Easy Jambalaya

Anyone else feel like they're still recovering from 4th of July weekend?

We had a wonderful holiday with lots of family time, but having a 2 1/2 year old and a 3 month old thrown off their schedule for 5 days, has been a little rough to recover from.  I made this dish for dinner last week and am just now getting a chance to sit at the computer and write it up-a full week later!

This jambalaya a quick and easy weeknight dinner, and it's all cooked in one pot, (fewer dishes to wash!).  This is a recipe that I've been meaning to share for probably a year and-a-half at least.  While I was cooking it one night, I wrote it out on the back of an old envelope months ago, and have been trying to follow the recipe the last few times we've made it.  If you've ever made our Crock-Pot Red Beans and Rice this has a lot of similar ingredients.

The proteins are easily substituted, we just use whatever we have in the house.  Feel free to sub in chicken thighs for the chicken breasts, add shrimp or other seafood, switch out the sausage, (*I use andouille sausage, but if you can't find it at your market, or don't like the spice, you can use regular smoked sausage), it still works!

There is no measurement on the Creole seasoning because it is so dependent on the ingredients you use and personal taste!  I've made this several times while trying to write up this recipe and have never been able to come up with a consistent measurement for the Creole seasoning.  When we used smoked sausage from the grocery store I used a lot of Creole seasoning, when we used andouille sausage from the grocery store we used a fair amount of Creole seasoning, but when we used some locally made fresh andouille we didn't use any Creole seasoning and it was still spicier than we normally make!  Delicious, but spicy!

This also freezes really well if you have leftovers! :)

(4 servings)

olive oil
1 onion, chopped
3-4 cloves garlic, minced
1 green bell pepper, chopped
2 stalks of celery, finely chopped
1 pound andouille sausage* sliced
1-2 chicken breasts, cubed
1 cup white rice
2 cups chicken broth
1 can petite diced tomatoes
1 Tablespoon Worcestershire sauce
2 bay leaves
1/2 teaspoon dried thyme
Creole seasoning (to taste)

In a dutch oven, or other large covered pot, heat 1 Tbsp olive oil over medium heat.  Add sausage and cook until browned. Remove sausage from pan to a plate covered with paper towels.  Drain all but 2 tablespoons of grease from pot.  Season chicken with a little Creole seasoning, (or just salt and pepper if you prefer less spicy food), and add to pot.  Saute chicken for 3-4 minutes, until no longer pink.  The chicken doesn't have to be cooked through at this point.  Remove chicken from pot to plate with sausage.

If the pot looks dry after removing chicken, add 1 Tbsp olive oil, if there is still oil in the pan, skip the extra olive oil.  Add chopped onion and saute for 3-4 minutes until onion starts to turn clear.  Add chopped bell pepper and celery and saute an additional 3-4 minutes.  Add minced garlic and saute 1 minute longer.

In the pot with all the vegetables add in rice and continue stirring until rice turns clear.  Add chicken broth, diced tomatoes, Worcestershire sauce, bay leaves, and dried thyme.  Stir to combine.  Bring mixture to a boil, then reduce heat to a simmer, (medium low), and cover.  Cook for 15-20 minutes or until liquid is almost all absorbed and rice is cooked through.  Season with Creole seasoning to taste and serve.



Used in this recipe:


  1. We LOVE your red beans and rice recipe, so we will definitely be trying this one out too!

  2. I love this, can't wait to try your recipe. I use Tony's also, the best!


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