Chicken and Shrimp Jambalaya Recipe – A Delicious, Flavorful Creole Classic 🍤🍗🍚
An easy one-pot meal packed with bold Southern flavors
Chicken and Shrimp Jambalaya is a true classic of Creole cuisine, known for its rich spices, hearty ingredients, and comforting texture. This iconic Louisiana dish brings together tender chicken, smoky sausage, juicy shrimp, and perfectly seasoned rice, all cooked together in one pot for maximum flavor. Every bite delivers warmth, depth, and a satisfying balance of savory and slightly spicy notes 😋.
What makes jambalaya so special is how each ingredient builds on the next. The chicken adds richness, the sausage contributes smokiness, and the shrimp brings a delicate sweetness that lightens the dish. Combined with aromatic vegetables, bold Creole seasoning, and tomato-infused rice, this recipe creates a complete and filling meal that’s perfect for family dinners or casual gatherings.
Ingredients 🛒
Main Jambalaya
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon Creole or Cajun seasoning
- 12 ounces andouille sausage, sliced
- 1 medium white onion, diced
- 1 large green bell pepper, diced
- 2 ribs celery, diced
- 6 cloves garlic, minced
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- 2 large bay leaves
- 14 ounces tomato sauce
- 2¼ cups low-sodium chicken stock
- 1½ cups long-grain white rice
- 3 green onions, minced
- 2 tablespoons flat-leaf parsley, for garnish
For the Shrimp
- ½ pound large shrimp, peeled and deveined
- 2 teaspoons Creole or Cajun seasoning
- 2 tablespoons olive oil
Preparing the Chicken 🍗
Start by patting the chicken pieces dry with paper towels. This helps them brown properly and develop flavor. Season the chicken evenly with Creole or Cajun seasoning, making sure every piece is well coated.
Browning the Meats 🔥
Heat olive oil in a large Dutch oven over medium heat. Add the seasoned chicken and cook until browned on all sides. Remove the chicken to a plate. In the same pot, add the sliced sausage and cook until nicely browned, allowing it to release its smoky flavor into the oil. Transfer the sausage to the plate with the chicken.
Sautéing the Vegetables 🧅🫑
Add the onion, green bell pepper, and celery to the pot with a small pinch of salt. Cook slowly, stirring often, until the vegetables are soft and fragrant, about 12–15 minutes. If needed, add a splash of water to loosen the flavorful browned bits on the bottom of the pot. Stir in the garlic and cook briefly until aromatic.
Cooking the Rice 🍚
Add the rice directly to the pot and stir well to coat it in the oil and vegetables. Return the chicken and sausage to the pot, then add the bay leaves, oregano, salt, tomato sauce, and chicken stock. Bring everything to a boil, stirring to ensure nothing sticks.
Once boiling, reduce the heat to low, cover, and simmer gently for about 25 minutes. Stir halfway through to keep the rice from sticking and to ensure even cooking.
Cooking the Shrimp 🍤
While the rice simmers, season the shrimp with Creole seasoning. Heat olive oil in a separate pan and cook the shrimp quickly, about one minute per side, until just nearly cooked through. Set aside.
Final Assembly and Serving 🍽️
When the rice is tender and the liquid absorbed, gently stir the shrimp into the jambalaya. Fluff with a fork and garnish with green onions and fresh parsley. Serve hot and enjoy a bold, comforting Creole classic.
Prep Time: 15 minutes ⏱️
Cook Time: 45 minutes 🔥
