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Quick Jambalaya

Quick Jambalaya

Jambalaya is notorious for being complicated and taking a long time to make - but not this time! Enjoy the taste of N'awlins with just a few easy steps.


  • 2 tablespoons canola oil 30 mL
  • 1 pound chicken breast tenders or thinly sliced chicken breasts 500 g
  • 1/2 teaspoon salt 2 mL
  • 1/4 teaspoon pepper 1 mL
  • 1/4 pound chorizo sausage, casing removed and finely diced 125 g
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely diced
  • 1 red pepper, cut into strips
  • 2 celery ribs, chopped
  • 1 onion, chopped
  • 1 (14 ounce/398 mL) can tomatoes, chopped
  • 1 tablespoon chopped fresh thyme 15 mL
  • 1/2 pound medium raw shrimp, peeled and deveined 250 g
  • 2 cups cooked brown rice 500 mL
  • 4 green onions, chopped


  1. In large non-stick skillet, heat canola oil over medium-high heat.
  2. Add chicken, salt and pepper and sauté 6 to 8 minutes until chicken is cooked through. Remove to plate and set aside.
  3. Add sausage and garlic to skillet and sauté 1 to 2 minutes.
  4. Add jalapeño pepper, red pepper, celery and onion. Continue to sauté for 3 to 4 minutes until vegetables are tender crisp.
  5. Add canned tomatoes and thyme. Simmer 10 minutes to reduce liquid.
  6. Add shrimp and chicken back to skillet and cook until shrimp are done, about 3 minutes.
  7. Serve over cooked rice. Garnish with chopped green onions.

Yield: 8 servings | Serving size: 1 cup (250 mL)

Nutritional analysis - per serving: Calories 270 Total Fat 11 g Saturated Fat 2.5 g Cholesterol 90 mg Carbohydrates 18 g Fiber 2 g Protein 25 g Sodium 540 mg

Recipe and photo credit (used with permission):

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