Jambalaya Skillet with Sausage (Printer View)

A one-skillet meal blending sausage, shrimp, rice, and peppers in a zesty Creole sauce.

# Components:

→ Proteins

01 - 8 oz andouille or smoked sausage, sliced
02 - 8 oz large shrimp, peeled and deveined

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced

→ Rice & Liquids

08 - 1 cup long-grain white rice
09 - 1 2/3 cups low-sodium chicken broth
10 - 1 can (14 oz) diced tomatoes, undrained

→ Spices & Seasonings

11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/2 tsp dried oregano
14 - 1/2 tsp cayenne pepper (adjust to taste)
15 - 1/2 tsp freshly ground black pepper
16 - 1 tsp salt, or to taste
17 - 2 tbsp olive oil
18 - 2 tbsp chopped fresh parsley for garnish

# Method:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage and cook until browned, about 3 to 4 minutes. Remove sausage and set aside.
02 - Add remaining olive oil to the skillet. Sauté diced onion, red and green bell peppers, and celery for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 more minute.
03 - Stir in rice along with smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute, stirring constantly to coat rice and vegetables evenly with spices.
04 - Return browned sausage to the skillet. Add diced tomatoes with their juice and chicken broth. Stir thoroughly to combine and bring the mixture to a simmer.
05 - Reduce heat to low, cover skillet, and cook for 20 minutes until rice is tender and most liquid is absorbed.
06 - Arrange shrimp evenly over rice mixture. Cover and cook an additional 5 to 7 minutes until shrimp turn opaque and are cooked through.
07 - Gently fluff the rice with a fork. Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time enjoying the meal with people you care about.
  • The shrimp cooks at the very end, staying tender and sweet while the rice soaks up all those Creole spices without getting mushy.
  • It feeds four people without feeling like you slaved over the stove, and it tastes like you absolutely did.
02 -
  • The liquid-to-rice ratio is sacred—if you deviate wildly, your rice won't cook properly, so measure your broth carefully even if you're usually the type to eyeball things.
  • Don't stir the rice once it's simmering and covered; constant stirring breaks the grains and makes them starchy and gluey instead of light and fluffy.
  • Shrimp size matters because it affects cooking time; if yours are tiny, check them at 4 minutes, and if they're jumbo, give them the full 7.
03 -
  • Don't rinse your rice before cooking it—the starch helps it absorb the broth and flavor evenly instead of turning mushy.
  • If you find the dish is too spicy at the end, a dollop of sour cream stirred into individual servings mellows things out without diluting the flavors.
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