Easy Jambalaya Recipe
This one-pot Easy Jambalaya Recipe is packed with smoky sausage, shrimp, and Cajun-spiced tomato rice. A hearty, bold Louisiana classic made simple at home.
Equipment
- Large pot or Dutch oven
- Wooden Spoon
- sharp knife
- Measuring cups and spoons
- Cutting board
Ingredients
- 1 pound Andouille sausage, sliced into rounds
- 1 pound shrimp, peeled and deveined
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon thyme
- 0.5 teaspoon cayenne pepper (adjust to taste)
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tablespoons oil
- 1 can (14.5 oz) diced tomatoes
- 1.5 cups long-grain rice
- 3 cups chicken broth
- Chopped parsley for garnish
Instructions
- Heat oil in a large pot over medium heat. Add the sausage and cook until golden brown. Remove and set aside.
- In the same pot, toss in onion, bell pepper, and garlic. Cook until softened.
- Stir in diced tomatoes, paprika, thyme, cayenne, and bay leaves.
- Mix in the rice and pour in the chicken broth. Bring it to a boil, then reduce to a simmer. Cover and let it cook for about 20 minutes, until the rice is tender.
- Return the sausage and stir in the shrimp. Let it cook for 5–7 minutes, until the shrimp turns pink.
- Taste and adjust salt or spice. Sprinkle with fresh parsley and serve warm.
Notes
Swap shrimp for chicken or tofu to customize your protein. Brown rice can be used instead of white rice — just allow for longer cooking. Let leftovers rest overnight for even richer flavor the next day.