Few dishes represent the heart of Louisiana cooking quite like homemade jambalaya. This iconic one-pot meal brings together rice, meat, seafood, vegetables, and bold Cajun seasoning in a way that’s deeply satisfying and packed with flavor.

This Chicken, Andouille & Shrimp Jambalaya is inspired by classic Creole and Cajun traditions, blending smoky sausage, juicy chicken, and tender shrimp with seasoned rice that absorbs every bit of flavor as it cooks.

Perfect for feeding a crowd or making ahead for leftovers, jambalaya is comforting, hearty, and endlessly adaptable.

Cajun vs. Creole Jambalaya

Jambalaya comes in two main styles:

Creole jambalaya includes tomatoes and is often called “red jambalaya.”
Cajun jambalaya skips tomatoes and relies on browned meats for depth.

This recipe leans Creole, using tomatoes for richness while still delivering bold, smoky flavor from andouille sausage and Cajun seasoning.

Ingredients

Proteins

1 lb boneless chicken thighs, diced
12 oz andouille sausage, sliced
1 lb large shrimp, peeled and deveined

Vegetables & Aromatics

1 tablespoon olive oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 celery stalks, chopped
4 cloves garlic, minced

Rice & Liquid

1½ cups long-grain white rice
3 cups chicken broth
1 (14.5 oz) can crushed tomatoes

Seasonings

2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
Salt and black pepper, to taste
1 bay leaf

Garnish

Chopped parsley
Sliced green onions

Instructions

Heat olive oil in a large heavy-bottomed pot over medium-high heat.
Add chicken and cook until lightly browned. Remove and set aside.
Add andouille sausage and cook until caramelized.
Add onion, bell peppers, and celery. Cook until softened.
Stir in garlic and cook 30 seconds until fragrant.
Add rice and stir to coat in the oil and seasonings.
Stir in crushed tomatoes, chicken broth, Cajun seasoning, paprika, thyme, oregano, bay leaf, salt, and pepper.
Return chicken to the pot. Bring to a boil, then reduce heat to low.
Cover and simmer for 25 minutes, until rice is tender.
Nestle shrimp into the rice, cover, and cook 5–7 minutes until shrimp are pink and cooked through.
Remove bay leaf, fluff rice, and garnish before serving.

Flavor & Texture Experience

This jambalaya delivers smoky heat from andouille sausage, savory depth from chicken, and tender shrimp that add natural sweetness. The rice absorbs spices and broth, creating a rich, cohesive dish with layers of flavor in every bite.

Tips for Perfect Jambalaya

Use long-grain rice for proper texture
Brown meats well for deeper flavor
Do not stir too often once simmering
Add shrimp only at the end
Adjust Cajun seasoning to taste

Variations

Make it spicier with cayenne or hot sauce
Use turkey sausage for a lighter version
Add okra for Southern authenticity
Swap shrimp for crawfish
Make it Cajun-style by omitting tomatoes

Serving Suggestions

Serve with crusty French bread
Pair with a green salad
Add hot sauce at the table
Serve family-style straight from the pot

Storage & Reheating

Store in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth to loosen the rice.

Why Jambalaya Is a One-Pot Classic

Jambalaya is beloved because it’s practical, affordable, and deeply flavorful. Built to feed large families and gatherings, it turns simple ingredients into something greater than the sum of its parts.

Final Thoughts

The Best Homemade Jambalaya is bold, comforting, and timeless. Whether served for game day, gatherings, or weeknight dinners, this dish delivers authentic Louisiana flavor in one satisfying pot.