Hi everyone, Emily here! If you’re looking for a meal that packs a serious punch and warms you from the inside out, look no further. This Easy Chicken, Sausage & Shrimp Jambalaya is the ultimate comfort food—bold, zesty, and exploding with that classic Louisiana soul. It’s got the “Holy Trinity” of Southern cooking (onions, peppers, and celery), smoky andouille sausage, and tender shrimp, all simmered together with rice so every single grain absorbs that spicy, savory broth. Whether you’re feeding a hungry family or just want leftovers that taste even better the next day, this one-pot masterpiece is a 2026 kitchen essential.
Why You’ll Love This Recipe
One-Pot Simplicity: Most of the magic happens in a single pan, making cleanup a total breeze.
Flavor Layering: By sautéing the meats with the aromatics, you build a deep, smoky foundation that carries through the whole dish.
Customizable Heat: Whether you like a gentle hum or a five-alarm fire, you can easily adjust the spice to your exact preference.
Balanced Nutrition: It’s a complete meal in one bowl—lean protein, fiber-rich veggies, and satisfying grains.
Ingredients
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Olive Oil: 2 tablespoons; for sautéing our aromatics and browning the meats.
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The Holy Trinity: 2 small onions, 1 red bell pepper, and 2 stalks of celery (all chopped).
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Jalapeño Peppers: 2–3 chopped; (optional) for heat. Swap for serranos if you’re feeling brave!
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Garlic: 6 cloves; chopped finely to infuse the broth with savory warmth.
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Chicken Breast: 1 pound; boneless and skinless, chopped into bite-sized pieces.
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Andouille Sausage: ½ pound; chopped. (Feel free to go up to a full pound if you want it extra meaty!)
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Tomatoes: 3–4 large; chopped (about a pound) to provide fresh acidity.
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Cajun Seasoning: 1 tablespoon; the heart of the dish. Add more to taste!
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Dried Herbs: 1 teaspoon each of dried oregano and dried basil.
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Tomato Sauce: 8 ounces; for a rich, saucy consistency.
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Chicken Stock: 1 cup; the savory liquid base for the rice.
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White Rice: 1 cup; long grain works best here to stay distinct and fluffy.
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Shrimp: ½ pound; peeled and deveined for a sweet, succulent finish.
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Garnish: Fresh parsley and your favorite hot sauce.
Instructions
1. Sauté the Base
Heat a large pan or Dutch oven over medium heat. Add the olive oil along with the onions, bell pepper, and celery. Sauté for 6–7 minutes until the vegetables are softened and fragrant.
2. Brown the Meats
Add the garlic, chopped chicken, and andouille sausage to the pan. Cook for about 5 minutes, stirring often. You want the chicken to no longer be pink and the sausage to start browning and releasing its smoky oils.
3. Build the Sauce
Stir in the chopped tomatoes and cook for 3 minutes, breaking them apart slightly with your spoon. Add the Cajun seasoning, oregano, basil, salt, pepper, tomato sauce, and chicken stock. This is the moment to add a few teaspoons of hot sauce if you want that extra kick!
4. Simmer the Rice
Stir in the white rice. Bring the mixture to a quick boil, then immediately reduce the heat to a low simmer. Cover the pan and let it cook for 25–30 minutes. The rice is done when it’s tender and has absorbed the delicious liquid.
5. Sauté the Shrimp
While the rice simmers, heat a small separate pan with a teaspoon of olive oil. Season your shrimp with salt, pepper, and a pinch of Cajun seasoning. Sauté for 2 minutes per side until pink and cooked through.
6. Combine and Serve
Stir the cooked shrimp into the main Jambalaya pot. Ladle into deep bowls, garnish generously with fresh parsley, and serve with an extra bottle of hot sauce on the table!
You Must Know
Technique Alert: Don’t lift the lid while the rice is simmering! You need that trapped steam to cook the rice evenly. Opening the lid too early can lead to “crunchy” rice and a dry pot. Ingredient Note: Andouille sausage is traditionally spicy and smoked; if you can’t find it, a good quality Kielbasa or chorizo can work, though the flavor profile will shift slightly.
Storage Tips
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Fridge: This is one of those rare dishes that actually tastes better the next day. Store in an airtight container for up to 3 days.
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Reheating: Add a tiny splash of chicken broth before reheating in the microwave or on the stove to keep the rice from drying out.
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Freezing: Jambalaya freezes well for up to 3 months. However, the shrimp can become a bit rubbery upon reheating, so try to enjoy the seafood portions fresh if possible!
Ingredient Substitutions
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The Rice: If you want to use Brown Rice, you’ll need to increase the chicken stock by about ½ cup and the simmer time by 15–20 minutes.
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The Veggies: If you’re out of red bell peppers, green peppers offer a slightly more bitter, traditional “Creole” flavor.
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The Protein: For a lighter version, turkey sausage and chicken thighs both work beautifully in this pot.
Serving Suggestions
To balance out the heat and richness, serve your Jambalaya with:
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A side of buttery, skillet-baked cornbread.
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A crisp, cold cucumber salad with a light vinegar dressing.
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A tall glass of sweetened iced tea or a cold lager.
Perfect Occasions
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Mardi Gras Celebrations: The ultimate festive dish to share with friends.
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Sunday Meal Prep: One batch can easily cover several high-protein lunches for the week.
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Cold Winter Nights: The warming spices make this the perfect antidote to a chilly evening.
Pro Tips
The “Rice Ratio”: If you want to feed a larger crowd, you can use 2 cups of rice. Just remember to increase your chicken stock to 2 cups as well!
Seafood Freshness: Always add the shrimp at the very end. Overcooked shrimp become small and tough, so sautéing them separately and folding them in ensures they stay plump and juicy.
Sausage Choice: If you want that authentic Louisiana “snap,” look for a sausage with a natural casing.
Chicken, Sausage & Shrimp Jambalaya
A hearty, one-pot Louisiana staple packed with three proteins and bold Cajun spices simmered with long-grain rice.Ingredients
Equipment
Method
Video
Notes
- The "No-Peek" Policy: Once you cover the pot to simmer the rice, do not lift the lid. Every time you peek, you release the pressure and steam required to cook the rice grains evenly. If you’re worried, just trust the timer!
- Shrimp Success: Sautéing the shrimp separately might seem like an extra step, but it’s the secret to professional Jambalaya. It prevents the shrimp from becoming tough and rubbery, which often happens when they boil in the liquid for too long.
- Sodium Control: Cajun seasonings can be very salt-heavy. If you’re watching your salt intake, look for a "No-Salt Added" Cajun spice blend and season with sea salt manually so you have total control.
- Rice Variety: Stick to long-grain white rice. Short-grain or sushi rice will turn out too sticky/starchy, and minute rice will disintegrate before the flavors have a chance to meld.
