Everything Jambalaya

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min


1 tablespoon extra-virgin olive oil, once around the pan

1 tablespoon butter

1 pound boneless, skinless white or dark meat chicken

3/4 pound andouille, casing removed and diced

1 medium onion, chopped

2 ribs celery, chopped

1 green bell pepper, chopped

1 bay leaf, fresh or dried

Several drops hot sauce or 2 pinches cayenne pepper

2 to 3 tablespoons (a handful) all-purpose flour

1 (14-ounce) can diced tomatoes in juice

1(14-ounce) can or paper container chicken stock or broth

1 teaspoon (1/3 palmful) cumin

1 rounded teaspoon (1/2 palmful) dark chili powder

1 teaspoon (1/3 palmful) poultry seasoning

1 teaspoon Worcestershire sauce

1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)

Coarse salt and black pepper

Chopped scallions, for garnish

Fresh thyme, chopped for garnish

2 cups enriched white rice


  1. Cook rice to package directions.
  2. Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
  3. Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
  4. Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
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214 Reviews


Absolutely fantastic. Made some with shrimp and some without and both were great. Only tip is to measure ALL your ingredients before you start to prevent a large mess and make sure you have a v e r y large skillet. 

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