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Easy Jambalaya

Authentic Louisiana jambalaya with tender rice, succulent shrimp, savory sausage, and the holy trinity of Creole cooking—celery, onions, and bell peppers—delivered in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Calories: 425
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1½ cups long-grain white rice
  • 1 lb large shrimp, peeled and deveined
  • 8 oz andouille sausage, sliced
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 3 cups chicken broth
  • 1 14.5 oz can diced tomatoes
  • 2 bay leaves
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 3 green onions, chopped

Method
 

  1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced andouille sausage and cook for 3-4 minutes until beautifully browned and slightly crispy. Remove sausage and set aside, but leave the drippings in the pot.
  2. Add diced onion, bell pepper, and celery to the same pot with the sausage drippings. Sauté for 5-6 minutes until the onions become translucent and the vegetables soften. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Stir in the rice, coating each grain with the vegetable mixture and rendered fat. Toast for 2 minutes. Add diced tomatoes, chicken broth, bay leaves, paprika, cayenne, thyme, salt, and pepper. Bring to a vigorous boil, then reduce heat to low.
  4. Cover and simmer for 15 minutes without lifting the lid. After 15 minutes, quickly nestle the browned sausage and raw shrimp into the rice. Cover again and cook for 3-4 more minutes until shrimp are opaque and cooked through.
  5. Remove from heat and let stand, covered, for 5 minutes. Remove bay leaves, fluff gently with a fork, and fold in chopped green onions.

Notes

Don't lift the lid during cooking—steam escapes and rice won't cook evenly. Avoid overcooking shrimp—they become rubbery quickly. Don't skip browning the sausage for crucial flavor depth. Resist stirring too much to prevent mushy rice. Refrigerate leftovers for up to 3 days. Jambalaya tastes better the next day as flavors meld. Reheat gently with a splash of broth.