1 2 3 Jambalaya
Prepare to savor the bold flavors of the South with our quick and simple "1 2 3 Jambalaya" recipe—a one-pot wonder that’s as easy to make as its name suggests! Featuring a perfect balance of zesty Cajun seasoning, smoky paprika, and a medley of tender proteins like chicken, shrimp, or sausage, this dish packs a punch of comforting spice and hearty goodness. Infused with the holy trinity of Creole cooking—onion, green bell pepper, and celery—alongside fragrant garlic and juicy diced tomatoes, every spoonful is bursting with vibrant flavors. Designed for busy weeknights, this jambalaya comes together in just 45 minutes and is ideal for a family-friendly meal without the fuss. Serve it hot, garnished with fresh green onions for an extra pop of color and flavor. Perfectly satisfying and effortlessly delicious, this easy jambalaya recipe is your ticket to a taste of Louisiana!
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Recipe Information
Ingredients
- 1 cup long-grain rice
- 2 cups chicken broth
- 3 cups protein (e.g., diced chicken, shrimp, or sausage)
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup canned diced tomatoes
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 tablespoons green onions, sliced (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
Stir in the Cajun seasoning, paprika, and dried thyme. Cook for 1 minute to toast the spices.
Add the rice to the pot, stirring to coat it with the vegetable and spice mixture.
Pour in the chicken broth and canned diced tomatoes. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer the rice mixture for about 15 minutes, stirring occasionally to prevent sticking.
Meanwhile, cook your protein of choice (e.g., sauté diced chicken or sausage, or cook shrimp until pink) if it’s not already cooked.
After the rice has cooked for 15 minutes, stir in the cooked protein. Cover the pot again and continue simmering for another 5-10 minutes, or until the rice is tender and the flavors are fully combined.
Remove the pot from the heat and let the jambalaya rest for 5 minutes with the lid on.
Fluff the jambalaya with a fork, taste, and adjust seasoning if necessary.
Garnish with sliced green onions, if desired, and serve warm.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 4038 mg | 176% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 17.2 g | ||
| Protein | 250.2 g | 500% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 307 mg | 24% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3529 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
