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A delicious plate of Easy Jambalaya

Easy Jambalaya

This easy, one-pot Jambalaya recipe brings the vibrant flavors of Cajun cuisine to your table in under an hour. Packed with smoked sausage, succulent shrimp, and aromatic vegetables, it's a hearty and flavorful meal perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Creole
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tbsp vegetable oil For sautéing the aromatics and sausage.
  • 1 package smoked andouille sausage Thinly slice for even cooking and distribution of flavor.
  • 1 small sweet onion Diced finely to blend seamlessly into the dish.
  • 1 bell pepper red bell pepper Adds a touch of sweetness and vibrant color.
  • 1 bell pepper green bell pepper Contributes classic savory notes and a fresh bite.
  • 1.5 cup basmati rice Rinse if desired before cooking for a fluffier texture.
  • 4 cloves garlic Minced for maximum aromatic impact.
  • 1.5 tsp sweet paprika Provides a mild, sweet pepper flavor and rich color.
  • 1.5 tsp dried oregano An essential herb for authentic Jambalaya seasoning.
  • 1 tsp onion powder Enhances the onion flavor without adding extra moisture.
  • 1 tsp dried thyme Adds an earthy, slightly minty undertone.
  • 1 leaf bay leaf Infuses the dish with subtle herbal notes; remove before serving.
  • to taste seasoning Kosher salt and freshly ground black pepper Adjust seasoning throughout the cooking process to your preference.
  • 3.5 cup chicken stock Use low-sodium stock to better control the overall saltiness.
  • 1 can petite diced tomatoes Includes juices for flavor and moisture; adds a nice acidity.
  • 1.5 tbsp tomato paste Deepens the tomato flavor and helps to thicken the sauce.
  • 1 tsp hot sauce Adjust the amount to achieve your desired level of spice.
  • 1.5 lb medium shrimp Peeled and deveined for convenience; cook until just pink and opaque.
  • 2 tbsp chopped fresh parsley leaves For a fresh garnish and bright, herbaceous finish.

Equipment

  • Large stockpot
  • Dutch oven

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately.

Notes

This one-pot Jambalaya is perfect for a quick and flavorful weeknight meal. Feel free to adjust the spice level to your liking with extra hot sauce, and remember to remove the bay leaf before serving!