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 is the perfect filling and flavorful comfort food dinner. For more hearty Southern Stews, try my Seafood Gumbo and Brunswick Stew.
Sabrina’s Easy Jambalaya Recipe
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 — can be served alongside it. To experience all the flavors of New Orleans, you can also make Beignets for dessert.
Recipe Card
Ingredients
- 2 chicken breasts , skinless, boneless, cut into chunks
- 1 pound andouille sausage links , sliced
- 1 pound shrimp , 13-15 count
- 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 to medium and add the chicken, tomatoes, broth, thyme, oregano, cajun seasoning and cayenne and cook, covered, for 15-20 minutes. (It should be simmering but not boiling, reduce heat as needed)
- Add the shrimp and sausage, stir and cook for 3-5 minutes, uncovered, before serving.
Nutrition
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Chefs Notes
This dish makes great leftovers but only if reheated the right way! If cooked without rice, scoop some rice into your bowl and ladle the jambalaya over top, 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.
Table of Contents
About this Recipe
Yes, this Louisiana dish is traditionally made with white rice in the pot. However, I tested cooking Jambalaya the traditional way as well as without rice in the pot, and I love this version significantly more.
This is a giant pot of food, and you’ll likely have leftovers. If you store it with rice mixed into the pot, it will dry out the stew. The rice can also turn out mushy or dry when cooked in the pot. So, I recommend the rice on the side. You can use long-grain rice (Basmati rice) or short-grain white rice in your dish. Make the rice buttery and slightly salted before pouring this over, and just give it a few minutes to marry the flavors together.
Can This Be Made Ahead?
Absolutely! Jambalaya tastes even better when made ahead as the flavors have more time to meld. Simply let it cool, store it in the fridge for up to 3 days, and reheat it on the stove or in the microwave. It’s perfect to freeze for meal prep or to enjoy later.
How to Store
- Store: Do not leave Jambalaya at room temperature longer than 2 hours before refrigerating. Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze: You can also freeze it for up to 3 months in a freezer-safe container or plastic bag. Defrost in the refrigerator before reheating.
FAQ’s
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. 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 it’s 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!
Related Recipes
More Bold Cajun Recipes
Photos used in a previous version of this post.
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.
Hahaha, that is amazing Audrey. Thank you so much for this review. Sorry about the 1st degree burns. 😉
This was so good , definitely a keeper ? I will make again. I followed it exactly , it was super easy. So delicious. Thank u??
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
The shrimp should be raw. Enjoy!
Add raw shrimp and let it ok the last five minutes
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. ?????
Would you be willing to share an authentic recipe?
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.
Thanks, Eric. So glad you enjoyed it.
Dinner done! I used one of your suggestion sides, cornbread. Your recipe was a hit in my family. Easy and yummy. Thank You!
Fantastic!
I am in the process of making this dish…Happy Mardis Gras!! I love the timer feature you have added-thank you!
I’m so glad you find it useful, Elizabeth! Enjoy!
Made this and it was fabulous!
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!
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!
So glad you all enjoy it so much!
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.
Love this recipe! I’ve used it for multiple parties with great success. I add scallops too for an extra fancy boost. Thanks!
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
Thanks for your suggestions.
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!
Wow! Thank you so much for this review! I’m so glad you enjoyed it!
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!
Glad you were able to play around with the recipe. So happy you enjoyed it!
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?
You’ll need about 12 ounces of chicken to double the recipe. Hope this helps!
I really want to make this, do I have to use a Dutch oven? Or can I cook it in a regular pot?
Thanks!
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!
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.
Love it when my recipes get put on the request list! So glad you two liked it and were able to make even more yummy for you!
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!
So happy to hear you enjoyed it! Let me know what other recipes you try!
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!
I agree, it takes it to the next level. I’m so happy to hear you enjoyed and thanks for taking the time to let me know!
I never add rice to my jambalaya while it’s cooking. It’s not supposed to be made that way. I always make it separate.
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!
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!
Love those adjustments – sounds delish! Glad you loved it!
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.
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.
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!
Haha, I love your sneaky ways! I’m so glad you all enjoyed the dish!
Delicious and easy . I made my white rice separate and in a rice cooker. Lots of flavor. Thank you for sharing.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Do I cook the chicken first or put it in raw?
No need to cook it first. Add it in raw and it’ll cook over that 15-20 minute time frame. Enjoy!
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?
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!
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…
I would prefer to just make one pot with
rice included. How much rice would you
suggest using?
If you’d like to make it including the rice, I would use 2 cups of rice and 3 cups of broth. Enjoy!
Delicious and easy . I made my white rice separate and in a rice cooker. Lots of flavor. Thank you for sharing.
What size Dutch ?
I need to buy one.
I would recommend getting a 6 1/2 QT one.
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!
You’re so sweet, thank you Gee Gee! So glad you enjoyed it.
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.
I’m so glad you enjoy the recipe. Just to clarify, step 5 includes adding the chicken.
should the chicken be raw or cooked when adding in?
Tk you!
I put it in raw, it will all cook together. Enjoy!
I can’t wait to make this, It looks so good, and thank y’all so much,
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!)
I would make between 6-8 cups of rice to serve this with. I hope you all enjoy it!
“WHAT IS IN A JAMBALAYA?
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?
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.
Well , celery, onions and carrots are pretty much the base of most good things. Thanks for the jambalaya recipe!
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.
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!
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?
Thanks for catching that! Definitely due to a late night posting, haha. No carrots in this recipe.
Made this last night.We loved it. I used precooked shrimp, came out great. I will be making again for sure! Thank you
You’re welcome, Donna!
How spicy is this?
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!
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.
Thank you so much, Scott! Look forward to seeing you around the site!
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.
Sounds delicious!!
Do you use raw or cooked shrimp?
Raw 🙂
It smells great ..not done yet but what constitutes a serving.? Is it something I should already know..?
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.
Do I put the chicken and shrimp in frozen?
No, they should be completely thawed.
is rhe chicken suppose to he cooked first?
No, it all cooks together.
This is a great recipe very easy and taste good
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!!
Enjoy!
How much rice if you are putting in the pot with the jambalaya?
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!
Is the total broth 5 cups or is 3
If you’re putting rice in there, use 3 cups of broth for this recipe.
What do I do with the sausage, throw it away or put it back in some time?
So sorry about that….must have been a glitch. I updated the steps to show when to put it back in.
I have to put this on my menu!
Enjoy!
This looks and sounds amazing! I can’t wait to give this a try!
Thank you Toni!
This tip on how to reheat Jambalaya to keep the shrimp from getting rubbery is awesome. Thank you for that!
You’re welcome Kristen!
Hot, spicy and perfect for summer!
Definitely! I’m ready!!
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. ????
Thank you for letting me know! It’s fixed 🙂
Can’t wait to make this dish!
I think I would have remembered the sausage.. ?
Instead of using a Dutch oven can a stock pot be used?
Yes 🙂
See step 6, it states to add shrimp and sausage.
This is calling my name! Looks like a dish my family will devour!
I hope you all enjoy it!
Such a great dinner option! I love that you made your own seasoning too.
Thank you!