This Easy Jambalaya Recipe is made in one pot, and is an incredibly flavorful dish. A southern favorite made with rice, chicken, sausage, shrimp and plenty of cajun seasoning.
Jambalaya is one of the simplest and most delicious dinners you can make. This easy jambalaya recipe is made in just one pot, start to finish, making clean up a breeze! The rice is perfect and it’s flavour intensified because it’s cooked in the delicious juices found in the meat, seafood and veggies.
This dish is loaded with shrimp, sausage, chicken and plenty of veggies making it irresistible. This recipe makes plenty to feed a large family, the leftovers store well and taste fantastic. If you are looking for other easy, delicious recipes try this Tuna Casserole or Chicken Broccoli Rice Casserole.
Easy Jambalaya Recipe
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What Is Jambalaya?
If you are not from the south, you may truly wonder “what is Jambalaya?” Jambalaya is a dish that has originated in Louisiana and has Spanish and French influence. Traditionally, Jambalaya is made with sausage, some type of meat, usually chicken or pork and some sort of seafood, like shrimp or crawfish.
What Rice Should Be Used in Jambalaya?
- Long grain rice tends to be the best choice.
- While short grain rice can be used, it creates more of a risotto consistency.
- Never use quick rice to make this easy jambalaya recipe.
- You can use brown rice, but you will have to adjust the liquid ratio to accommodate for it.
What Kind Of Meat Do You Use In Jambalaya?
Traditionally smoked sausage or andouille sausage is used, chicken or pork and toss in your favorite seafood. Shrimp and crawfish are great choices! If you want to elevate your Jambalaya, tiger shrimp is also a great addition!
What Seasonings Do You Put In Jambalaya?
Onion powder and garlic powder are used for extra flavor, in addition to some paprika, creole and cajun seasoning. Use plenty, based on your own taste preference.
What’s The Difference Between Gumbo and Jambalaya?
If you’ve always wondered, “what’s the difference between gumbo and jambalaya?” you’re not alone! Both are southern inspired dishes and both contain meat and rice. The biggest difference is that Gumbo is more like a soup and is served over rice. Jambalaya on the other hand, cooks the rice with the rest of the ingredients in the same pot.
How To Make Jambalaya
- Brown your sausage and chicken. Set aside, then saute the veggies.
- Add seasonings and rice, then the tomatoes and the broth. At this point you can add in your pre-browned meat and continue to cook for about 15 minutes.
- If you are adding shrimp, do so now and cook an additional 10 minutes or until the shrimp is cooked.
- Add more broth if needed and season with salt and pepper to taste.
- Serve once rice is cooked.
How Do You Store Jambalaya?
Store jambalaya in an airtight container in the refrigerator for up to 3 days. I do NOT recommend freezing this recipe, as the texture of the rice will change drastically when thawed and reheated.
The next time you are looking for a flavor packed, one pot family meal that everyone is sure to love, definitely try this Easy Jambalaya Recipe! Perfect for any day of the week and at any time of the year!
Other Delicious Recipes To Try
Easy Jambalaya Recipe
- 4 tablespoons olive oil divided
- 1 pound andouille sausage sliced into rounds
- 2 boneless and skinless chicken breasts cut into 1 inch cubes
- 1 medium sweet onion diced
- 5 cloves garlic minced
- 1 red bell pepper cored and chopped into 1 inch chunks
- 1 green bell pepper cored and chopped into 1 inch chunks
- 2 ribs celery diced
- 2 tablespoons Cajun seasoning
- 1 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt or to taste
- 1 1/2 cups long grain white rice uncooked
- 1 14oz can diced tomatoes
- 2 tablespoons hot sauce optional
- 3 cups low sodium chicken broth more if needed
- 1 pound raw large shrimp peeled and deveined
- Chopped fresh parsley for garnish
- Place a 6qt dutch oven over medium-high heat. Once the dutch oven is hot add 2 tablespoons of olive oil and heat it up until it starts sizzling.
- Add the sliced sausage and sauté for about 5 minutes, stirring occasionally, until the sausage is nicely browned. Remove from pot and place on a plate, cover with foil to keep warm.
- Add the cubed chicken and sauté for about 5-7 minutes or more, stirring occasionally, until the chicken is golden brown. Remove from pot and add it to the plate with the browned sausage, cover with foil to keep warm.
- Add the remaining 2 tablespoons of olive oil and add the diced onion and garlic. Stir and cook for 1 minute.
- Add chopped red and green bell peppers, diced celery, cajun seasoning, paprika, salt and black pepper. Stir and sauté for about 5 minutes, until the veggies are slightly softened.
- Add the uncooked rice, stirring cook it for 1 minute.
- Add the diced tomatoes, hot sauce (if using) and chicken broth, stir to combine. Add the chicken and sausage back to the dutch oven. Stir and cook until the mixture starts to simmer. Reduce heat to medium-low, cover the dutch oven with the lid and cook everything for about 15 minutes, stirring often, to make sure the rice does not burn or stick to the bottom of the pan.
- After 15 minutes of cooking, add the raw shrimp to the dutch oven, stir and continue to cook for another 10 minutes, until the shrimp is cooked. If needed add more chicken broth, 1/3 cup at a time. Stir often, every 3-4 minutes now.
- Taste the rice and adjust for salt, pepper and cajun seasoning if needed.
- Remove from heat, garnish with fresh chopped parsley and serve.