Go Back
–+ servings
Bowl of jambalaya with sausage, shrimp, chicken and peppers.
Print Recipe
5 from 5 votes

Easy Jambalaya Recipe

Jambalaya is a zesty Cajun dish packed with savory meats, rice, and aromatic spices. I promise it will transport your taste buds straight to the heart of New Orleans.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Chicken, Jambalaya, Soup
Servings: 8
Calories: 511kcal
Author: Erica Walker

Ingredients

  • 1 pound chicken
  • 1 pound Polska Kielbasa
  • 10 shrimp uncooked peeled & de-veined
  • 2 tablespoons paprika
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 Tablespoons oil
  • 3 cloves garlic mince
  • 1 onion
  • 1 cup celery
  • 1 cup red and/or green bell peppers
  • 2 cups long-grain white rice
  • 4 1/2 cups chicken broth
  • 14.5 ounces diced tomatoes (do not drain)
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves
  • Tabasco hot sauce

Instructions

  • Prepare the meats and vegetables. Trim and cut the chicken into bite-size pieces. Slice the kielbasa into 1/2 inch thick medallions. Peel and devein shrimp, if needed. Dice the onion, celery, and peppers and mince the garlic.
    Cubed raw chicken breast on a cutting board with a knife to make Instant Pot Chicken and Rice.
  • Combine paprika, cayenne, onion powder, garlic powder, oregano, salt and pepper in a small bowl. Set aside.
    Small bowl with combined seasonings and wooden spoon.
  • Heat oil in a large skillet or dutch oven and add garlic, chicken, Kielbasa, and shrimp. Saute for about 1 minute then add onion, celery and peppers. Saute another minute or two.
    Dutch oven with combined sausage, chicken and shrimp.
  • Sprinkle with previously combined seasonings. Saute until vegetables become soft and onion becomes translucent.
    Dutch oven with sausage, chicken, shrimp, vegetables and seasonings.
  • Add remaining ingredients and bring to a boil. Let boil for about 1 minute, then reduce heat, cover, and simmer on low for about 20-25 minutes or until rice is tender. If the rice seems to be too dry or pasty at the end, add up to 1/2 cup more chicken broth.
    Dutch oven with lid.
  • Remove bay leaves and serve with Tabasco sauce.
    Dutch oven with Jambalaya garnished with fresh parsley and pepper.

Video

Notes

Store leftovers in an airtight container in the refrigerator. With the shrimp and chicken in the dish, it's best to eat leftovers within 3-4 days. (ask.usda.gov)

Nutrition

Calories: 511kcal | Carbohydrates: 46g | Protein: 23g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 80mg | Sodium: 950mg | Potassium: 634mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1.305IU | Vitamin C: 23mg | Calcium: 75mg | Iron: 3mg