Best Easy Jambalaya Recipes

EASY CAJUN JAMBALAYA

Steps:

• Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

EASY JAMBALAYA RECIPE BY TASTY

Steps:

• Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
• Add crushed garlic and a diced jalapeño pepper.
• NOTE: Leave the jalapeño seeds in for extra spice
• Stir in diced onion, peppers, celery until they're soft.
• Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
• Cover and simmer stew for 30 minutes.
• NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
• Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
• Enjoy!

QUICK AND EASY JAMBALAYA

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.

EASY JAMBALAYA

Steps:

• Prepare jambalaya mix according to package directions, adding sausage and shrimp during the last 5 minutes of cooking. Remove from the heat. Stir in cheese, pico de gallo and green onions; heat through.

EASY SHRIMP JAMBALAYA

Steps:

• In a large skillet, cook sausage until browned; drain. Stir in onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, ham, rice, bay leaf and thyme; cover and simmer for 20-25 minutes or until tender. , Stir in shrimp; cover and cook for 3-4 minutes or until shrimp turn pink. Remove bay leaf.

EASY CROWD-PLEASING JAMBALAYA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir bell pepper and onion until vegetables are tender, about 5 minutes. Remove from heat and stir in chicken, shrimp, cream of shrimp soup, French onion soup, diced tomatoes, andouille sausage, chicken broth, and rice. Transfer mixture to a baking dish.
• Bake in preheated oven until rice is tender, about 1 1/2 hours.

QUICK AND EASY - BUT DELICIOUS - JAMBALAYA!

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.

EASY CHEESY JAMBALAYA

Steps:

• start cooking two cups of rice with 4 cups of water in a small pot over medium heat. For extra flavor cook with chicken broth instead.
• preheat a large stock pot on medium heat with two teaspoons of vegetable oil.
• Slice sausage and dice chicken into 1/2 inch size pieces.
• Brown meat until it is golden brown.
• Meanwhile, mince garlic. chop all the green pepper, onions, celery and mushrooms into 1/2 inch size pieces.
• When meat is browned add in all the chopped vegetables and stir to combine.
• Wait three minutes and pour can of diced tomatoes and juices over veggies. Add chicken broth and seasonings.
• Stir to combine and let simmer on stove for 20 minutes checking occasionally until done.
• Add cheese and pinch of corn starch and cook 10 more minutes.
• Remove from heat and serve over rice and top with shredded chesse.

QUICK AND EASY SAUSAGE JAMBALAYA

Steps:

• Saute onion, bell pepper and celery in butter until clear.
• Add smoked sausage and garlic cloves and cook a few more minutes.
• Stir in cooked rice and tomato paste.
• Season to taste with seasonings and turn into a casserole dish.
• Bake at 350 degrees until heated through
• Add fresh chopped green onion tops at the end of cooking.

EASY JAMBALAYA

Steps:

• 1. In a large dutch oven, saute onion and green pepper in oil over medium heat until limp.
• 2. slice or dice sausage and add to onion and green pepper. Cook for 1 minute. Add the creole seasoning, soups, chicken, and uncooked rice. Cover and simmer until rice is cooked and liquid is evaporated, about 20 minutes.
• 3. If desired add shrimp and heat through until pink in color. May garnish with cilantro

EASY SKILLET JAMBALAYA

Steps:

• Heat oil in large skillet over medium heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes or until crisp-tender.
• Add corn, beans and rice mix, and amount of water as directed on package of mix. Bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes, stirring occasionally.
• Add luncheon meat and tomatoes; stir gently to mix. Cook 3 to 5 minutes or until rice is tender, stirring occasionally. If desired, garnish with chopped fresh parsley.

EASY MICROWAVE JAMMIN' JAMBALAYA

Steps:

• In 1-quart microwavable casserole, mix bell pepper and onion stir-fry, salsa and tomatoes. Cover; microwave on High 3 to 5 minutes, stirring once or twice, until mixture boils, and bell pepper and onion are crisp-tender.
• Stir in rice. Cover; microwave on High 2 minutes, stirring once halfway through cooking.
• Gently stir in kielbasa and chicken. Cover; microwave on High 2 to 3 minutes, stirring once or twice, until kielbasa and chicken are thoroughly heated.

EASY CROCK POT JAMBALAYA

Steps:

• Mix all ingredients but sausage and shrimp in the crockpot.
• Cover and cook on low 7-9 hours.
• About halfway though cooking, add the sausage.
• About an hour before serving, turn to high and stir in uncooked (but thawed) shrimp. Cover and cook until shrimp are pink.

EASY SKILLET JAMBALAYA

Steps:

• 1. Over medium heat mix first 6 ingredients and bring to a good simmer (about 10min).
• 2. Add in bell pepper and shrimp. Cook until shrimp is done (turns pink and just starts to curl).
• *Note* you can add the bell pepper in sooner if you like them cooked to a softer texture, we like ours still crunchy so I waited until I put the shrimp in to add it.

BIG EASY JAMBALAYA

Steps:

• In a 5-qt. slow cooker, combine all ingredients except rice. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in rice. Cook on high 30 minutes longer or until rice is tender.

ELLEN'S "BIG-EASY" JAMBALAYA

Steps:

• 1. Mix the water and tomato sauce in a 3-qt. saucepan; bring to a boil. Add the jambalaya mix and mix well.
• 2. Add the chicken and sausage, mixing well. Return to boil; reduce heat to low. Simmer, covered, 25 or 30 minutes until liquid is absorbed and rice is tender.
• 3. Remove from heat; let sit 5 minutes. Serve with crusty French bread, New Orleans style.

EASY CAJUN JAMBALAYA

Steps:

• Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

JON'S EASY SHRIMP JAMBALAYA

Steps:

• Put shrimp into warm water to thaw Dump chicken broth and salsa into crock pot, high heat Cut Andouille sausage in half lengthwise, then slice in 1/4 inch pieces so shrimp & sausage about the same size Chop onion and celery In skillet, medium high heat, add olive oil, brown Andouille sausage, then dump into crock pot, saving oil Lightly saute onion and celery, then dump into crock pot. Turn crock pot to low, will take about 2 hours to be simmering throughout. In the meantime peel shrimp, divide in half, and dump into crock pot once pot has been simmering as above; let simmer for additional 15 minutes RICE You can add rice directly to crock pot - makes thicker jambalaya, may need to add additional chicken broth. I prefer the following: When shrimp have turned white, take 2 cups of broth from crock pot, put in pot on stove, add can of chicken broth, and add rice. Heat at medium until simmering, then turn down, cover, and simmer for about 3/4 hour or until done.

JON'S EASY JAMBALAYA

Steps:

• Put shrimp into warm water to thaw put 2 cans chicken broth [***] , white wine[or extra can of chicken broth], tomatoes, and salsa into crock pot, high heat Cut Andouille sausage in half lengthwise, then slice in 1/4 inch pieces Chop onion and celery In skillet, medium high heat, add olive oil Brown Andouille sausage, then dump into crock pot, saving oil Saute Onions and celery, then dump into crock pot Turn crock pot to low, will take about 2 hours to be simmering throughout. In the meantime, peel shrimp, divide in half, and dump into crock pot about 1/2 hour before serving You can add rice directly to crock pot - makes thicker jambalaya, may need to add additional chicken broth. As alternative, when shrimp have turned white, [about 1/2=>1 hour], take 2 cups of broth from crock pot, put in pot on stove, add can of chicken broth if needed, and add rice. Heat at medium until simmering, then turn down, cover, and simmer for about 3/4 hour. [***] for additional flavor, put shrimp shells in 1 cup water/chicken broth and simmer on stove till pink. Discard shells and add broth to crock pot.

FAST AND EASY JAMBALAYA

Steps:

• Sprinkle lemon-pepper seasoning and garlic powder over chicken cubes. In 12-inch skillet or 3-quart saucepan, heat oil over medium-high heat. Add chicken; cook 5 minutes, stirring frequently, until no longer pink in center.
• Stir in onions and sausage; cook 5 minutes, stirring occasionally. Stir in picante sauce and tomatoes. Reduce heat to medium; cook 12 minutes, stirring occasionally.
• Stir in peas; cook 5 to 7 minutes, stirring occasionally, until peas are tender. Serve over hot cooked rice.