Jambalaya Quick Version
Bring the vibrant flavors of Louisiana to your table with this Quick Jambalaya recipe, a perfect blend of bold spices and hearty ingredients made in just 45 minutes! Packed with smoky sausage, tender chicken, juicy shrimp, and a medley of Cajun-seasoned vegetables, this one-pot dish is a time-saving twist on the classic Creole favorite. Long-grain white rice cooks to perfection in a rich broth infused with garlic, onions, and tomatoes, soaking up every ounce of flavor. Finish it with a sprinkle of fresh parsley for a vibrant garnish. Whether you're craving a weeknight dinner solution or a crowd-pleasing meal, this easy jambalaya satisfies with every bite. Perfect for fans of quick Cajun recipes, hearty rice dishes, and savory Southern cuisine!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Smoked sausage (sliced)
- 1 pound Chicken breast (cut into bite-sized pieces)
- 1 medium Bell pepper (diced, any color)
- 1 medium Yellow onion (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 14.5 ounces Canned diced tomatoes (with juice)
- 2 cups Chicken broth
- 1 cup Long-grain white rice
- 1.5 tablespoons Cajun seasoning
- 1 piece Bay leaf
- 12 ounces Shrimp (peeled and deveined)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the sliced smoked sausage and cook for 3-4 minutes until browned. Remove from the pot and set aside.
In the same pot, add the chicken pieces and cook for 4-5 minutes until lightly browned. Remove from the pot and set aside.
Add the diced bell pepper, onion, celery, and garlic to the pot. Sauté for 3-4 minutes until the vegetables soften.
Stir in the canned diced tomatoes (with juice), chicken broth, rice, Cajun seasoning, and bay leaf. Mix well.
Return the browned sausage and chicken to the pot. Stir to combine.
Cover the pot, reduce the heat to low, and let it simmer for 15-20 minutes until the rice is cooked and tender.
Add the shrimp to the pot, stirring gently to combine. Season with salt and black pepper. Cover and cook for an additional 5-7 minutes until the shrimp is pink and cooked through.
Remove the bay leaf from the pot and discard.
Taste and adjust seasoning as needed.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 768 mg | 16% | |
*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.
