There is nothing quite like the smell of a home cooked meal that has been simmering on the stove for a while. It fills every corner of the house with warmth.

Today we are diving into a wonderful jumbalia recipe that is perfect for any night of the week. This southern recipe is a true crowd pleaser for everyone.

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Why You’ll Love This Recipe

Honestly you are going to adore this jumbalia recipe because it is so simple to put together. You do not need any fancy tools or expensive equipment to make it happen.

This is a classic dish that relies on basic pantry staples and fresh vegetables. It is a one pot wonder which means cleanup is going to be a total breeze later.

We all know that weeknights can get very busy and stressful. That is why having an easy jambalaya in your rotation is such a smart move for your family dinner.

The flavors in this creole jambalaya are deep and complex but the process is very straightforward. You get smoky sausage and tender chicken in every single bite you take today.

It is also a very budget friendly way to feed a lot of people. You can easily stretch this meal to feed a large group without spending too much money at all.

Plus the colors are just so vibrant and beautiful. The green peppers and red tomatoes make it look like something special even though it was very fast to cook up.

You will love how the rice soaks up all the juices and spices. It becomes so flavorful and fluffy after it sits for a few minutes on the counter top.

This chicken and sausage jambalaya is also very easy to customize. You can make it as spicy or as mild as you want depending on your personal taste buds.

If you prefer a cajun jambalaya style you can play with the spices even more. It is a versatile meal that never gets boring no matter how often you make it.

Ingredients

To make this jumbalia recipe you will need some simple items from your local grocery store. Most of these things might already be sitting in your pantry or your fridge.

1 tablespoon olive oil
12 ounces chicken sausage sliced into 1/4 inch rounds
1 pound boneless skinless chicken thighs cut into 1 inch pieces
1 large yellow onion finely diced
1 large green bell pepper finely diced
3 celery stalks finely diced
4 cloves garlic minced
1 can 14.5 ounce diced tomatoes undrained
2 cups long grain white rice rinsed
4 cups low sodium chicken broth
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 bay leaves
1 pound large shrimp peeled and deveined
3 green onions thinly sliced
Salt and freshly ground black pepper to taste

Step By Step Instructions

Step 1: Browning The Meats

Start by warming your heavy pot over medium high heat. Add the olive oil and let it shimmer for a moment before you put in the sliced chicken sausage rounds.

Listen for that gentle sizzle in the pan. Let the sausage brown for about 4 or 5 minutes. You want them to have a nice dark color on both sides.

Use a slotted spoon to move the sausage to a plate. Keep the fat in the pot because that is where all the flavor lives for our next step here.

Now season your chicken pieces with salt and pepper. Lay them into the hot pot and let them sear for about 6 minutes until they have a golden crust on them.

This browning process is very important for a good jumbalia recipe. It builds deep layers of flavor that will soak into the rice later on as it cooks together nicely.

Step 2: Sauté The Holy Trinity

Lower the heat to medium. Add your diced onion and bell pepper and celery to the pot. This mix of three vegetables is often called the holy trinity in cooking.

Stir them into the oils and the browned bits at the bottom of the pot. Let them soften and get sweet for about 8 to 10 minutes as you stir.

You will know they are ready when the onions look translucent. The peppers will lose their raw edge and smell very sweet and grassy in your kitchen right now.

Add the minced garlic and stir it for just 60 seconds. Do not let it burn or it will taste bitter. The smell should be warm and very inviting now.

Step 3: Simmer The Rice And Spices

Put the sausage and chicken back into the pot with the vegetables. Pour in the whole can of diced tomatoes and the rinsed long grain white rice right on top.

Stir everything gently so the rice gets coated in the oils. Now pour in the 4 cups of chicken broth and add all of your dried spices and bay leaves.

Bring the mixture to a lively boil. Then turn the heat down to the lowest setting possible. Cover the pot tightly with a lid and let it simmer away.

Wait for 25 minutes without opening the lid at all. This is where the magic happens for this jumbalia recipe. The rice will drink up all that spiced broth perfectly.

Step 4: Adding The Shrimp

After the time is up take off the lid. The aroma will be absolutely intoxicating. The rice should be tender and most of the liquid should be gone by now.

Lay your shrimp over the top of the rice in a single layer. Do not stir them in yet. Just let them sit on top of the hot rice.

Put the lid back on and let the residual heat cook the shrimp for 5 to 7 minutes. They are done when they turn pink and curl up slightly.

Step 5: The Final Rest And Fluff

Turn off the heat entirely. Take out the bay leaves and throw them away. Now you must be patient and let the pot sit covered for 10 minutes.

This rest period lets the grains of rice settle down. It ensures the texture is distinct and not mushy at all. It is a very important step for success.

Use a fork to fluff the rice from the bottom. Mix the shrimp in gently and add the green onions. Your meal is finally ready to be served and enjoyed.

How To Store Leftovers

If you have any food left over you can store it in an airtight container. It will stay fresh in the fridge for about 3 days very easily.

When you want to eat it again just put it in a pan with a splash of water. Heat it over low heat until it is warm all through.

You can also freeze this meal for later. It lasts for about 2 months in the freezer. Just make sure it is completely cool before you put it away.

To thaw it just leave it in the fridge overnight. Then heat it up the same way you would with the fresh leftovers from the night before today.

Tips

For the best results with this jumbalia recipe always rinse your rice. It removes the extra starch so the grains stay separate and do not stick together too much.

Using a heavy pot like a dutch oven is a great idea. It holds onto the heat very well and prevents the bottom from burning while the rice simmers.

If you want more heat you can add extra cayenne pepper. Some people also like to serve it with a bottle of hot sauce on the dinner table.

Make sure your shrimp are patted dry before you add them. If they are too wet they can make the rice a little bit soggy at the very end.

You can use different types of sausage if you want. Andouille is very traditional but chicken sausage is a lighter option that still tastes very smoky and delicious.

Conclusion

Making a jumbalia recipe at home does not have to be hard. It is a fun and flavorful way to bring some excitement to your dinner table this week.

With just one pot and some basic ingredients you can create a meal that feels very special. It is perfect for sharing with the people you love most.

I hope you give this easy jambalaya a try very soon. It might just become a new favorite in your house. Happy cooking and enjoy every single bite you take.

FAQ

Can I Use Brown Rice?

You can use brown rice but it will take much longer to cook. You would need to add more broth and simmer it for about 45 to 50 minutes.

How Do I Make It Spicier?

To add more heat just increase the amount of cayenne pepper. You can also use a spicy andouille sausage instead of the milder chicken sausage for this jumbalia recipe.