Description
This New Orleans-Style Jambalaya is a bold and flavorful one-pot dish packed with juicy shrimp, smoky andouille sausage, and the perfect blend of Creole spices. This Southern classic is hearty, comforting, and easy to make for a weeknight meal or a festive gathering.
Ingredients
Scale
- 2 tbsp olive oil
- 12 oz andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 small onion, diced
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 ½ cups long-grain white rice
- 1 (14.5 oz) can diced tomatoes, with juices
- 2 ½ cups chicken broth
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp cayenne pepper (adjust to taste)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp hot sauce (optional, for extra heat)
- 2 green onions, sliced (for garnish)
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Sauté the sausage: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned, about 3–4 minutes. Remove and set aside.
- Cook the aromatics: Add the remaining 1 tablespoon of oil, then sauté the onion, bell pepper, and celery (the “holy trinity” of Creole cooking) for about 5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Toast the rice: Add the rice to the pot and stir for 1–2 minutes to lightly toast it.
- Simmer the jambalaya: Pour in the diced tomatoes with their juices and the chicken broth. Stir in the smoked paprika, oregano, thyme, cayenne, salt, black pepper, and hot sauce. Bring to a boil, then reduce heat to low, cover, and let simmer for 20 minutes.
- Add shrimp and sausage: After 20 minutes, stir in the cooked andouille sausage and raw shrimp. Cover again and cook for another 5–7 minutes until the shrimp are pink and cooked through.
- Garnish and serve: Remove from heat and let sit for 5 minutes. Fluff the jambalaya with a fork and garnish with green onions and parsley. Serve hot!
Notes
- For extra spice, increase the cayenne or add more hot sauce.
- If you prefer a smokier flavor, use fire-roasted diced tomatoes.
- You can substitute chicken for shrimp if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American
Nutrition
- Serving Size: 4–6 servings
- Calories: 400
- Fat: 15g
- Carbohydrates: 45g
- Protein: 25g
Keywords: flavor is new orleans style