Easy Jambalaya

One pan meals are so convenient for busy weeknights. This easy Jambalaya recipe is all about flavour thanks to the andouille sausage, Cajun seasoning and Gourmet Garden Chunky Garlic Stir-in Paste, a coarsely chopped garlic that’s ready to be squeezed into your dishes.
10 m
Prep Time
30 m
Cook Time

Servings: 6


  • 1 tablespoon (15 milliliters) vegetable oil
  • 1/2 pound (250 grams) smoked sausage, sliced substitution IngredientsList_SubstitutionsAvailable
    • andouille sausage, sliced
  • 1 large yellow onion, chopped (about 2 cups/500mL)
  • 1 medium green bell pepper, chopped (about 1 cup/250mL)
  • 2 stalks celery, chopped (about 1/2 cup/125mL)
  • 1 tablespoon (15 milliliters) Chunky Garlic
  • 1/2 pound (250 grams) boneless skinless chicken thighs, cut into bite-size pieces
  • 1 tablespoon (15 milliliters) Cajun seasoning
  • 2 cups (500 milliliters) chicken stock
  • 2 cups (500 milliliters) instant rice
  • 1 tablespoon (15 milliliters) Parsley


(per Serving)


  • 1 Heat oil in a large saucepan or Dutch oven on medium-high heat. Add sausage; cook until browned, about 3 minutes. Remove sausage from pan with slotted spoon onto a paper towel-lined plate. Set aside.
  • 2 Reduce heat to medium. Add chopped onions, bell peppers and celery; cook and stir 5 minutes until vegetables are softened, scraping bottom of pan to release brown bits. Stir in Garlic Paste; cook 1 minute until fragrant. Stir in chicken and Cajun seasoning. Cook 5 minutes.
  • 3 Return sausage to saucepan. Stir in chicken stock. Cover and bring to boil. Stir in rice. Reduce heat to low; cover. Cook 10 to 15 minutes until liquid is absorbed. Remove from heat. Let stand 5 minutes, covered. Garnish with Parsley. Fluff with fork before serving.