easy jambalaya

Instant Pot Chicken and Sausage Jambalaya made with andouille sausage, chicken, uncooked rice, bell pepper, onion, celery and spices, cooked in just one pan, for an easy dinner everyone will love.&nbsp;

Instant Pot Chicken and Sausage Jambalaya

Tablespoons oil (, divided)

sausages

chicken breasts

yellow onion (, chopped)

green bell pepper (, seeded and chopped)

green onions (, chopped)

celery (, chopped)

garlic (, minced)

Cajun seasonings

basil

thyme

sugar

white rice

can diced tomatoes (, undrained)

chicken broth

salt

Turn instant pot to saute setting. Add oil. Once hot, add sausage slices, cooking until browned, about 2-3 minutes per side. Transfer to a paper towel–lined plate.

Add remaining oil to the pot.

Add the chicken and cook for one minute, scraping up the browned bits from the sausage. Turn instant pot off. Add onion, bell pepper, celery, and garlic and cook for one minute.

Add the Cajun seasoning, dried basil, thyme, sugar and rice and stir to combine.

Add the diced tomatoes and their juices, chicken broth, and salt.

Secure the instant pot lid and turn valve to sealing.

Cook on Manual High Pressure for 5 minutes. When the timer beeps, allow the pressure to naturally release for 5 minutes, and then quick release the remaining pressure.

Carefully open the lid and gently fluff the rice with a fork. Add the sausages on top of the rice and return the IP lid to let the mixture rest for an additional 5 minutes. Stir lightly and enjoy!

https://content.jwplatform.com/videos/KG9twM0i.mp4

This easy jambalaya recipe is made with andouille sausage, chicken, uncooked rice, bell pepper, onion, celery and spices, all cooked together in just one pan, for a simple and flavorful meal that my entire family enjoys.

Instant Pot Jambalaya

This super easy recipe for Crock Pot Jambalaya will save you time in the kitchen!&nbsp;

Crock Pot Jambalaya

lb chicken breast

sausage

lb uncooked shrimp (peeled, deveined and defrosted)

can diced petite tomatoes, undrained

tomato paste

chicken broth (I like the low sodium chicken broth)

green pepper (chopped)

onion

cayenne pepper

garlic

oregano

parsley flakes

Rice

celery, chopped

Combine all ingredients except for the rice and shrimp in the crock pot and cook on low for 4 hours or until chicken is tender. Add in defrosted shrimp and let cook until the shrimp is pink. Probably 20-30 minutes depending on how hot your crock pot is. Please watch the shrimp so it doesn't overcook. Serve over rice and enjoy! Makes 6-8 servings.

Celebrate Mardi Gras at home with an absolutely irresistible Jambalaya Skillet loaded with colorful veggies, tender bold blackened chicken, Zatarain’s Andouille Smoked Sausage, and Cajun-spiced rice!  This Jambalaya Skillet is a party all of its own! Let the good times roll!

Andouille and Blackened Chicken Jambalaya Skillet

lb boneless skinless chicken thighs (sliced)

tsp Zatarain’s Blackened Seasoning

tbsp oil

oz Zatarain’s Andouille Smoked Sausage (sliced 1/2-inch thick)

green bell peppers (diced)

celery (diced)

roma tomatoes (2 medium, diced)

oz Zatarain’s Family Size Jambalaya Rice Dinner Mix

chicken stock (or broth or water)

parsley

Add the sliced chicken to a mixing bowl and season with Zatarain’s Blackened Seasoning. Toss the chicken in the spice blend to thoroughly combine. Place in the bowl in the refrigerator covered and allow the chicken to marinate anywhere from 10 minutes (slight heat) to 3 hours (insane major heat!).

When ready to cook, remove from the refrigerator and allow it to come back to room temperature.

In a 4-quart dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. When the oil begins to shimmer, add the chicken to the pot. Cook the chicken for 5 minutes, turning occasionally, until cooked through. Remove from the pan and keep warm on a platter.

Add the sliced Zatarain’s Andouille Smoked Sausage to the pot. Brown the sausage for 2-3 minutes then remove half and add to the platter to stay warm.

Add the diced onion, bell pepper, and celery to the pot. Sauté the veggies for 2 minutes, or until they appear glossy.

Next, add the diced tomatoes to the pot. Sauté them with the rest of the ingredients for 2 minutes more.

Stir the entire pouch of Zatarain’s Family Size Jambalaya Rice Dinner Mix into the pot, ensuring that you incorporate the grains of rice and spice mixture completely.

Pour the chicken stock (or water) into the pot and stir well. Bring the liquid in the pot up to a boil.

Once the liquid comes to a boil, reduce the heat to low and cover the pot. Simmer the jambalaya for 25 minutes.

After 25 minutes, turn the heat off completely. Allow the pot to sit on the warm burner for 5 minutes.

After 5 minutes, fluff the Jambalaya, top with the sliced chicken thighs and remaining sausage, along with some parsley, and serve.

This was so delish!  I made some changes due to my cooking skill level and it still turned out great.  I cooked my sausage 2-3 minutes like stated but at the end I noticed the pic and it looks like it was cooked a lot longer.  I used canned diced tomatoes (drained) and didn't remove any of the chicken or sausage and cooked it the whole time. We will definitely be making this again!

For a better variation- mix the jumbolaya mix and the gumbo mix. Follow direction for gumbo

If you have timid palates in your home, be aware that the Blackened Seasoning and Andouille Sausage have the potential to add a lot of heat to the dish.  You can cut down on this by (1) substituting a good quality pure smoked pork sausage such as Polish Kielbasa, which is recommended as a suitable substitute in the Poorman's Jambalaya recipe published in Chef Paul Prudhomme’s Louisiana Kitchen and (2) reducing the amount of Blackened Seasoning added to the chicken.

If you have never made jambalaya, this recipe is a good place to start.  It works well using Zatarain's Jambalaya Mix and Jocelyn's addition of "trinity" (onions, bell peppers and celery) elevates the dish and yields a more authentic result.  Perhaps using the mix adds some degree of convenience and gives confidence to the inexperienced cook; however, making jambalaya from scratch is just as easy.  Since the vegetables, sausage, and chicken need to be cut up anyway and the chicken stock needs to be measured, the only additional tasks with a scratch recipe are measuring the converted rice and adding commercial Creole seasoning to the mixture.  If you are feeling really ambitious, you can mix up a batch of your own (Chef Paul's mixture contains bay leaves, salt, white pepper, dry mustard, ground red pepper (cayenne), gumbo filé powder, black pepper, dried thyme leaves, cumin).

For heart-health reasons, we're avoiding red meat. Can you suggest an adaption that omits the andouille but preserves the flavor?

I'm always hungry for good southern recipes! This flavorful skillet is filled with so many delicious tastes and textures. It's a comfort-food favorite!

This was a huge hit for dinner last night! Will definitely make it again!

I have never tried Zatarain's seasoning mix before, but will def be trying for some of that spiciness I love!

This jambalaya is bursting with flavors indeed! I love that it's so doable, too!

Jambalaya is such a comforting dish...this sounds and looks absolutely marvelous.  We're snowed in here at the moment, so this would a a perfect meal for the family over the weekend!

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Top 3 easy jambalaya recipes from across the web

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Instant Pot Chicken and Sausage Jam...

Crock Pot Jambalaya

Andouille and Blackened Chicken Jam...

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