Easy Jambalaya with Chicken, Shrimp, and Andouille Sausage ready in under an hour. A New Orleans-style meal fit for the family. Check it out!
This savory and rich Jambalaya is a classic comfort food that contains chicken, sausage, and shrimp cooked with the holy trinity of New Orleans flavors, celery, onion, and bell peppers! Cajun seasoning and other spices are added to flavor the dish while rice – traditionally cooked with the rest of the ingredients – is served alongside it.
Try eating the recipe this way and once you’ve tried it, you’ll love it. And leftovers are a breeze because there’s still liquid in the pot! This classic version is a great addition to the similar Cajun Jambalaya Pasta y’all love so much! They’re both hearty, just like Irish Lamb Stew.
Table of Contents
Sabrina’s Easy Jambalaya Recipe
I tested cooking Jambalaya the traditional way as well as without rice in the pot, and I love this version significantly more. You can make the rice buttery and slightly salted before pouring this over, and just give it a few minutes to marry the flavors together. I’m not adding any cloves garlic but you could if you love the extra garlicky flavor!
Yes, this Louisiana rice dish is traditionally made with white rice in the pot, but here’s the thing, nobody likes mushy rice or dry rice. This is a giant pot of food. Unless you are serving 8 people tonight for dinner, you’re going to have leftovers. And do you know what that rice is going to do to that delicious jambalaya? It will dry it out. So, this recipe makes the rice on the side. You can use long-grain rice (Basmati rice) or short-grain white rice in your dish. Be sure to garnish with green onion for a pop of color!
Ingredients
- 2 Tablespoons Vegetable Oil: This provides a non-intrusive base that carries the flavors of the other ingredients well. It’s perfect for frying at high heat without overshadowing the natural tastes of the meats and vegetables. Can substitute with canola or sunflower oil if you prefer.
- 2 Chicken Breasts: Chicken is a great source of lean protein that absorbs the Cajun spices beautifully, making it tender and flavorful in the dish. Boneless, skinless chicken breasts can be substituted or combined with boneless, skinless chicken thighs.
- 1 Pound Shrimp, 13-15 Count: Shrimp adds a sweet, seafood flavor that contrasts nicely with the smoky sausage. Make sure to peel and devein them before cooking. For a different seafood twist, scallops or chunks of firm white fish can be used as a substitute.
- 1 Pound Andouille Sausage: Andouille pork sausage is a staple in Cajun cooking, known for its robust flavor and smoky notes. It’s what gives the Jambalaya its signature depth. Chorizo or smoked sausage can be used if andouille is not available.
- 1 Large Onion: Onions are needed to build the foundational flavor of Jambalaya. Onions soften and sweeten upon cooking. Any type of yellow onion or white onion works here.
- 1 Red Bell Pepper: This adds a mild and sweet contrast and deeper red color to the dish. Feel free to use green bell peppers or yellow peppers for a variation.
- 2 Stalks Celery: Celery ribs give a slight crunch and earthy flavor. Celery is a classic ingredient in many Cajun dishes for its aromatic quality.
- 1 Can (28 Ounces) Tomatoes: Tomatoes bring acidity and break down during cooking to form a rich base for the sauce. Fresh chopped tomatoes can be used as well but will require additional cooking time. Add a small can of tomato paste to make it thicker and more flavorful.
- 2 Cups Chicken Broth: The broth acts as the simmering liquid that helps cook the rice and vegetables, infusing them with more flavor as it reduces. Low-sodium chicken broth or vegetable broth can be a good substitute for a lighter taste.
- 1 Tablespoon Cajun Seasoning: This spice mix is critical for achieving the authentic Jambalaya flavor. It typically includes paprika, cayenne, garlic powder, pepper, and oregano. See the recipe below for a homemade version you can use in other Cajun recipes.
- ½ Teaspoon Dried Thyme: Thyme has a nice earthy flavor that is needed in addition to that found in Cajun seasoning.
- 2 Teaspoons Dried Oregano: Oregano brings a slight bitterness and sharpness, which balances the sweetness of the tomatoes and bell pepper.
- ½ Teaspoon Cayenne Pepper: This provides the spicy heat. Cayenne pepper is potent and should be used sparingly but is vital for adding that characteristic spicy kick to the Jambalaya. Adjust based on your heat tolerance.
Kitchen Tools & Equipment
- Dutch Oven: A cast iron Dutch oven is needed for cooking jambalaya as it allows for even heat distribution and retains heat well. Look for one with a tight-fitting lid to trap steam and flavors inside during the cooking process.
- Chef’s Knife: A high-quality chef’s knife is necessary for chopping vegetables, meat, and seafood for your jambalaya. Opt for a knife with a sharp blade and a comfortable handle for precise and efficient cutting.
- Wooden spoon: A sturdy wooden spoon is ideal for stirring and combining the ingredients in your jambalaya without damaging the pot’s surface. Wooden spoons are less likely to scratch nonstick surfaces compared to metal utensils.
How to Make Jambalaya
Time needed: 1 hour.
- Step 1: Prepare the Sausage
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and fry until crisp and browned. Remove the sausage from the pot and set it aside on a plate, leaving the oil in the pot for the next step.
- Step 2: Sauté Vegetables
In the remaining oil (add a tablespoon of oil if none remains), sauté the onion, red or green pepper, and celery until the onions are translucent and the vegetables start to soften – about 5 minutes. (If adding optional minced garlic cloves, do so now.)
- Step 3: Add Chicken and Tomatoes
Lower the heat to medium and add the chicken pieces to the pot along with the diced tomatoes, 2 cups chicken stock, and all the spices (Cajun seasoning, thyme, oregano, and cayenne pepper). Stir well to combine and dissolve any flavorful bits stuck to the bottom of the pot.
- Step 4: Simmer the Jambalaya
Cover the pot and let the mixture simmer for 20 minutes. The chicken should cook through and the flavors will meld together. Stir occasionally to prevent sticking and to ensure even cooking.
- Step 5: Incorporate Shrimp and Sausage
Add the previously cooked sausage and the raw shrimp to the pot. Cook for an additional 3-5 minutes, uncovered, just until the shrimp are pink and fully cooked. Stir well to make sure everything is heated through evenly.
- Step 6: Final Seasoning and Serve
Taste the Jambalaya and adjust the seasoning and season with salt if necessary. Serve hot with white rice or brown rice, directly from the pot. Garnish with chopped green onion and enjoy!
Can This Be Made Ahead?
Absolutely! Jambalaya tastes even better when made ahead as the flavors have more time to meld. Simply cool it down, store it in the fridge for up to 3 days, and reheat it on the stove. It’s perfect to freeze for meal prep or to enjoy later. Just remember to avoid microwaving the shrimp so it’s not rubbery.
Nutritional Facts
How to Store Jambalaya
Storing
Do not leave Jambalaya at room temperature longer than 2 hours before refrigerating. Refrigerate Jambalaya in an airtight container for up to 4 days.
Reheating Tips
If cooked without rice, scoop some rice into your bowl. Ladle the jambalaya over the rice, removing the shrimp from the bowl and setting it aside. Cover with a wet paper towel and microwave until very hot (for us this is 3-4 minutes). Lift the paper towel, add the shrimp into the bowl, recover it, and let it sit for 3-4 minutes. Alternatively, reheat the shrimp in a skillet over medium heat. The shrimp will be hot but not rubbery as it would be if you were to cook it a second time in the microwave.
Freezing
Jambalaya will freeze for up to 3 months in a freezer-safe container or plastic bag. Defrost in the refrigerator before reheating.
Frequently Asked Questions
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.
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper or white pepper
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ teaspoons dried thyme
1. Mix all the ingredients together and store in a covered container for up to three months
This recipe is not designed to be too spicy at all. If you enjoy spicy food just add your favorite hot sauce or some crushed pepper flakes to your dish according to your heat preference!
2 cups uncooked rice makes about 6 cups cooked rice which should work perfectly for the family.
Traditionally jambalaya is served with rice and a side of Southern Cornbread. Sometimes Creamed Corn is served, and if served with creamed corn try spicing it up with some jalapeños!
Recipe Card
Ingredients
- 2 chicken breasts , skinless, boneless, cut into chunks
- 1 pound shrimp , 13-15 count
- 1 pound andouille sausage links , sliced
- 2 tablespoons vegetable oil
- 1 large onion , chopped
- 1 red bell pepper , finely chopped
- 2 ribs celery , thinly sliced
- 1 can (28 ounces) tomatoes , diced
- 2 cups chicken broth
- 1 tablespoon Cajun seasoning
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- ½ teaspoon cayenne pepper
Instructions
- Add vegetable oil to your Dutch oven on medium-high heat.
- Add the sausage to the pan and cook until crisp and browned.
- Remove the sausage and add in the onion, bell pepper and celery.
- Cook for 5-7 minutes, stirring every few minutes.
- Reduce the heat and add the chicken, tomatoes, broth, thyme, oregano, cajun seasoning and cayenne and cook, covered, for 15-20 minutes.
- Add the shrimp and sausage, stir and cook for 3-5 minutes, uncovered, before serving.
Notes
- Change Serving Size: Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
- Conversion: To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.
- Kitchen Timer: Click on times in the instructions to start a kitchen timer while cooking.
Nutrition
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Photos used in a previous version of this post.
I followed the recipe exactly and cooked the rice separately. As suggested I added a little butter to the rice and also a little Cajun seasoning. My guests and husband raved over it, and all had a second helping. Great recipe to keep. Thanks.
So glad to hear the Jambalaya turned out for you guys! Thanks so much for the 5 star rating Eileen!
All of your recipes have been rated A++. I live in Southern , Ca and they have a restaurant called Ramona’s. By any chance, have you heard of them? If you have, do you have a recipe for their red and green chili. I cannot come close to duplicating their recipe. Thank You in advance.
You’re welcome in advance! How did your Jambalaya turn out?
I love the idea of leaving the rice out so it doesn’t absorb all the broth, but won’t the shrimp get rubbery?
Great question. Did yours?
Must say, a very simple recipe and it makes a lot! Mea Ono!!
Thank you for sharing. This recipe is delicious and easy. My husband could not get enough.
I made this last night for me and my husband. He was helping in the kitchen and remarked at one point, “Which army do you plan to invite to dinner?” It makes a lot, but we froze over half of it, and it’s always great to have meals prepared. I used suggestions in the comments to add 2 cups of rice, upping the chicken broth accordingly, and used about a pound each of spicy grilled sausage and raw chicken chunks, and added raw shrimp at after the rice was done. The jasmine rice I used was done after 40 minutes of simmering and stirring. I had a large can of crushed tomatoes, so that’s what went in. As for the spices, I feared the oregano was going to dominate, but it had faded into the background by the time it was done. The spices were lovely and the jambalaya had a wonderful aroma and flavor. I had planned to add a cup or two of our garden okra from the freezer but I forgot! It adds a freshness and wonderful smell and taste, and I recommend using it if you have it. It should go in just before the shrimp. This dish was fairly quick and uncomplicated, and it’s the kind of thing you can play around with and customize to your liking. (I added a couple of tablespoons of bacon grease but don’t tell anybody. Definitely a plus.) This is one I will keep on the menu. Thanks, chef.
Tried it love it easy to make
Super easy and even though I had to substitute turkey kielbasa for the sausage it had plenty of flavor.
I’ve made this for Fat Tuesday for the past 3 or 4 years. It is delicious. I cook the rice separately and serve the Jambalaya over the rice. I’ve made Jambalaya with the rice in the pot and the rice gets mushy.
Absolutely loved this
It turned out perfect!!!!
I have never made jambalaya but this was so easy and delicious ? My husband loved it! I will definitely make this again and share with my daughters. Thank you for a great recipe!
While I have found your recipes to be very tasty, I gotta stop you here with this Yankee version of Jambalaya. Don’t get me wrong, the lion’s share of the recipe is great. The issue I have is this bit about Cajun Seasoning and Oregano. I live in Lafayette, La so let me give you a better version of seasoning: 2 teas. Salt, 2 teas. Cayenne ( not red pepper, its not the same), 1 1/2 teas White pepper, 1 teas. Black pepper, 2 teas Thyme and 2 Bay Leaves. Oh and have some type of citrus juice to drink. Citrus kills the burning effect of Cayenne on contact. I hope this helps.
Super easy! I hate when recipes day easy and they are not. I didn’t have Cajun seasoning but i had everything minus the onion powder. I also didn’t have andouille sausage so i used Johnsonville Firecracker sausage. The dish was amazing even with the alterations. My fiancee absolutely loved it!! 6/5 stars