I ain’t jambalaya-n about how delicious this dinner is!!!
I loveeee jambalaya. It’s like the absolute perfect melding of creole deliciousness. So salty and spicy and savory…
I CANNOT get enough.
And while jambalaya isn’t a difficult recipe, it does take some time that I don’t always have.
So, I present to you: Vic’s Tricks To…EASY Jambalaya.
Oh, and it’s only one pot, so add in EASY cleanup too! You can find all my one pan recipes at Vic’s Tricks To…One Pan Meals.
Cut 2 chicken breasts into chunks and cover with the cajun seasoning of your choice. I use SLAP YA MOMMA and cannot sing its praises enough.
Heat 2 tbsp of oil in a large pot or dutch oven over medium high heat and add in the chicken chunks. Brown chicken on all sides, about 2 mins per side. When mostly cooked through – about 8 minutes total – add the slices of andouille sausage.
Once the chicken is entirely cooked through (another 2-3 mins), remove the chicken and sausage to a separate plate or cutting board. Using two forks or tongs, shred the chicken.
To the pot, add 2 diced green peppers, a large diced onion, and 3 cloves of minced garlic. Cook over medium high heat for 2-3 minutes.
Vic Trick: This is usually when I prepare the microwave rice. I usually cook for 10-20 seconds less than the package says.
Add a 15 oz can of diced tomatoes and 1/2 cup chicken stock, along with 1 tbsp cajun seasoning, 1 tsp dried oregano, and 1/2 tsp dried thyme.
Let it come to a low boil, then add the shredded chicken, sausage, and rice packet. Stir to mix everything together nicely.
Add the shrimp to the top off the pot and cook covered over medium high heat for 3-4 minutes or until the shrimp are cooked.
Vic Trick: I walk through how to properly clean and devein shrimp in Vic’s Tricks To…Shrimp & Grits w/ Homemade BBQ.
Vic Trick 2: In this example, I used pink shrimp, so they are pink when they’re raw! I knew they were done when they turned opaque and began to curl. Smaller shrimp may only need 2 minutes to cook through – keep checking them.
Once the shrimp are cooked, YOU ARE DONE!!!!
Super simple and suuuuuper flavorful. Also makes FAB leftovers!
Vic’s Tricks To…Easy Jambalaya will keep you coming back for more!
Vic’s Tricks To…Easy Jambalaya
Ingredients
- 2 chicken breasts
- 2 tbsp cajun seasoning (1 for chicken and 1 to add later)
- 2 green peppers, diced
- 1 large onion, diced
- 1 packet microwavable rice, 8.5 oz or so
- 15 oz can diced tomatoes
- 1/2 cup chicken stock
- 1 tsp dried oregano
- 1/2 tsp dried thyme.
Instructions
- Cut 2 chicken breasts into chunks and cover with the cajun seasoning of your choice (I use Slap Ya Momma).
- Heat 2 tbsp of oil in a large pot or dutch oven over medium high heat and add in the chicken chunks. Brown chicken on all sides, about 2 mins per side. When mostly cooked through – about 8 minutes total – add the slices of andouille sausage.
- Once the chicken is entirely cooked through (another 2-3 mins), remove the chicken and sausage to a separate plate or cutting board. Using two forks or tongs, shred the chicken.
- To the pot, add diced green peppers, diced onion, and minced garlic. Cook over medium high heat for 2-3 minutes.
- Prepare your rice per the package directions, minus 10 seconds.
- To the pot, add diced tomatoes and chicken stock, along with cajun seasoning, dried oregano, and dried thyme. Let it come to a low boil, then add the shredded chicken, sausage, and rice packet. Stir to mix everything together nicely.
- Add the shrimp to the top off the pot and cook covered over medium high heat for 3-4 minutes or until the shrimp are cooked (they will turn opaque).
- Once the shrimp is cooked, it is ready to be served! I like to add a little hot sauce at the end. Enjoy!!!
Happy Eating!
