Quick Jambalaya Recipe by Janine

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


  1. 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.
  2. Add rice, paprika, pepper, oregano, onion powder, thyme, garlic salt, cumin, and bay leaf and cook for 2 minutes.
  3. Stir in broth, water, tomato paste, hot pepper sauce, and diced tomatoes and bring to a boil.
  4. Cover, reduce heat, and simmer for 20 minutes.
  5. Add shrimp and cook for 5 minutes.
  6. Remove bay leafs, and let sit for 5 minutes before serving and garnish with parsley.