Jambalaya Recipe: Perfect for Family Dinners!

This Jambalaya comes together in about 40 minutes and is all in one pot for a quick and easy weeknight dinner that your family will love!

Ingredients You’ll Need

Let’s dive into the pantry and grab everything for this easy Jambalaya! Here’s what you’ll need:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon ground white pepper
• 1/2 teaspoon ground cayenne (adjust based on your spice tolerance!)
• 1 small yellow onion, diced
• 3 medium stalks of celery, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced
• 12 ounces boneless, skinless chicken thighs, cut into bite-size pieces
• 1 (12-ounce) package andouille or smoked sausage, sliced into 1/2-inch thick rounds
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons neutral oil, such as canola, divided
• 2 cups medium or long-grain white rice
• 2 1/2 cups water or low-sodium chicken broth
• 2 medium scallions, thinly sliced (for garnish)
• Vinegar-based hot sauce, for serving (optional but highly recommended!)

Let’s Get Cooking!

Ready? Let’s cook this flavor-packed Jambalaya that I promise your family will be raving about for days!

1. Mix the Spices: In a small bowl, combine 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon ground white pepper, and 1/2 teaspoon ground cayenne. This is your Creole seasoning. Set that aside!

2. Prep the Veggies: In a medium bowl, add the diced onion, celery, bell pepper, and minced garlic. Isn’t that a lovely color combo?

3. Season the Chicken: Take your chicken pieces and sprinkle them with a couple of pinches of salt and a couple of tablespoons of Creole seasoning.

4. Cook the Sausage: Heat 1 tablespoon of oil in a heavy pot over medium-high heat. Add the sliced sausage and cook until browned, about 3-4 minutes per side. Once browned, transfer them to a plate. You might hear some delightful sizzling, don’t worry; it’s all part of the magic!

5. Brown the Chicken: In the same pot, add the other 1 tablespoon of oil. Cook the seasoned chicken until browned, about 2-3 minutes per side. Transfer to the plate with the sausage. That golden color is what we’re after!

6. Sauté the Veggies: Now, toss in your veggie mixture, the rest of the Creole seasoning, and remaining salt to the pot. Cook until the onions are translucent, about 2 minutes. Stirring frequently! The veggies will fill your kitchen with an amazing aroma.

7. Add the Rice: Stir in the rice and cook until it becomes opaque and fragrant, about 3 minutes. You want those grains to get a little toasty!

8. Simmer: Pour in 2 1/2 cups of water or chicken broth. Bring to a boil, oh, the bubbling is so satisfying! Then, return the browned chicken and sausage to the pot. Give it a good stir to combine, cover, reduce heat, and let it simmer until the rice is cooked, about 20-30 minutes. Keep it low and slow, folks!

9. Rest: Once the timer goes off, remove the pot from heat and let it sit off the burner for 10 minutes. This helps the rice absorb any leftover liquid. Smells amazing, right?

10. Fluff & Serve: Finally, fluff the rice with a fork, serving it garnished with sliced scallions and splashes of hot sauce if you dare!

If you loved this Jambalaya recipe, be sure to check out my Air Fryer Bang Bang Chicken or my Baked BBQ Sausage Bites! You can find all these on my blog for more quick and easy options!

Why This Jambalaya Works

Comfort Food

There’s something so satisfying about a big bowl of Jambalaya. It’s like a warm hug in food form! This dish is loaded with flavor, spices, and goodness. Plus, it’s very filling, what more could you want from a dinner?

Crowd-Pleaser

This meal is a crowd-pleaser for a reason. The combination of spicy sausage, tender chicken, and savory rice makes it perfect for everyone, even picky eaters (I mean, my son always wants seconds, and that’s a testament right there!).

Quick & Easy

The beauty of this recipe is that it comes together in under 30 minutes. Honestly, on hectic nights, this is a lifesaver! You simply dump it all in one pot, and let it cook. No fuss, no mess, just deliciousness.

Customizable

Feel free to mix and match! You can add shrimp for a nice touch, or amp up the veggies by tossing in what you have on hand. Peas, carrots, whatever! This recipe is all about flexibility!

Serving & Storage Tips

What to Serve With This

Pair your Jambalaya with some warm bread, like a crusty loaf or buttery cornbread. A fresh green salad with a light vinaigrette goes wonderfully too!

Storage

You can keep leftovers in the refrigerator for up to 3-4 days. Make sure it’s in an airtight container. Trust me, it makes for a fabulous lunch!

Reheating Instructions

To reheat, it’s best to gently warm it on the stovetop with a splash of water or broth to keep the rice from drying out. You can also pop it in the microwave, but keep an eye on it to avoid overheating.

Freezer Friendly

Absolutely! Portion out leftovers in freezer-safe containers. They’ll keep for up to 3 months. Just be sure to cool completely before freezing.

And there you have it, a quick Jambalaya that’s sure to become a staple in your household! The flavors, the ease, and the warmth make it perfect for any weeknight meal or special gathering. Enjoy, and happy cooking!

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Easy Jambalaya

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• Author: amelia
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A delicious one-pot Jambalaya that comes together in about 30 minutes, perfect for family dinners.

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Ingredients

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• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon ground white pepper
• 1/2 teaspoon ground cayenne
• 1 small yellow onion, diced
• 3 medium stalks of celery, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced
• 12 ounces boneless, skinless chicken thighs, cut into bite-size pieces
• 1 (12-ounce) package andouille or smoked sausage, sliced into 1/2-inch thick rounds
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons neutral oil, such as canola, divided
• 2 cups medium or long-grain white rice
• 2 1/2 cups water or low-sodium chicken broth
• 2 medium scallions, thinly sliced (for garnish)
• Vinegar-based hot sauce, for serving (optional)

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Instructions

1. In a small bowl, combine garlic powder, onion powder, paprika, white pepper, and cayenne to create Creole seasoning. Set aside.
2. Add diced onion, celery, bell pepper, and minced garlic to a bowl.
3. Season chicken pieces with salt and some Creole seasoning.
4. Heat 1 tablespoon of oil in a pot over medium-high heat. Add sausage and cook until browned, about 3-4 minutes per side. Transfer to a plate.
5. In the same pot, add remaining oil and cook the seasoned chicken until browned, about 2-3 minutes per side. Transfer to the plate with sausage.
6. Add veggie mixture, remaining Creole seasoning, and salt to the pot. Cook until onions are translucent, about 2 minutes.
7. Stir in the rice and cook until opaque and fragrant, about 3 minutes.
8. Add water or chicken broth. Bring to a boil, return chicken and sausage to the pot, stir to combine, cover, reduce heat, and simmer until rice is cooked, about 20-30 minutes.
9. Remove from heat and let sit off the burner for 10 minutes.
10. Fluff the rice with a fork, serve garnished with sliced scallions and hot sauce.

Notes

Customize with leftover vegetables or shrimp for variety.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Cajun

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg