By Bring JAMBALAYA RECIPE to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
JAMBALAYA RECIPE captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, JAMBALAYA RECIPE becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 yellow onion diced
1 tbsp olive oil
6 oz. andouille sausage sliced into coins
2 celery ribs diced
3 cloves garlic minced
1/4 tsp sweet paprika
1 lb boneless skinless chicken breasts cubed
1 tsp oregano
1 tsp or to taste, Cajun seasoning
2 tbsp tomato paste
2 c. low-sodium fat-free chicken broth
1 14.5-ounces can diced tomatoes
1 c. long grain rice
1 pound shrimp peeled and deveined
2 bell peppers diced (you can use red, green, yellow, etc.)
dried parsley for garnish
2 green onions thinly sliced, for garnish
salt and fresh ground pepper to taste
How To Make Jambalaya
Step 1: Heat the olive oil in a large Dutch oven over medium heat. Once the oil is hot, add the onions, celery, and bell peppers to the pot and season with salt and pepper. Cook the onions, celery, and bell peppers for about 4 minutes until just tender. Then, stir in the garlic and continue to cook for a minute more.
Step 2: To the pot, add the chicken. Sprinkle with sweet paprika and oregano. Stir and cook for about 5 minutes or until the chicken is browned.
Step 3: Now, add the prepared sausage and tomato paste. Stir and continue to cook for an additional minute before adding in the chicken broth, crushed tomatoes, rice, and Cajun seasoning.
Step 4: Bring everything to a boil, then adjust the heat to medium-low. Put the lid on and cook for another 20 minutes or until the rice is tender and most of the liquid has been absorbed.
Step 5: To the pot, add the shrimp and cook for 4 to 5 minutes more or until the shrimp is cooked through and pink. When done, take the Jambalaya off the heat and serve immediately garnished with some sliced green onions and dried parsley.
PREPARATION STEPS
Heat the olive oil in a large Dutch oven over medium heat
Once the oil is hot, add the onions, celery, and bell peppers to the pot and season with salt and pepper
Cook the onions, celery, and bell peppers for about 4 minutes until just tender
Then, stir in the garlic and continue to cook for a minute more.
To the pot, add the chicken. Sprinkle with sweet paprika and oregano. Stir and cook for about 5 minutes or until the chicken is browned.
Now, add the prepared sausage and tomato paste
Stir and continue to cook for an additional minute before adding in the chicken broth, crushed tomatoes, rice, and Cajun seasoning.
Bring everything to a boil, then adjust the heat to medium-low
Put the lid on and cook for another 20 minutes or until the rice is tender and most of the liquid has been absorbed.
To the pot, add the shrimp and cook for 4 to 5 minutes more or until the shrimp is cooked through and pink
When done, take the Jambalaya off the heat and serve immediately garnished with some sliced green onions and dried parsley.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
