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.