Name: Jambalaya
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 tbsp (30 mL) canola oil; 1 small yellow onion, diced; 2 bell peppers (green, red or orange), diced; 2 celery stalks, thinly sliced; 1 lb (500 g) andouille sausage, thinly sliced; 3 cloves garlic, minced; 2 tbsp (30 mL) Cajun or Creole seasoning; 2 cups (500 mL) chicken or vegetable broth; 1¼ cup (300 mL) uncooked long-grain white rice; 1 can (19oz/540 mL) black beans, drained and rinsed; 1 can (28 oz/796 mL) diced fire-roasted tomatoes; 1 lb (500 g) large deveined raw shrimp (about 25), peeled; Optional garnish: Chopped green onions, hot sauce, chopped fresh parsley

Jambalaya

Author: OBGadmin
Prep Time: 10
Cook Time: 40
Total Time: 50 minutes
Yield: 4–6 servings 1x

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Description

Indulge in the vibrant flavours of this easy one-pot Jambalaya recipe. Packed with andouille sausage, shrimp, black beans, and peppers, this Cajun-inspired dish brings the taste of Louisiana to your table. Simmered with aromatic spices and fire-roasted tomatoes, it’s a satisfying meal that will transport your taste buds. Top it off with garnishes of choice and enjoy this family favourite!

Ingredients

Scale

2 tbsp (30 mL) canola oil
1 small yellow onion, diced
2 bell peppers (green, red or orange), diced
2 celery stalks, thinly sliced
1 lb (500 g) andouille sausage, thinly sliced
3 cloves garlic, minced
2 tbsp (30 mL) Cajun or Creole seasoning
2 cups (500 mL) chicken or vegetable broth
1¼ cup (300 mL) uncooked long-grain white rice
1 can (19oz/540 mL) black beans, drained and rinsed
1 can (28 oz/796 mL) diced fire-roasted tomatoes
1 lb (500 g) large deveined raw shrimp (about 25), peeled
Optional garnish: Chopped green onions, hot sauce, chopped fresh parsley

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Instructions

In a large Dutch oven or pot over medium-high heat, add oil and onions. Cook 2-3 minutes or until slightly softened. Add bell peppers and celery; cook until softened, about 5 minutes. Add sausage, garlic and seasoning; stir to combine, cooking another 1-2 minutes.

Add broth, rice, black beans, and tomatoes. Stir until combined. Bring to a boil and reduce to medium-low; cover and simmer for 15 minutes, stirring occasionally.

Add shrimp; continue to simmer for 10-15 minutes, or until rice is cooked through.

Serve warm with garnish of your choice.

Notes

For a substitute to the smoky flavor of andouille, chorizo is a great option. Polish kielbasa can also work, though it may not have the same intensity, it still brings a richness that is similar to andouille.

Have some chicken on hand? Add 1 large chicken breast, diced into ½ inch cubes, to the pot with the onions.

Can’t locate canned fire-roasted tomatoes? Try diced san marzano instead!

Got leftovers? This jambalaya can be stored in the refrigerator for up to 3 days, making it the perfect meal to take for lunch the next day!