Easy Jambalaya

Easy Jambalaya

Jambalaya! A Classic Southern one pot dish with bold flavors  made easy !Easy  enough for a weeknight meal, yet makes a sumptuous  meal when entertaining . Simply Delicious !!

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 503 kcal
Author Immaculate Bites


  • 2½ 3- pound chicken thighs about 5
  • Creole Seasoning
  • 8 ounce Andouille sausage sliced thick
  • 8- oUnce extra large shrimp peeled and deveined.
  • 1 medium onion
  • 2 bay leaves
  • 2 teaspoon minced garlic
  • 1 whole bell pepper diced
  • 1 stalk celery diced
  • 2 teaspoons fresh thyme
  • 2 cups uncooked rice (I used basmati)
  • 8- ounce diced tomato (see notes)
  • 2 1/2-3 cups Chicken Stock or Water. (see notes)
  • ½ -1 teaspoon chicken bouillon (see notes)
  • 1- teaspoon salt or creole salt (adjust to taste)
  • 2 - teaspoons paprika
  • 1- teaspoon white pepper


  1. Pre-heat oven to 350 degrees F.
  2. Wash chicken thighs, wipe with a paper towel.

  3. Sprinkle both sides with generous amount of creole seasoning blend. Or you may use salt and pepper or favorite spice mix

  4. Add about 2 tablespoons of oil to the skillet or Dutch oven or oven safe pot/pan
  5. Brown chicken on both sides for about 3 minutes each, be very careful with the chicken, it shouldn’t burn.
  6. Remove from the pan and set aside
  7. Remove excess oil from pan and leave approximately about 2-3 tablespoons oil.
  8. Add onions, thyme, garlic, celery, bell pepper, paprika, white pepper ,bouillon, and sauté until soft but not golden, about 2-3 minutes then add rice, stir for another 2minutes.
  9. Gently add tomatoes ,Chicken stock, and salt . Place chicken, sausage and shrimp on the bed of rice .Bring to a boil.
  10. Place in the oven and cook for about 30 -35 minutes until chicken is fully cooked
  11. Remove let it cool and serve.