Easy Jambalaya

When you need a one-pot dinner that delivers bold flavor without spending hours in the kitchen, this Easy Jambalaya is the answer. Packed with tender chicken, smoky sausage, and perfectly seasoned rice, it’s hearty, comforting, and weeknight-friendly. It’s the kind of meal that tastes like it simmered all day — but fits easily into a busy schedule.

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Why You'll Love This Easy Jambalaya

• One-pot convenience: fewer dishes means less cleanup on busy nights

• Big flavor, minimal effort: Cajun spices and sausage create bold taste without complicated steps

• Great for meal prep: tastes even better the next day for easy lunches

• Budget-conscious ingredients: uses affordable pantry staples and proteins

• Customizable spice level: easy to adjust heat for different preferences

• Freezer-friendly option: can be portioned and frozen for future meals

• Feeds a crowd: perfect for gatherings, game days, or casual entertaining

• Reliable weeknight dinner: straightforward steps with dependable results

Cooking Tips & Tricks

• Brown the meats well: those caramelized bits at the bottom of the pan add deep flavor

• Scrape up the fond: when adding butter and vegetables, deglaze the pan for maximum taste

• Do not stir too often while rice cooks: this helps the rice cook evenly and prevents mushiness

• Let it rest before serving: resting allows moisture to redistribute and flavors to meld

• Taste and adjust seasoning at the end: Cajun seasoning varies by brand, so balance salt and spice before serving

Easy Jambalaya

Prep: 20 mins.  | Cook:  35 mins. | Serves: 6

Ingredients:

• 1 T. canola oil

• 1 lb. andouille sausage, cut into ½ inch slices

• 1 ½ lbs. boneless skinless chicken thighs, cut into bite size pieces

• 2 T. butter or oil

• ½ c. onion, chopped

• 4 green onions, chopped

• 4 cloves garlic, finely minced

• 3 ribs celery, chopped

• 1 green bell pepper, chopped

• 1 ½ tsp. dried basil

• 1 ½ tsp. Cajun seasoning

• 1 tsp. salt and pepper

• ¼ tsp. cayenne pepper (optional)

• 14.5 oz. can diced tomatoes

• 2 ½ c. chicken broth

• 1 ¼ c. long-grain white rice

Let's Get Started!

1. In a large skillet, over a medium heat add oil until hot.

2. Add in chicken and cook until brown on all sides, flipping once (chicken does not have to be cooked all the way through). Then remove from the skillet into a bowl.

3. Add in the sausage and cook until brown on both sides, then remove and add to the bowl with the chicken.

4. Reduce the heat to medium and add in butter stir and scrap any leftover brown bits from the pan.

   Add in onions, garlic, celery and bell peppers and sauté for 3 minutes.

5. Add in basil, Cajun seasoning, salt and pepper and stir to combine.

   Add the chicken broth and rice and bring the mixture to a boil then reduce heat, cover pan with a fitted lid and cook for 20- 30 minutes.

6. Add in the sausage, chicken and diced tomatoes to the pan, mix and check the rice for doneness.

7. Remove jambalaya from the heat and let it rest with the lid on for 5-10 minutes. Sample and adjust seasonings.

Fluff with a fork and serve!