Easy Homemade Jambalaya – Looking for a flavorful. And a hearty meal? This Easy Homemade Jambalaya. Is packed with juicy chicken, savory andouille sausage, succulent shrimp, and a medley of spices. Perfect for a family dinner. Or a gathering with friends.
The first time I made this Jambalaya. It was an instant hit. With my husband and child. The kitchen was filled. With the rich aroma of spices. And by the time it was ready. They couldn’t wait to dig in. Watching them savor every bite. It’s now our go-to dish. For cozy family nights. And special occasions alike.
What makes this Easy Homemade Jambalaya truly stands out?
This Jambalaya stands out. With its perfect blend of tender chicken. Smoky sausage. And fresh shrimp. All simmered in a spiced broth. With veggies and rice. It’s a complete meal in one pot. Making it both convenient. And comforting.
What You Need To Make This Easy Homemade Jambalaya Recipe?
Vegetable oil: The backbone of our dish. Providing a light and neutral base. For browning the meats. And sautéing the veggies. Canola or sunflower oil works too.
Boneless chicken breasts: Tender and lean. These bite-sized pieces of chicken. Soak up the spices beautifully. Adding a hearty texture. To every bite.
Andouille sausage or smoked sausage: Adds a smoky, slightly spicy flavor. That is essential for authentic Jambalaya. Feel free to use your favorite sausage.
Onion: The humble onion is a flavor powerhouse. Adding sweetness. And depth to the dish. As it caramelizes.
Green bell pepper: This vibrant veggie. Brings a subtle sweetness. And crunch. Balancing out the spiciness of the sausage. And cayenne.
Celery stalk: Adds a crisp texture. And a slight peppery note. Contributing to the dish’s complexity.
Garlic: Just a few cloves of this aromatic bulb. Elevate the flavor. Giving the dish a rich, savory base.
Diced tomatoes: They bring a slight acidity. And juiciness. Melding with the spices. To create a luscious sauce.
Long-grain white rice: The star of the show. Absorbing all the flavors. And ensuring every grain. Is packed with taste.
Chicken broth: Infuses the rice. With a savory depth. Making it even more delicious. Use homemade. For the best results.
Dried thyme: Adds a hint of earthiness. And a floral note. Enhancing the overall aroma.
Dried oregano: Offers a slight bitterness. That perfectly balances the other spices.
Paprika: Provides a mild sweetness. And a beautiful red color to the dish.
Cayenne pepper: Adjust to your preferred spice level. It adds the perfect kick. To make your Jambalaya. Truly memorable.
Salt and black pepper: Essential seasonings. That brings all the flavors together.
Bay leaf: A classic addition. That infuses a subtle, complex flavor as it simmers.
Large shrimp: The final touch. Adding a sweet. And briny flavor. That complements the smoky sausage. And tender chicken.
Fresh parsley: A vibrant garnish. That adds a pop of color. And freshness to the finished dish.
Steps To Make Easy Homemade Jambalaya:
Step 1: Cook the Meat: Heat the vegetable oil in a big pot over medium-high heat. Throw in the chicken and sausage. And cook until the chicken’s browned. And the sausage gets a little crispy. Take them out. And set them aside for now.
Step 2: Sauté the Veggies: In the same pot, add the onion, bell pepper, celery, and garlic. Sauté for about 5 minutes. Until they’re soft. And smells amazing.
Step 3: Add Tomatoes and Rice: Mix in the diced tomatoes and rice. Let them cook for a couple of minutes. To soak up all those flavors.
Step 4: Season and Simmer: Sprinkle in the thyme, oregano, paprika, cayenne, salt, pepper, and bay leaf. Pour in the chicken broth. Give it a good stir. And bring it to a boil. Once it’s boiling, turn down the heat to low. Cover, and let it simmer for 20-25 minutes. Until the rice is cooked. And the liquid is absorbed.
Step 5: Combine Everything: Put the chicken and sausage back into the pot. Let everything cook together. For another 5-7 minutes.
Step 6: Cook the Shrimp: Add the shrimp. And cook for about 3-5 minutes. Until they’re pink and cooked through.
Step 7: Garnish and Serve: Remove the bay leaf. Sprinkle with fresh parsley. And serve hot. Enjoy!
Tip:
For the best flavor. Let your Jambalaya sit for a few minutes after cooking before serving. This resting time. Allows the rice to absorb even more of the savory juices and spices. Making each bite burst with rich, melded flavors. It’s the secret to taking your dish from good. To unforgettable. Additionally, during this resting period. Any excess moisture gets evenly distributed. Ensuring the rice remains fluffy. And each ingredient harmoniously melds. Into a perfect bite. It’s a small step. That makes a big difference. Giving you a Jambalaya that’s rich, and flavorful. And perfectly textured.
Frequently Asked Questions:
Can I use brown rice instead of white rice?
Yes. But it will require a longer cooking time. And possibly more liquid. Keep an eye on it as it cooks.
Can I make this dish ahead of time?
Absolutely! Jambalaya tastes even better the next day. As the flavors meld together.
What can I serve with Jambalaya?
It’s a complete meal on its own. But you can pair it with a simple green salad. Or some crusty bread.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Homemade Jambalaya
Ingredients
- 2 tbsp vegetable oil
- 1 lb 450g boneless chicken breasts, cut into bite-sized pieces
- 1/2 lb 225g andouille sausage or smoked sausage, sliced
- 1 onion chopped
- 1 green bell pepper chopped
- 1 celery stalk chopped
- 3 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 1 1/2 c long-grain white rice
- 3 c chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp cayenne pepper adjust to taste for spiciness
- Salt and black pepper to taste
- 1 bay leaf
- 1 lb 450g large shrimp, peeled and deveined
- Fresh parsley chopped, for garnish
Instructions
- Heat oil in a pot. Brown the chicken and sausage, then remove.
- Sauté onion, bell pepper, celery, and garlic in the same pot.
- Add diced tomatoes and rice. Cook for 2-3 minutes.
- Add spices, chicken broth, and bay leaf. Bring to a boil, then simmer for 20-25 minutes.
- Return chicken and sausage to the pot. Simmer for 5-7 minutes.
- Add shrimp and cook until pink, 3-5 minutes.
- Garnish with parsley and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
