This flavorful jambalaya has andouille sausage for a smoky and meaty flavor, along with shrimp, peppers, onions, fire roasted tomatoes, and more.
2tbspneutral cooking oil
2cupschopped yellow onion*
1cupchopped bell pepper*
freshly ground black pepper
12ouncessmoked andouille sausagesliced into 1/4 inch rounds
2cupslong-grain white ricerinsed for about 1 minute until the water runs clear
4cupschicken stock+ 1 cup water rinsed from the carton***
14.5ozcan fire roasted tomatoes
In a large wide pot (I used a 5-qt braiser, but you can also use a big soup pot), heat the oil over medium to medium high heat. Add the onions, peppers, and celery, and season with 1/2 tsp salt and 1/4 tsp pepper. Cook for 7-8 minutes, until slightly softened.
Add the sausage, paprika, cayenne, and oregano, and continue cooking for 5 minutes, until the fat and flavor from the sausage have rendered out and further softened the vegetables.
Add the garlic and stir for 30 seconds, then add the rice. Stir continuously for 3 minutes to toast the rice.
Add the chicken stock, 1 cup of water, tomatoes, and bay leaf, bring the liquid to a boil, then reduce to a simmer over low heat.
Cover the pan with a lid and simmer for 15-20 minutes, stirring occasionally so the rice doesn’t settle and burn on the bottom.
When the liquid is mostly absorbed and the rice is nearly tender, stir in the shrimp and scallions, cover with a lid, and turn the heat off. Let the pan sit on the stove for another 5 minutes, to gently cook the shrimp. The jambalaya is now ready to be served and enjoyed!
*Sometimes I end up with a little more vegetables depending on the sizes I get from the store. I've made this with up to 3 cups of yellow onion, 1.5 cups of bell pepper, and 1 cup of celery. Try to keep to those ratios the best you can.**This is fairly spicy with 1/2 tsp cayenne. For less spice, cut the amount in half.***Since a carton of chicken stock is usually 4 cups, I usually add another cup of water rinsing out the carton and the tomato can, so as not to open another box. However, you can use 5 cups of chicken stock if you want to maximize flavor.****I typically use 16/20 size shrimp. If you use smaller shrimp, it will take less time to cook. Be careful not to overcook the shrimp! When in doubt, cut into one.Cajun Seasoning: In lieu of the spices listed here, you may also swap in 2 tsp of cajun seasoning.Leftovers: Store in the fridge for up to 5 days.Freezing: Store in an airtight container for up to 2 months.Reheating: I like the microwave best, just make sure you don't overheat the shrimp, as they get rubbery quite quickly in the microwave. You can also reheat in a pan on the stove, about 5-10 minutes on medium, until warmed through.