Description
This authentic jambalaya recipe brings the bold flavors of Louisiana to your kitchen. Made with shrimp, chicken, and andouille sausage, it is a one-pot dish packed with spice and richness. Perfect for weeknight dinners, meal prep, or feeding a crowd, this easy jambalaya recipe is both hearty and delicious.
Ingredients
Scale
- 1 tbsp olive oil
- 12 oz andouille sausage, sliced
- 1 lb chicken thighs, chopped
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1–2 jalapeños, chopped (optional)
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 (14.5 oz) can diced tomatoes
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 lb shrimp, peeled & deveined
- Salt & black pepper, to taste
- Chopped parsley & green onions for garnish
Instructions
- Heat olive oil in a large pot. Brown the andouille sausage, then remove.
- Cook the chicken until browned, then set aside.
- Sauté onion, bell pepper, celery, and garlic until soft.
- Stir in jalapeños, Cajun seasoning, paprika, thyme, and oregano.
- Add diced tomatoes, chicken broth, and rice. Stir and bring to a boil.
- Return the chicken and sausage to the pot. Reduce heat, cover, and simmer for 25-30 minutes.
- Stir in shrimp and cook for 5 minutes, until pink and opaque.
- Remove from heat, let rest for 5 minutes, and garnish with parsley and green onions.
Notes
- Adjust spice level by adding or reducing jalapeños.
- Use smoked turkey sausage for a leaner option.
- Brown rice can be substituted, but adjust cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Creole, Cajun