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Easy Jambalaya Recipes

Easy Jambalaya Recipes

This weeknight jambalaya packs chicken, andouille, and shrimp with fluffy rice and bold Cajun spices. It’s hearty, saucy, and crowd-pleasing.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients
 

Main Ingredients

  • 1.5 tbsp olive oil
  • 1.25 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 12 oz andouille sausage, sliced
  • 1.25 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 0.75 cup diced celery
  • 2.5 tsp minced garlic
  • 1 tbsp tomato paste
  • 1.5 cup long-grain white rice, rinsed
  • 2.25 tsp Cajun seasoning
  • 1 tsp paprika
  • 0.75 tsp dried thyme
  • 0.25 tsp cayenne pepper add more for heat
  • 1.25 tsp kosher salt to taste
  • 0.75 tsp black pepper
  • 15 oz canned diced tomatoes with juices
  • 3.5 cup low-sodium chicken broth
  • 1 tsp Worcestershire sauce
  • 0.75 lb raw shrimp, peeled and deveined
  • 0.5 cup sliced green onions
  • 0.25 cup chopped fresh parsley

Instructions

Preparation Steps

  • Gather and prep ingredients: chop vegetables, slice sausage, cube chicken, and rinse the rice.
  • Heat the oil in a large pot over medium-high heat. Brown the chicken on both sides. Transfer to a plate.
  • Add the sausage to the pot and sear until lightly crisp. Remove and set with the chicken.
  • Sauté onion, bell pepper, and celery until soft. Stir in garlic and tomato paste; cook until fragrant.
  • Stir in the rice, Cajun seasoning, paprika, thyme, cayenne, salt, and pepper. Toast for 1 minute.
  • Pour in broth, diced tomatoes, and Worcestershire. Scrape the bottom clean. Return chicken and sausage to the pot.
  • Bring to a boil, then reduce heat. Cover and simmer gently until rice is nearly tender, about 20 minutes.
  • Nestle shrimp on top. Cover and cook until pink and opaque, 5 to 7 minutes.
  • Turn off heat. Rest 5 minutes, then fluff rice and fold in green onions and parsley. Adjust seasoning.

Notes

Variation: Swap half the broth for clam juice for a brinier seafood twist, or use smoked turkey sausage to lighten it up. Leftovers keep 3–4 days chilled; add a splash of broth when reheating to loosen the rice.
This recipe is an original creation inspired by classic Easy Jambalaya Recipes flavors. All ingredient ratios and instructions are independently developed.