Recipe of the Week: EASY JAMBALAYA

Unleash the vibrant flavors of Louisiana with our Easy Jambalaya recipe! This simple yet incredibly tasty dish promises to deliver a satisfying meal with minimal fuss. Whether you’re a busy professional looking for a quick dinner solution or a home cook wanting to explore new cuisines, this recipe is perfect. With a robust combination of smoky sausage, succulent shrimp, and seasoned rice, all infused with the perfect blend of spices, our Easy Jambalaya is a hearty one-pot wonder. Ready in just 30 minutes, it’s ideal for both weeknight dinners and special gatherings. Dive into a world of flavor tonight with our Easy Jambalaya recipe!

Estimated Cooking Time:

• Prep Time: 15 minutes 
• Cook Time: 30 minutes
• Total Time: 45 minutes

Serving Size: 6 servings

Ingredients: 

• 1 ½ tablespoons vegetable oil
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 small sweet onion, diced
• 1 red beller pepper, diced
• 1 green bell pepper, diced
• 1 ½ cups basmati rice
• 4 cloves garlic, minced
• 1 ½ teaspoons sweet paprika
• 1 ½ teaspoons dried oregano
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 3 ½ cups chicken stock
• 1 (14.5-ounce) can petite diced tomatoes
• 1 ½ tablespoons tomato paste
• 1 teaspoon hot sauce
• 1 ½ pounds medium shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley leaves

Cooking Instructions

1. Step 1: Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add sausage, onion and bell peppers. Cook, stirring occasionally, until vegetables are tender, about 4-5 minutes.
2. Step 2: Stir in rice, garlic, paprika, oregano, onion powder, thyme and bay leaf until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
3. Step 3:Stir in chicken stock, diced tomatoes, tomato paste and hot sauce. Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 15 minutes.
4. Step 4: Stir in shrimp; season with salt and pepper, to taste. Cook, covered, until pink and cooked through and rice is tender, about 5 minutes. Stir in parsley.
5. Step 5: Serve immediately.