Dinner

Jambalaya with Shrimp, Chicken, and Sausage

Name: Jambalaya with Shrimp, Chicken, and Sausage
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 ½ cups long-grain white rice; 4 cups chicken stock; 2 tsp smoked paprika; 2 tsp Cajun seasoning; 1 tsp dried thyme; 2 bay leaves; ½ tsp cayenne pepper; Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped; 2 green onions, sliced

Servings: 8 Total Time: 1 hr 5 mins Difficulty: Beginner

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Introduction

Jambalaya is one of the most iconic dishes from Louisiana Creole and Cajun cuisine. This hearty, one-pot meal combines rice, vegetables, and a variety of proteins—here we’re using juicy shrimp, tender chicken, and smoky sausage. Bursting with flavors from the “holy trinity” of onions, celery, and bell peppers, along with bold spices and herbs, jambalaya is a dish that warms the soul and satisfies the appetite.

The beauty of jambalaya lies in its layers of flavor: smoky sausage, seasoned chicken, fresh shrimp, tomatoes, and perfectly spiced rice all cooked together in a savory broth. Each bite is slightly different but always delicious.

Why I Love This Recipe

It’s a complete meal in one pot — protein, veggies, and carbs together.
The mix of Cajun spices and smoky sausage makes every bite exciting.
It’s family-style food — perfect for feeding a crowd.
Jambalaya is versatile — you can adjust spice levels, swap proteins, or even make it vegetarian.
It’s comforting, hearty, and full of soul — a dish that celebrates Louisiana culture.

Why This is a Must-Try Dish

This dish is a must-try because it offers a taste of the South like no other. It’s comforting yet bold, filling yet vibrant, and it celebrates the mix of French, Spanish, and African influences that make Creole and Cajun food unique. If you want a dish that feels festive and satisfying, jambalaya is the answer.

Time, Servings & Nutrition

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8
Calories (per serving): ~420 kcal

Course & Cuisine

Course: Main Dish
Cuisine: Cajun/Creole (Southern U.S.)

Ingredients

Proteins

1 lb (450 g) shrimp, peeled and deveined
1 lb (450 g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
12 oz (340 g) smoked andouille sausage, sliced

Vegetables & Base

2 tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 ½ cups long-grain white rice
4 cups chicken stock

Seasonings & Herbs

2 tsp smoked paprika
2 tsp Cajun seasoning (store-bought or homemade)
1 tsp dried thyme
2 bay leaves
½ tsp cayenne pepper (optional, for heat)
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped
2 green onions, sliced (for garnish)

Step-by-Step Preparation Method

Step 1: Prepare Ingredients

Peel and devein shrimp; set aside.
Cut chicken into bite-sized cubes.
Slice sausage. Dice vegetables.

Step 2: Cook Chicken and Sausage

Heat 1 tbsp oil in a large Dutch oven or pot over medium-high heat.
Add chicken pieces; season with salt and pepper. Cook until browned, about 5 minutes. Remove and set aside.
Add sausage slices; cook until browned and slightly crispy. Remove and set aside.

Step 3: Cook Vegetables

In the same pot, add remaining oil.
Sauté onion, bell pepper, celery, and garlic until softened (about 5–6 minutes).

Step 4: Add Rice and Spices

Stir in rice, smoked paprika, Cajun seasoning, thyme, and cayenne. Toast rice for 1–2 minutes with vegetables.

Step 5: Add Liquids and Chicken

Pour in diced tomatoes and chicken stock. Stir well.
Add chicken back to the pot along with bay leaves.
Bring to a boil, then reduce heat to low. Cover and simmer 20–25 minutes, until rice is tender and liquid absorbed.

Step 6: Add Sausage and Shrimp

Stir sausage back into pot.
Place shrimp on top, cover, and cook another 5–6 minutes until shrimp turns pink.

Step 7: Finish and Serve

Remove bay leaves. Adjust seasoning with salt and pepper.
Garnish with fresh parsley and green onions.

How to Serve

Serve hot in bowls with warm cornbread or a side salad.
For gatherings, place the pot on the table and let everyone serve themselves.
Offer hot sauce on the side for those who like it extra spicy.

Recipe Tips

Use long-grain rice to prevent mushiness.
Don’t overcook shrimp — they cook quickly at the end.
For deeper flavor, brown sausage well before removing.
Stir only occasionally after adding rice to avoid breaking grains.

Variations

Seafood Jambalaya: Add mussels, crab, or crawfish along with shrimp.
Vegetarian Jambalaya: Swap meat with mushrooms, zucchini, or chickpeas.
Brown Rice Jambalaya: Use brown rice but increase cooking time by ~15 minutes.
Extra Spicy Version: Add more cayenne or sliced jalapeños.
One-Pan Oven Jambalaya: Bake in a covered Dutch oven at 375°F (190°C) for 35–40 minutes instead of simmering.

Freezing & Storage

Refrigeration: Store leftovers in airtight containers up to 4 days.
Freezing: Freeze portions up to 3 months. Best to slightly undercook shrimp before freezing.
Reheating: Reheat on stovetop with a splash of broth or water to keep rice moist.

Special Equipment Needed

Large Dutch oven or heavy-bottom pot
Wooden spoon for stirring
Sharp knife and cutting board

Conclusion

Jambalaya with Shrimp, Chicken, and Sausage is a dish that embodies the spirit of Louisiana cooking — bold, hearty, and full of flavor. It’s a one-pot wonder that satisfies a crowd and celebrates a mix of cultures and cuisines. With its smoky sausage, tender chicken, sweet shrimp, and perfectly spiced rice, this recipe is comfort food at its finest.

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Jambalaya with Shrimp, Chicken, and Sausage

Author: admin Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins

Servings: 8 Calories: 420kcal

Description

Instructions

Step 1: Prepare Ingredients: Peel and devein shrimp; set aside. Cut chicken into bite-sized cubes. Slice sausage. Dice vegetables.
Step 2: Cook Chicken and Sausage: Heat 1 tbsp oil in a large Dutch oven or pot over medium-high heat. Add chicken pieces; season with salt and pepper. Cook until browned, about 5 minutes. Remove and set aside. Add sausage slices; cook until browned and slightly crispy. Remove and set aside.
Step 3: Cook Vegetables: In the same pot, add remaining oil. Sauté onion, bell pepper, celery, and garlic until softened (about 5–6 minutes).
Step 4: Add Rice and Spices: Stir in rice, smoked paprika, Cajun seasoning, thyme, and cayenne. Toast rice for 1–2 minutes with vegetables.
Step 5: Add Liquids and Chicken: Pour in diced tomatoes and chicken stock. Stir well. Add chicken back to the pot along with bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer 20–25 minutes, until rice is tender and liquid absorbed.
Step 6: Add Sausage and Shrimp: Stir sausage back into pot. Place shrimp on top, cover, and cook another 5–6 minutes until shrimp turns pink.
Step 7: Finish and Serve: Remove bay leaves. Adjust seasoning with salt and pepper.Garnish with fresh parsley and green onions.