Quick and Easy Jambalaya

By contributing writer Andrea Green.

I love this quick and easy jambalaya recipe. It is a “go-to” family favorite that finds its way onto our dinner table anytime we find a good sausage sale.

We use smoked sausage in this recipe since I have two daughters that can’t tolerate much spice in their food. If you like things spicier, see the recipe note.

The only ingredient that takes any real preparation time in this recipe is the brown rice. I only use brown rice in my house, but if you use minute rice, this is much quicker to prepare. However, I’ve found it takes just as much time to cook 4 servings of brown rice as it does to make 8 to 12 servings. So, I cook up a big batch at the beginning of the week which cuts my evening meal time preparation down considerably.

Print Recipe

Jambalaya

Course: Main Dish

Author: Toni Anderson

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
• 1 pound sausage andouille or smoked
• 1 medium white onion diced
• 1 green bell pepper diced
• 1 celery rib diced
• 1 can Ro-tel tomatoes
• 2 cups cooked brown rice

Instructions

• Heat oil in a large skillet. Add chicken and sausage and cook until chicken is no longer pink.
• Remove chicken and sausage from skillet and keep warm.
• Add onion, green pepper and celery to skillet. Cook about 5 minutes, or until tender.
• Stir in tomatoes, rice, chicken and sausage and cook just until all ingredients are warm through.

Notes

If you like things spicy use andouille sausage and add about 1 1/2 teaspoons of creole seasoning to the chicken as it cooks.

Other recipes you might like…

• Cheesy Baked Mexican Rice
• Homemade Rice-a-Roni
• Chicken Legs & Wild Rice: Slow Cooker
• House Fried Rice
• Rice and Beans Stuffed Peppers