Jambalaya Skillet with Shrimp (Printable Version)

Hearty Creole skillet with sausage, shrimp, rice, and peppers simmered in a spicy 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 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon cayenne pepper, adjust to taste
15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon salt, or to taste
17 - 2 tablespoons olive oil
18 - 2 tablespoons chopped fresh parsley, for garnish

# How-To Steps:

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

# Expert Advice:

01 -
  • One skillet means one thing to clean, and honestly that alone made me cook this more often than I'd admit.
  • The shrimp adds this unexpected luxury without making the whole dish complicated or precious.
  • It's the kind of meal that tastes like you spent all day on it, when really you've got dinner on the table in under an hour.
02 -
  • Don't lift the lid constantly to peek; every time you do, steam escapes and the rice cooks unevenly, which I learned the hard way the first time I made this.
  • The shrimp goes in at the end for a reason—it cooks so quickly that if you add it earlier, you'll end up with rubber instead of that tender, sweet meat.
  • Taste the liquid before you cover it the first time; if it needs more salt or heat, fix it then when you can adjust easily, not after everything's already cooked.
03 -
  • Make this the day before if you're feeding a crowd; it reheats beautifully and the flavors deepen as everything sits together.
  • Don't be tempted to use short-grain rice or brown rice out of habit—they'll give you a completely different texture and the dish won't be the same.
  • If your shrimp are frozen, thaw them in the fridge the night before so they cook evenly instead of thawing unevenly in the pan.
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