Easy Jambalaya (Chicken, Shrimp and Andouille)

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Easy Jambalaya made with Chicken, Shrimp and Andouille Sausage in under 45 minutes. Served over rice or rice cooked with the jambalaya for one pot meal.

A somewhat classic version but a great addition to the site since you all love the Cajun Jambalaya Pasta on here so much!

Cajun Jambalaya Recipe
 Easy One Pot Cajun Jambalaya Recipe

YES I know, I know, it is traditionally made with the rice in the pot. But here’s the thing, This is a giant pot of food. And unless you are serving 8 people tonight for dinner, you’re going to have leftovers. And you know what that rice is going to do to that delicious jambalaya? Dry it out.

I’ve cooked jambalaya the traditional way and without rice in the pot and I can tell you that I love it this way significantly more. I make my rice buttery and slightly salted before pouring this over the rice and just give it a few minutes to marry the flavors together.

I’ve never had a single person who has actually eaten the recipe complain once they’ve tried it. And leftovers are a breeze because theres still liquid in the pot!

How to reheat Jambalaya:

  1. If cooked without rice, scoop some rice into your bowl.
  2. Ladle the jambalaya over the rice, removing the shrimp from the bowl and setting it aside.
  3. Cover with a wet paper towel and microwave until very hot (for us this is 3-4 minutes).
  4. Lift the paper towel, add the shrimp into the bowl and cover the paper towel back over it and let it sit for 3-4 minutes.
  5. The shrimp will be hot but not rubbery as it would be if you were to cook it a second time in the microwave.

Cajun Jambalaya Recipe

What is the difference between a gumbo and jambalaya?

Gumbo is a traditional stew type dish made with a roux to thicken the sauce. Jambalaya is a traditional rice based recipe made with chicken, sausage and shrimp in one pot.

How do you make Cajun seasoning? (enough for this recipe)

  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoons dried oregano
  • 1/4 teaspoons dried thyme
  1. Mix all the ingredients together and store in a covered container for up to three months

What is in a jambalaya?

A good jambalaya contains chicken, sausage, and shrimp cooked with the trinity of New Orleans flavors, celery, onion and bell peppers. Thyme, oregano, cajun seasoning and tomatoes are added to flavor the dish along with rice with is traditionally cooked with the rest of the ingredients or alternately served along side it.

Easy Jambalaya Recipe

What to serve with Cajun Jambalaya?

Traditionally jambalaya is served with rice and a side of Southern Cornbread. Sometimes a Creamed Corn is served, but if serving with creamed corn I’d spice it up with some jalapeños.



Easy Jambalaya Recipe (Chicken, Shrimp and Andouille Sausage)

5 from 28 votes
  • Yield: 8 Servings
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
Easy Jambalaya made with Chicken, Shrimp and Andouille Sausage in under 45 minutes. Served over rice or rice cooked with the jambalaya for one pot meal.


  • 2 tablespoons canola oil
  • 1 pound andouille sausage links sliced
  • 1 large onion chopped
  • 1 red bell pepper finely chopped
  • 2 stalks celery thinly sliced
  • 2 chicken breasts skinless, boneless, cut into chunks
  • 1 can (28 ounces) diced tomatoes
  • 2 cups chicken broth
  • ½ teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 tablespoon Cajun seasoning
  • ½ teaspoon cayenne pepper
  • 1 pound shrimp 13-15 count


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add canola oil to your dutch oven on medium high heat.
  2. Add the sausage to the pan and cook until crisp and browned.
  3. Remove the sausage and add in the onion, bell pepper and celery.
  4. Cook for 5-7 minutes, stirring every few minutes.

  5. Reduce the heat and add the chicken, tomatoes, broth, thyme, oregano, cajun seasoning and cayenne and cook, covered, for 15-20 minutes.

  6. Add the shrimp and sausage, stir and cook for 3-5 minutes, uncovered, before serving.

Nutrition Information

Yield: 8 Servings, Amount per serving: 165 calories, Serving Size: 1 , Calories: 165g, Carbohydrates: 2g, Protein: 24g, Fat: 6g, Cholesterol: 179mg, Sodium: 730mg, Potassium: 385mg, Fiber: 1g, Vitamin A: 1020g, Vitamin C: 26.4g, Calcium: 103g, Iron: 2.1g

All images and text © for Dinner, then Dessert.

Keyword: Easy Jambalaya (Chicken, Shrimp and Andouille)
Easy Cajun Jambalaya
Quick and Easy One Pot Jambalaya

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        1. I’d add it in step 5 but allow the mixture to come to a simmer first before allowing it to cook for 15-20 minutes. Make sure to stir every 5 minutes or so while it cooks so that the rice doesn’t burn. Enjoy!

  1. This was quite lovely. Me and hubby really enjoyed it. I didn’t have an onion (which is quite rare in my household) but did use scallions. Cut down a bit on cayenne so it wasn’t spicy but maybe cut back too much since there wasn’t much of a kick. Other than that, everything was the same. Look forward to make more in the future. Thanks so much for the recipe!

  2. Hey there Sabrina! I came across your delicious recipe and realized that someone on Instagram is using same pictures and claiming it as their own. Not sure if that bothers you, but just wanted you to know. You worked on this recipe and it’s only right you receive credit.

  3. This was an easy and delicious recipe! Takes me back to Louisiana where I served in the military. I just added a squeeze of lemon to my shrimp and extra cayenne because I’m spicy like that. Thank you!

  4. This is a great recipe and easy to prepare. I followed the recipe and it was delicious! We served it with rice and had a slaw and sourdough bread for a fabulous meal! Thanks for sharing this keeper!

  5. I really enjoyed this meal. I made a few substitutes, for instance, I used pasta instead of rice and I couldn’t add thyme however it still came out so good. I also add about a cup of parmesan because I wanted the juice to be thicker.

    1. ME again. I ONLY used sausage by the way. It was all the meat i had on hand . It with the pasta was enough to fill me up.