Easy Jambalaya Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot jambalaya loaded with chicken, shrimp, rice, and vegetables in a bold Cajun spice blend. It's hearty and flavorful with deep, complex spices. Perfect for weeknight dinner or meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 8- 12 ounces chicken andouille sausage, sliced into ¼ inch thick rounds
- 8–16 ounces large raw shrimp (peeled and deveined)
- 1 large onion, diced
- 4–6 cloves garlic, roughly chopped
- 3 ribs of celery, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 a jalapeno, finely chopped (more or less depending on heat tolerance)
- 1 1/2 cups extra long-grain white rice (or use basmati or jasmine)
- 2 heaping teaspoons smoked paprika
- 1 teaspoon dry thyme
- 1 teaspoon dry ground sage or oregano
- ½ teaspoon ground mustard powder
- 2 bay leaves
- 14-ounce can of crushed tomatoes (or blend 1 ½ cups tomatoes in a blender)
- 3-4 cups of chicken broth, *see notes (or shellfish broth)
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
- Garnish: green onions and hot sauce.
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1692mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 762mg
- Calcium
- 74mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1692MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.