This tasty one-pot jambalaya mixes shrimp, sausage, and rice for a delicious meal without the mess. It’s perfect for a cozy night in or a fun gathering with friends!
Honestly, the best part is how simple it is to cook. Just toss everything in one pot and let it do its thing—less time cleaning and more time enjoying yummy food!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well. I prefer large or jumbo shrimp for a satisfying bite. Don’t have shrimp? Try using diced chicken or extra sausage as an alternative!
Smoked sausage: Andouille adds great flavor, but there’s no need to stress if you can’t find it. Kielbasa or even turkey sausage are good substitutes. You could leave it out if going for a lighter dish, too!
Rice: Long grain white rice is best for this recipe, but you can use brown rice—just remember it will take longer to cook. Quinoa is also a nice gluten-free alternative!
Spices: Smoked paprika is key for that smoky flavor, but if you’re out, regular paprika with a dash of cumin will do. You can adjust the cayenne based on your heat preference!
How Do I Get the Rice Perfectly Cooked?
Cooking rice in one pot can feel tricky, but here are some tips to help you out! The liquid-to-rice ratio in this recipe helps ensure fluffy rice every time.
- Make sure to cover the pot while simmering. This traps steam and helps the rice cook evenly.
- Keep the heat low to avoid burning the bottom. Patience is key here!
- Check the rice towards the end; if it looks dry but isn’t cooked, add a little more broth or water and keep it covered.
Letting the jambalaya sit after cooking allows the flavors to meld beautifully and makes for an even tastier dish. Happy cooking!
How to Make Easy One-Pot Shrimp and Sausage Jambalaya
Ingredients You’ll Need:
- 1 lb (450g) raw shrimp, peeled and deveined
- 1/2 lb (225g) smoked sausage, sliced (e.g., Andouille or kielbasa)
- 1 cup long grain white rice
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 1/2 cups chicken broth
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 3 green onions, sliced (for garnish)
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 30 minutes to cook. In total, you’re looking at about 40 minutes from start to finish. A quick and delicious meal that you’ll love!
Step-by-Step Instructions:
1. Sauté the Sausage:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the sliced sausage and cook it until it’s browned, which should take about 5 minutes. After that, remove the sausage from the pot and set it aside.
2. Sauté the Vegetables:
In that same pot, toss in the chopped onion, bell pepper, celery, and minced garlic. Sauté these aromatics until they soften, which will take around 5-7 minutes. Stir them occasionally, so they don’t stick!
3. Add Spices and Rice:
Next, stir in the smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Cook for about 1 minute to let the spices release their flavor. Then, add the rice and mix well to coat it with the spice and vegetable mixture.
4. Combine With Tomatoes and Broth:
Pour in the diced tomatoes along with their juices and the chicken broth. Give everything a good stir to combine. It’s starting to look delicious already!
5. Bring to a Boil:
Return the cooked sausage to the pot. Bring everything to a boil; this step is crucial for getting the rice cooking properly.
6. Simmer and Cook:
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. The rice should be tender and have absorbed most of the liquid.
7. Add the Shrimp:
Stir in the shrimp, cover again, and cook for another 5-7 minutes until the shrimp turn pink and are fully cooked. This is the best part—your kitchen will smell amazing!
8. Final Touches:
Remove the pot from the heat and let it sit, covered, for a few minutes. This step helps to meld the flavors together beautifully. Before serving, garnish with the sliced green onions and fresh parsley if you like.
And that’s it! You’ve made a hearty, flavorful one-pot shrimp and sausage jambalaya. Serve it hot and enjoy your delicious meal!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If you’re using frozen shrimp, just be sure to thaw them completely before adding them to the dish. You can do this overnight in the refrigerator or place them in a sealed bag and submerge in cold water for a quick thaw. Pat them dry before cooking to avoid excess moisture.
What Can I Substitute for Smoked Sausage?
If you can’t find smoked sausage or prefer not to use it, you can substitute it with chicken sausage, turkey sausage, or even omit it altogether for a lighter dish. If you’re looking for more flavor, try adding extra spices or even some diced bacon!
How Long Do Leftovers Last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop over low heat, adding a splash of broth if needed to loosen up the dish.
Can I Make This Jambalaya Vegetarian?
Yes, you can! For a vegetarian version, skip the sausage and shrimp, and replace them with cooked beans (like kidney or black beans) and add extra veggies like zucchini or mushrooms. Make sure to use vegetable broth instead of chicken broth for added flavor!
