Rating: 4 stars
76 Ratings
  • 1 star values: 3
  • 2 star values: 3
  • 3 star values: 13
  • 4 star values: 12
  • 5 star values: 45

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.

Lia Huber
Recipe by Cooking Light April 2005

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

This dish is so simple and packed with flavor. 

Nutrition Facts

426 calories; calories from fat 27%; fat 12.7g; saturated fat 3.9g; mono fat 2.8g; poly fat 1g; protein 25g; carbohydrates 52.7g; fiber 4.9g; cholesterol 117mg; iron 5.1mg; sodium 763mg; calcium 99mg.
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