Back arrow Recipe details
search icon
Dinner
share icon Share

Easy Jambalaya

time icon

50min

servings icon

6 servings

0

0 Reviews
cook this dish Cook this dish

Easy Jambalaya is a simplified version of the classic Creole dish that doesn't compromise on flavor. This one-pot wonder combines tender chicken, spicy andouille sausage, and succulent shrimp with aromatic vegetables and rice, all cooked in a zesty tomato-based broth. The result is a hearty, satisfying meal bursting with the bold flavors of New Orleans cuisine. Perfect for busy weeknights or casual entertaining, this Easy Jambalaya delivers a taste of the Big Easy with minimal fuss and maximum flavor.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Shellfish

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Prepare ingredients

Cut chicken breast and andouille sausage into bite-sized pieces. Dice onion, bell pepper, and celery. Mince garlic.

2
Sauté meats

In a large pot, heat olive oil over medium-high heat. Cook chicken and sausage until browned, about 5-7 minutes.

3
Add vegetables

Add diced onion, bell pepper, celery, and minced garlic to the pot. Cook until vegetables are softened, about 5 minutes.

4
Add rice and seasonings

Stir in rice, Cajun seasoning, thyme, salt, and black pepper. Cook for 1-2 minutes to toast the rice.

5
Add tomatoes and broth

Pour in diced tomatoes with their juice and chicken broth. Add bay leaves.

6
Simmer

Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until rice is nearly tender.

7
Prepare shrimp

While jambalaya simmers, ensure shrimp are peeled and deveined.

8
Add shrimp

Stir in shrimp and continue to cook, covered, for an additional 5-7 minutes until shrimp are pink and cooked through.

9
Rest

Remove pot from heat and let stand, covered, for 5 minutes.

10
Fluff rice

Remove bay leaves and fluff the jambalaya with a fork.

11
Chop green onions

Thinly slice green onions for garnish.

12
Serve

Spoon jambalaya into bowls and garnish with sliced green onions. Serve hot.

Ratings
0
Comments (0)
Recipe image