How to Make jambalaya at home

Ingredients

• 2 slices Bacon (cut into 1‑inch pieces)
• 8 oz Smoked Sausage (sliced into 1/4‑inch rounds (e.g., kielbasa or andouille))
• 1 Green Bell Pepper (seeded and sliced into strips)
• 1 Onion (medium, diced)
• 1 tsp Onion Powder (adds depth)
• 1 tsp Paprika (for color and mild flavor)
• 1/4 tsp Cayenne Pepper (adjust to heat preference)
• 1/2 tsp Dried Oregano
• 1 tsp Salt (UFO salt – regular kosher salt works)
• 1.5 cup Jasmine Rice (rinsed until water runs clear)
• 1 can Canned Diced Tomatoes with Green Chilies (Rotel) (14‑oz can, undrained)
• 3 cup Chicken Stock (low‑sodium)
• 1 lb Raw Shrimp (peeled and deveined; medium‑large)
• 2 stalks Green Onions (chopped)
• 1/2 tsp Garlic Powder
• 2 tbsp Baron Burton’s Breakfast 2 Sauce (adds umami; optional hot sauce can be used instead)

Instructions

1. Sauté Bacon and Sausage

   Heat the skillet over medium‑high heat, add the bacon pieces and let them render for about 1 minute, then add the sliced sausage and cook until both are browned and the bacon is crisp, about 4‑5 minutes.

   Time: PT5M

   Temperature: medium‑high

2. Add Peppers and Onion

   Add the sliced green bell pepper and diced onion to the skillet. Sprinkle with onion powder, paprika, cayenne, oregano, and salt. Cook, stirring frequently, until the vegetables are softened, about 4 minutes.

   Time: PT4M

   Temperature: medium‑high

3. Toast the Rice

   Stir in the rinsed jasmine rice, spreading it in an even layer. Let it toast for 2‑3 minutes, stirring once to coat the grains with the rendered fat and prevent burning.

   Time: PT3M

   Temperature: medium‑high

4. Add Tomatoes and Stock

   Pour in the entire can of diced tomatoes with green chilies (including liquid) and the chicken stock. Stir to combine, scraping any bits stuck to the bottom. Bring to a gentle simmer, then cover the skillet.

   Time: PT2M

   Temperature: medium

5. Simmer Rice

   Reduce heat to low and let the rice simmer, covered, for 15‑20 minutes. Stir once halfway through. The liquid should be mostly absorbed and the rice tender.

   Time: PT20M

   Temperature: low

6. Add Shrimp

   Scatter the raw shrimp over the rice, give a quick stir to distribute, then re‑cover and cook for 5‑10 minutes, until the shrimp turn pink and opaque.

   Time: PT10M

   Temperature: low

7. Finish with Green Onions and Seasonings

   Remove the lid, let the skillet rest for 3‑4 minutes. Stir in chopped green onions, garlic powder, and the optional sauce (or hot sauce). Taste and adjust salt or cayenne if needed.

   Time: PT4M

8. Serve

   Spoon the skillet contents onto plates or into bowls. Garnish with extra green onions if desired. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

45g

Fat

12g

Fiber

2g