Easy Jambalaya

This easy jambalaya is a one-pot flavor bomb with tender chicken, smoky sausage, juicy shrimp, and seasoned rice. It’s hearty, cozy, and easy enough for a weeknight!

What Is Jambalaya

Jambalaya is a Louisiana rice dish made with meat, veggies, spices, and rice. This version has chicken, andouille sausage, shrimp, tomatoes, and the Cajun “holy trinity” of onion, celery, and bell pepper.

Ingredients Needed For Jambalaya

• Andouille sausage: Swap it for kielbasa or smoked sausage for less heat.
• Cayenne pepper: Add ¼-½ teaspoon if you like it spicy, or add hot sauce at the end.
• Shrimp: Leave it out for a seafood-free jambalaya.
• Veggies: Pulse the onion, celery, bell pepper, and garlic in a food processor to save time.
• Shrimp tails: Leave them on for looks or remove them to make eating easier.

How to Cook Jambalaya

This jambalaya comes together in one pot and builds tons of flavor as it cooks. If you love that smoky Southern flavor, try my New Orleans gumbo or red beans and rice next!

1. Cook the chicken and sausage: Heat the olive oil in a large Dutch oven over medium-high heat, then add the chicken and andouille sausage and cook for 4-5 minutes, stirring often.
2. Add the vegetables: Stir in the onion, celery, bell pepper, and garlic, then cook for 4-5 minutes, until softened and fragrant.
3. Add the seasonings: Stir in the tomato paste, diced tomatoes, chicken broth, Old Bay seasoning, oregano, paprika, onion powder, thyme, garlic powder, salt, pepper, and bay leaves. Bring to a boil.
4. Cook the rice: Stir in the rice, then reduce the heat to medium-low cover, then cook for 20 minutes. If the rice is still firm, cover and cook for another 5 minutes.
5. Add the shrimp: Stir in the shrimp, cover, and cook for 3-4 minutes, until pink and cooked through. Remove the bay leaves, fluff the rice with a fork, and garnish jambalaya with parsley or green onions if desired.

Print

Jambalaya

This easy jambalaya is a hearty one-pot dinner with chicken, andouille sausage, shrimp, veggies, and perfectly seasoned rice.

Course Dinner, entree, main, Main Course, main dish

Cuisine American, cajun, Southern

Keyword cajun dishes, easy jambalaya, easy jambalaya recipe, Jambalaya, Jambalaya Recipe, one pot meals

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

0 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 417kcal

Author Alyssa Rivers

Cost $25

Equipment

• Large dutch oven

Ingredients

• 2 tablespoons olive oil
• 2 chicken breasts cut into bite-sized pieces about 1 pound
• 14 ounces sliced andouille sausage or kielbasa for less spice
• 1 cup diced onion about half a large onion
• 1 cup diced celery about 2-3 ribs
• 1 cup diced green bell pepper about 1 medium bell pepper
• 2 tablespoons minced garlic about 6 cloves
• 1 tablespoon tomato paste
• 1 (14-ounce) can diced tomatoes not drained
• 2 cups chicken broth
• 1 tablespoon Old Bay seasoning
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 bay leaves
• 1 cup long-grain white rice
• 1 pound peeled and deveined shrimp I prefer large or jumbo

Instructions

• Heat a large Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add 2 chicken breasts cut into bite-sized pieces and 14 ounces sliced andouille sausage and cook for 4-5 minutes, stirring frequently.
• Add 1 cup diced onion, 1 cup diced celery, 1 cup diced green bell pepper, and 2 tablespoons minced garlic, and cook for 4-5 minutes until the onion is translucent and fragrant.
• Add 1 tablespoon tomato paste, 1 (14-ounce) can diced tomatoes, 2 cups chicken broth, 1 tablespoon Old Bay seasoning, 2 teaspoons dried oregano, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon dried thyme, ½ teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon ground black pepper, and 2 bay leaves. Stir and bring to a boil.
• Once boiling, stir in 1 cup long-grain white rice and reduce the heat to medium-low. Cover and cook for 20 minutes. If the rice is still not done, cover and cook for 5 more minutes.
• Add 1 pound peeled and deveined shrimp, cover, and cook for 3-4 minutes, until the shrimp are pink and cooked through. Discard the bay leaves, fluff the rice with a fork, and serve with parsley or green onions as garnish, if desired.

Video

Notes

Leftover Instructions

• Refrigerator: Store in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth if needed.
• Freezer: Freeze only if using fresh shrimp. Cool completely, store in an airtight container for up to 3 months, and thaw overnight in the refrigerator.
• Reheating: Reheat gently on the stovetop, adding broth as needed.

Nutrition

Serving: 1serving | Calories: 417kcal | Carbohydrates: 27g | Protein: 32g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 1400mg | Potassium: 719mg | Fiber: 2g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 23mg | Calcium: 96mg | Iron: 2mg

More Southern Inspired Recipes

Dinner

One Pan Southwest Blackened Cajun Chicken with Rice

35 minutes

Dinner

Creamy Cajun Sausage Linguine

30 minutes

Dinner

Slow Cooker Jambalaya

3 hours 10 minutes

Side Dishes

Easy 5 Minute Cajun Shrimp

10 minutes