Jambalaya Skillet Meal (Printable Version)

Hearty jambalaya with sausage, shrimp, rice, and peppers simmered in a flavorful Creole sauce.

# What You'll Need:

→ 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 (adjust to taste)
17 - 2 tbsp olive oil
18 - 2 tbsp chopped fresh parsley (for garnish)

# Directions:

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 additional minute.
03 - Stir in white rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute, stirring constantly to coat rice and vegetables with spices.
04 - Return browned sausage to the skillet. Add diced tomatoes with their juice and chicken broth. Stir to combine and bring mixture to a gentle simmer.
05 - Reduce heat to low, cover skillet, and cook for 20 minutes or until rice is tender and most of the liquid is absorbed.
06 - Arrange peeled shrimp over the rice. Cover and cook for an additional 5 to 7 minutes, or until shrimp turn pink and are cooked through.
07 - Fluff the rice gently with a fork, garnish with chopped fresh parsley, and serve immediately.

# Expert Tips:

01 -
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor building as the sausage, shrimp, and rice get cozy together.
  • The smoked paprika and cayenne give you that smoky-spicy Creole backbone without overwhelming your guests or your kitchen.
  • Shrimp cooks in the last few minutes, so it stays tender and plump instead of turning into little rubber bands.
02 -
  • Don't stir the rice after you cover the skillet—I learned this the hard way when I kept peeking and stirring, which broke up the grains and made everything mushy instead of fluffy.
  • The shrimp really does cook in those final 5 to 7 minutes, so don't add them early thinking they'll be fine; they'll turn into little rubber pieces and nobody wants that.
03 -
  • Brown your sausage aggressively so it develops crispy edges—this creates fond on the pan that seasons everything that follows, so those crusty bits are liquid gold.
  • Taste the broth before you use it; if it's very salty, cut back on the salt you add to the rice, or you'll end up with something that's too aggressive.
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