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Easy Jambalaya Recipe

Easy Jambalaya Recipe

Looking for a delicious and satisfying meal that’s surprisingly simple to make? This Easy Jambalaya Recipe is your answer, offering a taste of authentic Creole flavor without the fuss, perfect for busy weeknights or anytime you crave comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: Creole
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 pound andouille sausage sliced into ½-inch rounds
  • 1 large yellow onion chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 1 (14.5 ounce) can diced tomatoes undrained
  • 4 cups chicken broth
  • 1 ½ cups long-grain white rice uncooked
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper optional, for heat
  • salt to taste
  • freshly ground black pepper to taste
  • ½ cup fresh parsley chopped, for garnish

Equipment

  • Dutch Oven
  • Heavy-bottomed pot
  • Saucepan

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. Add the sliced andouille sausage to the pot and cook until browned and slightly crispy, about 5 minutes. Remove the sausage and set aside with the chicken.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs, 1 pound andouille sausage
  2. Add the chopped onion and bell peppers to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
    1 large yellow onion, 1 green bell pepper, 1 red bell pepper, 3 cloves garlic
  3. Return the browned chicken and sausage to the pot. Stir in the undrained diced tomatoes, chicken broth, uncooked rice, dried oregano, dried thyme, paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.
    1 pound boneless, skinless chicken thighs, 1 pound andouille sausage, 1 (14.5 ounce) can diced tomatoes, 4 cups chicken broth, 1 ½ cups long-grain white rice, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, salt, freshly ground black pepper
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
  5. Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the flavors to meld and the rice to finish steaming. Fluff the jambalaya with a fork.
  6. Serve hot, garnished with fresh chopped parsley.
    ½ cup fresh parsley

Notes

The total preparation and cooking time is approximately 45 minutes. This recipe is a one-pot meal. Flavors deepen on the second day. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat on the stovetop or in the microwave. Jambalaya can be frozen for 2 to 3 months.