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Jambalaya Recipe with Chicken, Shrimp and Sausage

This one-pot jambalaya recipe is easy, delicious, and satisfying thanks to the addition of chicken, shrimp, and spicy andouille sausage. You’re 30 minutes away from a Mardi Gras dinner that the whole family will love!

Easy Homemade Jambalaya Recipe

Jambalaya is my go-to winter stew! During the winter season, I make this jambalaya recipe about once a month. When the weather’s chilly, there’s nothing better than a hearty comfort food dinner with a little bit of heat to warm you up inside and out!

My jambalaya is flavorful and filling, and it’s also the perfect casserole for feeding a crowd. It’s a versatile dish that can be adjusted to suit your personal flavor preferences, and it really is an excellent recipe for those that like to try new things.

Overhead view of homemade jambalaya with spoon.

What is jambalaya?

Jambalaya is a popular Creole and Cajun dish with African, Spanish, and French influences. Because it originated in Louisiana, it’s often associated with Mardi Gras, but there’s no reason you can’t eat it year-round. (And trust me, you will want to!)

It is often prepared with chicken, shrimp or crawfish, andouille sausage, and rice, although there are all kinds of variations on the classic. The meat-and-rice combo is flavored with the Cajun holy trinity—onion, celery, and green pepper—along with herbs, spices, and diced tomatoes.

In addition to being the ultimate comfort food, this jambalaya recipe is also the ultimate one-pot dinner. You’ve got your veggies, your meat, and your starch all in one convenient pot. We’re talking a perfect weeknight dinner here, friends!

Overhead view of ingredients for homemade jambalaya recipe

What You’ll Need

Here’s a rundown of the ingredients you’ll need for this jambalaya recipe. Scroll down to the recipe card for the quantities and recipe instructions.

  • Yellow onion
  • Celery ribs
  • Bell peppers: Green is the classic choice for a jambalaya recipe, but you can use red, orange, or yellow if you prefer.
  • Garlic
  • Boneless skinless chicken breasts: I like boneless skinless chicken breasts because they’re so easy to work with, but you can also use a different cut of chicken.
    Sweet paprika: Sweet paprika is ideal, smoked paprika is delicious too, but avoid hot paprika unless you want your jambalaya super spicy!
  • Oregano
  • Andouille sausage: Cut the sausage into 1/4-inch rounds.
  • Tomato paste: If you buy a can for this recipe, freeze the rest in 1-tablespoon portions, pop them in a freezer bag, and you won’t need to buy a new can next time you need tomato paste!
  • Low-sodium fat free chicken broth: Chicken stock can also be used, but because stock is unseasoned, you’ll need to add more salt to the recipe.
  • Diced tomatoes
  • Long grain rice
  • Cajun seasoning: Cajun seasoning can bring a lot of heat, so feel free to adjust to your liking.
  • Shrimp: Peel and devein the shrimp.

What Kind of Sausage is Andouille?

Andouille is a Cajun smoked sausage made with pork, onions, pepper, and other seasonings. It’s coarse-grained, and it can be quite spicy, depending on the variety you buy.

Homemade jambalaya in pot with ladle

How to Make Jambalaya

It’s time to roll up your sleeves and make this hearty jambalaya recipe! Here’s what you’ll need to do.

  • Prepare. Heat the oil in a large Dutch oven set over medium heat.
  • Cook the trinity. Add the onions, celery, and bell peppers to the Dutch oven and season with salt and pepper. Cook for 4 minutes or until just softened. Stir in garlic and cook for 1 minute.
Stirring chicken into jambalaya
  • Add the chicken. Stir in the chicken, sweet paprika, and oregano and cook for 5 minutes, or until the chicken is nicely browned on all sides.
  • Add the next several ingredients. Add the sausage and tomato paste; stir and cook for 1 minute, then add the chicken broth, crushed tomatoes, rice, and cajun seasoning. Bring the mixture to a boil.
  • Simmer. Reduce the heat to medium-low and cover the pot. Cook for 20 minutes, or until the rice is tender and most of the liquid is absorbed.
  • Finish. Add the shrimp and cook for 4 to 5 minutes, or until it’s pink and cooked through. Remove from heat, garnish with sliced green onions and dried parsley, then serve.

Recipe Tips

As you can see, this jambalaya recipe is easy. That said, these additional tips will help you make it perfect!

  • Can’t find andouille sausage? You can use a different type of smoked sausage like kielbasa or chorizo.
  • Keep an eye on the rice. After 10 minutes, lift the lid of the Dutch oven and take a peek. If it looks dry, add more chicken broth.
  • Don’t overcook it. Jambalaya isn’t a saucy dish, but it isn’t a dry rice dish either, so don’t wait for all of the liquid to absorb. As soon as the rice is tender, you can move onto the next step of the recipe.
  • Adjust it to your liking. Cajun food is known for being spicy, but you can always make this jambalaya recipe on the milder side and then let everyone adjust the heat for their own individual servings by adding Tabasco or extra Cajun seasoning.
Stirring homemade jambalaya with wooden spoon

Serving Suggestions

Jambalaya is a complete meal with protein, vegetables, and grains all in one pot. Serve it as-is, or top it with extra green onions, parsley, or hot sauce. If you’d like to add a side, serve this jambalaya recipe with a small salad to keep it light and healthy or with some cornbread and an acidic red wine like Pinot Noir or Zinfandel.

How to Store and Reheat Leftover Jambalaya

  • Leftover jambalaya can be stored in an airtight container and refrigerated for up to 3 days. To reheat, place the jambalaya in a saucepan over medium-low heat with a splash of water or broth and gently stir until heated through—or just pop it in the microwave!

Can I Freeze Jambalaya?

  • Yes, you can freeze jambalaya for up to 3 months. Store it in an airtight container or freezer bag; let it thaw in the refrigerator overnight before serving, then reheat it over medium-low heat. If it’s dry, stir in a few tablespoons of broth or water.
Overhead view of two bowls of jambalaya and plate of cornbread

More Cajun-Inspired Recipes

ENJOY!

Overhead view of Dutch oven with jambalaya

Jambalaya Recipe

Katerina | Diethood
This one-pot jambalaya recipe is easy, delicious, and satisfying thanks to the addition of chicken, shrimp, and spicy andouille sausage.
4.98 from 37 votes
Servings : 6 Servings
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
  

  • 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 black pepper, to taste
  • 3 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts, cubed
  • ¼ teaspoon sweet paprika
  • 1 teaspoon oregano
  • 6 ounces andouille sausage, sliced into ¼-inch rounds
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup long grain rice
  • 1 teaspoon cajun seasoning, or to taste
  • 1 pound raw shrimp, peeled and deveined
  • 2 green onions, thinly sliced, for garnish
  • chopped fresh parsley, for garnish

Instructions
 

  • 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 the sliced 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 3 to 4 minutes or until the shrimp is pink and cooked through.
  • Remove from heat.
  • Garnish with sliced green onions and dried parsley.
  • Serve.

Notes

  • Chicken: I use boneless, skinless chicken breasts, but this tastes great with boneless, skinless chicken thighs, too.
  • Andouille Sausage: If you can’t find andouille sausage or want to try something different, you can use polish kielbasa or chorizo.
  • Rice: Long grain rice is the best choice for jambalaya as it cooks up fluffy and separate, creating a better texture.
  • Broth: Use a rich chicken (or seafood) broth to cook your jambalaya. This will add depth and more flavor to the dish.
  • Seasonings: Adjust the ingredients and seasonings to suit your tastes.

Nutrition

Calories: 365 kcal | Carbohydrates: 35 g | Protein: 27 g | Fat: 13 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.1 g | Cholesterol: 73 mg | Sodium: 498 mg | Potassium: 839 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 1749 IU | Vitamin C: 62 mg | Calcium: 65 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: cajun jambalaya, chicken jambalaya, homemade jambalaya
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103 comments on “Jambalaya Recipe with Chicken, Shrimp and Sausage”

  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. You are absolutely correct! The one thing that I hate, is when [someone] change the texture, thought or recipe of something that has been around since inception! I’d rather to be correct, and give the correct information, then put my own ‘so called’ two-cents into a staple!
      Thanks for the truth, for the truth will set us (all) free!

  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
    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!

    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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