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Easy Weeknight Jambalaya Recipe

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6
Author: Tracie at CleverlyInspired

Ingredients

  • 1 tablespoon canola oil
  • 6 ounces andouille sausage halved lengthwise and sliced into 1/4-inch-thick pieces
  • 1 medium onion diced
  • 1 green bell pepper ribs and seeds removed, diced
  • 3 celery stalks diced
  • 2 garlic cloves minced
  • Coarse salt and ground pepper
  • 2 teaspoons paprika
  • 8 plum tomatoes seeded and chopped
  • 1 cup long-grain white rice
  • 1 pound medium shrimp about 30, peeled, deveined, and tails removed
  • 1/2 cup thinly sliced scallions for garnish

Instructions

  • Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.
  • Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.
  • Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.