This Easy Jambalaya Recipe is super flavorful and hearty, able to satisfy even the largest appetites. This dish is filled with sausage, chicken, and shrimp, and features the trinity of vegetables – onion, bell pepper, and celery. The addition of crushed tomatoes makes this a Creole style Jambalaya. This recipe is so flavorful thanks to the variety of ingredients and Cajun spices. It truly is a one-pot wonder, perfect to feed your family or guests with minimal dishes!
Preparing the Jambalaya
It is crucial to prepare all of the ingredients before beginning. Things move quickly, and you can’t stop to chop peppers, onions, and chicken during the process.
To begin, add the olive oil to a large pot or dutch oven over medium-high heat for 2-3 minutes.
Sear the sliced Andouille sausage until the pieces are golden brown. Remove from the pot.
Stir in the diced chicken and cook until golden brown, about 5-6 minutes. Remove chicken from the pot and set aside.
This next part of the recipe things move rather quickly:
- Add the diced onions, celery, and bell peppers to the pot. Cook until softened and the onions are becoming translucent, about 5 minutes.
- Stir in the minced garlic and tomato paste until fragrant, about 1 minute. Season with thyme, oregano, salt and pepper.
- Return the sausage and chicken to the pot, stirring to incorporate. Pour in the chicken stock, crushed tomatoes, and rice. Season with cayenne pepper, Cajun seasoning, and kosher salt and black pepper.
- Reduce heat to medium-low and cover. Cook until the rice is tender and most of the liquid is absorbed, about 20 minutes.
Remove the lid and stir the Jambalaya. There should be minimal liquid and the rice should appear cooked and tender.
Finally, add the shrimp to the pot and stir, cooking until pink, about 3-5 minutes. Taste and add any additional salt, pepper, and Cajun seasoning to taste. I sauteed my shrimp separately and added it to the pan. I love how searing it adds some extra flavor and color! Totally optional of course. This is truly a one pot meal when you want it to be!
Plate the jambalaya, and ensure that each serving has ample rice, sausage, chicken, and shrimp.
Garnish with sliced green onions before serving. Best when served immediately, as to not overcook the shrimp or chicken. This dish is so beautiful, rich, and colorful, and 100 percent filled with flavor! You’ll love the balance of savory shrimp and chicken paired with the spice of the sausage and Cajun seasoning.
This easy Jambalaya is so hearty and filling, it can easily serve 8 people. Refrigerate leftovers for up to 3 days, not that you’ll have any!
My 5 Ingredient Corn Pudding Casserole would pair perfectly with this spicy and flavorful Jambalaya!
Easy Jambalaya Recipe
Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 1 medium Yellow Onion, chopped
- 2 large Bell Peppers, chopped
- 2 stalks Celery, chopped
- 1 lb Boneless Skinless chicken breasts, diced into 1-inch pieces
- 1 13oz Andouille Sausage, sliced
- 1 lb Medium Shrimp, peeled and de-veined
- 1 cup Long Grain Rice
- 4 cups Chicken Stock
- 2 Tbsp Tomato Paste
- 1 15oz can Crushed Tomatoes
- 2 cloves Garlic, minced
- 1.5 tsp Cajun Seasoning
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Oregano
- 1/4 tsp Cayenne Pepper
- Kosher Salt and Black Pepper
- 2 Green Onions, sliced
Instructions
- Prep all ingredients before beginning. In a large pot or dutch oven over medium heat, preheat the olive oil for 2-3 minutes.
- Sear the sliced Andouille sausage until the pieces are golden brown. Remove from the pot. Stir in the diced chicken and cook until golden brown, about 5-6 minutes. Remove chicken from the pot and set aside.
- Next, add the diced onions, celery, and bell peppers to the pot. Cook until softened and the onions are becoming translucent, about 5 minutes. Stir in the minced garlic and tomato paste until fragrant, about 1 minute. Season with thyme, oregano, salt and pepper.
- Return the sausage and chicken to the pot, stirring to incorporate. Pour in the chicken stock, crushed tomatoes, and rice. Season with cayenne pepper, Cajun seasoning, and kosher salt and black pepper. Reduce heat to medium-low and cover. Cook until the rice is tender and most of the liquid is absorbed, about 20 minutes.
- Add the shrimp and stir, cooking until pink, about 3-5 minutes*. Taste and add any additional salt, pepper, and Cajun seasoning to taste.
- Garnish with sliced green onions before serving. Best when served hot and fresh, as to not overcook the shrimp.
Notes
Like this post? Try my Easy Kimchi Fried Rice next!
