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.
JAMBALAYA INGREDIENTS
We will need:
- onions
- bell peppers
- celery
- garlic
- chicken
- seasonings
- andouille sausage
- diced tomatoes
- tomato paste
- chicken stock
- rice
- shrimp
- 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.
CHECK OUT THESE SIMILAR RECIPES FOR INSPIRATION:
- 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
ENJOY!
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
If you try a recipe, please use the hashtag #diethood on INSTAGRAM for a chance to be featured!
TOOLS AND INGREDIENTS USED IN THIS RECIPE
Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages.
- 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.
- Serve.
WW FREESTYLE SMART POINTS: 4
Sarah says
Easy and delicious. My hubs asked me to continue to make my Jumbalaya this way and I cleaned my plate. I rarely eat the food I make and I wasn’t passing this up. I used about 1 1/2 orange, green and yellow bell peppers. I also used half a yellow and half a red onion for color. I cut up 1 1/2 cups Roma tomatoes instead of canned. But this is delicious.
Oh and I made my own Cajun seasoning. Was able to use less salt that way.
Earl says
This was my first attempt at jambalaya and it turned out much better than expected. Subtituted a pinch of Cayenne Pepper for the paprika, forgot it and was to lazy to go back to the store, but this is a fantastic recipe. Thanks…
Cara says
I love this. Actually, everyone in the family loves it!!! Thanks for a simple, tasty, filling one pot meal recipe.
MJ says
I made this tonight for my husband and myself, and it turned out incredibly. Super easy to make, but the flavors came together really quickly. I used chicken andouille sausage from Whole Foods, which worked great. This was delicious and I’m adding it to my regular rotation of weeknight dinners!
Sandra | A Dash of Sanity says
This looks really flavorful! Such an amazing meal for my family!
Sharon says
Never attempted Jambalaya before but this recipe is awesome. So easy, and the Ingredients were already in my pantry and freezer. The flavors blend well together and the sausage gives it just enough heat! This will be a regular dinner for us from now on!!
jessica |novice chef says
Jambalaya is one of my all time favorite dishes!
Sabrina says
a really nice recipe, love the flavors, have never tried to tackle Jambalaya before, now am inspired to try, thank you
A_Boleyn says
It looks delicious … I wish I could get andouille sausage though. I wonder if there’s a decent substitute in a mostly Eastern European area.
Katerina Petrovska says
Hi ya!!
Smoked pork sausage, I think, would be closest to it.
Cathy @ Lemon Tree Dwelling says
This looks absolutely perfect! SO flavorful!
Jen says
I always order this if it’s on the menu but have never attempted it at home. Can’t wait to try your recipe!
Paula - bell'alimento says
Going to have to grab some andouille and get to jamalaya-ing : )
Katerina Petrovska says
I LOVE jambalaya-ing! 😆😘
Joanie @ One Dish Kitchen says
I’m originally from New Orleans and LOVE jambalaya! I’ve never added chicken to mine but love that you did. You just can’t go wrong with a delicious jambalaya recipe and yours looks and sounds like a winner!
Megan says
I typically hear “jambalaya” and “stew” and avoid those textures and recipes. But your pictures grabbed my eyes first and they looked amazing! I made something like this a long while back and didn’t keep the recipe so thanks for sharing it. I know we’re going to love it! PS We have andouille sausage in MN too.
Demeter says
Perfect for a cold! Bonus that it’s less clean up too!!
Bethany says
Can you share what your serving size is for this to be 4 WW freestyle points?
Katerina Petrovska says
Hi! This jambalaya serves 6, and a serving size is 1 cup. Shrimp and chicken are zero points.
Ren Taylor says
Every self respecting human being who cooks, south of the Mason Dixon line, would sneer at your “yankee” Jambalaya recipe……….. try a single green bell pepper otherwise the you’ll overpower the other flavors, 2 onions, 5 ribs of celery and where’s the heat? Black pepper? ……..sissy!! And good luck finding the sausage north of South Carolina….. substitute SMOKED beef. Oh, yeah one more thing….. IT’s Cajun/Creole not “Southern” the recipe can be found all along the Gulf coast…….the basic recipe came there with the French Acadians when they migrated south because of religious persecution in Nova Scotia.
Katerina Petrovska says
Hi!
First, thank you for the background story – I truly do appreciate it. I love to know these things!
To your other point; my food is always about simplicity, and if you have followed this recipe blog long enough, you would see that I try to create almost all dishes as easy and as uncomplicated as can be. Very straightforward. Not everyone has the time nor the resources to make everything like grandma used to make.
And, I’ve never ever had a problem with finding andouille sausage up here in Chicago and beyond. I don’t know why you’d assume that we don’t have it.
Susan Turner says
No problem finding it in Washington State either! Really watching the old diet for health-do you think it would be criminal to sub brown rice?
Katerina Petrovska says
Hi!
Criminal… 😂 could be! 😉 I would definitely use some brown rice. I like it … it’s better for you and it adds flavor. 😀
Jeannine says
We have it here in CT too! I just made this last night. It was excellent!
Bj says
Aren’t you just a bowl of sunshine! You are certainly entitled to your opinion, but please don’t speak for the rest of us. Oh, and I’m up North of the Carolinas and have no problem finding andouille sausage.
Joshua H says
I’m trying this recipe tonight in SC. It sounds delicious. IF you don’t like it, go post your own.
Kathryn Richter says
This is a delicious, healthy, fast hack on the traditional recipe. My hubby had seconds and raved! Thank you Katerina!