Chicken, Shrimp and Andouille Jambalaya

Chicken, Shrimp and Andouille Jambalaya

A Classic Louisiana One-Pot Feast

This chicken, shrimp, and andouille jambalaya is the ultimate expression of Louisiana comfort food. Smoky sausage, tender chicken, and juicy shrimp are layered with aromatic vegetables, bold Cajun spices, and perfectly cooked rice—all in one pot. It’s hearty enough for gatherings, yet easy enough for weeknights.

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Why This Jambalaya Stands Out

• Uses three classic proteins for depth and balance

• One-pot cooking with minimal cleanup

• Authentic Cajun-Creole flavor profile

• Easy to adjust spice level

• Excellent for leftovers and meal prep

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Ingredients

Proteins

• 1 lb boneless, skinless chicken thighs, diced

• 12 oz andouille sausage, sliced

• 1 lb raw shrimp, peeled and deveined

Vegetables (The Holy Trinity)

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

Rice & Liquid

• 2 cups long-grain white rice

• 4 cups chicken broth

• 1 (14.5 oz) can diced tomatoes (optional – Creole style)

Seasonings

• 1½ tsp Cajun or Creole seasoning

• 1 tsp smoked paprika

• ½ tsp dried thyme

• ½ tsp dried oregano

• ¼–½ tsp cayenne pepper (to taste)

• ½ tsp black pepper

• Salt to taste

• 2 bay leaves

• 1 tsp Worcestershire sauce

Cooking Fat & Garnish

• 2 tbsp olive oil

• Chopped green onions or fresh parsley

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Instructions

Step 1: Brown the Andouille

Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add sausage and cook until well browned. Remove and set aside.

Step 2: Brown the Chicken

Add chicken to the same pot and cook until golden on all sides. Remove and set aside with sausage.

Step 3: Cook the Trinity

Reduce heat to medium. Add onion, bell pepper, and celery. Cook 6–8 minutes until softened and lightly caramelized. Stir in garlic and cook 30 seconds.

Step 4: Season & Build the Base

Add Cajun seasoning, smoked paprika, thyme, oregano, cayenne, black pepper, bay leaves, and Worcestershire sauce. Stir until fragrant.

Step 5: Add Rice & Liquid

Stir in rice, then add broth and tomatoes (if using). Return chicken and sausage to the pot and mix well.

Step 6: Simmer

Bring to a gentle boil. Reduce heat to low, cover, and simmer 25 minutes until rice is tender.

Step 7: Add Shrimp

Nestle shrimp into the rice. Cover and cook 5–7 minutes until shrimp are pink and opaque.

Step 8: Rest & Serve

Remove bay leaves. Let rest 5 minutes, fluff gently, garnish, and serve.

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Pro Tips for Perfect Jambalaya

• Use chicken thighs for moisture and flavor

• Add shrimp last to prevent overcooking

• Brown meats deeply for authentic Cajun taste

• Do not stir once rice starts simmering

• Let jambalaya rest before serving

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Cajun vs Creole Style

Style	Tomatoes	Flavor
Cajun	No	Smoky, rustic
Creole	Yes	Slightly saucy, herby

Both styles work beautifully with this recipe.

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Storage & Reheating

• Refrigerator: Up to 4 days

• Freezer: Up to 3 months

• Reheat: Stovetop with splash of broth

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Final Thoughts

This chicken, shrimp, and andouille jambalaya is bold, comforting, and deeply satisfying—a true Louisiana classic made easy for home cooks. Whether you’re cooking for family or feeding a crowd, this recipe delivers flavor in every bite.

OTHER RECIPES

Jambalaya Ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 lbs boneless skinless chicken thighs
• 1 lb andouille sausage, cut into 1/4 inch slices
• 1 large onion, chopped
• 2 celery ribs, diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon sweet paprika
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon cayenne pepper (optional)
• 1 1/2 cups long grain rice
• 1 (14 ounce) can tomatoes, chopped,with juice
• 2 cups chicken broth or 2 cups stock
• 8 ounces medium shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley
• 3 green onions, finely chopped

Jambalaya Instructions:

1.First of all preheat oven to 350 degrees F.
2.And then in a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
3.Next is to add andouille sausage, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
4.Add rice, tomatoes with juice, and broth; bring to a boil.
5.Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
6.Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve. Enjoy the jambalaya ! Nice !
jambalaya recipe 2

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