Creole Jambalaya Chicken Shrimp (Print Version)

A flavorful one-pot Creole dish featuring chicken, sausage, shrimp, rice, and bold Cajun spices.

# Needed Ingredients:

→ Proteins

01 - 8 oz andouille sausage, sliced
02 - 2 boneless, skinless chicken thighs (approx. 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 - 1 can (14 oz) 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 Steps:

01 - Heat 1 tablespoon of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until lightly browned, about 3 to 4 minutes. Remove sausage and set aside.
02 - Add remaining oil to the pot. Season chicken pieces with a pinch of salt and black pepper. Add chicken 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 while stirring until vegetables soften, about 5 minutes. Add minced garlic and cook for an additional minute.
04 - Stir in rinsed rice, smoked paprika, dried thyme, oregano, cayenne pepper, ground black pepper, and salt. Cook for 1 minute to toast the spices.
05 - Pour in diced tomatoes with juices, chicken broth, and add bay leaves. Stir thoroughly, scraping any browned bits from the bottom.
06 - Return sausage and chicken to the pot. Bring 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 rice is tender.
08 - Remove from heat and discard bay leaves. Fluff the dish with a fork. Garnish with sliced spring onions and chopped parsley. Serve immediately with hot sauce on the side if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so cleanup is minimal and your kitchen stays relatively sane.
  • The combination of sausage, chicken, and shrimp means there's protein in every spoonful without feeling heavy.
  • Bold spices do all the flavor work, so you don't need fancy ingredients or techniques to impress people.
  • It comes together in an hour, yet tastes like you've been simmering it all day.
02 -
  • Don't skip browning the sausage and chicken—that crust is where the savory depth lives, and boiling them directly won't give you that.
  • Andouille sausage is already quite salty, so taste before adding extra salt or you'll end up with something inedible.
  • If you add the shrimp too early, they'll toughen up; they're done the moment they turn opaque pink, which takes barely longer than you'd think.
  • Resist the urge to stir constantly once the liquid is in—let it simmer undisturbed except for one gentle stir halfway through, or the rice will break down.
03 -
  • If your pot isn't heavy-bottomed, the bottom of the rice will scorch—invest in a good Dutch oven and it becomes your best kitchen friend.
  • The moment shrimp turn pink is also the moment to stop cooking them; they'll continue cooking slightly from residual heat even after you remove the pot from the flame.
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