Mohamed Shili This easy and delicious jambalaya by Paula Deen is a hearty, one-pot meal perfect for a quick weeknight dinner. Made with common ingredients like smoked sausage and shrimp, it offers a flavorful blend of spices and rich Cajun flavors. Enjoy a hot and satisfying dish that’s simple to prepare and wonderfully flexible!
Recipe Ingredients:
- 2 1/2 cups water
- 1 (14-oz) can diced tomatoes
- 1 (8-oz) can tomato sauce
- 1/2 lb smoked sausage, fully cooked, cut into 1/4-inch slices
- 1/2 to 3/4 lb medium fresh shrimp, peeled and deveined
- 1 cup long grain rice
- 3 tablespoons dried minced onion
- 1 tablespoon dried parsley flakes
- 1 tablespoon beef bouillon granules
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 bay leaf
How To Make Jambalaya Recipe?
- Prepare the Base: In a large Dutch oven or heavy-bottomed pot, combine 2 1/2 cups (600 ml) water, 1 (14 oz / 400 g) can diced tomatoes (with their juice), 1 (8 oz / 227 g) can tomato sauce, and 1/2 lb (225 g) sliced smoked sausage.
- Add Seasonings and Rice: Stir in 1 cup (200 g) long grain rice, 3 tablespoons (30 g) dried minced onion, 1 tablespoon (15 g) dried parsley flakes, 1 tablespoon (15 g) beef bouillon granules, 1/2 teaspoon (2.5 ml) dried thyme, 1/2 teaspoon (2.5 ml) garlic powder, 1/2 teaspoon (2.5 ml) ground black pepper, 1/4 teaspoon (1.25 ml) cayenne pepper, 1/4 teaspoon (1.25 ml) salt, and add 1 bay leaf.
- Bring to a Boil: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to prevent the rice from sticking to the bottom.
- Simmer: Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add the Shrimp: After the initial simmer, add 1/2 to 3/4 lb (225-340 g) peeled and deveined shrimp to the pot. Stir gently to combine.
- Cook Until Shrimp Are Done: Cover the pot again and cook for an additional 5 to 7 minutes, or until the shrimp turn pink and are cooked through.
- Final Touches: Remove the bay leaf from the pot. Taste and adjust seasoning if necessary, adding more salt or spices according to your preference.
- Serve: Serve the jambalaya hot, garnished with additional parsley if desired.
Recipe Tips:
- Choose the Right Rice: Use long grain rice for the best texture. It stays fluffy and absorbs flavors without getting mushy.
- Slice Sausage Evenly: Cut the smoked sausage into uniform 1/4-inch (0.6 cm) slices. This helps them cook evenly and blend well with the other ingredients.
- Add Shrimp Last: To keep the shrimp tender and juicy, add them during the final 5 to 7 minutes of cooking. Avoid overcooking to maintain their perfect texture.
- Stir Occasionally: While simmering, stir the jambalaya occasionally. This prevents the rice from sticking to the bottom and ensures even cooking.
- Adjust Seasonings: Taste your jambalaya before serving and adjust the salt or spices if needed. This ensures the flavors are just right for your preference.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Jambalaya cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: You can freeze Jambalaya for up to 3 months. To thaw, move it from the freezer to the refrigerator overnight before reheating.
- Reheat: Place a portion of jambalaya in a microwave-safe bowl. Cover and heat on high for 2-3 minutes, stirring halfway through, until hot.
Nutrition Facts
- Calories: 476 kcal
- Total Fat: 31.14 g
- Saturated Fat: 9.3 g
- Cholesterol: 84.13 mg
- Sodium: 2,648.1 mg
- Potassium: 213.77 mg
- Total Carbohydrate: 36.73 g
- Dietary Fiber: 2.14 g
- Sugars: 2.52 g
- Protein: 14.99 g
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Paula Deen Jambalaya Recipe
Description
This easy and delicious jambalaya by Paula Deen is a hearty, one-pot meal perfect for a quick weeknight dinner. Made with common ingredients like smoked sausage and shrimp, it offers a flavorful blend of spices and rich Cajun flavors. Enjoy a hot and satisfying dish that’s simple to prepare and wonderfully flexible!
Ingredients
Instructions
- Prepare the Base: In a large Dutch oven or heavy-bottomed pot, combine 2 1/2 cups (600 ml) water, 1 (14 oz / 400 g) can diced tomatoes (with their juice), 1 (8 oz / 227 g) can tomato sauce, and 1/2 lb (225 g) sliced smoked sausage.
- Add Seasonings and Rice: Stir in 1 cup (200 g) long grain rice, 3 tablespoons (30 g) dried minced onion, 1 tablespoon (15 g) dried parsley flakes, 1 tablespoon (15 g) beef bouillon granules, 1/2 teaspoon (2.5 ml) dried thyme, 1/2 teaspoon (2.5 ml) garlic powder, 1/2 teaspoon (2.5 ml) ground black pepper, 1/4 teaspoon (1.25 ml) cayenne pepper, 1/4 teaspoon (1.25 ml) salt, and add 1 bay leaf.
- Bring to a Boil: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to prevent the rice from sticking to the bottom.
- Simmer: Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add the Shrimp: After the initial simmer, add 1/2 to 3/4 lb (225-340 g) peeled and deveined shrimp to the pot. Stir gently to combine.
- Cook Until Shrimp Are Done: Cover the pot again and cook for an additional 5 to 7 minutes, or until the shrimp turn pink and are cooked through.
- Final Touches: Remove the bay leaf from the pot. Taste and adjust seasoning if necessary, adding more salt or spices according to your preference.
- Serve: Serve the jambalaya hot, garnished with additional parsley if desired.
Notes
- Choose the Right Rice: Use long grain rice for the best texture. It stays fluffy and absorbs flavors without getting mushy.
- Slice Sausage Evenly: Cut the smoked sausage into uniform 1/4-inch (0.6 cm) slices. This helps them cook evenly and blend well with the other ingredients.
- Add Shrimp Last: To keep the shrimp tender and juicy, add them during the final 5 to 7 minutes of cooking. Avoid overcooking to maintain their perfect texture.
- Stir Occasionally: While simmering, stir the jambalaya occasionally. This prevents the rice from sticking to the bottom and ensures even cooking.
- Adjust Seasonings: Taste your jambalaya before serving and adjust the salt or spices if needed. This ensures the flavors are just right for your preference.
Paula Deen Jambalaya Recipe
