Easy Jambalaya Recipe

Name: Easy Jambalaya Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 Servings
Ingredients: 2 tablespoons olive oil or avocado oil; 1 yellow onion; 1 green bell pepper; 5 cloves garlic; 3 large stalks celery; 1 1/2 pounds boneless skinless chicken breasts; 1 to 2 Tbsp Cajun Seasoning; 12 ounces cooked andouille sausage; 1 cup uncooked brown rice; 1 1/2 cups low-sodium chicken broth; 1 (14-oz) can diced tomatoes; ½ pound Shrimp; ¼ cup fresh parsley; sea salt to taste

User Reviews

4.4

42 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
6 Servings
Calories
469 kcal
Course
Main Course
Cuisine
American

Easy Jambalaya Recipe

Tyler Espinosa

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Easy one-pot Jambalaya is incredibly comforting and loaded with authentic flavor. A Louisiana classic with chicken, sausage, shrimp and rice!

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Ingredients

Servings

2 tablespoons olive oil or avocado oil
1 yellow onion chopped
1 green bell pepper chopped
5 cloves garlic minced
3 large stalks celery chopped
1 1/2 pounds boneless skinless chicken breasts chopped
1 to 2 Tbsp Cajun Seasoning to taste*
12 ounces cooked andouille sausage sliced**
1 cup uncooked brown rice
1 1/2 cups low-sodium chicken broth
1 (14-oz) can diced tomatoes
½ pound Shrimp peeled and deveined
¼ cup fresh parsley chopped
sea salt to taste

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Instructions

Heat the oil over medium-high heat and add the onion. Sauté, stirring frequently, until the onion has softened, about 5 minutes.
Stir in the green bell pepper, garlic, and celery, and continue cooking for another 2 minutes.
Add the chopped raw chicken and Cajun seasoning (and red pepper flakes and hot pepper sauce if adding) and stir well.
Allow the chicken to brown for a minute or two before adding the chopped andouille sausage, brown rice, chicken broth, and diced tomatoes.
Stir well, cover, and bring everything to a full boil.
Reduce the heat to a simmer and continue cooking, covered, for 40 to 50 minutes, or until the rice is soft. There will still be a decent amount of unabsorbed liquid in the pot. Add in the peeled shrimp, and cook at a full boil uncovered for another 10 to 15 minutes, until much of the excess liquid has evaporated.
Serve, and enjoy!
Note that the longer the jambalaya sits, the more the liquid will absorb into the rice so if it seems excessively liquidy, no worries. If you want the liquid to be fully absorbed before serving the dish, I recommend making it at least 2 hours before you plan to serve it.

Notes

*For spicy jambalaya, add 1/2 teaspoon of red pepper flakes and 1 to 3 teaspoons of your favorite hot chili sauce or cayenne pepper.
**I use pre-cooked chicken andouille sausage. You can also use Kielbasa, chorizo, or Italian sausage.