One pot meals are great when you are short on time, so enjoy this easy jambalaya recipe! Might not be a true replica of the classic, but it certainly has my family begging for more!
I love when I am browsing food blogs and come across a recipe that the author has tried making for the first time. It shows their interpretation of a recipe (whether it be a classic or something more modern) and makes the reader feel a bit more at home because chances are, they may not have made the recipe before either.
For example, the easy jambalaya recipe I have today is exactly what it states: easy! I have never made one before (at least I do not think so, maybe a gumbo.) My husband was having a craving and for once I had all three meats on hand, so I said "why not?" I knew a bit about jambalaya so I was not too lost in the making, and I feel I really came up with something amazing! Plus, it is all made in one pan and you know those recipes are big these days!
Being from Canada, I find our provinces do not have the same diversity as the States when it comes to food. We have amazing food, and most likely you will have to travel to a larger city to find the fancier restaurants. However, I don't really see "The South" and "Deep-Dish," and "Chowder" cities/states here. Then again, Quebec did invent the poutine... Hmmm, I take it all back! Canada has the poutine and that is all that matters 🙂
Since I have never had a "real" jambalaya, I cannot say for sure if this is traditional or not when it comes to flavor. But then again, if someone has never had a "real" poutine, they wouldn't be sure of the flavors when they make their own (cheese curds, you need to use real cheese curds for a true poutine!) I like this sense of wonder! It reminds me of the time I made risotto without ever having tried one before. It took FOREVER! And not just that, I was not sure if the rice was suppose to have some bite or not. Since trying risotto at a restaurant, I know the texture and have adjusted my recipes accordingly. So with this jambalaya, it may not be traditional, but it sure was a crowd-pleaser (and my daughter kept requesting more and more!)
Easy Jambalaya Recipe
A quick one-pan meal that is great for providing leftovers!
- 1 ¼ lbs boneless, skinless chicken breasts, cut into cubes (about 2 breast pieces)
- 1 ½ cups frozen shrimp, tails removed
- 1 lb (about 4) sausages (andouille sausage is most common, but use whatever you like!), sliced
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 sweet bell peppers, chopped
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 1 (14 oz) can diced tomatoes
- 3 bay leaves
- 1 tbsp. Worcestershire
- 1 ¼ cups uncooked rice (white or brown)
- 3 cups chicken broth
- 1 tsp. cayenne powder
- 1 tsp. paprika
- 1 tsp. dried oregano
- ½ tsp. dried thyme
- In a large saucepan, heat olive oil over medium-high heat. Add onion, peppers, celery, and garlic. Cook for a couple of minutes, or until veggies begin to sweat. Add the chicken and sausage, stirring frequently, using more olive oil if necessary. Cook until meat is browned and chicken is no longer pink. Season with salt, pepper, cayenne, paprika, oregano, and thyme. Cook for 1 more minute.
- Stir in tomatoes, broth, Worcestershire, and bay leaves. Bring to a boil and add rice. Reduce heat to a simmer and cook, uncovered, for 30-40 minutes, or until rice is cooked through, stirring occasionally.
- Stir in the frozen shrimp. Cook until heated through.
Stir occasionally so the rice does not stick to the bottom of the pan.
We have made this with both white and brown rice, and each works perfectly!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 651Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 239mgSodium: 1437mgCarbohydrates: 64gFiber: 3gSugar: 6gProtein: 64g
I was hesitant to post this recipe during the summer months, but it is quite "summery." Shrimp, chicken, sausage: All these meats are summer-time classics. The only time we get seafood is at a local sushi restaurant, so it is nice to change things up at home. As for any changes to the dish, I think next time I would love to add a green pepper for color. I always have green peppers on hand and of course this time around I was all out!
Love this easy jambalaya recipe?! Try some of these recipes:
Easy Slow Cooker Jambalaya (Grocery Gateway)
This brings back such great memories and it looks perfect!
This recipe looks so delicious and accessible Kacey! Pinned!
Thanks, Alisa! I was really surprised how easy jambalaya is to make.
Tonia from TheGunnySack
I love it when you are craving something and a recipe turns out great, especially if it is easy!
I couldn't agree more!
Debra @ Bowl Me Over
Traditional or not, it looks fabulous - pass me a spoon! 😀
Haha, thanks, Debra. Sometimes we need to think outside the box 🙂
Michelle @ The Complete Savorist
Summery or not, this looks great. I have made plenty of things in the past that I have no idea what they are supposed to taste like. I did that with Paella a long time ago (a recent FB notification reminded me I made one in 2011). For what it's worth, this looks pretty dang authentic.
Now let's talk poutine. I really need to try the authentic stuff. The only one I have ever tried was at a Burger King in the Montreal airport...and well, it was.....interesting.
Michelle, you really need to! I can just imagine what that poutine tasted like... Just think hand-cut fries, rich gravy, and delicious cheese curds!
Deb@ Cooking on the Front Burner
I haven't tried making this dish yet. I'll definitely be giving it a try!
Super easy, Deb!
Michelle | A Latte Food
Oooh I love how easy this is! I've never made jambalaya before, but I've always loved it when I've eaten it!
I never realized how easy it was either 🙂
I have actually never made jambalaya before, only had it in restaurants. This looks like one that I can easily make at home and that my kids would like too!
We never see jambalaya in restaurants out here! Thanks for stopping by, Sara.
Joanie @ Zagleft
Coming from Louisiana, I've had my fair share of jambalaya and I LOVE it! It often takes so long to cook, you make it look easy and delicious.
Thank you for that, Joanie! I feel it may not be a true jambalaya but if a Louisianan is stating her claim, then I am ecstatic!
This looks wonderful and easy! Just my style. I bet my husband would love this - he's always asking for spicy dishes and chili is my old go-to and that just gets old.
I would love to try poutine but I live in the south and I've never seen a cheese curd. But if I ever come across some I will def be trying it.
We rely a lot on chili, too. This dish is super easy (and you can definitely adjust the spiciness!) Haha, I feel Canadians love poutines, but anywhere else it almost seems disgusting (it is not, trust me!) I do highly recommend trying it if you get the chance.
I've not made this yet - next week for sure!!! - the only differences I can see between yours and mine is that I use rotel tomatoes (diced with green chiles) - I've not yet made it with shrimp for fear of ruining it (I only cook for me and like only a few shrimp recipes) - and I use a lot more worcestershire than you do! I also use Cajun spice, but you have good spices. Sooooooo. looks yummy, sounds yummy, and can't wait to try it! I make mine in a 6qt crock-pot so will probably be doubling up on stuff.
Yay! I find pre-cooked frozen shrimp really helps me (I don't cook seafood and this makes me feel I will not screw the dish up.) Now that you pointed out the Worcestershire sauce, I am wondering if I actually meant 1 tbsp! I guess it is all up to the person making the dish, but to me you can never have enough of it 🙂 I really hope you enjoy it! Sounds like you already have a great recipe so you can always adjust accordingly!
easy but not easiest! Substitute
Salsa mild, medium, or hot replaces tomato, celery, peppers, and onions
Old bay seasoning
Meats: chicken, kilbasa, shrimp
Play with it and it'll tastle like you made it from scratch
Sweet! Always love hearing about other creations 🙂
I made this last night! It was so delicious!! My husband MADE SURE I saved the leftovers for lunch today! I used Jasmine rice and it only took about 25/30 minutes simmering to cook the rice.
Yes!! I'm going to give it a shot with Jasmine rice: my husband is a big fan of that variety 🙂
Are you sure you should leave the pot uncovered? I'm from Louisiana, and we make jambalaya all the time, and the rice doesn't cook completely unless the pot is covered. Is your recipe correct? I would hate for people to spend money on the ingredients, but end up with crunch, uncooked rice.
It definitely works! This one is on our rotation monthly (you can also check out the comments on Pinterest: I find there is a lot more feedback there!)
This is a great recipe! Super easy and very tasty! I omit the cayanne so the kids don't have a problem with the spice but hubby adds his own "heat" to it and everyone is happy. ❤️