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Stove-Top Jambalaya

Mark Ferri

Servings: 4

What a fun combination of flavors and colors! This whole concoction boasts an amazing array of ingredients—garlic, peppers (sweet and hot), tomatoes, herbs, spices, and Cajun-seasoned chicken, shrimp, and sausage.

This recipe is excerpted from Quick Fix Meals.


  • 1 cup quick-cooking brown or white rice
  • 2 tsp. olive oil
  • 1/2 cup chopped onion
  • 1 large green bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1/4 cup diced pickled jalapeños
  • 1/2 lb. boneless, skinless chicken breasts or tenders, cut into 1-inch chunks
  • 1 tsp. Cajun or Creole seasoning
  • 1 tsp. dried oregano
  • 1/2 lb. andouille sausage, chorizo sausage, or kielbasa, cut into 1-inch-thick rounds
  • 1/2 lb. medium shrimp, peeled and deveined
  • One 28-oz. can diced tomatoes
  • 2 bay leaves
  • 1/4 cup chopped fresh parsley
  • Table salt and freshly ground black pepper


  • Cook the rice according to the package directions.Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, bell pepper, garlic, and jalapeños and cook, stirring, until softened, about 3 minutes. Add the chicken and cook until browned on all sides, about 5 minutes. Add the Cajun seasoning and oregano and stir to coat the chicken and vegetables. Add the sausage and shrimp and cook, stirring, for 2 minutes. Add the tomatoes and bay leaves, bring to a simmer, and let simmer until the chicken and shrimp are cooked through (the shrimp will be bright pink), about 3 minutes.
  • Remove the bay leaves and stir in the cooked rice and parsley. Season to taste with salt and pepper and serve.

Make Ahead Tips

After cooking the rice and simmering the jambalya, let both cool to room temperature, then transfer to separate large zip-top plastic bags or containers and refrigerate up to 3 days. The jambalaya mixture will also keep in the freezer up to 3 months. There’s no need to thaw before continuing. To reheat, transfer the jambalaya to a large saucepan and set over medium heat. Bring to a simmer and let simmer for 5 minutes to heat through. Remove the bay leaves and stir in the cooked rice and parsley. Proceed as directed above.

Make it an authentic Mardi Gras meal and serve Classic Bananas Foster for dessert.


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Reviews (8 reviews)

  • jaws100 | 10/14/2021

    This was definitely a hit and so easy to put together. Added some smoked paprika and it was perfect!

  • User avater
    bakesalot | 07/30/2019

    I haven't made this yet, but it looks promising as a good make-ahead recipe. Reason I'm posting is that I have a question: Should the tomatoes be drained? So many recipes fail to stipulate this.

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