Level: Easy | Prep/Cook Time: 30 mins

This is not meant to be a true jambalaya recipe this is for those last minute drop by guests or when you’re just too tired to spend hours in front of the stove. This is literally a one pot meal that takes about 30 minutes max to put on the table for 6 people.


2 TBL Olive oil
1/2 pound of cleaned shrimp or diced chicken (dried on paper towels)
1/2 pound of sliced dried style chorizo or spicy smoked sausage
1 small onion diced
1 diced tomato
1 bell peppers cut into strips ( I like red or yellow)
2 cloves finely minced garlic
2 tsp tsp smoked paprika
1/4 cup fresh coarse chopped celery
2 Cups Arborio rice or converted rice ( I prefer Arborio)
3 cups, plus or minus chicken stock or seafood stock
1 tsp Kosher salt
1/2 tsp red pepper flakes or to taste

 – In a large pan add olive oil cook over medium heat

– Add sausage stir in the bell peppers, garlic, onions, tomato, celery, smoked paprika , salt and pepper, add chicken at this time and stir till coated well with pan ingredients.
*If you’re using shrimp it will be added last*
– Still on medium heat stirring in your rice until it’s coated nicely with the seasonings in the pan.
– Stir in 1/2 the stock, as the stock is absorbed add more until the rice becomes tender.
– Once rice is tender add your shrimp stir well let’s sit with a lid for 3 minutes minutes.
– Serve with a nice salad and crusty garlic bread.



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