This Easy Jambalaya is a warm, one-pot dinner that fills the kitchen with smoky, spicy aromas. It pairs tender chicken, spicy andouille, and juicy shrimp with tender rice and bright vegetables. The dish tastes rich, a little spicy, and comforting. It’s perfect for weeknights when you want big flavor with minimal fuss.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 710 kcal
- Protein: 53 g
- Carbohydrates: 56 g
- Fat: 33 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 1,100 mg
Why Make This Easy Jambalaya
This recipe gives you big Creole flavor with one pot and simple steps. It combines smoky sausage, tender chicken, plump shrimp, and fragrant vegetables. The rice soaks up the savory broth and spices. You get a full, satisfying meal with bold taste and minimal cleanup. It’s great for family dinners, casual gatherings, or anytime you want comfort food that cooks mostly itself.
How to Make Easy Jambalaya
Follow the simple steps below. The method keeps flavors layered: brown the meat, soften the vegetables, simmer the rice in seasoned broth, then finish with shrimp. You’ll smell garlic, Cajun spices, and tomatoes as the pot simmers. The texture should be moist rice with tender meat and pop of shrimp.
Ingredients:
- 1 pound chicken, diced
- 1 pound andouille sausage, sliced
- 1 cup shrimp, peeled and deveined
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken broth
- 2 cups rice (uncooked)
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- Olive oil (about 1–2 tablespoons)
Directions:
Step 1: Preparation
In a large pot, heat a bit of olive oil over medium heat. Add the diced chicken and sliced andouille sausage. Cook until the chicken is browned and the sausage releases some fat, about 6–8 minutes. Stir occasionally to get even browning. This step builds the base flavor and gives a nice browned texture.
Step 2: Mixing
Add the chopped onion, green bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables are tender and fragrant, about 4–5 minutes. Scrape the browned bits from the bottom of the pot with your spoon for extra flavor. You should smell the garlic and vegetables soften.
Step 3: Cooking
Stir in the diced tomatoes (with their juices), chicken broth, uncooked rice, Cajun seasoning, and salt and pepper to taste. Bring the pot to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, until the rice is just tender and has absorbed most of the liquid. Keep the texture slightly moist — not dry.
Step 4: Finishing
Add the peeled and deveined shrimp and cook for an additional 4–6 minutes, until the shrimp turn pink and are cooked through. Taste and adjust seasoning with more salt, pepper, or Cajun seasoning if needed. Serve hot and enjoy.
How to Serve Easy Jambalaya
- Spoon into bowls while hot. The rice should be saucy but not soupy.
- Garnish with chopped green onions or fresh parsley for color and a fresh bite.
- Add a wedge of lemon on the side for a bright squeeze over the shrimp.
- Serve with crusty bread or a simple green salad to round out the meal.
- For a party, keep the jambalaya warm in a slow cooker and offer toppings like hot sauce and extra parsley.
How to Store Easy Jambalaya
- Refrigerator: Cool to room temperature, then store in airtight containers for up to 3–4 days.
- Freezer: Freeze in meal-sized portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stove over low heat with a splash of water or broth to loosen the rice, or microwave in intervals, stirring between cycles. Avoid high heat to keep the shrimp from becoming rubbery.
Expert Tips for Perfect Easy Jambalaya
- Brown well: Take time to brown the chicken and sausage. Those browned bits add real depth.
- Rice choice: Use long-grain white rice for predictable timing. If you use brown rice, cook time and liquid will change.
- Liquid ratio: Two cups rice to two cups broth works here because the tomatoes add liquid. If you prefer firmer rice, reduce broth slightly.
- Shrimp timing: Add shrimp at the end to avoid overcooking. They cook very fast.
- Adjust heat: Start with 2 teaspoons Cajun seasoning, then add more to taste. You can add cayenne for more heat.
- Low-salt swaps: Use low-sodium broth or rinse and reduce the sausage if you need lower sodium.
- One-pot boost: If you like smokier depth, add a splash of Worcestershire sauce or a smoked paprika pinch.
Delicious Variations
- Seafood-only: Use extra shrimp, crab, or white fish and skip the chicken and sausage for a lighter dish.
- Vegetarian jambalaya: Replace meats with extra vegetables, beans, and a plant-based sausage. Use vegetable broth.
- Spicier jambalaya: Add cayenne pepper or chopped jalapeño when sautéing the vegetables.
- Cajun slow-cooker version: Sear meats first, then transfer to a slow cooker with all ingredients and cook on low for 3–4 hours, adding shrimp in the last 15 minutes.
- Low-carb variation: Replace rice with cauliflower rice. Add the cauliflower rice near the end and cook until tender.
Frequently Asked Questions
- How can I make this jambalaya less salty?
- Use low-sodium chicken broth and a low-salt or nitrate-free sausage. Taste before adding extra salt. You can also rinse and drain high-sodium canned ingredients.
- Can I use frozen shrimp?
- Yes. Thaw shrimp in the fridge or under cold running water, pat dry, and add in the final 4–6 minutes of cooking. Avoid cooking frozen shrimp directly to prevent uneven texture.
- What rice should I use?
- Long-grain white rice gives the best, consistent texture for this one-pot method. Short-grain becomes stickier. If you use brown rice, pre-cook it or increase the liquid and simmer time.
- Can I make this dairy-free or gluten-free?
- Yes. This recipe is naturally dairy-free. Use gluten-free sausage or check labels to ensure a gluten-free product if needed.
- How do I prevent the rice from sticking to the pot?
- Use a heavy-bottomed pot and keep the heat low during simmering. Stir once or twice early in the simmer to release any stuck grains, but avoid constant stirring which can make rice gummy.
- Can I double the recipe?
- Yes. Use a bigger pot and increase simmer time slightly. Make sure there’s enough room for even cooking and stirring.
- Is this safe to reheat multiple times?
- Reheat only the portion you will eat. For food safety, cool leftovers quickly and store in the fridge. Reheat once to eating temperature and discard any unused reheated portions.
Conclusion
This Easy Jambalaya gives you bold, smoky flavor with simple steps and one pot to wash. It’s hearty, fragrant, and full of satisfying textures — tender rice, savory sausage, and juicy shrimp. If you want another easy one-pan take on jambalaya for ideas and inspiration, try the Easy One Pan Jambalaya from Tastes Better from Scratch. Give this version a try tonight — it’s a friendly, flavorful weeknight winner.
Print
Easy Jambalaya
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
A warm, one-pot dinner featuring tender chicken, spicy andouille, and juicy shrimp with rice and bright vegetables.
Ingredients
- 1 pound chicken, diced
- 1 pound andouille sausage, sliced
- 1 cup shrimp, peeled and deveined
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken broth
- 2 cups rice (uncooked)
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- Olive oil (1–2 tablespoons)
Instructions
- In a large pot, heat olive oil over medium heat. Add chicken and sausage, cooking until browned (6–8 minutes).
- Add onion, green bell pepper, celery, and garlic; sauté until tender (4–5 minutes).
- Stir in diced tomatoes, chicken broth, rice, Cajun seasoning, salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer for about 20 minutes.
- Add shrimp and cook for an additional 4–6 minutes until shrimp is cooked through.
Notes
Garnish with chopped green onions or fresh parsley. Add a lemon wedge for brightness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 710
- Sugar: 3g
- Sodium: 1100mg
- Fat: 33g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 53g
- Cholesterol: 150mg
