Jambalaya Recipe (easy)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot Creole jambalaya loaded with chicken, sausage, shrimp, and bacon simmered with rice, tomatoes, and a punchy spice blend. Finished in the oven for deep, complex flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 tbsp vegetable oil
- 180g (6oz) bacon (, preferably SMOKED, chopped)
- 200g (7oz) andouille or smoked sausage (, sliced 0.5cm / 1/5" thick (Note 1))
- 300g (10oz) chicken thigh (, skinless boneless, cut into 2.5cm /1" pieces)
- 12 prawns/shrimp (, raw, large, (peeled, with or without tails))
- 4 garlic cloves (, minced)
- 1 tbsp (15g) butter
- 1 onion (, large, cut into 1.5 cm / 0.5" pieces)
- 2 celery ribs (, cut into 1.5 cm / 0.5" pieces)
- 2 green capsicum / bell pepper (, medium, cut into 1.5 cm / 0.5" pieces)
- 1.25 cups long grain rice (, uncooked (Note 2))
- 2.5 cups (625ml) low-sodium chicken broth / stock ((Note 3))
- 200g (6.5oz) crushed canned tomato
- 2 tbsp tomato paste
- 1 cup green onions (, sliced, plus more for serving)
- 2 tsp chopped fresh thyme ((or 1 tsp dried thyme))
- 4 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne powder ((adjust spice to taste))
- 1/2 tsp black pepper
- 1/2 tsp salt
At a glance
PER SERVING · TIME 70M
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
- 50m
- Sodium
- 1678mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 790mg
- Calcium
- 88mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1678MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.