Easy Jambalaya

This Easy Jambalaya is my go-to recipe when I want something hearty, spicy, and full of Southern soul. With tender chicken, smoky sausage, aromatic veggies, and perfectly seasoned rice all cooked in one pot, it’s the kind of bold, comforting dish that comes together fast and delivers big flavor. Whether I’m feeding a family or just craving a satisfying weeknight dinner, this recipe always hits the spot.

Why I’ll Love This Recipe

I love how everything cooks together in one pot, making cleanup easy and the flavors incredibly rich. The mix of spices, meats, and vegetables creates a deeply savory base that soaks into the rice beautifully. It’s warm, filling, and endlessly customizable depending on what I have on hand. Plus, it’s fast enough for a weeknight and tasty enough for the weekend.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• boneless, skinless chicken thighs or breasts, diced

• smoked sausage (like andouille), sliced

• onion, chopped

• green bell pepper, chopped

• celery, chopped

• garlic, minced

• crushed tomatoes (canned)

• chicken broth

• long grain white rice

• Cajun or Creole seasoning

• paprika

• thyme

• salt and black pepper

• hot sauce (optional)

• green onions or parsley for garnish

Optional: shrimp (peeled and deveined), added in the last few minutes of cooking

Directions

1. I start by heating a bit of oil in a large pot or Dutch oven over medium-high heat. I add the chicken pieces, season with salt and pepper, and cook until browned. I remove them and set them aside.

2. In the same pot, I add the sliced sausage and cook until it’s browned as well.

3. I stir in the onion, bell pepper, and celery (the Cajun holy trinity), cooking for about 5 minutes until softened. Then I add the garlic and cook for another minute.

4. I return the chicken to the pot and stir in the crushed tomatoes, rice, chicken broth, Cajun seasoning, paprika, thyme, and a dash of hot sauce if I want extra heat.

5. I bring everything to a simmer, reduce the heat, and cover the pot. I let it cook for about 20–25 minutes, or until the rice is tender and most of the liquid is absorbed.

6. If I’m adding shrimp, I stir them in during the last 5 minutes of cooking and let them cook until pink and opaque.

7. I remove from heat and let it sit for 5 minutes, then fluff with a fork and garnish with chopped green onions or parsley.

Servings and timing

This recipe makes about 6 servings and takes approximately 45 minutes total—that includes 10–15 minutes of prep and 30 minutes of cooking time. It’s great for both quick dinners and casual entertaining.

Variations

• Add shrimp: I love tossing in shrimp at the end for an extra layer of flavor.

• Make it spicy: I add cayenne pepper or more hot sauce for a bolder heat.

• Vegetarian version: I skip the meat and use veggie broth, adding beans or plant-based sausage instead.

• Use brown rice: I swap in brown rice for a healthier version, but I adjust the liquid and cooking time.

• Creole-style: I add more tomatoes and herbs for a saucier version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of broth or water to loosen it up. It also freezes well for up to 2 months—I just thaw overnight in the fridge and reheat as needed.

FAQs

What’s the difference between Cajun and Creole jambalaya?

Cajun jambalaya is typically spicier and made without tomatoes, while Creole versions include tomatoes and are often milder. This recipe is a bit of a hybrid but leans toward Creole with the tomato base.

Can I use pre-cooked rice?

Not for this version—it’s important that the rice cooks in the seasoned broth to absorb all the flavor. Pre-cooked rice can turn mushy.

Is this recipe very spicy?

It has a kick, but it’s easy for me to control the heat by adjusting the Cajun seasoning and hot sauce.

Can I make it in advance?

Yes! It reheats beautifully and the flavors deepen over time. I often make it a day ahead and reheat before serving.

Can I use leftover chicken?

Yes, I use cooked or rotisserie chicken and stir it in toward the end just to heat through.

Conclusion

This Easy Jambalaya is a bold, satisfying one-pot meal that I keep coming back to. It’s hearty, packed with flavor, and perfect for any night when I want comfort food with a kick. From the juicy chicken to the smoky sausage and seasoned rice, every spoonful is loaded with taste—and the best part is, it’s simple enough to make any time.