This easy jambalaya is a one-pot flavor bomb with tender chicken, smoky sausage, juicy shrimp, and seasoned rice. It’s hearty, cozy, and easy enough for a weeknight!
Everything You Want in One Pot
- Easy cleanup: Everything cooks in one Dutch oven, so there are fewer dishes to wash.
- Big flavor: Sausage, tomatoes, herbs, and spices give this jambalaya a smoky, savory kick.
- Perfect rice: Long-grain white rice cooks right in the broth and soaks up all that good flavor.
What Is Jambalaya
Jambalaya is a Louisiana rice dish made with meat, veggies, spices, and rice. This version has chicken, andouille sausage, shrimp, tomatoes, and the Cajun “holy trinity” of onion, celery, and bell pepper.
Ingredients Needed For Jambalaya
- Andouille sausage: Swap it for kielbasa or smoked sausage for less heat.
- Cayenne pepper: Add ¼-½ teaspoon if you like it spicy, or add hot sauce at the end.
- Shrimp: Leave it out for a seafood-free jambalaya.
- Veggies: Pulse the onion, celery, bell pepper, and garlic in a food processor to save time.
- Shrimp tails: Leave them on for looks or remove them to make eating easier.
How to Cook Jambalaya
This jambalaya comes together in one pot and builds tons of flavor as it cooks. If you love that smoky Southern flavor, try my New Orleans gumbo or red beans and rice next!
- Cook the chicken and sausage: Heat the olive oil in a large Dutch oven over medium-high heat, then add the chicken and andouille sausage and cook for 4-5 minutes, stirring often.
- Add the vegetables: Stir in the onion, celery, bell pepper, and garlic, then cook for 4-5 minutes, until softened and fragrant.
- Add the seasonings: Stir in the tomato paste, diced tomatoes, chicken broth, Old Bay seasoning, oregano, paprika, onion powder, thyme, garlic powder, salt, pepper, and bay leaves. Bring to a boil.
- Cook the rice: Stir in the rice, then reduce the heat to medium-low cover, then cook for 20 minutes. If the rice is still firm, cover and cook for another 5 minutes.
- Add the shrimp: Stir in the shrimp, cover, and cook for 3-4 minutes, until pink and cooked through. Remove the bay leaves, fluff the rice with a fork, and garnish jambalaya with parsley or green onions if desired.
Alyssa’s Pro Tips
- Watch the shrimp: Small shrimp may only need 2-3 minutes. Cook them just until pink.
- Save time: Use cooked chicken and microwave rice. Add the chicken near the end, then stir in the rice just long enough to heat it before adding the shrimp.
Must Have Kitchen Tools For This Recipe
Large Dutch Oven: A deep pot with a lid gives everything plenty of room to cook.
Jambalaya
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Equipment
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Large dutch oven
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts cut into bite-sized pieces about 1 pound
- 14 ounces sliced andouille sausage or kielbasa for less spice
- 1 cup diced onion about half a large onion
- 1 cup diced celery about 2-3 ribs
- 1 cup diced green bell pepper about 1 medium bell pepper
- 2 tablespoons minced garlic about 6 cloves
- 1 tablespoon tomato paste
- 1 (14-ounce) can diced tomatoes not drained
- 2 cups chicken broth
- 1 tablespoon Old Bay seasoning
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 bay leaves
- 1 cup long-grain white rice
- 1 pound peeled and deveined shrimp I prefer large or jumbo
Instructions
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Heat a large Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add 2 chicken breasts cut into bite-sized pieces and 14 ounces sliced andouille sausage and cook for 4-5 minutes, stirring frequently.
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Add 1 cup diced onion, 1 cup diced celery, 1 cup diced green bell pepper, and 2 tablespoons minced garlic, and cook for 4-5 minutes until the onion is translucent and fragrant.
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Add 1 tablespoon tomato paste, 1 (14-ounce) can diced tomatoes, 2 cups chicken broth, 1 tablespoon Old Bay seasoning, 2 teaspoons dried oregano, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon dried thyme, ½ teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon ground black pepper, and 2 bay leaves. Stir and bring to a boil.
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Once boiling, stir in 1 cup long-grain white rice and reduce the heat to medium-low. Cover and cook for 20 minutes. If the rice is still not done, cover and cook for 5 more minutes.
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Add 1 pound peeled and deveined shrimp, cover, and cook for 3-4 minutes, until the shrimp are pink and cooked through. Discard the bay leaves, fluff the rice with a fork, and serve with parsley or green onions as garnish, if desired.
Video
Notes
- Refrigerator: Store in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth if needed.
- Freezer: Freeze only if using fresh shrimp. Cool completely, store in an airtight container for up to 3 months, and thaw overnight in the refrigerator.
- Reheating: Reheat gently on the stovetop, adding broth as needed.
Nutrition
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