Easy Jambalaya Recipe

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Last Updated on January 5, 2024 by Toya

Jambalaya is a flavorful one-pot dish that originated in Louisiana, combining rice with a variety of meats, vegetables, and spices.

Today I’m sharing a classic recipe for Chicken and Sausage Jambalaya that is quick, easy, and perfect for those busy weeknights when you need to whip up something flavorful and satisfying without the usual cooking stress.

And the best part is that this recipe is made with easy-to-find ingredients that are likely in your kitchen right now and in a single pot!

Let’s see how to make it!

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound smoked sausage (andouille or kielbasa), sliced
• 1 pound large shrimp, peeled and deveined
• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, undrained
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 2 bay leaves
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• Green onions and fresh parsley for garnish

How to make Jambalaya

• Season the chicken pieces with salt, black pepper, and 1 teaspoon of Cajun seasoning. In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of vegetable oil over medium heat.
• Sauté the seasoned chicken pieces in the hot oil for 6 minutes, or until lightly browned. Transfer to a plate and set aside.
• Heat the other tablespoon of vegetable oil in the same pot, then add the chopped onion, bell pepper, celery, and minced garlic to the pot. Sauté for 6 minutes or until the vegetables are softened.
• Add the diced tomatoes with their juice, remaining Cajun seasoning, thyme, paprika, oregano, bay leaves, and cayenne pepper. Stir to combine. Pour in the rice and chicken broth and stir. Then bring the mixture to a simmer.
• Reduce the heat to low, cover the pot, and let it simmer for 20–25 minutes, or until the rice is tender and has absorbed the liquid.
• Add the shrimp, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are pink. Then stir in the chicken and sausage, and remove the bay leaves.
• Once the rice is tender, stir in green onions and fresh parsley. Adjust the seasonings if necessary.
• Serve the jambalaya hot, garnished with additional green onions and parsley.

Enjoy this hearty and flavorful chicken, shrimp, and sausage jambalaya as a comforting dinner.