Hearty, bold, and loaded with smoky and spicy flavors, this one-pot jambalaya delivers everything you love in a comforting Cajun-Creole classic. Tender chicken, smoky andouille sausage, and juicy shrimp are simmered with vegetables, tomatoes, aromatic spices, and rice for a satisfying meal that comes together easily on the stovetop. Perfect for weeknights—or feeding a crowd.
Ingredients (Serves 6)
Protein
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1 lb (450 g) chicken thighs or breasts, cut into bite-size pieces
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12 oz (340 g) andouille sausage, sliced
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1 lb (450 g) shrimp, peeled & deveined
Vegetables & Aromatics
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1 onion, diced
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1 green bell pepper, diced
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2 celery stalks, diced
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4 cloves garlic, minced
Rice & Base
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1 ½ cups long-grain white rice (uncooked)
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1 can (14.5 oz) diced tomatoes
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3 cups chicken broth
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2 tbsp tomato paste
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2 tbsp olive oil
Seasonings
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1–2 tbsp Cajun or Creole seasoning
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1 tsp smoked paprika
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½ tsp dried thyme
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½ tsp dried oregano
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1 bay leaf
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Salt & pepper to taste
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Optional: a dash of hot sauce
Finishing
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Chopped green onions
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Fresh parsley
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Lemon wedges for serving
Instructions
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Sauté the sausage & chicken
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add sliced andouille sausage; cook until browned (3–4 minutes).
Add chicken pieces, season lightly with salt/pepper, and cook until lightly browned (5 minutes). Remove and set aside. -
Cook the vegetables
In the same pot, add onion, bell pepper, and celery. Cook until softened (5 minutes).
Stir in garlic and cook 1 minute more. -
Build the flavor base
Add tomato paste, Cajun/Creole seasoning, smoked paprika, thyme, and oregano. Stir for 1–2 minutes until fragrant. -
Add rice & liquids
Add the uncooked rice, diced tomatoes, chicken broth, bay leaf, and the cooked chicken/sausage mixture. Stir well and bring to a boil. -
Simmer
Reduce heat to low, cover, and cook 20–25 minutes until rice is tender. Stir occasionally to prevent sticking. -
Add the shrimp
Stir in the shrimp and cook 4–5 minutes until pink and cooked through. -
Finish & serve
Remove bay leaf. Adjust seasonings, stir in green onions and parsley, and add hot sauce if desired.
Serve with lemon wedges.
Serving Size
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Serves: 6 generous portions
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Serving size: ~1.5 cups per person
Estimated Nutritional Information (per serving)
Approximate values—will vary based on ingredients used.
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Calories: 520
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Protein: 36 g
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Carbohydrates: 48 g
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Fat: 20 g
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Fiber: 3 g
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Sodium: 1180 mg
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Sugar: 5 g
Recipe Notes
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Authentic jambalaya varies between Creole (with tomatoes) and Cajun (without tomatoes)—this recipe is a Creole-style version.
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Long-grain rice works best because it stays fluffy and doesn’t get mushy.
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Adjust spice level by increasing or reducing the Cajun seasoning.
Tips for Success
✔ Keep the rice from sticking
Stir once or twice during cooking and avoid very high heat.
✔ Don’t overcook the shrimp
Add them at the end—they cook fast.
✔ Use a heavy pot
A Dutch oven prevents burning and distributes heat evenly.
✔ Customize the heat
Add cayenne, jalapeños, or hot sauce for a spicy kick.
✔ Add layers of flavor
Browning the meats first gives the dish a smoky, deep flavor.
Health & Nutritional Benefits
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High in protein: Chicken, sausage, and shrimp help keep you full.
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Vegetable-rich: Includes onion, pepper, celery (“the holy trinity”) for vitamins & antioxidants.
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Low added sugar: Mostly whole, fresh ingredients.
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Balanced meal: Combines carbs, protein, and fats in one dish.
Frequently Asked Questions (Q&A)
Q: Can I make this ahead of time?
A: Yes! Jambalaya reheats well. Add a splash of broth when reheating to loosen the rice.
Q: Can I use brown rice?
A: You can, but it needs more liquid and 15–20 more minutes of cooking.
Q: Can I make it spicy?
A: Add cayenne pepper, hot sauce, or use a hot andouille sausage.
Q: Can I make it without shrimp or sausage?
A: Absolutely. Replace shrimp with more chicken or add smoked turkey. Use chicken sausage instead of pork if preferred.
Q: Does jambalaya freeze well?
A: Yes—freeze in airtight containers up to 3 months. Thaw and reheat gently.
Q: What can I serve with jambalaya?
A: Cornbread, green salad, garlic bread, grilled veggies, or coleslaw.