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!
Jambalaya is a flavorful and hearty dish that combines a variety of ingredients to create a bold and smoky flavor.
The dish typically includes a combination of meat, seafood, vegetables, and rice, all cooked together in a spicy tomato-based sauce.
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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Ground Beef With Rice
Table of Contents
Jambalaya Ingredients
Olive oil:
Andouille sausage:
Green pepper:
Celery:
Onion:
Fresh garlic:
Salt:
Tomato paste:
Canned tomatoes:
Chicken stock:
Smoked paprika:
Dried oregano:
Bay leaves:
Dried thyme:
Garlic powder:
Onion powder:
White rice:
Shrimp:
Chicken:
Green onion (for garnishing):
How to make easy jambalaya
Jambalaya Recipe Tips
How to store Jambalaya
If you plan to eat leftover jambalaya within a few days, store it in an airtight container in the refrigerator.
Make sure the jambalaya has cooled down completely before storing it in the refrigerator.
When you’re ready to eat serve the leftovers, reheat serving-sized portions of the jambalaya in the microwave in short bursts, until heated through.
Easy Jambalaya Recipe
Ingredients
- 2 Tbsp olive oil divided
- 3 links andouille sausage
- 1 ¼ cups green pepper diced
- 1 ¼ cups celery diced
- 1 ¼ cups onion diced
- 2 garlic cloves minced
- 1 tsp kosher salt divided
- 1 Tbsp tomato paste
- 14 oz can canned tomatoes
- 1 ¾ 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 white rice
- ½ lb shrimp peeled and deveinved
- 1 ½ 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.
- Add in remaining tablespoon of olive oil along with green pepper, celery, 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, and 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.
