Jambalaya Skillet Meal (Print Version)

Savory and colorful skillet dish blending sausage, shrimp, peppers, and rice in rich Creole flavors.

# What You'll Need:

→ Proteins

01 - 8 ounces andouille or smoked sausage, sliced
02 - 8 ounces 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 garlic cloves, minced

→ Rice & Liquids

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

→ Spices & Seasonings

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

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage and cook for 3 to 4 minutes until browned. Remove 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 rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute while stirring to evenly coat ingredients with the spices.
04 - Return browned sausage to the skillet. Add diced tomatoes with their juice and chicken broth. Stir to combine and bring the mixture to a simmer.
05 - Reduce heat to low, cover, and cook for 20 minutes, or until the rice is tender and most liquid has been absorbed.
06 - Arrange shrimp over the rice mixture. Cover and cook for 5 to 7 minutes until shrimp turn pink and are fully cooked.
07 - Gently fluff the rice with a fork. Sprinkle chopped fresh parsley on top and serve immediately.

# Additional Tips::

01 -
  • Everything cooks in one skillet, which means one pan to wash and maximum flavor in minimum effort.
  • The sausage and shrimp create layers of smoky and briny richness that make rice taste like it's been simmering for hours.
  • It's naturally dairy-free but tastes indulgent, so it works whether you're cooking for dietary restrictions or just because.
02 -
  • Don't skip browning the sausage—those crispy edges are where the depth of flavor lives, and rushing through it will make the dish taste flat.
  • Add the shrimp at the very end, not at the beginning; they need only 5 to 7 minutes or they'll be rubber instead of tender.
  • If your liquid is completely gone before the rice is tender, add a splash of broth or water and cover again—better too much moisture than burnt rice stuck to the bottom.
03 -
  • Brown the sausage in batches if your skillet is small—crowding the pan makes things steam instead of brown, and you lose that essential crispy texture.
  • Keep the heat at medium-low during the simmering phase so the rice cooks evenly without the bottom burning while the top is still crunchy.
  • If shrimp is out of season or budget, this tastes just as good with chicken thighs cut into bite-sized pieces, cooked for 8 to 10 minutes instead of 5 to 7.
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