Let me be real with y’all—cooking is not my thing. I don’t enjoy it. I don’t look forward to it. I have to be in the mood to even consider stepping foot in the kitchen. And let’s be honest—that mood is rare. But my family has to eat. I’d rather swing by Whataburger, Zaxby’s, or whatever drive-thru is closest. However, it’s just too expensive to feed a family of four like that all the time. So, this year, my husband and I decided to do better.
And guess what? We’ve actually stuck to it! Since the beginning of the year, we’ve only been to the grocery store three times. Thank you, bulk shopping. We’ve only spent about $150 eating out. Now, don’t get me wrong, that’s still money spent on fast food, but compared to what we used to spend? MUCH better.
Cooking Through the Chaos
Here’s the thing—our life is busy. Our son plays basketball. Most nights, we’re either at a game, at practice, or at some sort of basketball training session. By the time we get home, it’s late, I’m tired, and cooking is the last thing I want to do. We’ve tried doing the whole “cook on the weekends and eat leftovers all week” thing. I just don’t trust leaving a crockpot on when no one’s home. (Blame This Is Us for that one—if you know, you know.)
But despite all of that, we’re making it work.
The Accidental Family Favorite
There aren’t many meals that my family gets hyped about. When they request something a second time, I take note. Enter Shrimp and Sausage Jambalaya.
I threw this together one night, following a recipe because, let’s be real, I need instructions. I had to wing it a little because we didn’t have chicken broth, so I substituted water and a little cayenne pepper (because why not?). Y’all. My family loved it. Like, my picky eater middle child had two plates loved it. That’s when I knew this was a keeper.
So, I made it again. This time, we actually had chicken broth, but I may have gotten a little too heavy-handed with the seasoning. (Hey, we live and learn.) Regardless, my daughter and I devoured the whole pot. No regrets.
The Recipe That Even I Can Follow
If you’re like me and need step-by-step instructions, here’s exactly how I made it (without over-seasoning it the second time):
Ingredients:
- 1 lb shrimp (peeled, deveined, tails off)
- 1 lb smoked sausage (sliced into rounds)
- 1 bell pepper (diced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 cup long-grain white rice (uncooked, rinsed)
- 2 cups chicken broth (or water + cayenne if you’re out)
- 1 tablespoon Cajun seasoning (adjust to taste)
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne (optional)
- 1 tablespoon olive oil or butter
- Green onions for garnish (optional)
- Lemon wedges for serving (optional)
Step-by-Step Cooking Instructions
Step 1: Prep the Ingredients
Rinse the Rice, Prepare the Vegetables, Slice the Sausage, Prepare the Shrimp
- Place 1 cup of rice in a fine-mesh strainer.
- Rinse it under cold running water for about 30 seconds until the water runs clear.
- Dice the onion and bell pepper into small pieces.
- Mince the garlic finely.
- Cut 1 lb of sausage into ¼-inch thick rounds.
- If your shrimp still has shells and tails, remove them.
- Pat shrimp dry with a paper towel and set aside.
Step 2: Cook the Sausage and Vegetables
Heat the Pan, Brown the Sausage, Sauté the Vegetables
- Place a large, deep skillet or Dutch oven over medium-high heat.
- Add 1 tablespoon olive oil or butter and let it heat up for 30 seconds.
- Add the sliced sausage to the pan in a single layer.
- Cook for 3-4 minutes, stirring occasionally, until browned on both sides.
- Remove the sausage and place it on a plate.
- In the same pan, add the diced onion and bell pepper.
- Stir and cook for 2-3 minutes, until the onion becomes translucent.
- Add the minced garlic and cook for 30 seconds, stirring constantly.
Step 3: Add the Rice and Seasonings
Add the Rice to the Pan, Diced Tomatoes, Season Jambalaya
- Pour the rinsed rice into the pan and stir everything together.
- Let it toast for 1 minute, stirring occasionally
- Pour in 1 can (14.5 oz) of diced tomatoes with its juice.
- Stir to combine.
Step 4: Add the Chicken Broth and Cook
Pour in 2 Cups of Chicken Broth
- Stir everything together one more time.
- Bring the mixture to a gentle boil (this should take about 2 minutes).
- Lower the heat to medium-low.
- Cover the pan with a lid and let it simmer for 15-20 minutes, or until the rice is almost tender.
- Check occasionally to make sure the rice isn’t sticking to the bottom.
Step 5: Add the Shrimp
Gently Stir in the Shrimp
- Once the rice is nearly cooked, add the shrimp on top of the mixture.
- Lightly press them into the broth.
- Cover and let the shrimp cook for 5 minutes until they turn pink and opaque.
- Be careful not to overcook the shrimp, or they will become rubbery.
Save The Recipe
Final Thoughts
Look, I still don’t love cooking. However, I love when my family enjoys a home-cooked meal. It’s especially rewarding when it’s one I actually made from scratch (well, kinda). If you’re like me and don’t live for the kitchen, you need meals that get the job done. This one’s a must-try.
Moral of the story? Even when cooking isn’t your thing, you can still find a meal that works for you. And when you do? Put it on repeat—your future self will thank you.
Now, if only I could find a way to enjoy grocery shopping…but that’s a story for another day. 😉
