Home » Chicken Recipes » Quick Jambalaya

Quick Jambalaya

This easy and Quick Jambalaya is a semi-homemade dish specifically designed for busy day meals. My family requests this with smoked sausage and chicken but, there’s plenty of room to add fresh seafood such as shrimp or crawfish, too. Serve it sprinkled with chopped green onion and hot sauce on the side for dinner any night of the week.
Quick Jambalaya

Quick and Easy Jambalaya

I’m a Southern girl and love going the extra mile for my family. Most days. Like you, sometimes my schedule is so hectic, I’m doing well just to get a hot meal on the table. I first shared this idea for a semi-homemade version of jambalaya with friends in the early days of my blog. They passed it around, loving that it was a quicker option that they could have on the table during the week. That’s what this recipe is about, combining fresh and packaged ingredients to make an easy and delicious meal for my family. If I can make something at home, I feel it’s going to be better for them and less expensive, than eating out. It also has that extra special ingredient that money can’t buy. Plus, there’s rice and that’s always a winning choice.
step-by-step images and ingredients for jambalaya

Semi-Homemade Can Make Life Simpler on Busy Days

Typically, I both enjoy and prefer, to make my own spice rubs and seasoning blends. Having a family and a busy schedule, I recognize the need to simplify meal preparations some days. It’s in those moments that I take advantage of a tasty meal alternative and throw together a pot of quick jambalaya. It’s perfectly acceptable to reach for good, quality packaged items from the grocery store when you’re in a hurry.

Jambalaya in a bowl

Helpful Tips for Making Easy Jambalaya

  • You can make this skillet using any brand of jambalaya seasoned rice that you enjoy. Brands like Zatarain’s and Tony Chachere are readily available and both have great flavor.
  • As I said earlier, I usually stick to chicken and smoked sausage for this skillet meal by request. Classic jambalaya would have shrimp or crawfish included. Feel free to adapt this recipe to your liking and include those in your version.
  • Keep in mind, if you choose to add seafood, it generally cooks quickly. It’s best to add shrimp during the last 5 minutes of cooking so, it won’t overcook and become rubbery.
  • Because I’m adding more ingredients than a package of pre-seasoned jambalaya rice calls for, it’s necessary to add additional seasoning to boost the flavor. You may use your favorite brand just taste and adjust the amount to your preference.
  • This recipe easily doubles to make a larger batch.
Quick Jambalaya

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!



Quick Jambalaya Recipe
Print Recipe Pin Recipe Rate this Recipe
5 from 1 vote

Quick Jambalaya

Prep Time15 minutes
Cook Time25 minutes
Stand time5 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: jambalaya, quick-jambalaya
Servings: 4 servings
Calories: 695kcal
Author: Melissa Sperka


  • 1 medium onion diced
  • 1 cup mixed red and green bell pepper diced (1/2 cup each)
  • 1 rib celery diced
  • 2 Tbsp olive oil
  • 2 6 oz boneless skinless chicken breasts 1-inch cubes
  • 1 13 oz andouille sausage or light kielbasa sausage 1/4 inch slices
  • 1/4 cup hot sauce more or less to taste
  • 1 Tbsp Worcestershire sauce
  • 3 cloves garlic minced
  • 2 tsp Creole seasoning
  • 1 8 oz box jambalaya Rice Mix i.e. Zatarain's or Tony Chachere
  • 1 14.5 oz can fire roasted tomatoes
  • 2 cups chicken broth
  • 3 Tbsp chopped cilantro or Italian parsley
  • 3 medium green onions sliced


  • In a large 12-inch skillet or similar, cook the onion, peppers and celery in a few drizzles of olive oil over medium-high heat. Cook until translucent and beginning to brown, around 3-5 minutes.
  • Add cubed chicken and sausage. Continue to cook just until chicken begins to brown, but not cooked through around 2 minutes.
  • To the chicken add minced garlic, creole seasoning, Worcestershire sauce, hot sauce, rice, tomatoes and chicken broth. Mix well.
  • Cover and simmer on low for 25 minutes or until all of the liquid is absorbed. If adding shrimp, add during the last 5 minutes of cooking. (12 medium-large shrimp)
  • Remove from heat and let stand for 5-10 minutes, covered. Mix in parsley just before serving
  • Serve topped with green onion and hot sauce on the side.


I recommend that you let rice dishes sit covered for a few minutes before serving. This allows the rice to steam and absorb any residual liquid.
If you're not sure about adding extra hot sauce, you can wait and serve it on the side.


Serving: 1serving | Calories: 695kcal | Carbohydrates: 120g | Protein: 48g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 143mg | Sodium: 2811mg | Potassium: 589mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2023IU | Vitamin C: 77mg | Calcium: 44mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    After being married for over 30 years and now living the single life. I truly enjoy preparing delicious simple meals. I have made this dish for friends twice and it is know as my go to meal. Highest words of praise.Thank You so much for sharing such a delectable meal o your website.

  2. I made this and wanted to comment on this most excellent dish!!! The flavors melded into a great surprise for the pallet. This my new go-to recipe. Thank you so much!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating