One Pot Jambalaya with Shrimp and Andouille Sausage

One Pot Jambalaya with Shrimp and Andouille Sausage

It’s a weeknight afternoon and you forgot to take out the chicken you had planned for dinner that night! Oh no! Now what? Not pizza again. Take out is so expensive when you are feeding a whole family. You just don’t want to spend $50 on fattening Mexican food that will likely give you gas or worse…your husband gas. Plus, you just don’t want all that added salt and bloating. This One Pot Jambalaya with Shrimp and Andouille Sausage is spicy, easy and full of great flavor!

It would have been nice if you had time in the morning before work to prepare a slow cooker meal like Chicken Cacciatore or Italian Rosemary Pork but, you didn’t have time, so now what?

Welcome to plan B. You have bell peppers and at least one onion, a bag of frozen shrimp, some spicy sausage and probably some minute rice in back of the pantry. Ah! Jambalaya! You can make a tasty Jambalaya that will please your family. Our almost five-year old son loved spicy Jambalaya!

Flavorful one pot meals with little clean up are great for week night dinners. The only prep involved in this one pot Jambalaya is slicing the sausage, rinsing and cutting up the onion and peppers. That isn’t so bad, right? There is only one cutting board, one knife and one pot to clean!

Jambalaya is a great meal because it has vegetables, rice and meat or seafood all in one. It is a complete meal that is filling. This particular recipe has a good tomato taste to it and is not heavy on the rice. There is a good bit of juice to it. If you want it to be more thick and less juice, add another 1/2 cup to 1 cup of rice. You may also substitute chicken for the sausage or double the shrimp and omit the sausage.

Or maybe it is Saturday and you have time to make some homemade bread to go with this tasty Jambalaya. Add a piece of homemade Artisan bread and you’ll have a comforting meal while waiting for spring to arrive. Oh Mother Nature played a dirty trick on us this winter didn’t she? A tolerable mild winter followed by a Northeastern blizzard?

One Pot Jambalaya with Shrimp and Andouille Sausage
One Pot Jambalaya with Shrimp and Andouille Sausage

Making the One Pot Jambalaya with Shrimp and Andouille Sausage

In a large stock pot on medium heat, I added olive oil, onions, peppers, garlic and the bay leaf and cooked for 5 minutes covered. Then I added canned tomatoes, sausage, chicken broth oregano, black pepper, paprika, garlic powder and salt. I continued to cook it on medium heat for 25 minutes.

Then I just added instant rice and shrimp and cooked until the rice was tender and shrimp turned orange. I let stand it stand covered for 10 minutes so the juices can settle into each other. I suggest letting it stand but, if you can’t wait to eat it, go ahead but, it will be very temperature hot.

One pot meals, such as this delicious Ham, Poatato and Bean soup pictured below, are great because who wants to do dishes, especially on weeknights after a long day at work? One pot meals are the way to go for busy moms.

Easy and Tasty One Pot Ham, Potato and Bean Soup
Easy and tasty One Pot Ham, Potato and Bean Soup

Because this One Pot Jambalaya with Shrimp and Andouille Sausage comes together in 45 minutes or so and tastes fresh and delicious, you will spend less time cleaning up and more time going to be early. Here is the answer to the “Now what?” to make for dinner? Don’t be caught in a Dutch Oven tonight. Pass on the take out!

This delicious One Pot Jambalaya with shrimp and Andouille Sausage is presented on Fiesta Friday #168  along with many other great recipes!

One Pot Jambalaya with Shrimp and Andouille Sausage
One Pot Jambalaya with Shrimp and Andouille Sausage

One Pot Jambalaya with Shrimp and Andouille Sausage

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6 servings

One Pot Jambalaya with Shrimp and Andouille Sausage

One Pot Jambalaya with Shrimp and Andouille Sausage

Ingredients

  • 12 ounces Andouille sausage, sliced into 1/4" slices
  • 2 cups of peeled, deveined shrimp
  • 4 cups of chicken broth or stock
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 medium onion, diced
  • 1 cup of instant rice
  • 2- 14 oz cans of petite diced tomatoes
  • 3 tbs extra virgin olive oil
  • 1/4 tsp of dried oregano
  • 1/2 tsp of paprika
  • 1/4 tsp of garlic powder
  • 1 bay leaf
  • salt to taste
  • freshly cracked black pepper

Instructions

  1. In a large stock pot on medium heat, add olive oil, onions, peppers, garlic and the bay leaf. Cook for 5 minutes covered.
  2. Add tomatoes, sausage, chicken broth or stock and remaining seasonings and cook on medium heat for 25 minutes.
  3. Add instant rice and shrimp. Stir and cook for 5 minutes or until rice is tender and shrimp turns orange. Cover and let stand for 10 minutes.

Notes

You may substitute mild sausage for Andouille sausage if you don't like the spicy hot flavor or you may double the amount of shrimp instead. You could also add cubed cooked chicken instead or add raw cubed chicken when you add the peppers.

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