College Student Jambalaya
Savor the ultimate budget-friendly comfort food with this College Student Jambalaya, a one-pot wonder that’s big on flavor but easy on your wallet and time. Perfect for busy weeknights or meal prep, this vibrant Cajun-inspired dish combines smoky sausage, tender shrimp, aromatic vegetables, and fluffy white rice all simmered together in a flavorful blend of diced tomatoes and bold Creole seasoning. Ready in just 45 minutes and customizable with optional chicken thighs, this hearty recipe is packed with protein and spice, making it a satisfying choice for students or anyone looking to whip up a quick and filling meal. Garnish with fresh green onions for a burst of color and enjoy this simple yet spectacular dinner straight from the skillet. Keywords: one-pot jambalaya, college cooking, Cajun recipes, budget-friendly meals, easy dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage or kielbasa
- 8 ounces boneless, skinless chicken thighs (optional)
- 1 large green bell pepper
- 1 medium yellow onion
- 2 stalks celery
- 2 teaspoons minced garlic
- 1 tablespoon cajun or creole seasoning
- 14.5 ounces canned diced tomatoes
- 2 cups chicken broth
- 1 cup white rice (uncooked)
- 1 pound frozen shrimp (peeled and deveined)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks green onions (optional, for garnish)
Instructions
Heat the olive oil in a large, deep skillet or dutch oven over medium heat.
Slice the smoked sausage or kielbasa into bite-sized pieces. If using chicken thighs, chop them into small chunks. Add the sausage and chicken (if using) to the skillet and cook until lightly browned. Remove and set aside.
While the proteins cook, dice the green bell pepper, yellow onion, and celery. Add the diced vegetables to the skillet. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cajun seasoning. Cook for 1 minute until fragrant.
Add the canned diced tomatoes (with their juices), chicken broth, and uncooked rice to the skillet. Stir well to combine.
Return the browned sausage (and chicken, if used) to the skillet. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, stirring occasionally.
Once the rice is tender and has absorbed most of the liquid, add the frozen shrimp. Stir to ensure the shrimp are submerged, then cover and cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked.
Season with salt and black pepper to taste. Add additional cajun seasoning, if desired.
Serve hot, garnished with chopped green onions (if using).
Nutrition Facts
Calories |
3199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 1266 mg | 422% | |
| Sodium | 7323 mg | 318% | |
| Total Carbohydrate | 211.9 g | 77% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 27.4 g | ||
| Protein | 232.2 g | 464% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 597 mg | 46% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4557 mg | 97% | |
*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.
