Easy Jambalaya

Jambalaya is a beloved Cajun rice dish made traditionally, with smoked Andouille sausage, shrimp and other proteins like chicken and spices like cayenne pepper and chili powder.

I made this easy Jambalaya recipe using leftover ham from our Christmas dinner and added smoked Andouille sausage, the rest is history. You can make Jambalaya at home as simple or as elaborate as you'd like by adding seafood.

This is the simplest of recipes where I even used a pre-mixed Cajun spice blend of seasonings, so that I don't have go crazy trying to figure out the ratios of Cajun spices in the dish.

I like using pre-mixed themed spices to help me achieve Great Everyday Meals. My rule in looking for pre-made spice blends is to make sure that there is no salt added and that all the ingredients are as pure as can be, with no other added ingredients besides the spices themselves.

Try this easy Jambalaya recipe sometime soon and liven up your weeknight meal!

  • 2 tablespoons of vegetable oil
  • 1 lb. of smoked Andouille sausage – sliced
  • 1 1/2 cups of diced ham
  • 1 large Spanish onion – diced
  • 1 green bell pepper – diced
  • 2 stalks of celery – diced
  • 2-3 cloves of garlic – minced
  • 1 1/2 tablespoons of Cajun Seasoning
  • 2 teaspoons of Kosher salt
  • 2 dried bay leaves
  • 2 cups of long-grain white rice
  • 1-14 oz. can of fired roasted diced tomatoes
  • 3 cups of low-sodium organic chicken broth

Heat a pot in medium-high heat with vegetable oil.

Add the sliced sausage and ham and fry until the edges start to turn brown. Add the diced onions, green bell peppers, celery and garlic and saute on medium until the vegetables start to get tender.

Once the vegetables are tender add the Cajun seasoning, salt and dried bay leaves and saute for about 3 minutes. Add the rice and stir, making sure that all the kernels are coated with the seasonings.

Add the can of tomatoes and chicken broth and bring to a boil. Reduce the heat to low and cover, occasionally stirring and scraping the bottom of the pot.

After about 20 minutes, taste and make sure the rice is fully cooked. Turn off the heat and uncover for 5-10 minutes.

Fluff the rice and serve.

Photo Gallery