Creole Jambalaya with Chicken and Shrimp (Printable)

Hearty one-pot Creole classic with chicken, sausage, and shrimp simmered with rice and bold Cajun spices.

# What You'll Need:

→ Proteins

01 - 8 oz andouille sausage, sliced into rounds
02 - 2 boneless skinless chicken thighs (9 oz), cut into 1-inch pieces
03 - 8 oz large raw shrimp, peeled and deveined

→ Vegetables

04 - 1 medium onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes with juices
09 - 2 spring onions, sliced for garnish
10 - 2 tbsp fresh parsley, chopped for garnish

→ Rice & Liquids

11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth

→ Spices & Seasonings

13 - 1½ tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1 tsp cayenne pepper
17 - ½ tsp ground black pepper
18 - 1 tsp salt, plus more to taste
19 - 2 bay leaves
20 - 2 tbsp vegetable oil
21 - Hot sauce for serving, optional

# Step-by-Step Directions:

01 - Heat 1 tablespoon oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sausage and cook until lightly browned, about 3–4 minutes. Remove sausage and set aside.
02 - Add remaining oil to the pot. Season chicken pieces with a pinch of salt and pepper. Add to the pot and brown on all sides, about 4–5 minutes. Remove and set aside with sausage.
03 - Add onion, bell pepper, and celery to the pot. Cook, stirring, until softened, about 5 minutes. Add garlic and cook for 1 minute more.
04 - Stir in rice, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Cook for 1 minute to toast spices and lightly coat the rice.
05 - Add diced tomatoes with juices, chicken broth, and bay leaves. Stir well, scraping up any browned bits from the bottom. Return sausage and chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once halfway through.
06 - Nestle shrimp into the rice. Cover and cook for 5–7 minutes, until shrimp are pink and cooked through and rice is tender. Remove from heat. Discard bay leaves. Fluff jambalaya with a fork.
07 - Garnish with spring onions and parsley. Serve hot, with hot sauce on the side if desired.

# Expert Hints:

01 -
  • Everything cooks in one pot, leaving you with minimal cleanup and maximum flavor development
  • The layers of protein create depth that simmers into something greater than the sum of its parts
02 -
  • Resist the urge to lift the lid too often during simmering because that trapped steam is what cooks the rice evenly
  • The rice will continue absorbing liquid even after you remove it from heat, so stop cooking while it still has a tiny bit of bite
03 -
  • Make it a day ahead because the flavors deepen and meld into something extraordinary overnight
  • Keep hot sauce on the table so heat seekers can customize their own bowls without compromising the base recipe
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