To call this the easiest-ever jambalaya is an understatement—what normally can be an all-day affair takes no time at all, thanks to this shortcut recipe. The andouille is already cooked, the chicken is shredded rotisserie, and the white rice is quick-cooking, but the real time-saving star of the show is a jar of salsa. Yes, salsa. It might seem strange to use jarred salsa in this Creole classic, but it contains two of the three “holy trinity” vegetables essential to a real jambalaya: onions and peppers. After 20 short minutes of cooking, dinner is ready, and there’s only one dish to clean up. A major weeknight win.

Liz Mervosh
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook sausage, onion, and oil in a Dutch oven or large pot over medium-high, stirring occasionally, until onion is softened, about 9 minutes. Stir in rice, chicken, salsa, stock, and Creole seasoning, and bring to a simmer. Reduce heat to medium, cover and cook until rice is tender, about 8 minutes.

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