Spice It Up: Easy Jambalaya

This quintessential N’awlins dish is one of my most requested recipes—and for good reason! It’s a flavorful, one-pot wonder that’s perfect for feeding a crowd, making it an ideal choice for Mardi Gras celebrations or any large gathering. Rich, hearty, and full of southern charm, it’s sure to be a hit at your table!

Number of Servings: 10
Equipment Needed: Large cast iron skillet or Dutch Oven, Sharp chef’s knife, Strainer, Spatula

Ingredients

  • 2 tablespoons oil (Canola or Grapeseed)
  • 1.5 pounds Andouille sausage, sliced
  • 1½ cups diced onion
  • 1½ cups diced celery
  • 1½ cups diced bell pepper (green is traditional, but any color works)
  • 2 cloves garlic, minced
  • 3 cups uncooked long-grain rice,  rinsed well and strained
  • 1 (28-ounce) can diced tomatoes, unseasoned
  • 5 cups chicken stock
  • 2 tablespoons fresh thyme, finely chopped
  • 2 large bay leaves
  • 1½ pounds large shrimp, peeled and deveined (I prefer Gulf shrimp)
  • 2 teaspoons kosher salt, divided (1 teaspoon for shrimp, 1 teaspoon for rice)
  • 1 teaspoon ground black pepper, divided (½ teaspoon for shrimp, ½ teaspoon for rice)
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 2 tablespoons flat-leaf parsley, chopped
  • 2–3 stems green onion, chopped

Preparation

Heat oil in a large cast iron skillet or Dutch oven over medium-high heat. Add Andouille sausage and cook until browned, about 4–5 minutes.

Add onion, celery, and bell pepper. Cook, stirring frequently, for about 3 minutes, or until tender. Add garlic and stir for 30 seconds—be careful not to burn it.

Stir in rice and cook for about 3 minutes, until slightly toasted.

Stir in the diced tomatoes (with juices), chicken stock, thyme, and bay leaves. Bring to a boil.

Reduce heat to medium-low, cover, and cook for 15 minutes, or until the rice is tender.

While the rice cooks, combine shrimp, 1 teaspoon salt, ½ teaspoon black pepper, paprika, cayenne, and parsley in a large bowl.

Add shrimp to the rice mixture and stir until combined. Cook for about 2 minutes, or until shrimp turn pink and firm.

Stir in the remaining 1 teaspoon salt and ½ teaspoon black pepper.

Plate and garnish with chopped green onions a sprinkle of paprika. Serve and laissez les bons temps rouler.

Spice It Up: Easy Jambalaya

This quintessential N’awlins dish is one of my most requested recipes—and for good reason! It’s a flavorful, one-pot wonder that’s perfect for feeding a crowd, making it an ideal choice for Mardi Gras celebrations or any large gathering. Rich, hearty, and full of southern charm, it’s sure to be a hit at your table!

Number of Servings: 10
Equipment Needed: Large cast iron skillet or Dutch Oven, Sharp chef’s knife, Strainer, Spatula

Ingredients

  • 2 tablespoons oil (Canola or Grapeseed)
  • 1.5 pounds Andouille sausage, sliced
  • 1½ cups diced onion
  • 1½ cups diced celery
  • 1½ cups diced bell pepper (green is traditional, but any color works)
  • 2 cloves garlic, minced
  • 3 cups uncooked long-grain rice,  rinsed well and strained
  • 1 (28-ounce) can diced tomatoes, unseasoned
  • 5 cups chicken stock
  • 2 tablespoons fresh thyme, finely chopped
  • 2 large bay leaves
  • 1½ pounds large shrimp, peeled and deveined (I prefer Gulf shrimp)
  • 2 teaspoons kosher salt, divided (1 teaspoon for shrimp, 1 teaspoon for rice)
  • 1 teaspoon ground black pepper, divided (½ teaspoon for shrimp, ½ teaspoon for rice)
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 2 tablespoons flat-leaf parsley, chopped
  • 2–3 stems green onion, chopped

Preparation

Heat oil in a large cast iron skillet or Dutch oven over medium-high heat. Add Andouille sausage and cook until browned, about 4–5 minutes.

Add onion, celery, and bell pepper. Cook, stirring frequently, for about 3 minutes, or until tender. Add garlic and stir for 30 seconds—be careful not to burn it.

Stir in rice and cook for about 3 minutes, until slightly toasted.

Stir in the diced tomatoes (with juices), chicken stock, thyme, and bay leaves. Bring to a boil.

Reduce heat to medium-low, cover, and cook for 15 minutes, or until the rice is tender.

While the rice cooks, combine shrimp, 1 teaspoon salt, ½ teaspoon black pepper, paprika, cayenne, and parsley in a large bowl.

Add shrimp to the rice mixture and stir until combined. Cook for about 2 minutes, or until shrimp turn pink and firm.

Stir in the remaining 1 teaspoon salt and ½ teaspoon black pepper.

Plate and garnish with chopped green onions a sprinkle of paprika. Serve and laissez les bons temps rouler.