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 35 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. This was such a fantastic recipe — so good I ended up burning my mouth numerous times because I couldn’t slow down enough to blow on my spoon.

  2. This was so good , definitely a keeper ? I will make again. I followed it exactly , it was super easy. So delicious. Thank u??

  3. Am anxious to try your jambalaya. And i think i will use your suggestion and serve it over the rice. But you never mention if the shrimp are raw or cooked? Can you pl help

  4. That is NOT jambalaya. Lordt have mercy..my great grandmother would have a come apart if she saw this. And calling is Cajun doesn’t make it so. Usually a red flag for anyone who is from Louisiana. ?????

  5. Must rate this 5 stars. Took a little longer to prep than 10 minutes, maybe 15. I chock that up to this being my first time. I now have about 1/2 cup of the Cajun spice mix ready for the next go.

    Easy enough once all the parts are assembled. Thanks so much for this recipe.

  6. Dinner done! I used one of your suggestion sides, cornbread. Your recipe was a hit in my family. Easy and yummy. Thank You!

  7. We enjoy this recipe because diet restrictions have some family memebers eating brown rice, some whole grains and other white rice. This way I can make it, and serve over white rice, brown rice or farro and everyone can eat it. Thank you!

    1. Oh, and I forgot to mention that I have been using this recipe for many years. It is my go-to recipe for Jambalaya that I found and one that my family prefers due to the left overs not being gross. Thank you!

    2. Your recipe kicks ass! Maybe the best dish i have ever made. I added more stock base .
      Thank you! Great to learn traditional American dishes.

  8. I cook mine with rice and keep it just a little soupy to not let it dry out when reheating—also, I used hot Italian sausage and hot links (beef or pork or both) in my version and NO bell peppers (hate ’em)—nobody ever mentions the lack of bell peppers… I make a big batch and the wife and I (+ friends) eat it for the better part of a week. Oh, I add a Mexican product; Rotel along with the diced tomatoes—adds a bit more spice

  9. I was skeptical when I first read this recipe, and I usually look for a Cajun “chef” when searching, being that I am Cajun myself, but when I read the entire page, it made sense and sounded good. Sure enough, I made it exactly to your recipe, but I used Tony’s Chachere’s creole seasoning and it came out, “Talk About Good!” Thanks for sharing and I’ll be using this one for a long time. I can’t wait to cook up a batch for my co-workers!

  10. Loved this and it came out perfect! I added the rice and extra chicken broth to it and the rice cooked perfectly as you said. I also added 2 cloves of garlic, minced because we love garlic. I did make some other changes only because of what I had on hand and no time to go to the store. I used 1-1/2 lbs of chicken thighs in place of the chicken breast, chicken mango-jalapeno sausage in place of andouille sausage, and also replaced the red pepper with green pepper. It was still delicious. I look forward to trying more of your recipes!

    1. I would like to double this one to 16 servings. And also use chicken thighs instead. How many would I use to replace the chicken breast?

    1. You can cook it in a regular pot, you just want to make sure it’s one that will hold heat evenly. 🙂 Hope this helps. Let me know how it turns out!

  11. I love your recipes and have pinned many. I recently made this recipe for the second time and added chicken breast and added one jalapeno as my husband loves hot. It is even better the second day. My husband loved it and keeps asking me to make it again. I personally can’t wait to try more. Thank you for such an awesome recipe.

  12. Great recipe! I did add a tad bit of minced garlic, Worcestershire sauce and garlic salt, just a little.
    I left out the cayenne pepper and cheated with the cajun, used Louisiana cajun seasoning instead. This was a hit! Loved everything about it! Thank you! Can’t wait to try more of your recipes!

  13. This recipe is absolutely perfect as-is EXCEPT for the implication that cooking the rice into it is optional. Adding 1 cup of rice at step 5 turns this great recipe into a phenomenal one. I’ve never posted a comment anywhere on any recipe before, but I really feel people should know about this. I would have tried it sooner but since the recipe didn’t specify an amount, I was always too worried I’d mess it up. But I’m happy to report that 1 cup works great!

      1. I ALWAYS cook the rice in the Jambalaya just like my drummer friend’s wife told me to—they are from down south and know of what they speak!

  14. Love this. I added a mixed rice blend to it when I add the broth. I also added 2 jalapeño peppers and 2 cloves of garlic. I cut back on the cayenne. It was too spicy with the addition of jalapeño I omit the tomatoes because not a fan of them. This is one of my favorite recipes I’ve found on Pinterest. Thank you so much!

  15. I made this for dinner last night and it was OUTSTANDING! I added Okra because I love it, 3 cloves of garlic and a tbsp of worchestshire sauce to the onion, celery and bell pepper mixture. Also made the rice separate. I will definitely make it again. So glad I came across this.

    1. I’m so glad you found it too! Thanks for coming back to let me know how much you enjoyed it Brenda. Glad you deemed it worthy of 5 stars.

  16. Made this tonight and it was delicious! I had to think of a way to hide the celery (husband literally only ate green beans when we first met – and he says he can smell the dirt on anything else green) so I added a green pepper because he likes those now. And it was so good! I made the rice seperate and it was just as flavorful as if it was cooked together. This recipe could easily be made without the meat and with a vegetable stock and it could be just as good. It has definitely been added to the regular dinner rotation! Thank you so much for the recipe!

  17. My husband and I came across this recipe and are very excited to try it!! We are having a dinner party next weekend, one quick question….. How long can you simmer this (without rice) before it will dry out?

    1. My main concern would be to not overcook the shrimp and have them become rubbery. My recommendation is to have it on a true simmer with the lid on and add the shrimp right before serving as to avoid that issue. Also, you may need to add a bit more broth depending on how long it’s simmering. Enjoy your party!

      1. I start with jumbo raw shrimp (peeled and cleaned and tail removed) and prepare them with garlic powder, Mexican spices and paprika—cook these a bit in butter in a cast iron pan just before adding them to the pot at the very end of cooking—they finish cooking in the pot and if you’re careful, are not at all rubbery…

  18. I tried the recipe and it was great and it was very quick! I don’t like to put the rice in the pot either. It dries out too much for my taste. Glad to know I’m not alone. The only change I made was to put some frozen okra in close to the end of the cooking. We really enjoyed this dish and I’m looking forward to trying some of your other recipes PS: The pictures were beautiful! Thank you!

  19. This recipe has a potential to be a great recipe, and it calls for chicken breast. The direction leaves out the instructions for when and how to include chicken breast. Other than that, it can be a very delightful meal.

  20. How much rice would you suggest? I think I missed that step sorry. ( The recipe sounds so good! Can’t wait to try it for the next Sunday dinner!)

    A good jambalaya contains chicken, sausage, and shrimp cooked with the trinity of new orleans flavors, celery, onion and carrots.”

    I’m sorry dear. Holy Trinity is onions, peppers and celery. How on earth would you think carrots?

    1. I can’t believe I typed that, thank you for catching that. Even my recipe doesn’t reflect carrots. It is absolutely bell peppers. It must’ve been a long night of typing.

  22. I would like to make a double batch for an event. Any tips? Can this be made a day in advance and if so what tips do you have? I suppose the rice, shrimp and sausage would be cooked the day of serving.

    1. Yes, you can make this ahead of time but I would suggest adding the shrimp in the day of. Rice would also be best the day of. I hope everyone enjoys it!

  23. Making this now. I notice in the beginning you say a good jambalaya is made with onion, celery, and carrots but then you didn’t include carrots in the dish. Typo?

    1. Not very spicy. I usually try to err on the side of caution when it comes to spice so that everyone can enjoy or adjust to their liking. Enjoy!

  24. I made this tonight for the first time. Decided to make it more of a seafood & sausage stew. Didn’t use chicken, but subbed cod loins. It was delicious. Just cut the cod into 2 inch pieces and poached with the shrimp in the broth. My wife and I agreed this is the best Cajun recipe we’ve made! I’m impressed with your site and plan to try many of the recipes.

  25. So delicious! I made this recipe with the rice included (2 cups rice, 3 cups broth as noted by the author) and it turned out spectacular. I also used jalapeno cheddar sausage from Costco and Slap Ya Mama cajun seasoning. Easy recipe and made plenty for dinner and leftovers.

    1. I’m sorry but I didn’t write that down during the cooking process. I know that it fed 8 people but not sure what the exact measurement of each serving was.

  26. This is definitely on my To Do list. I grew up in southern Louisiana so I know good jambalaya. This sounds great and a bit quicker. The Cajun trinity and the seasoning are essential. Thank you for sharing your recipe!!

    1. If you’d like to make this with rice, in step 5 add in 2 cups of rice and 3 cups of broth. Cook for 18-20 minutes. Enjoy!

  27. This tip on how to reheat Jambalaya to keep the shrimp from getting rubbery is awesome. Thank you for that!

  28. This recipe looks, and I can truly say, smells awesome.  However, you’ve left out one step which I’ve figured out as a seasoned cook, but might be confusing to a novice. There’s no mention of adding back the sausage. You might want to fix that. Otherwise it’s perfect. ????