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Jambalaya Recipe Easy

A one-pot Cajun/Creole jambalaya with chicken, shrimp, and aromatic vegetables, ready in under an hour.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Dish
Cuisine: Cajun/Creole
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb chicken breast diced
  • 1 lb shrimp peeled and deveined
  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes
  • 3 cups chicken broth
  • 2 cups long-grain rice
  • 2 tsp Cajun seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper optional
  • 2 green onions sliced (for garnish)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board
  • chef's knife

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, green bell pepper, and celery to the pot; cook until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute.
  4. Add the diced chicken breast to the pot and cook until no longer pink, about 5-7 minutes.
  5. Add the shrimp and cook until they turn pink, about 2-3 minutes.
  6. Stir in the diced tomatoes, chicken broth, Cajun seasoning, salt, black pepper, and cayenne pepper; bring to a boil.
  7. Add the rice and stir to combine.
  8. Cover, reduce heat to low, and simmer until rice is tender, about 20 minutes; let rest for 5 minutes before serving.

Notes

For a smoky flavor, try adding smoked sausage. Allow jambalaya to rest covered for 5 minutes before serving.