Quick and Easy but Delicious Jambalaya
Packed with bold Cajun flavors, this Quick and Easy but Delicious Jambalaya is the perfect one-pot comfort food that’s ready in just 50 minutes! Featuring tender chicken, smoky sausage, and succulent shrimp simmered with fragrant spices, veggies, and fluffy long-grain rice, this recipe delivers a hearty, restaurant-quality meal without the fuss. The addition of Cajun seasoning, paprika, and thyme gives it an authentic Louisiana flair, while the optional garnish of fresh scallions and parsley adds a pop of color and brightness. Perfect for busy weeknights or casual gatherings, this flavorful jambalaya is a crowd-pleaser that’s as simple to make as it is satisfying to eat.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (e.g., andouille or kielbasa), sliced
- 1 pound boneless, skinless chicken breast, diced
- 12 ounces medium shrimp, peeled and deveined
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes (with juice)
- 2 cups low-sodium chicken broth
- 1 cup long-grain white rice, uncooked
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon cajun seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons scallions, sliced (optional, for garnish)
- 1 tablespoon parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the sliced sausage and cook for 3-4 minutes until browned. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced chicken breast and cook for 5-6 minutes until golden brown and cooked through. Remove and set aside with the sausage.
Lower the heat to medium and add the diced onion, green bell pepper, and celery. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes (with their juice), chicken broth, uncooked rice, paprika, dried thyme, Cajun seasoning, salt, and black pepper. Stir well to combine.
Return the cooked sausage and chicken to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent the rice from sticking.
After 20 minutes, stir in the shrimp and cook for an additional 5-7 minutes until the shrimp are pink and cooked through and the rice is tender.
Taste and adjust seasoning if needed. Remove the pot from heat and let it rest for 5 minutes before serving.
Garnish with optional scallions and parsley, and serve hot!
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1250 mg | 417% | |
| Sodium | 7597 mg | 330% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 23.9 g | ||
| Protein | 281.2 g | 562% | |
| Vitamin D | 16.0 mcg | 80% | |
| Calcium | 439 mg | 34% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4089 mg | 87% | |
*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.
