Jambalaya Recipe with Chicken, Shrimp and Sausages

Chicken RecipeOne Pot Meals

Jambalaya Recipe – Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages. Whip up this Southern favorite in just 30 minutes and get ready for a Mardi Gras dinner that the whole family will love!

jambalaya recipe, chicken, shrimp, andouille sausage, rice, one pot meals

Jambalaya is my go-to winter stew! During the winter season, I make this Jambalaya recipe about once a month. It’s easy, hearty, and it takes me about 40 minutes to put it all together. Just chop a few vegetables, devein some shrimp, place all things in a dutch oven and wait for the warm and spicy aroma to fill the house.


Jambalaya is a very popular dish that has Spanish and French influence. It’s prepared with chicken, shrimp, sausages, and rice – or a variation of that – and it is comfort food at its best. Jambalaya is one of the easiest one-pot meals you can put together, even on a busy weeknight.

jambalaya recipe, chicken, shrimp, andouille sausage, rice, one pot meals


We will need:

  • onions
  • bell peppers
  • celery
  • garlic
  • chicken
  • seasonings
  • andouille sausage
  • diced tomatoes
  • tomato paste
  • chicken stock
  • rice
  • shrimp

jambalaya recipe, chicken, shrimp, andouille sausage, rice, one pot meals

  • To make Jambalaya, we will first start with sauteeing the onion, bell peppers, celery, and garlic in a large dutch oven.
  • Next, we are going to cut up chicken breasts into cubes, season with paprika and oregano, and add it to the pot to cook until browned.
  • Sliced andouille sausage goes in next, followed by tomatoes and tomato paste, as well as a teaspoon of cajun seasoning, plus chicken stock and rice.
  • All of that will need to simmer for about 20 minutes before we finally stir in the shrimp, let cook for a few minutes, and then serve.

jambalaya recipe, chicken, shrimp, andouille sausage, rice, one pot meals

It’s basically a pot of rice loaded with meats, seafood, tomatoes, and more flavors and textures than you thought you could handle in just one meal.

For a complete dinner, serve this with some crusty bread, a green salad, and a glass of your best wine.



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5 from 17 votes
Jambalaya Recipe - Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages. Whip up this Southern favorite in just 30 minutes and get ready for a Mardi Gras dinner that the whole family will love! 
Jambalaya Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages. 

Course: Dinner
Cuisine: American/Southern
Servings: 6 Servings
Calories: 436 kcal
  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 2 celery ribs diced
  • 2 bell peppers diced (you can use red, green, yellow, etc.)
  • salt and fresh ground pepper to taste
  • 3 cloves garlic minced
  • 1 pound boneless skinless chicken breasts cubed
  • 1/4 teaspoon sweet paprika
  • 1 teaspoon oregano
  • 6 ounces andouille sausage sliced into coins
  • 2 tablespoons tomato paste
  • 2 cups low-sodium fat free chicken broth
  • 1 14.5-oz can diced tomatoes
  • 1 cup long grain rice
  • 1 teaspoon or to taste, cajun seasoning
  • 1 pound shrimp peeled and deveined
  • 2 green onions thinly sliced, for garnish
  • dried parsley for garnish
  1. In a large Dutch oven heat olive oil over medium heat.
  2. Add onions, celery, and bell peppers and season with salt and pepper.
  3. Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
  4. Stir in chicken and add sweet paprika and oregano.
  5. Cook for 5 minutes, or until chicken is browned on all sides.
  6. Stir in prepared sausage and tomato paste; cook for 1 minute.
  7. Add chicken broth, crushed tomatoes, rice and cajun seasoning.
  8. Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
  9. Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
  10. Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.

  11. Remove from heat.
  12. Garnish with sliced green onions and dried parsley.

  13. Serve.
Recipe Notes


Nutrition Facts
Jambalaya Recipe
Amount Per Serving
Calories 436 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Cholesterol 262mg87%
Sodium 1394mg58%
Potassium 826mg24%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 5g6%
Protein 41g82%
Vitamin A 1580IU32%
Vitamin C 65.4mg79%
Calcium 175mg18%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

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41 Responses
  1. Claude Guillory

    I was born and raised in South Louisiana and have been cooking jambalaya for years, trust me when I say if you cook this for an authentic Cajun, you will be laughed at relentlessly. This is NOT jambalaya.

  2. Bree

    I made this and the flavor was phenomenal but the rice got mushy. I want to cook the rice on its own first and then add it, but what liquid amounts should I eliminate from the jambalaya?

    1. Hi! I haven’t made it without rice, so I’m not 100% on this, but I think you can eliminate 1 cup of the broth, and if the jambalaya looks too dry, you can always add more liquid. I hope this helps.

  3. Not sure what was up with that guy, but for me, this recipe is like all others, just a guideline, it works, substitute anything and any measurements that you want, I’m from the south and this is perfect the way it is or since I don’t measure anything, these are just the basic ingredients to make an awesome dinner. Everyone who has tried mine loved. Thanks for the website and all of the great ideas.

  4. Sarah

    Easy and delicious. My hubs asked me to continue to make my Jumbalaya this way and I cleaned my plate. I rarely eat the food I make and I wasn’t passing this up. I used about 1 1/2 orange, green and yellow bell peppers. I also used half a yellow and half a red onion for color. I cut up 1 1/2 cups Roma tomatoes instead of canned. But this is delicious.
    Oh and I made my own Cajun seasoning. Was able to use less salt that way.

  5. Earl

    This was my first attempt at jambalaya and it turned out much better than expected. Subtituted a pinch of Cayenne Pepper for the paprika, forgot it and was to lazy to go back to the store, but this is a fantastic recipe. Thanks…

  6. MJ

    I made this tonight for my husband and myself, and it turned out incredibly. Super easy to make, but the flavors came together really quickly. I used chicken andouille sausage from Whole Foods, which worked great. This was delicious and I’m adding it to my regular rotation of weeknight dinners!

  7. Sharon

    Never attempted Jambalaya before but this recipe is awesome. So easy, and the Ingredients were already in my pantry and freezer. The flavors blend well together and the sausage gives it just enough heat! This will be a regular dinner for us from now on!!

  8. I typically hear “jambalaya” and “stew” and avoid those textures and recipes. But your pictures grabbed my eyes first and they looked amazing! I made something like this a long while back and didn’t keep the recipe so thanks for sharing it. I know we’re going to love it! PS We have andouille sausage in MN too.

  9. Ren Taylor

    Every self respecting human being who cooks, south of the Mason Dixon line, would sneer at your “yankee” Jambalaya recipe……….. try a single green bell pepper otherwise the you’ll overpower the other flavors, 2 onions, 5 ribs of celery and where’s the heat? Black pepper? ……..sissy!! And good luck finding the sausage north of South Carolina….. substitute SMOKED beef. Oh, yeah one more thing….. IT’s Cajun/Creole not “Southern” the recipe can be found all along the Gulf coast…….the basic recipe came there with the French Acadians when they migrated south because of religious persecution in Nova Scotia.

    1. Hi!
      First, thank you for the background story – I truly do appreciate it. I love to know these things!
      To your other point; my food is always about simplicity, and if you have followed this recipe blog long enough, you would see that I try to create almost all dishes as easy and as uncomplicated as can be. Very straightforward. Not everyone has the time nor the resources to make everything like grandma used to make.
      And, I’ve never ever had a problem with finding andouille sausage up here in Chicago and beyond. I don’t know why you’d assume that we don’t have it.

      1. Susan Turner

        No problem finding it in Washington State either! Really watching the old diet for health-do you think it would be criminal to sub brown rice?

    2. Bj

      Aren’t you just a bowl of sunshine! You are certainly entitled to your opinion, but please don’t speak for the rest of us. Oh, and I’m up North of the Carolinas and have no problem finding andouille sausage.

      1. Rachael Wessels

        Why, why, why do people have to be so snide? just because they can?

        I have the Jambalaya cooking now,& it smells great.

    3. Kathryn Richter

      This is a delicious, healthy, fast hack on the traditional recipe. My hubby had seconds and raved! Thank you Katerina!

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