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Easy Jambalaya


for 4 servings

  • 2 tablespoons olive oil
  • 2 chicken breasts, diced
  • 1 lb andouille sausage, sliced
  • 4 cloves garlic
  • 1 jalapeño pepper, diced
  • 1 white onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 2 ribs celery, diced
  • 3 cups chicken stock
  • 14 oz tomato, crushed
  • 1 ½ cups rice
  • 2 tablespoons cajun seasoning
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 lb shrimp
  • salt, to taste
  • pepper, to taste


  1. Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
  2. Add crushed garlic and a diced jalapeño pepper.
  3. NOTE: Leave the jalapeño seeds in for extra spice
  4. Stir in diced onion, peppers, celery until they’re soft.
  5. Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
  6. Cover and simmer stew for 30 minutes.
  7. NOTE: Stir occasionally to make sure the rice doesn’t burn at the bottom of the pan.
  8. Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
  9. Enjoy!
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