Easy Cooking Jambalaya

Easy Cooking Jambalaya

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Transport yourself to New Orleans with this hearty one-pot meal. If you like more spice, add some cayenne, red pepper flakes, or Louisiana hot sauce.


★★★★★ 1 vote

25 Min
45 Min
Stove Top


  • 1 Tbsp
    canola oil
  • 2 lb
    boneless, skinless chicken thighs, cut into 1 1/2 inch cubes
  • 1 lb
    smoked sausage, cut into 1 inch pieces
  • 1 large
    white onion, chopped (about 2 cups)
  • 1 large
    green bell pepper, chopped (about 1 1/2 cups)
  • 1 c
    celery, chopped (about 1 stalk)
  • 3
    garlic cloves, chopped
  • 2
    bay leaves
  • 1 Tbsp
    creole seasoning
  • 1 tsp
    dried thyme
  • 1 tsp
    dried oregano
  • 2 c
    uncooked converted rice
  • 3 c
    chicken broth
  • 2 can(s)
    15-oz. cans fire-roasted tomatoes, diced
  • ·
    sliced scallions for garnish

How to Make Easy Cooking Jambalaya


  1. Heat oil in a dutch oven over medium high heat. Add chicken and sausage and cook, stirring constantly until browned on all sides - approx. 8-10 min. Remove with a slotted spoon to paper towels and blot well.
  2. Add onion, bell pepper, and celery and saute until translucent. Add garlic, bay leaves, creole seasoning, thyme and oregano to hot drippings; cook over medium-high until vegetables are tender, another 5-7 minutes. Stir in rice and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken and sausage. Bring to a boil over high heat, stirring often. Reduce heat to medium and cover. Simmer, stirring occasionally until rice is tender about 20 minutes.
  3. Garnish with sliced scallions if desired.

Printable Recipe Card

About Easy Cooking Jambalaya

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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