Best 2 Weeknight Jambalaya Recipes

Indulge in the flavors of Louisiana with our collection of jambalaya recipes, a savory and vibrant dish that captures the essence of Cajun and Creole cuisine. From the classic Jambalaya with Chicken and Sausage to the seafood-packed Jambalaya with Shrimp and Andouille, each recipe promises a unique culinary journey. If you prefer a vegetarian option, try our flavorful Vegetable Jambalaya, bursting with fresh vegetables and aromatic spices. For a taste of authentic New Orleans, our Jambalaya with Crawfish and Smoked Sausage is a must-try. And if you're looking for a quick and easy weeknight meal, our Weeknight Jambalaya is your answer, packed with all the classic flavors in under 30 minutes. No matter your preference, these jambalaya recipes are sure to satisfy your taste buds and transport you to the heart of Louisiana's culinary heritage.

Here are our top 2 tried and tested recipes!

WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA

Weeknight Chicken and Andouille Jambalaya image

Jambalaya traditionally contains sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. Andouille is a coarse-grained smoked sausage made using smoked pork shoulder, garlic, pepper, onions, wine, and seasonings. The vegetable base is a combination of onion, celery, and green bell pepper known as the "holy trinity." I find that green bell peppers can be difficult to digest, so I use poblano peppers instead. They are far more flavorful and complex and less likely to cause digestive distress. For generations, some of the most flavorful rice Americans have eaten has been jasmine rice imported to the United States from Asia. Twelve years ago, the Louisiana State University AgCenter started a project to increase rice production in Louisiana, and the state is now the third largest rice-producing state in the United States.

Provided by Virginia Willis

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 tablespoons pure olive oil
12 ounces andouille sausage, sliced into rounds
6 bone-in, skinless chicken thighs (2 pounds)
1 tablespoon Homemade Creole Seasoning (recipe follows)
1 sweet onion, chopped
2 celery stalks, chopped
1 poblano pepper, seeded and chopped
1 garlic clove, very finely chopped
1 1/2 cups long-grain rice, such as jasmine or basmati
1/2 cup tomato puree
2 1/2 cups homemade chicken stock or reduced-sodium low-fat chicken broth
Coarse kosher salt and freshly ground black pepper
2 tablespoons freshly ground white pepper
2 tablespoons cayenne pepper, or to taste
1 tablespoon dried thyme
1 tablespoon coarse kosher salt
2 teaspoons paprika
2 teaspoons freshly ground black pepper
1 teaspoon dried sage
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Steps:

Heat the oven to 350 degrees F.
Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.

WEEKNIGHT JAMBALAYA

Weeknight Jambalaya image

This is a great way to use up leftovers. You can mix and match any or all the meats. Feel free to leave out what you don't like and adjust the chilies and cayenne to taste. -Debra Marshall, Park Falls, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1/4 pound boneless skinless chicken breast, cubed
3 teaspoons canola oil, divided
1/4 pound smoked turkey sausage, halved lengthwise and sliced
1/4 pound cubed fully cooked lean ham
1 large onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 tablespoons chopped green chilies
2 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/3 cup water
3 tablespoons tomato paste
2 teaspoons Cajun seasoning
1/4 teaspoon cayenne pepper
1/2 pound cooked medium shrimp, peeled and deveined
3 cups hot cooked rice

Steps:

In a large saucepan coated with cooking spray, brown chicken in 1-1/2 teaspoons oil. Add sausage and ham; cook and stir for 2 minutes or until browned and chicken is no longer pink. Remove and keep warm., In the same pan, saute the onion, green pepper and celery in remaining oil until tender. Add chilies and garlic; cook 1 minute longer. Stir in the tomato sauce, tomatoes, water, tomato paste, Cajun seasoning and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes., Stir in shrimp and reserved chicken mixture; heat through. Serve with rice.

Nutrition Facts : Calories 286 calories, Fat 5g fat (1g saturated fat), Cholesterol 103mg cholesterol, Sodium 815mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 3g fiber), Protein 22g protein.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
Use a Large Pot: Jambalaya is a one-pot dish, so make sure you use a pot that's large enough to hold all the ingredients comfortably.
Brown the Meat Well: Browning the meat adds a lot of flavor to the jambalaya. Don't skip this step!
Use Good-Quality Stock: The stock you use will make a big difference in the flavor of your jambalaya. Use a flavorful stock, such as chicken or seafood stock.
Add the Rice Last: The rice should be added last, so that it doesn't overcook and become mushy.
Let the Jambalaya Rest: After cooking, let the jambalaya rest for a few minutes before serving. This will help the flavors to meld together.

Conclusion:

Jambalaya is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a weeknight meal, as it can be made in under an hour. With its combination of bold flavors and textures, jambalaya is sure to be a hit at your next gathering. So next time you're looking for a quick and easy meal, give jambalaya a try!