Our easy Jambalaya recipe takes all of the creole flavors you love and wraps them up with savory chicken, sausage and shrimp.
Made with the rice separate makes this delicious southern favorite on the healthy side too!
Easy Jambalaya with shrimp, sausage and chicken is a delicious cajun recipe. We take a few shortcuts here to make it easy but keeping the integrity of the dish.
We also recommend a "skinny" version too by not making the rice IN the jambalaya. Having the Rice or Cauliflower rice on the side gives folks options and you don't lose any of that good flavor!
Ingredients for the BEST Jambalaya
These ingredients for this Easy Jambalaya are pantry staples and the wonderful thing is that smoked sausage requires very little cooking.
I also like to cook my chicken ahead of time in batches so I always have some cooked and on hand to make this delicious dish! If you wanted some really good sausage try this AIR FRYER SAUSAGE for an easy make ahead solution.
- Olive Oil
- Red bell pepper, chopped
- Green bell pepper chopped
- Onion, chopped
- Dried thyme
- Dried oregano
- Smoked paprika
- Cayenne pepper
- Salt and pepper
- Minced garlic
- Chicken Andouille Sausages, sliced
- Diced tomatoes
- Frozen large shrimp
- Cooked, chopped chicken
- Chicken broth
See recipe card for quantities.
We make this Jambalaya so simple and easy by using our Instant Pot. In the recipe card notes, we also tell you how to do it on top of the stove.
Heat the olive oil in the instant pot on the saute function.
Add the onion, peppers and sausage and brown. Season with thyme oregano, smoked paprika, cayenne, salt and pepper. Add in garlic and cook for a minute or two more.
Add in the chicken, shrimp, tomatoes and chicken broth and mix well. Turn off saute function. Place lid on unit and lock in place. Turn the vent to seal and set the unit to pressure cook for 6 minutes. When the cook time is done, allow the pressure to naturally release for about 10-15 minutes. Open the vent to release any remaining pressure and carefully remove the lid.
Serve with rice or cauliflower rice and enjoy!
After cooling to room temperature this will keep in an airtight container for up to a week. Take out what you need and reheat it in servings.
This is also a great one to freeze. After coming to room temperature, store in freezer safe containers and freeze for up to a month.
Tips and Tricks
We make this one on the soupy side. That is because there is no rice being cooked in it. If you opt to add the rice, you will need to add about 8 minutes to your instant pot cooking time. However, if you want to keep the rice out and make it not as soupy, cut your broth back to 2-3 cups or whatever consistency you like.
A traditional Jambalaya does have a roux base. That is common in Creole cooking. While you can start out with flour in your vegetables that will help thicken the Jambalaya, in keeping with our theme of healthier recipes, we opted out of the roux base for this one. A roux is a good idea anytime when making stews and soups. This one just comes in a tad healthier without it.
Of course! Feel free to leave it out altogether or substitute more black pepper for a bit of flavor. Garlic powder works great in these too!
What Goes Great with Jambalaya
This is a great stand alone dish but we always can add to it. The recipes listed below are great to have alongside this hearty meal.
If you are like me and cook chicken ahead of time for the week, this is just one way you can use it. Be sure and check out this 5 Ingredient White Chicken Chili for another tasty way to use your chicken for the week!
- SOUTHERN FRIED LACE CORNBREAD
- CRACKLIN' CORNBREAD
- INSTANT POT RICE
- COLLARD GREENS
- FRIED ZUCCHINI WITH BACON CHUTNEY
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Easy Jambalaya with Shrimp, Sausage and Chicken
- 2 Tablespoons Olive Oil
- 1 small red bell pepper chopped
- 1 small green bell pepper chopped
- 1 small onion chopped
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¾ teaspoon smoked paprika
- ¼ teaspoon cayenne
- ½ teaspoon Salt to
- 2 tablespoon Garlic minced
- 2 Chicken Andouille Sausages sliced
- 1 can diced tomatoes 14 oz
- 20 frozen large shrimp
- 2 cups Chicken cooked and shredded
- 4 cups chicken broth low sodium
- ½ cup water
- ½ teaspoon pepper
- Heat the olive oil in the instant pot on the saute function.
- Add the onion, peppers and sausage and brown. Season with thyme oregano, smoked paprika, cayenne, salt and pepper. Add in garlic and cook for a minute or two more.
- Add in the chicken, shrimp and chicken broth, tomatoes and water and mix well. Turn off saute function.
- Place lid on unit and lock in place. Turn the vent to seal and set the unit to pressure cook for 6 minutes. When the cook time is done, allow the pressure to naturally release for about 10-15 minutes.
- Open the vent to release any remaining pressure and carefully remove the lid.
- Serve with rice or cauliflower rice and enjoy!