While the snow was coming down hard here in St. Louis, I decided we needed something hearty for dinner. This recipe is the quick version of jambalaya, but I promise it won’t disappoint. I always make a double batch so I can freeze it for last minute meals down the road.
- 1 Tablespoon Olive Oil
- 1 Cup Chopped Onion
- 1 Cup Chopped Red Bell Pepper (I use a mix of mini bell peppers)
- 2 Tablespoons Minced Garlic
- 6 Ounces Andouille Sausage, Sliced
- 1 Cup Uncooked White Rice
- 1 teaspoon Paprika
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Dried Oregano
- ½ teaspoon Cumin
- ½ teaspoon Onion Powder
- ½ teaspoon Dried Thyme
- ¼ teaspoon Garlic Salt
- 1 Bay Leaf
- 2 Cups Chicken or Vegetable Broth
- 1 Cup Water
- 2 Tablespoons Tomato Paste
- ½ teaspoon Hot Pepper Sauce (I like Sirache)
- 2 (14.5 oz) cans Diced Tomatoes, undrained
- ½ Pound Peeled and Deveined Shrimp
- 2 Tablespoons Chopped Fresh Parsley
- Heat olive oil in a large Dutch oven over medium high heat. Sauté onions, peppers, garlic, and sausage for 5 minutes or until vegetables are tender.
- Add rice, paprika, pepper, oregano, onion powder, thyme, garlic salt, cumin, and bay leaf and cook for 2 minutes.
- Stir in broth, water, tomato paste, hot pepper sauce, and diced tomatoes and bring to a boil.
- Cover, reduce heat, and simmer for 20 minutes.
- Add shrimp and cook for 5 minutes.
- Remove bay leafs, and let sit for 5 minutes before serving and garnish with parsley.