Can I use a different type of sausage for this Easy Jambalaya Recipe?

Yes, you can substitute andouille with kielbasa or smoked turkey sausage, though andouille provides the most authentic Cajun flavor.

How long does this jambalaya stay good in the fridge?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth.

Can I make this recipe in a slow cooker?

This Easy Jambalaya Recipe is designed for a skillet, but you can brown the meat and veggies first, then transfer everything to a slow cooker and cook on low for 3-4 hours.

Easy Jambalaya Recipe: One-Pot Chicken and Sausage Dinner

Name: Easy Jambalaya Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6, 6 servings
Cuisine: Cajun/Creole
Ingredients: 1/2 lb boneless skinless chicken thighs (sliced); 2 tsp blackened seasoning; 2 tbsp olive oil; 14 oz andouille smoked sausage (sliced 1/2-inch thick); 1/2 cup yellow onion (diced); 1/2 cup green bell peppers (diced); 1/2 cup celery (diced); 1 cup roma tomatoes (2 medium, diced); 12 oz Jambalaya Rice Dinner Mix (I used Zatarain’s Family Size ); 3 3/4 cup chicken stock (or broth or water); parsley for garnish

Easy Jambalaya Recipe

Print Recipe

Celebrate Mardi Gras at home with an absolutely irresistible Jambalaya Skillet loaded with colorful veggies, tender bold blackened chicken, Zatarain’s Andouille Smoked Sausage, and Cajun-spiced rice! This Jambalaya Skillet is a party all of its own! Let the good times roll!

Author: Maya Collins
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 6 servings 1x
Method: Main Course
Cuisine: Cajun/Creole

Ingredients

Scale

1/2 lb boneless skinless chicken thighs (sliced)
2 tsp blackened seasoning
2 tbsp olive oil
14 oz andouille smoked sausage (sliced 1/2-inch thick)
1/2 cup yellow onion (diced)
1/2 cup green bell peppers (diced)
1/2 cup celery (diced)
1 cup roma tomatoes ( 2 medium, diced)
12 oz Jambalaya Rice Dinner Mix (I used Zatarain’s Family Size )
3 3/4 cup chicken stock (or broth or water)
parsley for garnish

Instructions

Add the sliced chicken to a mixing bowl and season with blackened seasoning. Toss the chicken in the spice blend to thoroughly combine. Place in the bowl in the refrigerator covered and allow the chicken to marinate anywhere from 10 minutes (slight heat) to 3 hours (insane major heat!).
When ready to cook, remove from the refrigerator and allow it to come back to room temperature.
In a 4-quart dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. When the oil begins to shimmer, add the chicken to the pot. Cook the chicken for 5 minutes, turning occasionally, until cooked through. Remove from the pan and keep warm on a platter.
Add the sliced andouille smoked sausage to the pot. Brown the sausage for 2-3 minutes then remove half and add to the platter to stay warm.
Add the diced onion, bell pepper, and celery to the pot. Sauté the veggies for 2 minutes, or until they appear glossy.
Next, add the diced tomatoes to the pot. Sauté them with the rest of the ingredients for 2 minutes more.
Stir the entire pouch of jambalaya mix into the pot, ensuring that you incorporate the grains of rice and spice mixture completely.
Pour the chicken stock (or water) into the pot and stir well. Bring the liquid in the pot up to a boil.
Once the liquid comes to a boil, reduce the heat to low and cover the pot. Simmer the jambalaya for 25 minutes.
After 25 minutes, turn the heat off completely. Allow the pot to sit on the warm burner for 5 minutes.
After 5 minutes, fluff the jambalaya, top with the sliced chicken thighs and remaining sausage, along with some parsley, and serve.

Nutrition

Calories: 588 kcal
Sugar: 4 g
Fat: 27 g
Carbohydrates: 54 g
Protein: 29 g

Find it online: https://recipenly.com/easy-jambalaya-recipe/