Quick and Easy - but Delicious - Jambalaya!
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 236.59 ml uncooked rice
- 453.59 g boneless skinless chicken breast, cubed
- 453.59 g shrimp, peeled and deveined
- 29.58 ml olive oil
- 1 bell pepper, chopped
- 2 stalk celery, diced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 411.06 g can diced tomatoes
- 2.46 ml thyme
- 2.46 ml basil
- 7.39 ml cajun seasoning (I use Tony Chachere's creole seasoning)
- 1.23 ml cayenne
- 1.23 ml black pepper
- 4.92 ml hot pepper sauce
- 1 bay leaf
directions
- 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.
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Reviews
-
Thanks for a tasty jambalaya recipe that is quick and easy enough for a weeknight! I substituted a can of Rotel for the tomatoes because it's what I had on hand and omitted the hot sauce because the spice in the Rotel was enough. I also tossed in about 6 ounces of cubed ham that I had leftover from another recipe. Otherwise I followed the recipe as written. It turned out great and I will be making this recipe again.
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This was a very good recipe. Used as a guide with the following changes: brown rice cooked in homemade chicken sauce. Penzey'z Cajun spice blend about 1 1/2 t. Sauteed in sausage oil so omitted the olive oil. Used all the other ingredients except pepper sauce--canjun spice enough heat for us. Also used all three meats as had all on hand. Next time would also add some okra. Will make again soon Judy in CA via WA
Tweaks
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Thanks for a tasty jambalaya recipe that is quick and easy enough for a weeknight! I substituted a can of Rotel for the tomatoes because it's what I had on hand and omitted the hot sauce because the spice in the Rotel was enough. I also tossed in about 6 ounces of cubed ham that I had leftover from another recipe. Otherwise I followed the recipe as written. It turned out great and I will be making this recipe again.
RECIPE SUBMITTED BY
<p>I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year or so later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! <br /><br />I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) <br /><br />My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.</p>