Chicken shrimp creole jambalaya (Printable Version)

One-pot Creole meal blending chicken, sausage, shrimp, rice, vegetables, and Cajun spices for rich flavors.

# What You Need:

→ Proteins

01 - 8 oz sliced andouille sausage
02 - 2 boneless skinless chicken thighs (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 - 14 oz can 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)

# Step-by-Step Guide:

01 - Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium-high heat. Add sliced sausage and cook until lightly browned, about 3 to 4 minutes. Remove and set aside.
02 - Add remaining oil to the pot. Season chicken pieces with salt and black pepper. Brown the chicken on all sides for 4 to 5 minutes. Remove and set aside with the sausage.
03 - Add diced onion, bell pepper, and celery to the pot. Sauté, stirring frequently, until softened, approximately 5 minutes. Add minced garlic and cook for an additional 1 minute.
04 - Stir in the rinsed rice along with smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook while stirring for 1 minute to release aromas and toast spices.
05 - Pour in diced tomatoes with their juices and chicken broth. Add bay leaves. Stir well, scraping any browned bits from the bottom of the pot.
06 - Return sausage and chicken to the pot. Bring mixture to a boil, reduce heat to low, cover, and simmer for 20 minutes. Stir once halfway through cooking.
07 - Nestle shrimp into the rice mixture. Cover and cook for 5 to 7 minutes, until shrimp turn pink and opaque 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 hot with optional hot sauce.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time actually enjoying the meal.
  • The shrimp adds a subtle sweetness that balances the bold spices in a way that feels surprising every time.
  • It tastes even better the next day, so you're basically getting two dinners from one good afternoon in the kitchen.
02 -
  • Don't skip browning the proteins—that initial sear is where most of the flavor comes from, and rushing it leaves the dish tasting flat and one-dimensional.
  • If your rice looks dry before the shrimp goes in, you're on track. The shrimp release moisture as they cook, so trust the process and resist the urge to add more liquid.
  • Andouille sausage is smoky enough on its own, so if you substitute it with kielbasa or chorizo, adjust the other spices slightly to avoid overpowering the dish.
03 -
  • A tiny pinch of sugar stirred in at the end balances the heat and acidity without making the dish sweet—it's the secret move that separates good jambalaya from great jambalaya.
  • Don't wash your pot between browning the proteins and cooking the vegetables. Those stuck-on brown bits dissolve into the liquid and carry all the flavor forward.
Go Back