Guide To Make Jambalaya Recipe Easy Easy

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Jambalaya is a vibrant Louisiana dish that combines the soul of Creole cuisine with Spanish and African influences. It’s a one-pot wonder bursting with savory sausage, succulent chicken, tender shrimp, and fluffy rice, all seasoned to perfection with a touch of Cajun spice. This recipe makes a fantastic weeknight meal, requiring minimal prep and delivering maximum flavor.



2 tablespoons olive oil

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 pound smoked sausage, sliced into rounds
  • 1 large green bell pepper, chopped
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 2 cups long-grain white rice, rinsed
  • 1 pound medium shrimp, peeled and deveined (tails on or off, your preference)
  • 1/2 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

  • Directions:

    1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

    2. Add the sausage to the pot and cook until browned, about 3-4 minutes. Drain any excess grease.

    3. Sauté the vegetables. Add the bell pepper, onion, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the garlic and cook for an additional minute until fragrant.

    4. Season and simmer. Add the thyme, paprika, and cayenne pepper to the pot and stir to coat the vegetables. Pour in the diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

    5. Add the rice and chicken. Return the cooked chicken to the pot along with the rinsed rice. Stir to combine and bring back to a simmer.

    6. Cook the rice. Reduce heat to low, cover the pot, and let the rice simmer for 15 minutes, undisturbed.

    7. Add the shrimp. After 15 minutes, stir in the shrimp and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.

    8. Finish and serve. Remove the pot from the heat and let it sit for 5 minutes, allowing the flavors to meld. Stir in the chopped parsley and season with salt and pepper to taste. Serve immediately and enjoy!

    Nutrition Facts:

    (Per serving, based on 8 servings)

    Calories: 500

  • Fat: 20g
  • Saturated Fat: 6g
  • Cholesterol: 150mg
  • Sodium: 600mg (adjust based on the amount of salt used)
  • Carbohydrates: 50g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 30g

  • Please note: These are approximate nutrition facts and may vary depending on the specific ingredients used.


    Jambalaya is a delightful dish that’s perfect for feeding a crowd. It’s a versatile recipe that can be easily customized to your preferences. Try adding different vegetables like okra or corn, or experiment with different types of sausage or protein. No matter how you make it, jambalaya is sure to be a hit at your next dinner gathering.

    Frequently Asked Questions (FAQs):

    1. Can I use brown rice instead of white rice?

    Absolutely! Brown rice is a great whole-grain alternative that adds extra fiber and nutrients to the dish. Just be aware that brown rice takes longer to cook, so you may need to adjust the cooking time by 10-15 minutes.

    2. What if I don’t like spicy food?

    No problem! You can easily adjust the spice level of this recipe. Simply omit the cayenne pepper or reduce the amount to your liking.

    3. What can I serve with jambalaya?

    Jambalaya is a hearty dish that can be enjoyed on its own. However, if you’d like to add some sides, consider a simple green salad, crusty bread, or roasted vegetables.

    4. Can I make jambalaya ahead of time?