First thing’s first. Gather all your ingredients. Dice the onion, bell peppers, and mince your garlic. The shrimp should be cleaned and deveined, ready for a quick cook. Making it a smooth sailing process starts here!

In a large pot over medium heat, melt the tablespoon of butter. Toss in the sliced sausage and cook until browned, about 3-4 minutes. This step infuses the oil with that delicious smoky flavor.

Now, let’s layer on the flavor. Add the diced onion and bell peppers to the same pot. Cook for an additional 5-7 minutes until the veggies soften. Don’t forget to stir occasionally.

Once the veggies become fragrant, add in the minced garlic. Let it sauté for about a minute—keep an eye on it so it doesn’t burn! Then, sprinkle in the smoked paprika, black pepper, red chili flakes, and a pinch of sea salt. Stir well until you can smell those flavors mingling.

Time to bring it all together. Pour in the crushed tomatoes along with any juices from the can. Add the hot sauce or sriracha to your taste. This is where the jambalaya gets saucy! Mix well, and let it simmer for about 10 minutes, stirring occasionally.

As your mixture bubbles away, it’s time for the shrimp. Toss them into the pot, making sure they’re well-coated with the sauce. Cook for another 5 minutes, until the shrimp turns pink and opaque.

Finally, fold in the cooked rice. Make sure to combine everything evenly, allowing the rice to soak in all the flavors. Cook for an additional 2-3 minutes to heat it through. Finish with a sprinkle of lemon zest for that fresh zing.