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!
Jambalaya is one of those sort of daunting dishes most people think is really difficult to make. But I’m here to tell you it’s most definitely not! It’s basically just a one-pot meal – literally everything from the meat to the veggies to the rice cooked in one pot, so it’s really great for busy weeknights.
This version is packed with plenty of shredded chicken, spicy andouille sausage (I used chicken), plump shrimp. I upped the vegetable ratio above what you’d normally find, and of course, there’s plenty of rice and cajun-influenced seasoning. This is spicy, smoky, filling, and most importantly, SO delicious!
Jambalaya originated in Louisiana, and like a lot of creole cooking, has a little bit of Spanish and French influence. At its most basic explanation, it’s a one-pot dish with meat, vegetables and rice. Typically it’s tomato-bases somehow, and always included plenty of cajun spices.
In almost all cajun cooking, you’ll find a base called The Holy Trinity. It’s a vegetable combination of celery, bell pepper, and onion, and it’s also the base in all jambalaya recipes. My version also includes plenty of garlic, and green onion.
Sauté the onion, bell pepper, celery, jalapeño and garlic until soft. Add rice, liquids and seasonings. Add in the uncooked rice, chicken stock, crushed tomatoes, Cajun/Creole seasoning, thyme, cayenne and bay leaf. Give everything a good stir.
How to Make this Easy Jambalaya Recipe
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- Brown sliced andouille sausage in a little bit of olive oil. It’s already cooked, so it shouldn’t take too long to brown!
- Add in a little bit more olive oil along with the green pepper, onion, celery and garlic. Sauté until slightly softened, about three minutes,
- Add in tomato paste, canned tomatoes, chicken stock, a little bit of salt, spices, and rice, Stir to combine.
- Bring the mixture up to a boil, and then reduce to a low simmer and cover, Let the stove do the work! Cook the rice and veggies until the rice is puffed and cooked, about 20 minutes.
- When the rice is juusst shy of being done, add in the shrimp and shredded chicken. Cook for 4-5 minutes until pink.
- Garnish with green onion and season to taste with salt and pepper.
Spices in this Easy Jambalaya Recipe
You could use a pre-packaged cajun blend, but I usually have all the spices on hand, so here’s what I used.
- smoked paprika
- oregano
- bay leaves
- dried thyme
- garlic powder
- onion powder
- black pepper
Adding Rice to Jambalaya
FAQ
How do you keep rice from getting mushy in jambalaya?
Why is my rice still hard in my jambalaya?
Can you use pre cooked rice in jambalaya?
Can I put uncooked rice in gumbo?
How do you make jambalaya with rice?
Spoon the desired amount of rice onto individual plates or serving dishes. Use a fork or spoon to create a well in the center of the rice, which can be filled with the flavorful jambalaya. The light and fluffy rice will absorb the flavors of the jambalaya, resulting in a delightful combination of textures and tastes.
What should I use to mix in boiled rice?
Adding veggies like carrots is a good way to vary it up. In addition to making the dish more beautiful and colorful, you enjoy the benefits of vegetables.
What kind of rice should I use for Jambalaya?
White rice: Long grain is traditional, but short grain white rice also works. Okra: Fresh or frozen; we will use this to help thicken the jambalaya. Salt and Black Pepper: Very important! Don’t forget to taste and season with salt and pepper to taste at the end. Also, feel free to garnish with whatever you prefer!
Is sticky rice good for Jambalaya?
These types of rice have a higher starch content and tend to become sticky when cooked, which is not what you want when preparing jambalaya. Sticky or glutinous rice is commonly used in Asian cuisines for dishes like sushi or sticky rice desserts, but for jambalaya, it’s best to stick with long-grain rice for the perfect texture.