Quick Jambalaya

Bring the bold, comforting flavors of Louisiana to your table with this Quick Jambalaya recipe—a one-pot wonder that’s perfect for busy weeknights. Packed with smoky andouille sausage, tender chicken, plump shrimp, and vibrant veggies like bell peppers, celery, and onions, this dish is a symphony of color and taste. Long-grain rice soaks up a savory blend of Cajun spices, tomatoes, and chicken broth, delivering a satisfying meal in just 50 minutes. Finished with fresh scallions, parsley, and an optional splash of hot sauce, it’s a crowd-pleasing dish that combines hearty ingredients with the convenience of quick preparation. Ideal for fans of Southern cuisine, this jambalaya is a feast of flavor in every bite!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 12 ounces andouille sausage
• 1 pound boneless, skinless chicken breast
• 1 large yellow onion
• 1 medium green bell pepper
• 2 stalks celery
• 3 cloves garlic cloves
• 1 15-ounce can diced tomatoes (with juice)
• 2 cups chicken broth
• 1 cup long-grain white rice
• 1 teaspoon smoked paprika
• 1 teaspoon cajun seasoning
• 1 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 pound large shrimp, peeled and deveined
• 3 stalks scallions
• 1 handful fresh parsley (optional, for garnish)
• 1 dash hot sauce (optional, to taste)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 2

Slice the andouille sausage into rounds and sear them in the hot oil for 2-3 minutes on each side until browned. Remove from skillet and set aside.

Step 3

Cut the chicken breast into bite-sized pieces. Add the remaining 1 tablespoon of olive oil to the skillet, then sauté the chicken until lightly browned, about 4-5 minutes. Remove and set aside with the sausages.

Step 4

Dice the onion, green bell pepper, and celery. Mince the garlic cloves.

Step 5

Add the onion, green pepper, celery, and garlic to the same skillet. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.

Step 6

Stir in the can of diced tomatoes (with juice), chicken broth, long-grain white rice, smoked paprika, Cajun seasoning, dried thyme, salt, and black pepper.

Step 7

Add the reserved andouille sausage and chicken back into the skillet. Stir everything together.

Step 8

Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the rice is cooked and most of the liquid is absorbed.

Step 9

Meanwhile, slice the scallions and chop the fresh parsley (if using) for garnish.

Step 10

Once the rice is tender, stir in the shrimp. Cover and cook for an additional 5 minutes, until the shrimp turns pink and is fully cooked through.

Step 11

Taste and adjust seasoning with additional Cajun seasoning or hot sauce if desired.

Step 12

Garnish with sliced scallions, fresh parsley, and an optional dash of hot sauce before serving.

Nutrition Facts

Serving size	2581 grams (2581.0g)

Amount per serving	% Daily Value*
Calories	2956

Total Fat 151.30g	194%
Saturated Fat 45.50g	228%
Polyunsaturated Fat 2.80g
Cholesterol 1114mg	371%
Sodium 7603mg	331%
Total Carbohydrate 124.80g	45%
Dietary Fiber 15.60g	56%
Total Sugars 27.10g
Protein 272.90g	546%

Vitamin D 23IU	114%
Calcium 570mg	44%
Iron 20mg	113%
Potassium 4803mg	102%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 37.0%

Carbs: 16.9%