Go Back

The Best Homemade Jambalaya (Chicken, Andouille & Shrimp)

A hearty, flavorful jambalaya with chicken, andouille sausage, and shrimp, simmered with rice and Cajun spices for the perfect one-pot meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American, Cajun
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Proteins
  • 1 lb chicken thighs boneless, cut into bite-sized pieces
  • 12 oz andouille sausage sliced into 1/4-inch rounds
  • 0.5 lb shrimp peeled and deveined
Vegetables
  • 1 cup onion diced
  • 1 cup bell pepper diced
  • 0.5 cup celery diced
  • 3 cloves garlic minced
  • 14.5 oz diced tomatoes canned
Rice & Broth
  • 1.5 cups long-grain white rice
  • 3 cups chicken broth
Seasonings
  • 2 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper adjust to taste
  • 2 bay leaves
  • 2 tbsp olive oil
  • salt and black pepper to taste

Equipment

  • Large heavy-bottomed pot
  • Mixing bowls
  • Knife and cutting board

Method
 

  1. Dice vegetables, slice sausage, cut chicken, peel shrimp.
  2. Heat olive oil in a large pot over medium-high heat. Brown chicken 5 min, remove.
  3. Cook sausage until caramelized, remove.
  4. Sauté onion, bell pepper, celery 5 min; add garlic 1 min.
  5. Return chicken and sausage. Stir in tomatoes, paprika, thyme, oregano, cayenne, bay leaves. Cook 2–3 min.
  6. Add rice and chicken broth. Bring to boil, reduce heat, cover, simmer 20–25 min.
  7. Add shrimp in last 5 min, cook until pink.
  8. Remove bay leaves. Adjust seasoning. Garnish with parsley and serve.

Notes

Adjust cayenne for desired spiciness. Jambalaya tastes even better the next day.