Easy Jambalaya

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  • About 1 Cup Small Diced Onion
  • About 1 Cup Small Diced Celery
  • 3-5 Garlic Cloves, Minced
  • 2 Tbsp Olive Oil
  • 1 Tbsp Salt
  • 1 Green Pepper, Diced
  • 1 Red Pepper, Diced
  • 1 Pound Chicken Breast, Cut into 1 inch pieces
  • 1 Tsp Basil
  • 1 Tsp Thyme
  • 3 Bay Leaves
  • 1/2 Tsp Black Pepper
  • 28oz can Crushed Tomatoes
  • 3 Cups Chicken Stock
  • 1 1/2 cups Rice
  • 1 Tsp Smoked Paprika
  • 1 Tsp Cayenne Pepper
  • 1 Pound Andouille Sausage, Cut into rings
  • 1 Pound Shrimp, Peeled and deveined


Sautee the onions, celery and garlic in the olive oil for about 5 minutes in a very large skillet or pot. Add in the peppers and cook for another 5 minutes. Add in the chicken and first round of spices. Cook until the chicken is browned, doesn’t have to be fully cooked. Add in tomatoes, stock, rice, paprika, cayenne and sausage. Bring to a simmer and cook for about 20 minutes, stirring often so the rice doesn’t burn. Once the rice is almost cooked and most of the liquid is gone, add in the shrimp and cook until bright pink and fully cooked. Remove the bay leaves and serve!