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jambalaya recipe

Chicken, Sausage & Shrimp Jambalaya

A hearty, one-pot Louisiana staple packed with three proteins and bold Cajun spices simmered with long-grain rice.
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Prep Time 15 minutes
Cook Time 45 minutes
5 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Cajun, Creole
Calories: 332
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 small onions chopped
  • 1 red bell pepper chopped
  • 2 –3 jalapeño peppers chopped (optional)
  • 2 stalks celery chopped
  • 6 cloves garlic chopped
  • 1 pound chicken breast chopped
  • ½ pound andouille sausage chopped
  • 1 pound tomatoes 3–4 large, chopped
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 8 ounces tomato sauce
  • 1 cup chicken stock
  • 1 cup long-grain white rice
  • ½ pound shrimp peeled and deveined
  • 1 teaspoon olive oil for shrimp
  • Fresh parsley salt, and black pepper

Equipment

  • Large Dutch Oven/Deep Skillet
  • Small Sauté Pan
  • Sharp Chef’s Knife & Cutting Board:
  • Wooden Spoon

Method
 

  1. Sauté Aromatics: Heat 2 tbsp oil in a large pan over medium heat. Sauté onions, bell pepper, and celery for 6–7 minutes until soft.
  2. Brown Meats: Add garlic, chicken, and sausage. Cook for 5 minutes until chicken is no longer pink.
  3. Build Sauce: Stir in tomatoes and cook for 3 minutes. Add Cajun seasoning, oregano, basil, tomato sauce, and chicken stock.
  4. Simmer Rice: Stir in the white rice. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes until rice is tender.
  5. Cook Shrimp: In a separate small pan, sauté shrimp in 1 tsp oil with a pinch of Cajun seasoning until pink (about 2 mins per side).
  6. Finish: Stir cooked shrimp into the main pot. Garnish with parsley and serve with hot sauce.

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.