Easy Jambalaya Recipes bring together the bold flavors of Louisiana in a simple, fuss-free way that anyone can whip up. Picture a hearty mix of tender chicken, spicy sausage, and plump shrimp simmered with rice, tomatoes, and a colorful blend of peppers and onions. The aroma alone feels like a warm welcome from the South.
I love making jambalaya because it’s one of those dishes where all the ingredients come together in a single pot, saving me time without skimping on flavor. I usually add a little extra spice for a nice kick, but it’s easy to adjust so everyone at the table enjoys it. Plus, leftovers taste even better the next day, which means you get to enjoy the goodness twice!
My favorite way to serve jambalaya is with a side of crusty bread to soak up all the delicious juices. It’s great for family dinners or casual get-togethers because it’s filling, colorful, and packed with a little bit of everything. If you want a taste of the South with less hassle, this easy jambalaya is definitely where to start.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast works well because it cooks quickly and stays tender. You can swap with chicken thighs if you prefer a richer flavor and juicier texture.
Andouille Sausage: This smoked sausage adds a spicy, smoky kick. If you can’t find it, kielbasa or chorizo make good alternatives.
Rice: Long-grain white rice is ideal here because it cooks evenly without getting mushy. Avoid pre-cooked or quick-cooking rice for this recipe.
Shrimp: Use raw shrimp for best results since they cook with the rice, infusing flavor. Frozen shrimp works fine; just thaw before using.
Vegetables: The mix of onion, celery, and green bell pepper is called the “holy trinity” in Cajun cooking. It’s the base for building flavor and adds nice texture and color.
How Can I Make Sure the Rice Cooks Perfectly Every Time?
Getting the rice just right in jambalaya is key! Here are some tips to keep your rice tender and flavorful without getting soggy:
- Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and avoid burning.
- After browning meats and sautéing veggies, coat the rice well in the flavorful mix before adding liquid for even cooking.
- Bring the broth to a boil before lowering heat, then simmer covered without stirring. Stirring can make rice mushy.
- Add cooked chicken and sausage on top of the rice only after 15 minutes, then cover and let shrimp and rice finish cooking together.
- Let the dish rest covered for 5 minutes at the end. This helps steam the rice perfectly and blend the flavors.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – this gives even heat and plenty of space to cook everything in one pot.
- Wooden spoon – perfect for stirring without scratching your pot and for mixing in ingredients gently.
- Sharp knife and cutting board – you’ll need these to chop the veggies and slice the sausage safely and easily.
- Measuring cups and spoons – helps get your rice, broth, and spices just right for perfect flavor and texture.
Flavor Variations & Add-Ins
- Swap chicken for smoked turkey or ham for a twist on the protein that still fits the smoky flavor profile.
- Use spicy chorizo instead of andouille for a bolder, slightly different type of heat and flavor.
- Add okra or mushrooms for extra veggies and texture, especially if you want to bulk it up with more plant-based foods.
- Mix in Cajun or Creole seasoning blends to adjust spice levels or add extra herbs like oregano and basil for a slight flavor change.
Easy Jambalaya
Ingredients You’ll Need:
For The Main Dish:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 pound andouille sausage, sliced
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 3 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This jambalaya recipe takes about 10 minutes to prep and nearly 30 minutes to cook, so plan for around 40 minutes total from start to finish. It’s a great one-pot meal that’s quick but packed full of flavor.
Step-by-Step Instructions:
1. Brown the Chicken and Sausage:
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add your chicken pieces and cook for 5 to 7 minutes until they’re browned on all sides. Remove the chicken and set it aside. Next, add the sliced andouille sausage and cook it until nicely browned, about 3 to 4 minutes. Remove the sausage and set it with the chicken.
2. Cook the Vegetables and Spices:
In the same pot, add the chopped onion, green bell pepper, and celery. Sauté these for about 5 minutes until they’re soft. Stir in the minced garlic, diced tomatoes, smoked paprika, thyme, cayenne, black pepper, and salt. Cook for another 1 to 2 minutes or until everything smells wonderful and the spices are well blended.
3. Add Rice and Broth, Then Simmer:
Mix in the rice, stirring to coat it well with all the veggies and spices. Pour in the chicken broth, stir it gently, and bring everything to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer undisturbed for 15 minutes.
4. Finish Cooking with Meat and Shrimp:
After simmering, add the cooked chicken, browned sausage, and raw shrimp on top of the rice without stirring. Cover again and cook for another 8 to 10 minutes, until the shrimp turn pink and the rice is tender.
5. Rest and Serve:
Remove the pot from the heat and let it sit covered for 5 minutes. This helps the flavors meld. Fluff it gently with a fork, sprinkle on fresh parsley if you like, and serve it up warm.
Can I Use Frozen Shrimp in This Recipe?
Yes! Just make sure to thaw the shrimp completely before adding them. Thaw them overnight in the fridge or quickly under cold running water in a sealed bag. This prevents excess moisture from making the jambalaya watery.
Can I Substitute Another Type of Sausage?
Absolutely! Andouille sausage gives that classic smoky Cajun flavor, but kielbasa, chorizo, or even smoked bratwurst can work well. Just adjust the seasoning if your sausage is particularly spicy or mild.
Is It Okay to Use Brown Rice Instead of White Rice?
You can, but brown rice takes longer to cook and absorbs liquid differently. If using brown rice, pre-cook it or add extra broth and increase cooking time to ensure it’s tender by the end.
How Should I Store Leftover Jambalaya?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or microwave, adding a splash of broth or water if it seems dry.
