Easy Jambalaya

January 8, 2017
Easy Jambalaya with Shrimp, Andouille Sausage, and Rice

Easy Jambalaya

Course Main Dish
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 servings


  • 2 tablespoons olive oil
  • 1 white onion, chopped
  • 1 green bell pepper, chopped
  • 3 stalks celery, chopped
  • 1 1/2 pounds boneless, skinless chicken breasts, chopped
  • 1 pound chorizo, andouille sausage or smoked ham, chopped
  • 1/4 cup white wine
  • 1 cup chicken broth
  • 1 (14 oz. can) diced tomatoes
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons fresh thyme, chopped
  • 1 pound medium shrimp, cooked
  • 1/4 cup parsley, chopped
  • salt to taste
  • 4 cups long grain Carolina style white rice, cooked


  • In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell pepper and celery and sauté until vegetables begin to soften, about 5 minutes.
  • Add the chicken and chorizo, continue sautéing until meats are nicely browned, about 5 minutes.
  • Add the wine, chicken broth, tomatoes, Cajun seasoning, and thyme. Stir well. Bring mixture to a boil, turn down heat and simmer for 30-35 minutes until meats are cooked through and liquid has reduced.
  • Add cooked shrimp and parsley, stir well, and heat for 5 minutes. Season with salt to taste. Let the jambalaya rest 10 minutes before serving. Serve over white rice.


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