Best 8 Quick Jambalaya Recipes

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**Jambalaya: A Culinary Journey Through Louisiana's Diverse Flavors**

Originating from the vibrant heart of Louisiana, jambalaya is a flavorsome rice dish that embodies the state's rich culinary heritage. This iconic dish weaves together influences from Spanish, French, and African traditions, resulting in a harmonious blend of bold flavors and textures. Jambalaya typically features a medley of succulent shrimp, tender chicken, and smoky sausage, all simmered in a flavorful broth infused with the "holy trinity" of Creole cooking: bell peppers, onions, and celery. The addition of aromatic spices like paprika, cayenne, and thyme further elevates the dish, while long-grain rice absorbs the delectable broth, creating a hearty and satisfying meal. In this article, we present a collection of diverse jambalaya recipes that showcase the versatility and creativity of this beloved Louisiana delicacy. From classic renditions to contemporary interpretations, these recipes offer a culinary voyage through the vibrant flavors and traditions of the Bayou State.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK JAMBALAYA



Quick Jambalaya image

Jambalaya, a one-pot New Orleans favorite, always includes meat or seafood and vegetables; this easy rendition is full of chicken, spicy andouille sausage, bell pepper, and onion.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 pound boneless, skinless chicken breast halves
Kosher salt and freshly ground pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 pound andouille sausage, cut into 1/2-inch pieces
2 garlic cloves, minced
2 cups homemade or low-sodium store-bought chicken stock
3/4 teaspoon Old Bay seasoning
1 can (14 ounces) crushed tomatoes with juice
1 cup long-grain rice

Steps:

  • Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
  • Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

QUICK AND EASY JAMBALAYA



Quick and Easy Jambalaya image

This recipe is a quick and easy way to enjoy jambalaya without spending too much time in the kitchen. It has just enough spice to give it a kick without making it too spicy. I use turkey kielbasa to make this recipe a little more healthy. I also suggest making your own home-mixed Cajun seasoning to avoid too many unnecessary additives.

Provided by NanLan

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 4

Number Of Ingredients 10

8 ounces smoked sausage, sliced into 1/4-inch rounds
1 tablespoon canola oil
1 celery stalk, diced
1 yellow bell pepper, diced
½ onion, diced
1 (10 ounce) can chunk chicken breast, drained and flaked
1 ½ teaspoons Cajun seasoning
1 (16 ounce) can chicken broth
1 (16 ounce) can diced tomatoes
2 cups instant brown rice

Steps:

  • Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
  • Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
  • Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.

Nutrition Facts : Calories 506.5 calories, Carbohydrate 45.4 g, Cholesterol 82.7 mg, Fat 22.6 g, Fiber 4.6 g, Protein 29.6 g, SaturatedFat 6.2 g, Sodium 2037.5 mg, Sugar 7.6 g

QUICK SAUSAGE AND SHRIMP JAMBALAYA



Quick Sausage and Shrimp Jambalaya image

Like most creole dishes, this jambalaya contains the "holy trinity"-onion, celery and bell pepper. The andouille sausage and creole seasoning add a distinct Louisiana flavor. The rice for jambalaya is traditionally cooked in with the other ingredients, but in this quick version I use pre-cooked rice, making this dish perfect if you've got leftover rice to use up.

Provided by Vallery Lomas

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 yellow onion, diced
6 ounces andouille sausage, diced
2 celery stalks, thinly sliced
1 green bell pepper, diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon creole or Cajun seasoning blend
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 15-ounce can diced tomatoes
2 cups cooked rice
1 pound cooked and peeled shrimp
1 tablespoon hot sauce
2 tablespoons chopped scallions

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
  • Add the celery and bell pepper and cook until softened, 5 to 7 minutes longer. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
  • Reduce the heat to low. Sprinkle the Creole seasoning, salt and pepper on top. Stir in the tomatoes and rice and cook until warmed through. Taste and stir in additional salt and pepper if needed. Stir in the shrimp and heat through. Stir in the hot sauce. Sprinkle with the scallions. Serve warm.

QUICK JAMBALAYA



Quick Jambalaya image

Looking for a classic dinner? Enjoy easy jambalaya made with rice, sausages and shrimp that is ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 package (7 to 8 oz) frozen brown-and-serve sausage links
1 1/2 cups uncooked instant rice
1 1/2 cups chicken broth
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon chili powder
1/8 teaspoon ground red pepper (cayenne)
1 small green bell pepper, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1 can (14.5 oz) stewed tomatoes, undrained
1 package (10 oz) frozen quick-cooking cleaned shrimp

Steps:

  • Cut sausages diagonally into 1-inch slices. In deep 10-inch skillet, cook as directed on package; drain.
  • Stir in remaining ingredients. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.

Nutrition Facts : Calories 490, Carbohydrate 45 g, Cholesterol 150 mg, Fiber 2 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 6 g, TransFat 0 g

QUICK AND EASY - BUT DELICIOUS - JAMBALAYA!



Quick and Easy - but Delicious - Jambalaya! image

Even though I'm a born-and-raised Arizonan, both of my grandparents are from southern Louisiana. As a result, I grew up eating a lot of good, homecooked Cajun food!! This isn't a family recipe, but it rivals any I've had. (It's a combination of several recipes I found online.) I find myself craving it once every couple of weeks...luckily my boyfriend loves it too! :-) This can be made with 2 pounds of chicken, or 1 lb chicken + 1 lb smoked sausage. The chicken / shrimp is our favorite way to make it, and the chicken / smoked sausage is a close second.

Provided by Robyns Cookin

Categories     Cajun

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

1 cup uncooked rice
1 lb boneless skinless chicken breast, cubed
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 bell pepper, chopped
2 stalks celery, diced
1 medium yellow onion, chopped
3 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon thyme
1/2 teaspoon basil
1 1/2 teaspoons cajun seasoning (I use Tony Chachere's creole seasoning)
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1 teaspoon hot pepper sauce
1 bay leaf

Steps:

  • Cook rice according to package directions (I cook it in chicken broth for more flavor).
  • Meanwhile, heat the olive oil in a stock pot over medium-high heat.
  • Cook the onions, bell pepper, celery, and garlic until tender.
  • Add the meat and sauté until cooked.
  • Stir in the tomatoes, seasonings, and cooked rice.
  • Cover and cook until heated through.

G'S QUICK JAMBALAYA



G's Quick Jambalaya image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 14

8 ounces peeled prawns
Olive oil
1/2 cup roughly chopped bell peppers
2 cloves garlic, chopped
1 shallot, chopped
1 cup roughly chopped sausage
8 ounces peeled shrimp
1 cup white wine
2 cups freshly cooked white rice
4 ounces crawfish
1 tablespoon butter
Juice of 1 lemon
Cayenne pepper
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large pan over medium-high heat, and then pour in some oil. Add the bell peppers, garlic and shallots and sweat. Add the sausage, prawns and shrimp, pour in the white wine and bring to a simmer. Stir in the white rice, crawfish and butter. Season with the lemon juice and add cayenne, salt and black pepper to taste.

QUICK JAMBALAYA



Quick Jambalaya image

This quick and easy recipe will fill up your family with delicious jambalaya flavors without spending hours in the kitchen.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 40m

Yield 6

Number Of Ingredients 13

1 (14 ounce) package Hillshire Farm® Smoked Sausage
1 tablespoon butter or margarine
1 onion, chopped
1 red bell pepper, seeded, chopped
1 green bell pepper, seeded, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
½ teaspoon hot pepper sauce
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
1 pinch Salt to taste
½ pound large raw shrimp, peeled, deveined
6 cups hot cooked long grain white rice

Steps:

  • Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
  • Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
  • Gently stir in hot rice and cook 3-5 minutes or until heated through.

Nutrition Facts : Calories 948.3 calories, Carbohydrate 150.9 g, Cholesterol 104 mg, Fat 23 g, Fiber 6.1 g, Protein 30 g, SaturatedFat 8.8 g, Sodium 862.4 mg, Sugar 2.3 g

QUICK JAMBALAYA



QUICK JAMBALAYA image

Categories     Quick & Easy     Wheat/Gluten-Free     Summer

Yield 6 servings

Number Of Ingredients 9

2 tbsp olive oil
1/3 cup chopped onion
1/3 cup chopped green pepper
3 cloves garlic, minced
8 oz smoked sausage, sliced 1/4" thick
1 cup long grain rice
2 cups water
8 oz uncooked medium shrimp, shelled & devei
1 1/2 cups Salsa

Steps:

  • In medium-size saucepan, over medium-high heat, heat oil. Saute onion, green pepper and garlic until soft, about 5 minutes. Stir in sausage, rice and water. Bring to a boil, reduce heat and simmer, covered for 15 minutes or until rice is almost tender. Stir in shrimp and salsa. Simmer, covered, stirring occasionally, for 5 more minutes, or until shrimp is cooked through.

Tips:

  • Use quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your jambalaya. Look for high-quality shrimp, chicken, and sausage, and use fresh vegetables whenever possible.
  • Don't overcrowd the pan: If you overcrowd the pan, the ingredients will not cook evenly and the jambalaya will be soupy. Cook the ingredients in batches if necessary.
  • Season well: Jambalaya should be well-seasoned with Cajun seasoning, salt, and pepper. Don't be afraid to add a little extra spice if you like it hot.
  • Cook the rice until it is tender: The rice should be cooked until it is tender but still has a slight bite to it. If the rice is overcooked, it will become mushy and the jambalaya will not be as good.
  • Let the jambalaya rest before serving: This will allow the flavors to meld and the rice to absorb the juices from the other ingredients.

Conclusion:

Jambalaya is a delicious and versatile dish that is perfect for a weeknight meal or a special occasion. With a few simple tips, you can make a jambalaya that is sure to impress your family and friends. So next time you're looking for a new and exciting recipe, give jambalaya a try!

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