Ingredients Jump to Instructions ↓

  1. 1/2 white onion,

  2. 1 green pepper,

  3. 2 carrots,

  4. 3 celery stalks Meat:

  5. 1 chicken breast,

  6. 1 package andouille sausage,

  7. 1/1 lb raw peeled shrimp Pantry:

  8. 2 cups dry rice,

  9. 2 cans dice tomatoes drained,

  10. 2 cups chicken stock, vegetable oil,

  11. 2 tbsp Worcestershire sauce,

  12. 2 tbsp hot sauce

Instructions Jump to Ingredients ↑

  1. Dice all the vegetables and place aside. Tip: Cut vegetables into uniform strips then cut a bunch of strips to make a uniform dice. Chop the raw chicken breast and the sausage into bite size pieces.

  2. In a large pot, heat 2 tbsp of oil to medium heat. Brown the chicken and set aside. Then, brown the sausage and set aside.

  3. In the same pot the meat was browned in place all the diced vegetables. Don’t do anything to the pot once you remove the browned meat. The bottom will be full of wonderful flavor bits! You may need to add a tbsp or more of oil.

  4. Let the vegetables cook until tender, about 10 minutes.

  5. Add all of the pantry ingredients plus 1 cup of water to the pot and stir. Let the liquid come to a simmer, may need to increase the heat to medium-high, then lower heat to low.

  6. The rice will absorb the liquid, but stir occasionally to ensure the bottom doesn’t stick. This should take about 20 minutes.

  7. Once the rice is tender and the liquid add the chicken, the sausage and the raw shrimp to the mixture. The heat should still be on low at this time. The shrimp will cook from the heat of the mixture, this takes about 10 minutes.

  8. Once the shrimp is pink and opaque the jambalaya is ready to serve! For more great ideas check out my website: or follow me on twitter: #TiceEasyMeals


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