A flavorful and easy jambalaya made in one pot with spicy sausage, tender shrimp, bell peppers, and aromatic seasonings. Perfect for a quick and satisfying meal packed with Creole flair.
Ingredients extracted via AI
Andouille sausagecrushed tomatoesricechicken brothCreole seasoningcelerygarlicbasiloreganocayenne pepperbay leafred bell peppergreen bell pepperolive oilshrimponion
Procedure generated via AI
Heat about one and a half teaspoons of olive oil over medium heat.
Add the sausage and brown it, cooking for a few minutes until nicely seared.
Remove the sausage from the pan and set it aside.
Add chopped bell peppers, onion, and celery to the same pan and sauté for 4 to 5 minutes until the vegetables soften.
Stir in minced garlic, dried basil, oregano, cayenne pepper, Creole seasoning, and cook for another minute.
Add the rice and sauté it with the vegetables for about a minute to lightly toast it.
Add bay leaves, crushed tomatoes, and chicken broth. Stir well and bring the mixture to a boil.
Return the sausage to the pan and stir to combine everything.
Once the mixture is boiling, reduce the heat, cover, and simmer for 15 to 20 minutes until the rice is tender, stirring occasionally to prevent sticking.
After about 8 minutes of simmering, stir and add the seasoned shrimp for the last 4 to 5 minutes of cooking.