are released.
02 - Add diced onion and bell peppers to sausage. Cook 4-5 minutes, stirring occasionally, until vegetables are tender and onions are translucent.
03 - Stir in rice and minced garlic, followed by paprika, oregano, onion powder, thyme, and bay leaf. Cook 1-2 minutes, stirring constantly, until spices are fragrant.
04 - Pour in chicken stock, diced tomatoes, tomato paste, and hot sauce. Stir well to combine and dissolve tomato paste. Bring to a rolling boil, then reduce heat to low and cover.
05 - Simmer covered for 15 minutes, resisting frequent lid lifting. Check occasionally to ensure liquid hasn't completely evaporated, but minimize stirring to prevent mushy rice.
06 - Gently fold in shrimp and season with salt and pepper to taste. Cover and cook additional 5 minutes until shrimp are pink and opaque, and rice is tender.
07 - Remove bay leaf and stir in fresh chopped parsley. Taste and adjust seasoning as needed before serving.

# Extra Tips:

01 - Don't stir jambalaya too frequently once liquid is added, as this can make rice gluey
02 - Shrimp cook quickly, so timing is important to prevent rubbery texture
03 - Jambalaya tastes better the next day as flavors continue to develop
04 - Use fresh or properly thawed shrimp, patted dry to prevent excess moisture

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