Easy Jambalaya (Chicken, Shrimp and Andouille)

8 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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.

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

Easy Jambalaya in bowl

This savory and rich 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 which is traditionally cooked with the rest of the ingredients, or alternately served along side it.

YES, it is traditionally made with the rice in the pot, but here’s the thing. 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? Dry it out.

We tested cooking jambalaya the traditional way as well as without rice in the pot, and we  love it 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.

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! Traditionally jambalaya is served with rice and a side of Southern Cornbread. Sometimes a Creamed Corn is served, and if serving with creamed corn try spicing it up with some jalapeños.

Easy Jambalaya Collage

Frequently Asked Questions

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?

½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoons dried oregano
¼ teaspoons dried thyme

1. Mix all the ingredients together and store in a covered container for up to three months

How do I 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.

Easy Jambalaya Collage

How to Store Easy Jambalaya

  • Serve: Do not leave Jambalaya at room temperature longer than 2 hours before refrigerating.
  • Store: Refrigerate Jambalaya in an airtight container for up to 4 days.
  • Freeze: In a freezer safe container or plastic bag, Jambalaya will freeze for up to 3 months. Defrost in the refrigerator before reheating.
Easy Jambalaya in bowl close up

Pin this recipe now to remember it later

Pin Recipe

Easy Jambalaya Recipe (Chicken, Shrimp and Andouille Sausage)

Easy Jambalaya with Chicken, Shrimp and Andouille Sausage in under 45 minutes. Served over rice or cooked with rice for a one pot meal.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


  • 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


  • Add canola 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.


Serving: 1g | Calories: 165kcal | Carbohydrates: 2g | Protein: 24g | Fat: 6g | Cholesterol: 179mg | Sodium: 730mg | Potassium: 385mg | Fiber: 1g | Vitamin A: 1020IU | Vitamin C: 26.4mg | Calcium: 103mg | Iron: 2.1mg
Keyword: Easy Jambalaya (Chicken, Shrimp and Andouille)
Easy Jambalaya Collage

Photos used in a previous version of this post.

Cajun Jambalaya Recipe

Cajun Jambalaya Recipe

Easy Jambalaya Recipe
Easy Cajun Jambalaya
Quick and Easy One Pot Jambalaya

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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.

  2. 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.

  3. I love the idea of leaving the rice out so it doesn’t absorb all the broth, but won’t the shrimp get rubbery?

  4. 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.

  5. Super easy and even though I had to substitute turkey kielbasa for the sausage it had plenty of flavor.

  6. 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.

  7. 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!

  8. 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.

  9. 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