Jambalaya Recipe – Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages. Whip up this Southern favorite in just 30 minutes and get ready for a Mardi Gras dinner that the whole family will love!
Jambalaya is my go-to winter stew! During the winter season, I make this Jambalaya recipe about once a month. It’s easy, hearty, and it takes me about 40 minutes to put it all together. Just chop a few vegetables, devein some shrimp, place all things in a dutch oven and wait for the warm and spicy aroma to fill the house.
WHAT IS JAMBALAYA
Jambalaya is a very popular dish that has Spanish and French influence. It’s prepared with chicken, shrimp, sausages, and rice – or a variation of that – and it is comfort food at its best. Jambalaya is one of the easiest one-pot meals you can put together, even on a busy weeknight.
We will need:
- bell peppers
- andouille sausage
- diced tomatoes
- tomato paste
- chicken stock
- To make Jambalaya, we will first start with sauteeing the onion, bell peppers, celery, and garlic in a large dutch oven.
- Next, we are going to cut up chicken breasts into cubes, season with paprika and oregano, and add it to the pot to cook until browned.
- Sliced andouille sausage goes in next, followed by tomatoes and tomato paste, as well as a teaspoon of cajun seasoning, plus chicken stock and rice.
- All of that will need to simmer for about 20 minutes before we finally stir in the shrimp, let cook for a few minutes, and then serve.
It’s basically a pot of rice loaded with meats, seafood, tomatoes, and more flavors and textures than you thought you could handle in just one meal.
For a complete dinner, serve this with some crusty bread, a green salad, and a glass of your best wine.
MORE CAJUN INSPIRED RECIPES:
- Chicken and Sausage Gumbo
- Sheet Pan Andouille Sausage with Potatoes and Veggies
- Slow Cooker Chicken and Rice Recipe
- Chicken, Rice and Vegetable Skillet
- Mom’s One-Skillet Sausage and Rice
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 celery ribs diced
- 2 bell peppers diced (you can use red, green, yellow, etc.)
- salt and fresh ground pepper to taste
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts cubed
- 1/4 teaspoon sweet paprika
- 1 teaspoon oregano
- 6 ounces andouille sausage sliced into coins
- 2 tablespoons tomato paste
- 2 cups low-sodium fat free chicken broth
- 1 14.5-oz can diced tomatoes
- 1 cup long grain rice
- 1 teaspoon or to taste, cajun seasoning
- 1 pound shrimp peeled and deveined
- 2 green onions thinly sliced, for garnish
- dried parsley for garnish
- In a large Dutch oven heat olive oil over medium heat.
- Add onions, celery, and bell peppers and season with salt and pepper.
- Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
- Stir in chicken and add sweet paprika and oregano.
- Cook for 5 minutes, or until chicken is browned on all sides.
- Stir in prepared sausage and tomato paste; cook for 1 minute.
- Add chicken broth, crushed tomatoes, rice and cajun seasoning.
- Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
- Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
- Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
- Remove from heat.
- Garnish with sliced green onions and dried parsley.