Jambalaya Recipe: A Classic Southern Dish With A Kick

If you’re looking for a delicious comfort food that’ll warm you up on a chilly winter day, look no further than this New Orleans-style jambalaya recipe! Made with spicy andouille sausage, juicy shrimp, and a variety of flavorful vegetables, this dish is sure to satisfy your taste buds. Plus, it’s gluten-free, so it’s perfect for those with dietary restrictions.

Jambalaya Ingredients:

Here’s what you’ll need:

• 1 tablespoon olive oil
• 1 pound andouille sausage, sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 cups long-grain white rice
• 1 can diced tomatoes
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound large shrimp, peeled and deveined
• Chopped fresh parsley, for garnish

Directions:

Now, let’s get cooking!

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
2. Add the onion, bell peppers, and garlic to the pot and cook until softened, about 5 minutes.
3. Add the rice, diced tomatoes, tomato paste, chicken broth, thyme, paprika, cayenne pepper, salt, and black pepper to the pot. Stir everything together and bring to a simmer.
4. Cover the pot and reduce the heat to low. Let the jambalaya cook for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
5. Stir in the cooked sausage and shrimp and cook until the shrimp are pink and cooked through, about 3-5 minutes.
6. Top the jambalaya with chopped fresh parsley and serve hot.

And there you have it – a delicious, spicy jambalaya that’s perfect for a cozy night in. Enjoy!

Looking for a vegan version of jambalaya? Try this recipe instead!

Vegan Jambalaya:

This vegan jambalaya recipe is just as flavorful and satisfying as the original, thanks to plenty of vegetables and plant-based protein sources. Serve it up with some crusty bread and a side salad for a complete meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup uncooked white rice
• 1 can diced tomatoes
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can kidney beans, rinsed and drained
• 1 package vegan “chicken” strips, chopped
• Chopped fresh parsley, for garnish

Directions:

Here’s how to make vegan jambalaya:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell peppers, and garlic and cook until softened, about 5 minutes.
2. Add the rice, diced tomatoes, tomato paste, vegetable broth, thyme, paprika, cayenne pepper, salt, and black pepper to the pot. Stir everything together and bring to a simmer.
3. Cover the pot and reduce the heat to low. Let the jambalaya cook for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
4. Stir in the kidney beans and vegan “chicken” strips and cook until heated through, about 3-5 minutes.
5. Top the jambalaya with chopped fresh parsley and serve hot.

There you have it – a delicious, plant-based jambalaya recipe that’s perfect for satisfying your comfort food cravings. Give it a try!