It can be! It depends on your Creole seasoning and if you add extra heat. Start with a milder seasoning if you are spice-sensitive, and you can always add hot sauce to your bowl later.

Can I use brown rice?

We don't really recommend it for this easy recipe. Brown rice takes longer to cook and needs more liquid. Long-grain white rice is best for this method.

What kind of sausage is best?

Andouille is classic and super flavorful. Kielbasa or smoked sausage from the store are great easy substitutes.

Can I make this vegetarian?

You could try swapping the chicken and sausage for smoked tofu and extra veggies, but honestly, the meaty flavors are pretty central to jambalaya. It might be easier to find a recipe specifically designed for vegetarian jambalaya.

How do I store leftovers?

Let it cool down, then pop it in an airtight container in the fridge. It'll keep for about 3 days.

How do I reheat jambalaya?

Stovetop or microwave works great. Add a splash of broth or water if it seems a little dry when reheating.

Can I freeze jambalaya?

Yep! Freeze it in freezer-safe containers for up to 3 months. Thaw it out in the fridge overnight before reheating.

Craving Jambalaya Tonight? Try Our Ridiculously Easy Recipe!

Name: Quick And Easy Jambalaya Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 1 pound smoked sausage (like kielbasa or andouille), sliced; 1 medium yellow onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 (14.5 ounce) can diced tomatoes, undrained; 1 ½ cups long-grain white rice; 3 cups chicken broth; 2 tablespoons Creole seasoning (store-bought or homemade); 1 teaspoon smoked paprika <– Original Element; ½ teaspoon dried thyme; ½ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste; Optional garnishes: chopped parsley, green onions

Description

Get ready for a flavor explosion with this easy Jambalaya recipe! Packed with chicken, sausage, and the classic holy trinity of vegetables, this one-pot wonder is weeknight-friendly and guaranteed to satisfy. A touch of smoked paprika elevates the dish, adding a depth of flavor that makes this simple recipe taste like it took all day.

Equipment:

Large pot or Dutch oven
Cutting board
Knife
Measuring spoons
Measuring cups

Ingredients

Units Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 pound smoked sausage (like kielbasa or andouille), sliced
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 1/2 cups long-grain white rice
3 cups chicken broth
2 tablespoons Creole seasoning (store-bought or homemade)
1 teaspoon smoked paprika <– Original Element
1/2 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Optional garnishes: chopped parsley, green onions

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Instructions

Get Started: Warm olive oil in a large pot or Dutch oven over medium-high heat.
Brown the Chicken and Sausage: Toss in the chicken pieces and cook until browned on all sides. No need to cook through at this point. Remove chicken from the pot and set aside. Add sausage slices to the pot and cook until lightly browned, about 3-4 minutes. Remove sausage and set aside with the chicken.
Sauté the Vegetables: Add chopped onion, bell pepper, and celery (the “holy trinity”) to the pot. Cook until vegetables soften, around 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
Build the Flavor: Add diced tomatoes (undrained), rice, chicken broth, Creole seasoning, smoked paprika, dried thyme, salt, and pepper to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot.
Simmer and Cook: Bring the mixture to a boil, then reduce heat to low, cover the pot tightly, and simmer for 25 minutes, or until rice is cooked through and liquid is absorbed. Do not lift the lid while it simmers!
Combine and Rest: Gently stir in the browned chicken and sausage back into the Jambalaya. Cover and let it rest for 5 minutes before serving. This resting time is key for perfect rice texture.
Serve it Up: Fluff with a fork and serve hot. Garnish with chopped parsley or green onions if you like a little freshness and color. Enjoy your easy, flavorful Jambalaya!

Notes

Make it Your Own: Feel free to adjust the spice level by adding a pinch of cayenne pepper or your favorite hot sauce. For extra vegetables, consider adding a can of drained and rinsed kidney beans or some okra along with the tomatoes.
Sausage Selection: Andouille sausage is traditional and packs a flavorful punch, but kielbasa or even a good quality smoked sausage works wonderfully and is often easier to find.
The Star Ingredient: The slight twist in this recipe is the smoked paprika. While many easy Jambalaya recipes rely solely on Creole seasoning for smokiness, adding smoked paprika amplifies that smoky depth, creating a richer, more complex flavor profile without adding any extra effort. It’s a simple addition that makes a significant difference, pushing this “easy” recipe into seriously delicious territory.
Make-Ahead Tips: Jambalaya is fantastic for meal prep! Leftovers taste even better the next day as the flavors meld. Store cooled Jambalaya in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen it up.
Serving Suggestions: Jambalaya is a complete meal on its own, but it’s also great with a simple side salad or some crusty bread for soaking up all those flavorful juices.

Nutrition

Serving Size: 1 Serving
Calories: 550kcal
Sugar: 8g
Sodium: 1200mg
Fat: 25g
Saturated Fat: 8g
Carbohydrates: 55g
Fiber: 5g
Protein: 35g
Cholesterol: 150mg