Straightforward Jambalaya

With sausage, shrimp, veggies, rice + all the very best signature flavors, all made in ONE POT! So good with the simplest clear up!

Say hi there to a different speedy weeknight favourite right here, with most taste and only one pot to scrub.

Filled with shrimp, andouille sausage, peppers, basmati rice (or some other lengthy grain rice), and a handful of oh-so-lovely pantry spices for that daring taste, this comes collectively very quick. And the leftovers style even higher the following day, not that there will likely be a lot left on the dinner desk in my view.

And this recipe can simply be made your individual – no shrimp, add rooster, much less sausage, extra veggies – you are able to do all the issues.

Serve with a mild salad and crusty bread for a full, rounded out meal.

TOOLS FOR THIS RECIPE

• Dutch oven

CAN I USE DRY HERBS INSTEAD?

Completely! However as a result of dried herbs are sometimes stronger/concentrated than contemporary herbs, you want much less when utilizing dry. The right ratio is 1 tablespoon contemporary herbs to 1 teaspoon dried herbs.

CAN I SUB OUT THE SHRIMP?

Completely. This recipe is extremely versatile, and you should utilize any sort of protein to your liking similar to boneless, skinless rooster breasts (or thighs), and even leftover shredded rotisserie rooster.

Print

Straightforward Jambalaya

With sausage, shrimp, veggies, rice + all the very best signature flavors, all made in ONE POT! So good with the simplest clear up!

Prep Time 15 minutes minutes

Cook dinner Time 30 minutes minutes

Complete Time 45 minutes minutes

Servings 6 servings

Elements

• 1 ½ tablespoons vegetable oil
• 1 (12.8-ounce) package deal smoked andouille sausage thinly sliced
• 1 small candy onion diced
• 1 crimson beller pepper diced
• 1 inexperienced bell pepper diced
• 1 ½ cups basmati rice
• 4 cloves garlic minced
• 1 ½ teaspoons candy paprika
• 1 ½ teaspoons dried oregano
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 bay leaf
• Kosher salt and freshly floor black pepper to style
• 3 ½ cups rooster inventory
• 1 (14.5-ounce) can petite diced tomatoes
• 1 ½ tablespoons tomato paste
• 1 teaspoon sizzling sauce
• 1 ½ kilos medium shrimp peeled and deveined
• 2 tablespoons chopped contemporary parsley leaves

Directions

• Warmth vegetable oil in a big stockpot or Dutch oven over medium warmth. Add sausage, onion and bell peppers. Cook dinner, stirring often, till greens are tender, about 4-5 minutes.
• Stir in rice, garlic, paprika, oregano, onion powder, thyme and bay leaf till aromatic, about 1-2 minutes; season with salt and pepper, to style.
• Stir in rooster inventory, diced tomatoes, tomato paste and sizzling sauce. Carry to a boil; cowl, scale back warmth and simmer till decreased and flavors have blended, about quarter-hour.
• Stir in shrimp; season with salt and pepper, to style. Cook dinner, lined, till pink and cooked via and rice is tender, about 5 minutes. Stir in parsley.
• Serve instantly.

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