Our top-rated jambalaya is a satisfying and hearty dinner that comes together in just a little over 30 minutes. We love the convenience of one-dish meals--which minimize both prep and cleanup time. Using both Andouille sausage and juicy pink shrimp, this jambalaya recipes is like a spicy surf-and-turf. To save time and money, buy frozen peeled shrimp and thaw in the refrigerator or under cold, running water. If you don’t have a Dutch oven, you can cook this dish in a large crock-pot.
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less-sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley
How to Make It
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
Seriously, that is not jambalaya, there are no tomatoes in jambalaya and it is not supposed to be runny, it is supposed to have the same consistency as pork fried rice. I grew up in the Jambalaya Capital of the World.
I was looking for something warm and tasty on this snowy night. I made this from my freezer and pantry and it turned out very well. Added a diced chicken breast and used all homemade turkey stock instead of stock and water. Used Sraracha for the hot sauce. For the paprika used half smoked and half Hungarian hot paprika. Had a nice bite of heat. I did not use tomato paste and the consistency was perfect; not too dry or wet. Didn't have fresh parsley so skipped that too. Used fire roasted diced tomatoes. Whether authentic or not, this was delicious and warmed me up. Just what I wanted. Can't wait for the leftovers tomorrow.
This is a good recipe. I used chicken andouille sausage, thereby saving 40 calories per person. Instead of the dry seasonings listed, I used two heaping teaspoons of the cajun spice mix (minus the salt) found elsewhere on the CL website. Also added the traditional chopped green onions to the top of each serving.
I've made jambalaya quite a few times, but lost my recipe! This one is outstanding! Better than my previous version, much faster, more flavorful and spicier (which is a good thing!) Some reviews said it was "too soupy"? Not soupy at all, and I followed the directions to a T! Thanks for simplifying a dish that I love to make! Definitely a keeper! 😊
Easy & simple but super tasty! I should've doubled the recipe...I mistakenly posted a pic on FB and had to give my leftovers away to my daughter and her friends. I will definitely make this again. I like spicy but it was perfect for someone who just likes a little kick.
Great variation from our everyday standbys...this was easy enough to make on a week night but good enough to serve to guests. I used a 9 oz package of chicken andouille sausage, regular (salted) chicken broth & diced tomatoes, skipped the garlic salt & onion powder. Served with a salad of baby greens & homemade french bread. Leftovers reheat nicely the next day...this recipe made enough for 2 dinners for 2 people & then some. Definitely a keeper.
Fantastic Jambalaya recipe!! Although the prep time is a little more than usual CL recipes, it's well worth the effort! I can't wait to make this the next time I've got company over that like spicy food.
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