A Creole Style Jambalaya recipe consisting of tomatoes, smoked sausage, and shrimp. The dish comes together in about 35 minutes and is amazing for busy weeknight meals, the recipe is the ultimate one pot, fridge clean out, meal prepping meal
Add the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, and black pepper to a small bowl, mix and set aside.
Heat a medium sized pot on medium high and then add 2 tbsp of extra virgin olive oil. Add the sliced sausages to the pot and brown each side for 2-3 minutes then remove from the pot.
Add 2 tbsp of extra virgin olive oil then add the diced onion, red bell pepper, and celery and saute for 5-7 minutes until softened.
Add garlic and saute for 2-3 minutes until fragrant.
Add the sausage back to the pan, as well as the diced tomatoes, spices, and rice. Mix for about 2 minutes then add the 4 cups of water and mix. Add a generous pinch of salt.
Allow to come to a boil then reduce heat to low and cover with a lid.
After 15 minutes check on the jambalaya, when about half the water has been absorbed give everything a mix and add the shrimp to the top and cover again with a lid for another 10-15 minutes or until the rice and shrimp is cooked all the way through.
Nutrition: Please note that the nutritional information provided is an estimate based on an online nutrition calculator. Nutritional values will vary based on the specific ingredients you use, and readers are encouraged to make their own calculations.