This Jambalaya recipe is sponsored by Idaho Potatoes. All opinions are my own.
Tasty and easy to make Jambalaya recipe, a great dinner recipe idea that is layered with cajun flavor!
No this is not a traditional jambalaya recipe using rice, but trust me, all of that spunky flavor is definitely tucked in this gorgeous recipe!
I don’t always have rice on hand, and I have a few picky eaters that prefer potatoes over rice any and every day. So, I decided to take my favorite go-to Idaho Potatoes and create a stunning cajun flavored recipe around them. Can I just add, this easy dinner recipe turned out amazing!
The quality and flavor of Idaho Potatoes are always spot on (plus really tasty in jambalaya recipes), and it’s easy to find, just look for the “Grown in Idaho” label to be assured you’re buying the best. You can find Idaho Potatoes in your local grocery store, and for more recipe inspiration, visit www.idahopotato.com.
What do you eat jambalaya with?
Jambalaya is a one-pot meal unto itself, the only additions to add would be either a lovely French baguette loaf or a nice slice of southern skillet cornbread. To finish off your meal, you might indulge a little with a New Orleans bread pudding recipe from Taste of Home.
What meat do you use for jambalaya?
The traditional meat used in a jambalaya recipe includes smoked sausage of some sort such as andouille, either pork or chicken, and seafood, which is usually crawfish or shrimp.
Can this one pot dinner recipe be made a day ahead?
You can definitely prepare this one pot dinner recipe ahead of time. Simply prepare according to instructions, allow to cool, cover and refrigerate for up to 3 days. To warm, just place it in an ovenproof dish and heat in a 350°F oven for about 20 – 30 minutes or completely warmed through.
How to make this easy jambalaya recipe.
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 pound andouille sausage, sliced into 1/4 inch rounds
- 2 green bell pepper, diced
- 2 celery ribs, diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 (14 ounces) can petite diced tomatoes
- 3 - 4 cups chicken stock
- 2 tablespoons Creole seasoning
- 2 bay leaves
- 2 large Idaho Russet Potatoes, cut into bite-sized pieces
- 1/2 pound large raw shrimp, peeled and deveined
- 2 - 3 green onions, diced to garnish, if desired
- In a large stockpot or dutch oven over medium-high heat 1 tablespoon of the olive oil, once hot, add the andouille sausage rounds and chicken, saute until nicely browned, about 5 - 8 minutes. Transfer to a paper towel-lined plate.
- Add the remaining olive oil to the dutch oven and add the peppers, celery, onions, and garlic. Saute until onions are softened, about 5 minutes.
- Add the diced tomatoes, chicken stock, Creole seasoning, bay leaves, and potatoes. Bring to a boil, then reduce to a simmer, and cook until potatoes are tender, about 20 - 30 minutes, stirring occasionally.
- Add the sausage and chicken back in and stir to mix in well, then add in the shrimp and continue to simmer until the shrimp have cooked through and are pink, about 5 - 7 minutes.
- Remove bay leaves, season to taste, and garnish with diced green onions if desired.
For the sausage, you can use any smoked sausage such as andouille.
Don't like seafood? No problem, simply leave it out and continue with recipe as directed.
To add more heat, simply add in some hot peppers along with the green peppers, or you can give it that extra heat with your favorite hot sauce when serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 611Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 111mgSodium: 2676mgCarbohydrates: 48gFiber: 4gSugar: 13gProtein: 31g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.