Jambalaya Rice Bowl Recipe
Make Jambalaya Rice Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Cook the Chicken and Sausage
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken breast and cook until browned, about 5 minutes. Add the sliced Andouille sausage and cook for an additional 3-4 minutes.
Combine Rice and Seasonings
Add the long-grain rice, canned diced tomatoes (with juices), chicken broth, Cajun seasoning, salt, and black pepper to the pot. Stir to combine all the ingredients.
Cook the Jambalaya
Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
Add Shrimp
After 20 minutes, add the shrimp to the pot. Stir gently and cover again. Cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
Serve
Remove from heat and let sit for a few minutes. Fluff the jambalaya with a fork, garnish with sliced green onions, and serve hot.
