30-Minute Jambalaya

A pan of finished jambalaya with visible andouille sausage, shrimp, chicken, and rice.

Make jambalaya in 30 minutes or less with this quick and easy, one-pot recipe.

Course Main Course

Cuisine Southern

Keyword cajun,

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 497kcal

Author Jenn

Ingredients

2 teaspoon olive oil
1 cup onion frozen, diced
1 cup green bell pepper frozen, diced
1 rotisserie chicken shredded
1 teaspoon Italian seasoning
1 lb andouille sausage
2 cloves garlic minced
15 oz crushed tomatoes
2 cups low-sodium chicken stock
1 cup long-grain rice
2 teaspoon Tony Chachere creole seasoning
1 lb large shrimp peeled and deveined

Instructions

In a large pot, heat oil over medium heat.
Add frozen onions and frozen peppers and cook until soft, about 2 minutes. (See notes if you are using fresh instead of frozen.)
Stir in shredded, cooked chicken and Italian seasoning. Stir until warmed through and fragrant.
Stir in sausage, garlic, and crushed tomatoes and mix well.
Add broth, rice, and creole seasoning and stir.
Reduce the heat to medium-low and cover the pot with a fitted lid.
Cook 20 minutes or until the rice is tender and most of the liquid is absorbed.
Remove the pot from the heat and add the shrimp. Stir it slowly but continuously for about 3 minutes until the shrimp is pink. Don't overcook!
Optional: Top the jambalaya with a garnish of fresh Italian parsley, chives, chopped basil leaves, or green onion before serving.

Video

Notes

*If you are using fresh bell peppers and onions you'll need to cook them until softened, about 5 minutes.

*If you are using raw chicken breasts instead of a pre-cooked chicken, dice the chicken before adding it to the pan. Cook until slightly browned and no longer pink in the middle. Add the frozen onions and bell pepper to the pan after the chicken so that the meat can cook thoroughly without overcooking the vegetables.

See the complete blog post for slow cooker and pressure cooker directions.

Nutrition