Heat olive oil in a large pot or Dutch oven.

Add sliced andouille sausage and cook until browned and slightly crisp around the edges.

This step creates a flavorful base and seasons the oil for the vegetables.

Stir in onion, bell pepper, and celery. Sauté until softened, about 5 minutes.

Add minced garlic and cook another minute.

These vegetables—known as the Cajun “Holy Trinity”—are essential for authentic jambalaya flavor.

Add tomato paste and cook briefly to deepen its flavor.

Stir in diced tomatoes, rice, Cajun seasoning, paprika, thyme, bay leaf, cayenne, salt, and pepper.

Coating the rice with seasoning before adding broth helps the grains absorb more flavor.

Pour in chicken broth and stir well.

Bring to a boil, then reduce the heat. Cover and simmer for 20–25 minutes, or until rice is tender and liquid is absorbed.

Avoid stirring too much to keep the rice from becoming mushy.

Once the rice is cooked, gently fold in the shrimp.

Cover and cook another 4–5 minutes, or until shrimp turn pink and opaque.

Shrimp cooks quickly; adding it at the end keeps it tender and juicy.

Remove the bay leaf and fluff the jambalaya.

Garnish with green onions, parsley, or a squeeze of fresh lemon.

Serve hot and enjoy the bold flavors.