Introduction

Jambalaya is one of Louisiana’s most celebrated dishes — a vibrant, one-pot wonder that’s brimming with bold Cajun-Creole flavors. This version combines juicy shrimp, tender chicken, and smoky sausage with vegetables, rice, and spices, creating a hearty and satisfying meal that’s perfect for family dinners, gatherings, or any time you crave a taste of the South.

Rich with paprika, cayenne, thyme, and the “holy trinity” of Cajun cooking (onion, celery, and bell pepper), each bite is deeply flavorful, with a perfect balance of spice, savoriness, and comfort.

Why I Love This Recipe

There’s something incredibly vibrant and satisfying about Louisiana Jambalaya, and this recipe captures the essence of Cajun and Creole flavors beautifully. What I love most is how it brings together tender shrimp, juicy chicken, and savory sausage in a medley of rice, vegetables, and aromatic spices. Each bite bursts with bold, smoky, and slightly spicy flavors, making it a truly unforgettable meal.

This recipe is a celebration of authentic Louisiana comfort food. The combination of proteins, perfectly cooked rice, and the rich, flavorful seasoning creates a harmonious, one-pot dish that’s both hearty and deeply satisfying. It’s perfect for family dinners, gatherings, or whenever you want a meal that’s bursting with flavor and warmth.

For me, this dish is a must-have because it’s more than just a rice dish—it’s a full-bodied, flavor-packed experience. The mix of textures from shrimp, chicken, and sausage, along with the bold Cajun spices, makes it a dish that’s exciting to eat, comforting to serve, and guaranteed to impress anyone at the table.

Why This Dish is a Must-Try

Louisiana Jambalaya with Shrimp, Chicken, and Sausage is a vibrant, hearty, and flavorful one-pot meal that brings the taste of the South to your table. Here’s why it’s a must-try:

1. Bold, Authentic Flavors – The combination of Cajun spices, savory sausage, juicy chicken, and tender shrimp creates a rich, deeply satisfying taste.
2. Hearty and Complete Meal – With proteins, rice, and vegetables all in one dish, it’s filling, nutritious, and perfect for any occasion.
3. One-Pot Convenience – Everything cooks together, making preparation simple while allowing flavors to meld beautifully.
4. Versatile and Customizable – You can adjust the spice level, swap proteins, or add more vegetables to suit your taste while keeping the classic essence intact.
5. Crowd-Pleaser – The bold flavors and colorful presentation make it ideal for family dinners, gatherings, or casual parties.

Trying this recipe guarantees a flavorful, satisfying, and authentic Louisiana experience that’s as exciting to eat as it is comforting to serve.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6–8
• Calories: ~430 per serving

Ingredients

Proteins

• 1 lb shrimp, peeled and deveined
• 1 lb boneless skinless chicken thighs (or breasts), cut into bite-size pieces
• 12 oz andouille sausage, sliced into 1/4-inch rounds

Vegetables

• 1 large onion, diced
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes

Rice & Liquid

• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 cup water

Seasoning

• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• Hot sauce, to taste

Optional Garnish

• Chopped parsley
• Sliced green onions
• Lemon wedges

Step-by-Step Preparation Method

Step 1: Prep the Proteins

1. Season the chicken pieces with salt, pepper, and a pinch of paprika.
2. Pat the shrimp dry and set aside (season lightly with salt and pepper).

Step 2: Sear the Meat

1. In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat.
2. Brown the sausage slices for 3–4 minutes, then remove and set aside.
3. Add chicken to the pot, sear until golden (about 4–5 minutes), then remove and set aside.

Step 3: Sauté the Vegetables

1. Add the remaining tablespoon olive oil.
2. Sauté onion, bell pepper, and celery for 5 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.

Step 4: Build the Flavor Base

1. Add paprika, cayenne, thyme, oregano, and a pinch more salt. Stir well.
2. Add diced tomatoes (with juices) and bay leaves. Cook for 2 minutes.

Step 5: Cook the Rice

1. Stir in the rice until it’s coated with the seasoning and vegetables.
2. Add chicken broth and water, scraping the bottom to release browned bits.
3. Return sausage and chicken to the pot. Stir, cover, and bring to a boil.
4. Reduce heat to low and simmer for 20 minutes (do not stir during this time).

Step 6: Add the Shrimp

1. After 20 minutes, stir the jambalaya gently.
2. Add shrimp, cover, and cook for another 5–7 minutes until pink and cooked through.

Step 7: Final Touches

1. Taste and adjust seasoning — add more salt, pepper, or hot sauce if needed.
2. Remove bay leaves.
3. Garnish with parsley, green onions, and lemon wedges.

How to Serve

• Serve hot in bowls with a sprinkle of parsley and green onions.
• Offer hot sauce on the side for those who like extra heat.
• Pair with cornbread or crusty French bread.

Additional Tips & Variations

• Seafood Variation: Replace chicken with extra shrimp, crawfish, or crab meat.
• Spice Control: Reduce cayenne for a milder dish, or add jalapeños for extra heat.
• Vegetable Boost: Add okra or zucchini in the last 10 minutes of cooking.
• Rice Texture: Use long-grain rice to avoid gumminess; avoid over-stirring while cooking.

Freezing & Storage

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Cool completely and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently on the stove with a splash of broth to keep the rice moist.

Special Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife for prepping ingredients

FAQ

Q: Can I make this ahead of time?
Yes, jambalaya reheats well and even tastes better after a day in the fridge.

Q: Can I use brown rice?
Yes, but you’ll need to increase the cooking time by 15–20 minutes and add extra broth.

Q: Can I make this in an Instant Pot?
Yes — sauté the meat and vegetables, add rice and broth, then pressure cook for 8 minutes and quick release. Stir in shrimp afterward.

Q: How do I keep shrimp from getting rubbery?
Add them at the very end and cook just until pink and opaque (about 5 minutes).

Conclusion

Louisiana Jambalaya with Shrimp, Chicken, and Sausage is more than just a meal — it’s a celebration of Cajun culture and flavors. It’s hearty, spicy, smoky, and full of character, perfect for feeding a hungry crowd or savoring with family. This one-pot classic will make you feel like you’re dining in the heart of New Orleans, no matter where you are.