This Easy Jambalaya Recipe is packed with spicy andouille sausage, shredded chicken, sweet shrimp, and of course, plenty of vegetables and rice. It’s the perfect one-pot meal for busy weeknights!
This quick and easy Jambalaya is a flavorful and filling meal all made in one pot, featuring sausage, shrimp, rice, vegetables, and cajun seasoning. Weeknight dinner comfort food at its best!
Jambalaya is a flavorful and hearty dish that combines a variety of ingredients to create a bold and zesty flavor.
The dish typically includes a combination of meat, vegetables, and rice, all cooked together in a spicy tomato-based sauce.
The meat can vary, but popular choices include chicken, sausage, and shrimp.
Jambalaya is often seasoned with a blend of spices such as paprika, cayenne pepper, and thyme, giving it a distinct flavor that is both spicy and savory.
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Table of Contents
Jambalaya Ingredients
- olive oil
- sausage
- green pepper
- celery
- onion
- garlic
- salt
- tomato paste
- canned tomatoes
- chicken stock
- smoked paprika
- dried oregano
- bay leaves
- dried thyme
- garlic powder
- onion powder
- rice
- shrimp
- shredded cooked chicken
- green onion
How to make easy jambalaya
To begin, heat two tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add one pound of sliced sausage and cook for 5-7 minutes or until browned. Remove the sausage from the pot and set aside.
In the same pot, add one diced green pepper, three diced stalks of celery, one diced onion, four minced garlic cloves, and one teaspoon of salt. Cook for 5-7 minutes or until the vegetables are tender.
Next, add two tablespoons of tomato paste, one can of undrained diced tomatoes, two cups of chicken stock, one teaspoon of smoked paprika, one teaspoon of dried oregano, two bay leaves, one teaspoon of dried thyme, one teaspoon of garlic powder, and one teaspoon of onion powder. Stir to combine all ingredients.
Add one and a half cups of long-grain white rice to the pot and stir to coat the rice in the sauce. Bring to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, add one pound of peeled and deveined shrimp and two cups of shredded cooked chicken to the pot. Stir to combine all ingredients. Cover the pot and cook for an additional 5-7 minutes or until the shrimp are pink and cooked through.
Finally, remove the two bay leaves from the pot and discard them. Serve the jambalaya in bowls and sprinkle with sliced green onions.
How to store Jambalaya
Jambalaya can be stored in the refrigerator or freezer, depending on how long you plan to keep it.
If you plan to eat the jambalaya within a few days, store it in an airtight container in the refrigerator.
Jambalaya can be stored in the refrigerator for up to 3-4 days. Make sure the jambalaya has cooled down completely before storing it in the refrigerator.
If you want to store the jambalaya for a longer period of time, it’s best to freeze it.
Allow the jambalaya to cool completely, then transfer it to an airtight container or freezer-safe bag. Freeze the jambalaya for up to 3 months.
When you’re ready to eat it, thaw the jambalaya in the refrigerator overnight and reheat it on the stove or in the microwave.
It’s important to note that rice dishes can be a breeding ground for bacteria, so it’s important to follow proper food safety guidelines when storing and reheating jambalaya.
Make sure to reheat the jambalaya to an internal temperature of 165°F (74°C) to ensure that it’s safe to eat.
How to reheat Jambalaya
There are a few ways to reheat jambalaya, depending on how much time you have and how you originally cooked it. Here are three methods:
Stovetop: This is the preferred method for reheating jambalaya, as it allows you to heat it evenly and ensure that it doesn’t dry out.
To reheat on the stovetop, place the jambalaya in a saucepan or skillet and add a splash of water or broth to loosen it up.
Cover the pan and heat over medium-low heat, stirring occasionally, until the jambalaya is hot all the way through.
Microwave: If you’re short on time, you can reheat jambalaya in the microwave.
Transfer the jambalaya to a microwave-safe dish and cover with a lid or microwave-safe plastic wrap.
Heat on high for 1-2 minutes, then stir and heat for another minute or until heated through.
Oven: If you have a large quantity of jambalaya to reheat, you can use the oven.
Preheat the oven to 350°F (175°C). Transfer the jambalaya to an oven-safe dish and cover with foil.
Bake for 20-25 minutes, or until heated through.
Whichever method you use, make sure to stir the jambalaya occasionally while reheating to ensure that it heats evenly.
Also, make sure to check the internal temperature of the jambalaya with a food thermometer to ensure that it reaches at least 165°F (74°C) to ensure that it’s safe to eat.
Easy jambalaya FAQs
Can I use different meats in jambalaya besides sausage and shrimp?
Can I make jambalaya ahead of time?
Can I use brown rice instead of white rice?
Can I make jambalaya without seafood?
Can I make jambalaya in a slow cooker?
How can I make jambalaya spicier?
Can I make jambalaya vegetarian?
Easy Jambalaya Recipe
Ingredients
- 2 tbsp. olive oil divided
- 3 links chicken andouille sausage
- 1 1/4 cups diced green pepper
- 1 1/4 cups diced celery
- 1 1/4 cups diced onion
- 2 large cloves garlic minced
- 1 tsp kosher salt divided
- 1 tbsp tomato paste
- 14 oz can canned tomatoes
- 1 3/4 cup chicken stock
- 2 tsp smoked paprika
- 1 tsp oregano
- 2 bay leaves
- 1 tsp dried thyme
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 cup quick-cooking brown rice or white rice
- 1/2 lb peeled and deveinved shrimp. Any medium or large size works great
- 1 1/2 cups shredded chicken
- green onion for garnish
Instructions
- Heat a large skillet to a medium-high heat. Add 1 tablespoon of olive oil. Add sausage and cook until brown on both sides.
- Drizzle in remaining tablespoon of olive oil along with green pepper, celelry, onion, garlic, and ½ teaspoon salt. Reduce the heat to medium and saute until veggies are slightly softened, about 2-3 minutes.
- Add in tomato paste. Stir and cooke for 1 minute. Pour in canned tomatoes, chicken stock, remaining salt, smoked paprika, oregano, bay leaves, thyme, garlic powder, black pepper, onion powder, adn rice. Stir to combine everything. Bring the mixture until to a boil and then reduce to a simmer. Cover and cook until rice is cooked all the way through, 15-20 minutes.
- Season shrimp with salt and pepper. When the rice is done, add the chicken and shrimp. Stir and then cover. Cook another 4-5 minutes until shrimp is cooked through and pink.
- Season dish with salt and pepper. Garnish with sliced green onion.
Whether you’re serving jambalaya for a family gathering, game day, or weeknight dinner, it’s sure to win your cooking prowess some compliments.
So why not try making this easy and delicious dish for your next meal and let me know how it turns out?
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