Easy Jambalaya Recipe
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 nights!
Servings: 6 people
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.