Easy Jambalaya
Dive into the bold, comforting flavors of the South with this Easy Jambalaya recipe—a one-pot wonder perfect for busy weeknights or casual gatherings. Featuring tender chicken, smoky sausage, and succulent shrimp, this dish is infused with the irresistible trio of bell peppers, onions, and celery, known as the "holy trinity" of Creole cooking. Seasoned with fragrant spices like paprika, thyme, and cayenne, and simmered in a rich blend of chicken broth and tomatoes, each bite bursts with authentic Louisiana flavor. Ready in just 50 minutes, this hearty jambalaya is not only quick but also incredibly satisfying. Garnished with fresh parsley and green onions, it's a crowd-pleaser that's as vibrant as it is delicious. Perfect for fans of easy dinner recipes, rice dishes, and classic Cajun cuisine!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (sliced)
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 medium yellow onion (diced)
- 1 medium green bell pepper (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 14.5 ounces canned diced tomatoes (with juice)
- 3 cups chicken broth
- 1.5 cups long-grain white rice (uncooked)
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 pound shrimp (peeled and deveined)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions (chopped)
- 2 tablespoons fresh parsley (chopped)
- hot sauce (optional)
Instructions
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the smoked sausage slices and cook until browned, about 5 minutes. Remove and set aside.
In the same skillet, add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
Add the diced onion, green bell pepper, and celery to the skillet. Sauté until soft, about 5 minutes.
Stir in the garlic and cook for another 1 minute until fragrant.
Add the diced tomatoes (with juice), chicken broth, and rice. Stir to combine.
Season with paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
Return the cooked sausage and chicken to the pot, stirring to combine.
Place the shrimp on top of the mixture and cover. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Taste and adjust the seasoning as needed. Add more salt, pepper, or hot sauce if desired.
Garnish with chopped green onions and fresh parsley before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 961 mg | 20% | |
*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.
