Creole chicken shrimp jambalaya (Printable)

A one-pot Creole classic with chicken, sausage, shrimp, rice, vegetables, and bold Cajun flavors.

# What You'll Need:

→ Proteins

01 - 8 oz andouille sausage, sliced
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 - 14 oz canned 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 (adjust to taste)
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, to serve (optional)

# How To:

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

# Expert Tips:

01 -
  • One pot does all the work, which means you can actually enjoy the cooking instead of juggling three burners.
  • The shrimp adds luxury without the fuss, transforming a weeknight dinner into something that feels special.
  • It feeds six people generously and tastes even better the next day, making it perfect for feeding a crowd or having leftovers you'll actually want to eat.
02 -
  • Don't skip browning the sausage and chicken separately—the fond (those browned bits) is where flavor lives, and you lose it if you rush.
  • Once you've added the broth and covered the pot, resist the urge to peek constantly; every time you lift the lid, heat escapes and cooking time extends.
  • Shrimp cooks in minutes, not seconds, so add it at the very end or it becomes a rubbery afterthought instead of a tender surprise.
03 -
  • Buy your shrimp as close to cooking time as possible—or use frozen and thaw gently; fresh-frozen shrimp often tastes better than thawed store-bought anyway.
  • Taste the dish before serving and adjust salt and heat to your crowd; some people want more cayenne, others want none, so let the hot sauce do the final talking.
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