Quick and Delicious Jambalaya

Name: 20 Minute Jambalaya
Prep time: 20 min
Total time: 20 min
Ingredients: 1/4 cup Olive oil; 1 pound Ground chicken (cooked/crumbled); 2 links Andouille sausage (sliced); 1 pound Shrimp (peeled and deveined, medium size); 1 cup Bell peppers and onions (diced); 1 can Diced tomatoes; 2 cups Chicken broth (low sodium); 2 cups White rice (cooked); 1 1/2 tablespoons Seasoning salt; 1 tablespoon Chili powder; 2 teaspoons Garlic powder; 2 teaspoons Onion powder; 1 teaspoon Black pepper; 1 Bay leaf (crushed)

by Tamara J. on Aug 19, 2019 (updated Oct 23, 2026)

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This easy jambalaya recipe combines chicken, smoky andouille sausage, and shrimp with peppers, onions, tomatoes, and seasoned rice. Using precooked rice and cooked chicken helps get this hearty skillet dinner on the table in about 20 minutes.

These Cheesy Jambalaya Stuffed Peppers are an awesome and delicious recipe to use up any leftovers or make right away!

Living in Houston gave me plenty of opportunities to enjoy good Southern and Creole food, and jambalaya has always been one of my favorites. This version takes a few shortcuts for those evenings when dinner needs to happen quickly.

A Quick Jambalaya with Cooked Rice

This is a shortcut version of jambalaya, with the rice cooked separately before being added to the skillet. The tomatoes and chicken broth create a saucy base that coats the rice, chicken, sausage, and shrimp.

Have your chicken cooked, rice ready, and vegetables chopped before you start to keep the cooking time close to 20 minutes. Starting with raw chicken or uncooked rice will take longer.

Ingredients You’ll Need for this Jambalaya

Olive oil: For sautéing the vegetables and browning the sausage.
Cooked ground chicken: Use cooked, crumbled ground chicken, or substitute chopped or shredded cooked chicken.
Andouille sausage: Adds smoky flavor and a little heat. Choose fully cooked andouille for this quick method.
Shrimp: Use raw, peeled, and deveined medium shrimp. Thaw frozen shrimp before adding them to the skillet.
Bell peppers and onions: Dice them into small, even pieces. A frozen pepper-and-onion blend can save prep time.
Diced tomatoes: Form the tomato base and add texture.
Low-sodium chicken broth: Adds moisture and savory flavor while giving you more control over the salt.
Cooked white rice: The main time-saving ingredient. Break apart any clumps before stirring it into the pan.

Tips for the Best Chicken, Sausage, and Shrimp Jambalaya

Prep before heating the skillet. Slice the sausage, measure the seasonings, and have the cooked chicken and rice ready.
Use a deep skillet. You need room to fold everything together without spilling.
Taste before adding more salt. Different brands of sausage, broth, and seasoned salt can change the finished flavor considerably.
Keep an eye on the liquid. Cooked rice won’t absorb broth the same way uncooked rice does. This version has a saucier finish.
Add shrimp near the end. Cooking them through and then continuing to simmer can leave them tough.
Keep the rice grains intact. Fold gently rather than stirring aggressively.

What to Serve with Jambalaya

With rice, vegetables, and three proteins, this jambalaya can stand on its own. If you want something alongside it, try cornbread, a simple green salad, or sautéed greens.

FAQ

Yes! Chopped or shredded cooked chicken works well. Stir it into the skillet and heat it thoroughly with the other ingredients.

Yes, but thaw them first and drain away excess moisture. Adding frozen shrimp directly can cool the skillet and introduce extra water.

This recipe uses cooked rice, so it won’t absorb liquid like dry rice would. The tomatoes also contribute moisture. If the base looks too loose, let it reduce before adding the shrimp so you don’t overcook them while waiting for the liquid to evaporate.