Jambalaya Skillet with Shrimp (Print Version)

A hearty Creole skillet meal featuring smoky sausage, shrimp, rice, and peppers in a flavorful sauce.

# Components:

→ Proteins

01 - 8 oz andouille sausage or smoked sausage, sliced
02 - 8 oz large shrimp, peeled and deveined

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced

→ Rice & Liquids

08 - 1 cup long-grain white rice
09 - 1 2/3 cups low-sodium chicken broth
10 - 1 can (14 oz) diced tomatoes, undrained

→ Spices & Seasonings

11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/2 tsp dried oregano
14 - 1/2 tsp cayenne pepper (adjust to taste)
15 - 1/2 tsp freshly ground black pepper
16 - 1 tsp salt (or to taste)
17 - 2 tbsp olive oil
18 - 2 tbsp chopped fresh parsley (for garnish)

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage and cook until browned, approximately 3 to 4 minutes. Remove sausage from skillet and set aside.
02 - Add remaining olive oil to the skillet. Sauté diced onion, red and green bell peppers, and celery for 4 to 5 minutes until softened. Add minced garlic and cook for an additional minute.
03 - Stir in the rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute, stirring to evenly coat the rice and vegetables with spices.
04 - Return browned sausage to the skillet. Pour in diced tomatoes with their juice and chicken broth. Stir thoroughly to combine and bring the mixture to a simmer.
05 - Reduce heat to low, cover the skillet, and cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
06 - Arrange shrimp on top of the rice mixture. Cover and cook for an additional 5 to 7 minutes until shrimp turn pink and are fully cooked.
07 - Gently fluff the rice with a fork. Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means fewer dishes and more time enjoying the meal.
  • The shrimp adds elegance without fuss—it's done in five minutes and makes you look like you know what you're doing.
  • Smoked sausage does most of the flavor work for you, so even a quiet night at home feels like a celebration.
02 -
  • If you peek at the rice too early or stir it constantly, the grains get mushy instead of fluffy—resist the urge and trust the process.
  • The shrimp goes on top at the very end because it cooks so fast that adding it earlier makes it tough and flavorless.
  • Smoked paprika is not the same as regular paprika, and it's worth buying the real stuff for this dish because it's what gives jambalaya its soul.
03 -
  • A skillet with a tight-fitting lid is non-negotiable—a loose lid lets steam escape and your rice won't cook properly or absorb the liquid evenly.
  • If you're worried about the spice level, add half the cayenne while cooking and let people adjust with hot sauce at the table instead of guessing.
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