Quick Jambalaya

This Quick Jambalaya is a hearty, semi-homemade meal packed with smoky sausage, tender chicken, and plenty of Cajun-inspired flavor. Perfect for busy weeknight suppers when you need a little help getting dinner on the table!

Course Main Course

Cuisine American, Southern

Keyword jambalaya, quick-jambalaya

Prep Time 15

Cook Time 25

Stand time 5

Total Time 45

Servings servings

Calories 695kcal

Author Melissa Sperka

Ingredients

1 medium onion diced
1 cup mixed red bell pepper and green bell pepper seeded and diced (about 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 kielbasa sausage 1/4 inch slices
1/4 cup hot sauce more or less to taste
1 Tbsp Worcestershire sauce
3 medium garlic cloves 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

Instructions

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.
Bring to a gentle boil, then cover and simmer on low heat 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 minutes, covered. Mix in parsley just before serving
Serve topped with green onion or parsley with hot sauce on the side.

Notes

Rice - 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.
Protein - I usually stick to chicken and smoked andouille sausage for this skillet meal by request. You can use any pork sausage that you enjoy.
Shrimp - 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.
Spices - 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 can use your favorite brand just taste and adjust the amount to your preference. Feel free to add more paprika for a brighter red and smoky flavor.
Stand Time - 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.
Hot Sauce - If you’re not sure about adding extra hot sauce, you can wait and serve it on the side for those who like more spice.
Yield - This recipe easily doubles if you need to make a larger batch.

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