There's something about a big pot of jambalaya that just feels like home. Maybe it's the way the kitchen smells when the sausage hits the pan, or how everyone gathers around when you lift the lid.
This Jambalaya Recipe brings together shrimp, chicken, smoky sausage, and perfectly seasoned rice in one beautiful pot. It's the kind of meal that turns a regular Tuesday into something special, and trust me, my family asks for it at least twice a month.
Why You'll Love This Jambalaya Recipe
This is comfort food at its best. You get tender chicken, juicy shrimp, and sliced sausage all mixed with rice that soaks up every bit of Cajun flavor. It's a one pot wonder, which means less cleanup and more time enjoying dinner.
My sister swears this beats any restaurant version she's tried, and my husband always goes back for seconds. Whether you're cooking for your family or feeding a crowd, this easy chicken and sausage jambalaya delivers big flavor without the fuss. Plus, it's ready in under an hour.
Jump to:
What You'll Need
Just a handful of everyday ingredients come together to create this authentic jambalaya recipe. Most of what you need is probably already in your kitchen, and the rest is easy to grab at any grocery store.
Main Ingredients
- 1 pound chicken breast or thighs, cut into bite-sized pieces
- 12 ounces andouille sausage, sliced into rounds
- 1 pound large shrimp, peeled and deveined
- 1 ½ cups long grain white rice
- 1 large onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can (14.5 ounces) crushed tomatoes
- 3 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 tablespoon paprika
- ½ teaspoon cayenne pepper (or to taste)
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons olive oil
Optional Extras
You can toss in some hot sauce if you like heat, swap the chicken for turkey, or add a squeeze of lemon at the end for brightness. Fresh parsley makes a pretty garnish, and some folks in my family like stirring in a bit of butter right before serving.
The full instructions are right in the recipe card below.
How to Make Jambalaya Recipe
Brown the Meats
Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add the chicken pieces and season with salt and pepper. Cook until golden on all sides, about 5 minutes, then remove and set aside. In the same pot, brown the sliced sausage until the edges get crispy and caramelized, about 3 minutes. The rendered fat from the sausage adds incredible depth to this Cajun jambalaya recipe.
Cook the Vegetables
Toss in the diced onion, bell peppers, and celery. Let them cook down until softened and fragrant, stirring occasionally, about 6 minutes. Add the minced garlic and stir for another minute until you can smell it. This is the holy trinity of Cajun cooking, and it builds the foundation for all that Southern food magic.
Add Seasoning and Rice
Sprinkle in the Cajun seasoning, paprika, and cayenne pepper. Stir everything together so the vegetables get coated in those spices. Pour in the rice and stir it around for a minute or two so each grain gets a little toasted. My mom taught me this trick, and it keeps the rice from getting mushy.
Simmer with Broth
Pour in the crushed tomatoes and chicken broth, then tuck in the bay leaves. Bring everything to a boil, then reduce the heat to low. Nestle the browned chicken back into the pot, cover with a lid, and let it simmer for about 20 minutes. The rice will absorb all those flavors and turn tender while the chicken finishes cooking through.
Q: Can I make jambalaya ahead of time?
Yes! You can prep this healthy jambalaya a day ahead. Just hold off on adding the shrimp until you reheat it. Store it covered in the fridge, then warm it on the stove with a splash of broth and toss in the shrimp during the last few minutes.
Add the Shrimp
After 20 minutes, check if the rice is tender and most of the liquid is absorbed. Stir in the shrimp, cover again, and cook for another 4 to 5 minutes until the shrimp turn pink and opaque. Don't overcook them or they'll get rubbery. Remove the bay leaves, taste, and adjust the salt if needed. Sprinkle fresh parsley on top and serve hot.
Aliana's Top Tip
The secret to perfect jambalaya rice is letting it sit covered for 5 minutes after you turn off the heat.
This gives the rice time to steam and fluff up.
Also, don't skip browning the chicken and sausage at the start.
Those caramelized bits stuck to the bottom of the pot add serious flavor.
If you want a little char on the rice, crank up the heat for the last 2 minutes without stirring.
Ingredient Substitutions & Variations
You can easily make this seafood jambalaya recipe by adding more shrimp or tossing in crawfish. Swap andouille for smoked turkey sausage if you want it lighter. Brown rice works too, but you'll need to simmer it longer and add extra broth. For a jambalaya pasta recipe twist, skip the rice and toss everything with cooked penne.
Storage & Reheating Instructions
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen it up. You can freeze this easy one pot jambalaya for up to 2 months, but the shrimp texture might change a bit. Thaw overnight in the fridge before reheating.
Follow Aliana on Pinterest →What to Serve With Jambalaya Recipe
This dish is already loaded, but a simple green salad with vinaigrette or some crusty French bread for soaking up the sauce never hurts. My daughter loves it with cornbread on the side. If you're going full Louisiana spread, serve it alongside some creamy coleslaw or a fresh cucumber salad to balance the spice.
FAQs About Jambalaya Recipe
What's the difference between jambalaya and gumbo?
Jambalaya is a rice dish where everything cooks together in one pot. Gumbo is more like a stew served over rice separately. Both are Louisiana recipes with Cajun roots, but jambalaya has a drier, fluffier texture while gumbo is thick and soupy.
Can I use frozen shrimp?
Absolutely. Just thaw them completely and pat them dry before adding to the pot. Frozen shrimp work great for this shrimp and sausage jambalaya, and you won't lose any flavor.
How do I make jambalaya less spicy?
Cut back on the cayenne pepper or leave it out completely. Use a milder Cajun seasoning blend, and skip any hot sauce. You'll still get all the savory Cajun comfort food flavor without the burn.
Can I make this in a slow cooker?
Yes, but brown the meats first on the stove for better flavor. Add everything except the shrimp to the slow cooker and cook on low for 3 to 4 hours. Stir in the shrimp during the last 15 minutes.
More Recipes You'll Love
If you're craving more Cajun dishes, my Louisiana gumbo recipe is rich, hearty, and made for cold nights. For another easy weeknight meal, try my cajun boil or explore more homemade jambalaya variations. You'll find this recipe and many others in my Dinner category, where comfort food takes center stage. Comfort food lovers will also enjoy my collection of southern food favorites.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Jambalaya Recipe:
Leave a Reply