Recipe details
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Easy Jambalaya
50min
6 servings
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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
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Shellfish
Ingredients
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Steps
Read instructions and get ready to cook
Prepare ingredients
Cut chicken breast and andouille sausage into bite-sized pieces. Dice onion, bell pepper, and celery. Mince garlic.
Sauté meats
In a large pot, heat olive oil over medium-high heat. Cook chicken and sausage until browned, about 5-7 minutes.
Add vegetables
Add diced onion, bell pepper, celery, and minced garlic to the pot. Cook until vegetables are softened, about 5 minutes.
Add rice and seasonings
Stir in rice, Cajun seasoning, thyme, salt, and black pepper. Cook for 1-2 minutes to toast the rice.
Add tomatoes and broth
Pour in diced tomatoes with their juice and chicken broth. Add bay leaves.
Simmer
Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until rice is nearly tender.
Prepare shrimp
While jambalaya simmers, ensure shrimp are peeled and deveined.
Add shrimp
Stir in shrimp and continue to cook, covered, for an additional 5-7 minutes until shrimp are pink and cooked through.
Rest
Remove pot from heat and let stand, covered, for 5 minutes.
Fluff rice
Remove bay leaves and fluff the jambalaya with a fork.
Chop green onions
Thinly slice green onions for garnish.
Serve
Spoon jambalaya into bowls and garnish with sliced green onions. Serve hot.
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