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Jambalaya Recipe with Chicken, Shrimp and Sausages

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 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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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

Katerina | Diethood
Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages. 
4.98 from 34 votes
Servings : 6 Servings
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


  • 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.




Calories: 371 kcal | Carbohydrates: 35 g | Protein: 27 g | Fat: 13 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 72 mg | Sodium: 518 mg | Potassium: 821 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1746 IU | Vitamin C: 62 mg | Calcium: 66 mg | Iron: 2 mg | Net Carbs: 32 g

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.

Course: Dinner
Cuisine: American/Southern
Keyword: jambalaya, mardi gras, one pot shrimp recipe, one-pot chicken dinner, rice recipes
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98 comments on “Jambalaya Recipe with Chicken, Shrimp and Sausages”

  1. Avatar photo
    Robert DeCuir

    Living in the heart of Cajun Country I can tell you first hand this simply is a make believe recipe and nothing we would even think of making here is southern Louisiana. First off, we don’t put oregano or paprika into Jambalaya. Second, the sausage is cooked first so you have the grease from it to cook your vegetables in and your make believe seasoning! ” Salt and pepper to taste”? “Your favorite Cajun Seasoning”? This is a lazy persons version of a recipe being offered! Salt, Black Pepper, White Pepper, Cayenne, Garlic and Thyme are the seasonings that go into Jambalaya. If your not going to follow thru with a recipe, stop trying to promote incomplete ones such as this.

    1. I would like to comment on this if I may. I am certainly not from Louisiana however I do appreciate making this lighter side of the recipe for Jambalaya. I do have an aunt from Louisiana and her Jambalaya is absolutely delicious. After eating her recipe, I always feel bloated and extremely full. After eating this recipe, I do not feel that way in the least. I would imagine there are different takes on Jambalaya throughout the country and although if you are from Louisiana you may not approve, but the folks that are from a different part of the country absolutely do and appreciate the efforts that are put into making them and sharing them. Not everyone cooks the same and that is what’s so great about sharing recipes. It is not fare to judge or write a rude comment. This is a site that shares the lighter side of food, and it very much appreciated from those of us who are on the quest to loose weight and or stay healthy.

  2. Avatar photo
    Madison Feldheiser

    how many servings does this recipe make? i want to make this this weekend for a total of 6 people so i wanna make sure it’ll make enough. thanks!

  3. I made this tonight for dinner. It was delicious. My family likes things a bit spicy so I added a Serrano chili. Otherwise I followed the recipe exactly. It was scrumptious!

  4. This is my go-to recipe. It’s bookmarked and I try to make it at least once a month if not more!

  5. Avatar photo
    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!

  6. 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!

  7. Avatar photo

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

    1. Katerina - Diethood
      Katerina Petrovska

      That’s great! I’m very glad you and your husband loved it! Thank you for chiming in! 🙂

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