Seafood Jambalaya Recipe

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1. 1

   Heat a heavy-bottomed pot over medium heat and add 2 tablespoons olive oil.

2. 2

   Add diced yellow onion, red bell pepper, and celery. Sauté until vegetables are soft and lightly caramelized, about 5-7 minutes.

3. 3

   Stir in minced garlic and sliced andouille sausage; cook 1-2 minutes until fragrant and the sausage begins to brown.

4. 4

   Add long-grain rice to the pot and sprinkle with Cajun seasoning, smoked paprika, and dried thyme if using. Stir to toast the grains lightly, about 2 minutes.

5. 5

   Pour in crushed tomatoes and chicken stock. Stir, bring to a boil, then reduce to a simmer.

6. 6

   Add bay leaf and season with salt and black pepper. Simmer uncovered until the rice is tender and the mixture thickens, about 20-25 minutes.

7. 7

   Fold in shrimp; cook until shrimp are pink and just cooked through, about 3-5 minutes.

8. 8

   Discard the bay leaf. Taste and adjust seasonings with more Cajun seasoning, salt, or pepper as needed.

9. 9

   Stir in chopped parsley and sliced green onions. Remove from heat and let rest 5 minutes before serving.

10. 10

    Serve

    Ladle the jambalaya into bowls. Garnish with extra parsley and a squeeze of lemon if desired. Serve with crusty bread or hot sauce on the side.