Jambalaya Recipe with Chicken, Shrimp and Sausages

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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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4.97 from 31 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

11 11 11
WW Freestyle: 4
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages. 
Course: Dinner
Cuisine: American/Southern
Servings: 6 Servings
Calories: 371


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 celery ribs, diced
  • 2 bell peppers, diced (you can also 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 ¼-inch rounds
  • 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 cajun seasoning, or to taste,
  • 1 pound shrimp, peeled and deveined
  • 2 green onions, thinly sliced, for garnish
  • dried parsley, for garnish


  • In a large Dutch oven heat olive oil over medium heat.
  • Add onions, celery, and bell peppers and season with salt and pepper.
  • Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
  • Stir in chicken and add sweet paprika and oregano.
  • Cook for 5 minutes, or until chicken is browned on all sides.
  • Stir in prepared sausage and tomato paste; cook for 1 minute.
  • Add chicken broth, crushed tomatoes, rice and cajun seasoning.
  • Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
  • Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
  • Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
  • Remove from heat.
  • Garnish with sliced green onions and dried parsley.
  • Serve.


Nutrition Facts
Jambalaya Recipe
Amount Per Serving
Calories 371 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g20%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 72mg24%
Sodium 518mg22%
Potassium 821mg23%
Carbohydrates 35g12%
Fiber 3g12%
Sugar 5g6%
Protein 27g54%
Vitamin A 1746IU35%
Vitamin C 62mg75%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: jambalaya, mardi gras, one pot shrimp recipe, one-pot chicken dinner, rice recipes

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89 Responses
  1. Sheila Caporale

    Super easy to make and so delicious. I added 1 jalapeno for additional spice and wow it was amazing. Definitely one I will make for the next family gathering!

  2. Janet

    My andouille sausage is fresh from our local store’s deli. Is that the type you are supposed to use? Should I pre boil it first? Thank you!

  3. nursenikki78@att.net

    I cooked this dish on tonight and added some okra to it. My soon to be husband loved it! Glad I found this recipe!

  4. Val

    There are no tomatoes in jambalaya. Trust me; I’m a native of the Jambalaya Capital of the World,

    If you love this particular recipe, great. Just don’t call it jambalaya.

    1. Marj

      Can you share a proper jambalaya recipe?

      I have always wanted to try it , ever since watching the princess and the frog LOL!!

    2. M Schleicher

      You know what they say…everyone has an opinion.
      I’ve had plenty of jambalaya with tomatoes and plenty without. Anyone can put their own spin on it. 🤦🏻‍♀️

    1. Katerina Petrovska

      I guess you could make the jambalaya without it, but the celery does add to the overall taste and texture.

  5. Kim

    Made this tonight, and my hubby loved it! I used all colors of peppers and also added 1/2 tsp of chipotle pepper, and 1 tbsp of smoked paprika, to give it heat and smoke.
    Great recipe, and easy to make.

  6. Susan

    Absolutely amazing!!! Made this for me and my family and everyone loved it!! Note my kids are very picky and they all loved it… only thing I did different was add all the colors of bell peppers to give it more color but followed as is… thank you so much for this recipe one of my favorites so far

  7. Tony Oudshoorn

    I made it last night, it was delicious and everyone loved it. I substituted the sausage with hot Italian, because that was what I had on hand and stuck true to the rest of the recipe. Simple comfort food.

  8. LazyCook

    Great recipe, it’s been added to my usual rotation because my better half LOVES it. I make my own Cajun seasoning mix for it because the store bought ones contain far too much salt. Thanks for a tasty but super quick and easy dinner idea!

      1. Lauren J

        This is an amazing recipe that everyone can put their own spin on. I use old bay to season my chicken. Use chicken andouille sausage… It’s so good!

  9. Paula Rose

    The only improvement I would make is to fry my smoked sausage first and get a crustiness to it. I also added a large diced jalapeño. Great recipe!

  10. mama ekm

    OMG! My family loved this recipe. They asked me to add this to the regular favourites! Thanks for sharing, Katerina!

  11. Anne

    We all loved your version of Jambalaya, I will make it again. But 10 minutes prep time? How many people did you have prepping?

  12. Krislyn23

    I switched out the andouille sausage for smoked gouda chicken sausage and it brought the points down to 3 on purple!

    1. Sonya

      I cooked the rice separately and used beef broth instead of chicken broth. I also used creole seasoning instead of Cajun seasoning. It was delicious

    2. Irene Harris

      I tried this recipe because it looked so good in the photo. My husband loved it and I will definitely make it again. Thank you.

  13. Jessica

    This recipe was AMAZING!! The flavor was incredible and it came together really nicely. I used 1/2 tsp of cajun seasoning bc of the kids and it was just right. I did try to be healthy by using brown rice which more than doubled the cooking time and used a lot more chicken stock. Next time I will probably half cook the rice. Definitely a must try recipe! Ps – I would love a crock pot version.

  14. 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.

    1. Easy to please

      I don’t care what you call this, I just know how delicious it is! I followed this recipe to the “T” and was very impressed with the flavor and ease of preparation. I sliced up a package of 4 Andouille chicken sausages and used extra long grain rice. Not gonna lie, I always bought Zatarians but not anymore. This recipe is a keeper!

      1. Debbie Wells

        This was a huge hit with my family!! I don’t eat pork so replaced the andouille with hot turkey sausage –
        Thank you for posting this recipe!!

    2. Stephanie Darensbourg

      Wow so critical of someone who is just sharing her recipe. They have kept it simple and easy. Just because you were born and raised in Louisiana, I find that most people from there cannot cook. what tastes good to you other people my not like it.

    3. Ashley

      I enjoyed this recipe but I also loved Jambalaya when I was in New Orleans. Do you have an authentic recipe to suggest?

    4. lilann

      Cajun jambalaya is referred to as a brown jambalaya because of its origin in the bayous of Lousiana. The ingredients include smoked andouille sausage that’s browned until the fat is rendered in a pot. It’s then cooked with onion, celery, and green bell pepper in stock with traditional seasoning and rice.

      In Creole cuisine cooking, the introduction of tomatoes and shrimp has influences from Spanish, French, Africans locals. Today, Creole jambalaya is more popular than Cajun Jambalaya. You’ll find local restaurants serve “red” Creole Jambalaya with tomatoes more often than Cajun Jambalaya in New Orleans. Most of the locals I know prefer to make jambalaya with the addition of tomatoes.

  15. 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. Katerina Petrovska

      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.

  16. Rick Fobes

    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.

  17. 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.

  18. 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…

  19. Cara

    I love this. Actually, everyone in the family loves it!!! Thanks for a simple, tasty, filling one pot meal recipe.

  20. 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!

  21. 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!!

  22. Sabrina

    a really nice recipe, love the flavors, have never tried to tackle Jambalaya before, now am inspired to try, thank you

  23. A_Boleyn

    It looks delicious … I wish I could get andouille sausage though. I wonder if there’s a decent substitute in a mostly Eastern European area.

  24. Joanie @ One Dish Kitchen

    I’m originally from New Orleans and LOVE jambalaya! I’ve never added chicken to mine but love that you did. You just can’t go wrong with a delicious jambalaya recipe and yours looks and sounds like a winner!

  25. Megan

    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.

  26. 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. Katerina Petrovska

      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?

        1. Katerina Petrovska

          Criminal… could be! I would definitely use some brown rice. I like it … it’s better for you and it adds flavor. 😀

    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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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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