Jambalaya with Andouille Sausage is a vibrant, one-pot wonder that brings a taste of Louisiana right to your kitchen. It's a hearty, satisfying dish perfect for any occasion, offering a beautiful blend of flavors and textures in every bite.
Andouille sausage is the star here, offering a smoky, spicy kick that defines the dish. Shrimp adds a delicate sweetness and tender texture, perfectly juxtaposing the sausage. Long-grain white rice is the foundation, absorbing all the delicious flavors and keeping everything together. Our diced tomatoes add acidity and a touch of sweetness, while green and red bell peppers bring color and a mild crunch. The aromatic base of onion and garlic creates a fragrant start, and chicken broth infuses the rice with savory depth. Creole seasoning and cayenne pepper are essential for that classic jambalaya heat, and salt and pepper balance everything out. Finally, green onions and parsley provide a fresh finish.
Jambalaya is best served hot straight from the pot. Pair it with a simple green salad dressed with a tangy vinaigrette to balance the rich flavors. A side of crusty bread can also be a great addition to soak up any leftover juices.
Start by heating your olive oil in a large pot over medium heat. Once it's shimmering, add the andouille sausage. Cook it until browned, which should take about 5 minutes. This is where the sausage releases its flavorful oils, adding depth to the entire dish.
Next, toss in the onion, garlic, green bell pepper, and red bell pepper. Stir them around and let them cook until they're tender, which should be about 5-7 minutes. You'll know they're ready when the onions turn translucent.
Now, add the rice, diced tomatoes, chicken broth, Creole seasoning, cayenne pepper, salt, and pepper. Give everything a good stir, then bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes. Stir occasionally to prevent sticking.
After 20 minutes, stir in the shrimp. Cover again and cook for another 10 minutes, or until the shrimp are pink and the rice is tender. The shrimp should be opaque and curl up slightly when done.
Finally, before serving, sprinkle the dish with the green onions and parsley for a fresh pop of color and flavor.