Description
This Easy One Pan Jambalaya combines smoky andouille sausage, tender shrimp, basmati rice, bell peppers, tomatoes, and flavorful herbs in one hearty skillet meal.
Ingredients
Scale
- 1 ½ tablespoons vegetable oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 small sweet onion, diced
- 1 red bell 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 the vegetable oil in a large deep skillet over medium-high heat. Add the thinly sliced andouille sausage and cook until browned and lightly crisp around the edges.
- Add the diced sweet onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, until the vegetables begin to soften. Season with kosher salt and freshly ground black pepper to taste.
- Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, and dried thyme. Cook briefly while stirring so the rice becomes coated with the sausage-infused oil and seasonings.
- Add the bay leaf, chicken stock, petite diced tomatoes, tomato paste, and hot sauce. Stir well, scraping the bottom of the skillet to incorporate the browned bits.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook until the basmati rice is tender and has absorbed most of the cooking liquid.
- Add the peeled and deveined shrimp and gently stir them into the rice mixture. Cover and cook for a few minutes, until the shrimp are opaque and fully cooked.
- Remove the bay leaf. Taste and adjust the salt, pepper, or hot sauce if needed. Sprinkle with chopped fresh parsley and serve.
Notes
- Keep the rice at a gentle simmer and avoid repeatedly removing the lid while it cooks.
- Add the shrimp only after the rice is tender so they do not overcook.
- Adjust the hot sauce to taste for a milder or spicier jambalaya.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One Pan / Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6 servings
- Calories: 520 calories
Keywords: easy one pan jambalaya, one pan jambalaya, easy jambalaya recipe, shrimp jambalaya, andouille sausage jambalaya