Easy Jambalaya

This is a quicker version of the traditional Creole/Cajun spicy chicken and rice dish, which is made with tomatoes, andouille (pork sausage), and shrimp.

Serves: 6Hands-on: 35 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 3 boneless, skinless chicken breasts, cubed
  • ½ cup olive oil
  • 1 large onion, peeled and diced
  • 1 cup diced green bell pepper
  • ½ cup diced red bell pepper
  • ½ cup diced yellow bell pepper
  • 5 cloves garlic, minced
  • 1 Tbsp. turmeric
  • 3 cups white long-grain rice, uncooked
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 smoked sausage, sliced
  • ½ cup diced ham
  • ½ cup canned diced tomatoes
  • 1 tsp. cayenne pepper sauce
  • 1 cup cooked, peeled small shrimp


  • Over medium-high heat, brown chicken in oil in a large pot. Remove chicken and set aside.
  • Add onion, peppers, garlic, and turmeric to the pot, and sauté until onions are translucent.
  • Add rice and cook for 5 minutes, stirring occasionally. Add chicken broth, browned chicken, and bay leaves. Stir to combine, bring mixture to a simmer over medium heat, and cover pot with a lid.
  • Simmer 20 minutes or until rice is cooked. Remove bay leaves. Stir in sausage, ham, tomatoes, and pepper sauce. Simmer 10 minutes more until heated through then add shrimp.