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Flavorful Jambalaya with Chicken Sausage Shrimp Easy Homemade Recipe

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A smoky, hearty jambalaya featuring chicken, smoked Andouille sausage, and shrimp simmered with seasoned rice and the classic holy trinity of vegetables. Perfect for quick weeknight dinners or family gatherings.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 ounces smoked Andouille sausage, sliced (can substitute with kielbasa)
  • 12 ounces medium peeled and deveined shrimp (fresh or thawed frozen)
  • 1 ½ cups long-grain white rice
  • 1 cup diced onions
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • 3 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes, drained
  • 3 cups low-sodium chicken broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • ½ teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 bay leaves
  • 2 tablespoons olive oil or vegetable oil
  • 2 tablespoons fresh parsley, chopped
  • Optional: hot sauce
  • Optional: lemon wedges

Instructions

  1. Chop chicken thighs into bite-sized pieces, slice the sausage, peel and devein shrimp if not already done, and dice onions, celery, and green bell pepper. Mince garlic last to keep it fresh.
  2. Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken pieces and sausage slices, cooking until browned on all sides, about 5-7 minutes. Remove with a slotted spoon and set aside.
  3. In the same pot, add diced onions, celery, and bell pepper. Cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Stir in smoked paprika, thyme, oregano, cayenne, salt, and black pepper. Cook spices with vegetables for about 1 minute. Add drained diced tomatoes and stir well to combine.
  5. Return browned chicken and sausage to the pot. Add rice and mix to coat grains with the spicy vegetable mixture.
  6. Pour in 3 cups chicken broth and add bay leaves. Stir gently, bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Let simmer for 20 minutes without stirring.
  7. Remove lid and gently fold in shrimp. Cover again and cook for another 5-7 minutes until shrimp are pink and rice is tender. If rice isn’t done but liquid is absorbed, add a splash more broth or water and continue cooking briefly.
  8. Remove bay leaves, taste, and adjust seasoning if needed. Stir in chopped fresh parsley. Optionally, squeeze lemon juice over before serving.
  9. Serve hot with optional hot sauce on the side.

Notes

Do not stir the rice while it simmers to avoid mushy texture. Add shrimp near the end to keep them tender and juicy. Use smoked Andouille sausage for authentic flavor. Brown meats thoroughly for deeper flavor. Optionally add lemon juice or hot sauce when serving. Leftovers taste better after resting overnight and can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: jambalaya, chicken jambalaya, sausage jambalaya, shrimp jambalaya, Cajun recipe, one pot meal, comfort food, spicy rice dish

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