Easy Jambalaya Recipe
A quick and delicious one-pot jambalaya that's perfect for a weeknight meal. Packed with flavor and easy to customize!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- 0.5 pound andouille sausage sliced
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 0.5 cup chopped celery
- 3 cloves garlic minced
- 1 teaspoon creole seasoning
- 0.5 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper (optional)
- 1 can (14.5 ounces) diced tomatoes undrained
- 2 cups chicken broth
- 1.5 cups uncooked white rice
- 0.5 pound cooked shrimp (optional, peeled and deveined)
- 0.25 cup chopped fresh parsley for garnish
Instructions
Preparation Steps
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add the andouille sausage to the pot and cook until browned. Remove sausage from the pot and set aside with the chicken.
- Add the onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the garlic, creole seasoning, thyme, and cayenne pepper (if using) and cook for 1 minute more until fragrant.
- Stir in the diced tomatoes (with their juice), chicken broth, and uncooked rice. Bring the mixture to a boil.
- Return the chicken and sausage to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.
- If using shrimp, stir them in during the last 5 minutes of cooking, just until heated through.
- Garnish with fresh parsley before serving.
Notes
This recipe can be easily customized with other proteins like pork or seafood. Adjust the creole seasoning to your spice preference.