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5 from 8 votes

Jambalaya

This easy jambalaya is a hearty one-pot dinner with chicken, andouille sausage, shrimp, veggies, and perfectly seasoned rice.
Prep Time15 minutes
Cook Time35 minutes
0 minutes
Total Time50 minutes
Course: Dinner, entree, main, Main Course, main dish
Cuisine: American, cajun, Southern
Keyword: cajun dishes, easy jambalaya, easy jambalaya recipe, Jambalaya, Jambalaya Recipe, one pot meals
Servings: 8 servings
Author: Alyssa Rivers
Cost: $25

Equipment

  • Large dutch oven

Ingredients

  • 2 tablespoons olive oil
  • 2 chicken breasts cut into bite-sized pieces about 1 pound
  • 14 ounces sliced andouille sausage or kielbasa for less spice
  • 1 cup diced onion about half a large onion
  • 1 cup diced celery about 2-3 ribs
  • 1 cup diced green bell pepper about 1 medium bell pepper
  • 2 tablespoons minced garlic about 6 cloves
  • 1 tablespoon tomato paste
  • 1 (14-ounce) can diced tomatoes not drained
  • 2 cups chicken broth
  • 1 tablespoon Old Bay seasoning
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • 1 cup long-grain white rice
  • 1 pound peeled and deveined shrimp I prefer large or jumbo

Instructions

  • Heat a large Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add 2 chicken breasts cut into bite-sized pieces and 14 ounces sliced andouille sausage and cook for 4-5 minutes, stirring frequently.
  • Add 1 cup diced onion, 1 cup diced celery, 1 cup diced green bell pepper, and 2 tablespoons minced garlic, and cook for 4-5 minutes until the onion is translucent and fragrant.
  • Add 1 tablespoon tomato paste, 1 (14-ounce) can diced tomatoes, 2 cups chicken broth, 1 tablespoon Old Bay seasoning, 2 teaspoons dried oregano, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon dried thyme, ½ teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon ground black pepper, and 2 bay leaves. Stir and bring to a boil.
  • Once boiling, stir in 1 cup long-grain white rice and reduce the heat to medium-low. Cover and cook for 20 minutes. If the rice is still not done, cover and cook for 5 more minutes.
  • Add 1 pound peeled and deveined shrimp, cover, and cook for 3-4 minutes, until the shrimp are pink and cooked through. Discard the bay leaves, fluff the rice with a fork, and serve with parsley or green onions as garnish, if desired.

Video

Notes

Leftover Instructions
  • Refrigerator: Store in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth if needed.
  • Freezer: Freeze only if using fresh shrimp. Cool completely, store in an airtight container for up to 3 months, and thaw overnight in the refrigerator.
  • Reheating: Reheat gently on the stovetop, adding broth as needed.

Nutrition

Serving: 1serving | Calories: 417kcal | Carbohydrates: 27g | Protein: 32g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 1400mg | Potassium: 719mg | Fiber: 2g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 23mg | Calcium: 96mg | Iron: 2mg

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