Easy Crowd-Pleasing Jambalaya

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, diced
• 3 cloves garlic, minced
• 1 pound andouille sausage, sliced into 1/4-inch pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups long-grain white rice
• 3 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 bay leaf
• 1/2 pound shrimp, peeled and deveined

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, bell pepper, jalapeno, and garlic and cook for 3 minutes, stirring occasionally.
2. Add the andouille sausage and cook for 5 minutes, stirring occasionally.
3. Add the thyme, oregano, paprika, cayenne, salt, and pepper and stir to combine.
4. Add the rice, chicken broth, diced tomatoes, and bay leaf and stir to combine. Increase the heat to high and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 25 minutes, stirring occasionally.
6. Add the shrimp, stir to combine, and continue to cook for 5 minutes, or until the shrimp are cooked through.
7. Remove the pot from the heat and let the jambalaya sit for 10 minutes before serving.

Interesting Facts

• Jambalaya is a Cajun and Creole dish that originated in Louisiana.
• Jambalaya is similar to paella and is usually made with rice, vegetables, and either chicken, seafood, or sausage.
• The name jambalaya is derived from the French phrase “jambon à la lyonnaise,” which means “ham with onions.”