Jambalaya Chicken Andouille Shrimp (Print Version)

Hearty one-pot Creole classic with chicken, andouille, and shrimp simmered in spiced rice.

# Ingredient List:

→ Proteins

01 - 8 oz andouille sausage, sliced into rounds
02 - 2 boneless skinless chicken thighs (about 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 - 1 can (14 oz) diced tomatoes with juices
09 - 2 green 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
17 - ½ tsp ground black pepper
18 - 1 tsp salt, plus additional to taste
19 - 2 bay leaves
20 - 2 tbsp vegetable oil
21 - Hot sauce for serving

# Steps:

01 - Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced andouille sausage and cook until lightly browned, about 3–4 minutes. Remove sausage from pot and set aside.
02 - Add remaining oil to the pot. Season chicken pieces with a pinch of salt and pepper. Add to pot and brown on all sides, about 4–5 minutes. Remove chicken and set aside with the sausage.
03 - Add onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
04 - Stir in rinsed rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and 1 teaspoon salt. Cook for 1 minute, stirring constantly to toast the spices and coat the rice.
05 - Pour in diced tomatoes with their juices and chicken broth. Add bay leaves. Stir well, scraping up any browned bits from the bottom of the pot. Bring mixture to a boil.
06 - Return browned sausage and chicken to the pot. Once boiling, reduce heat to low. Cover tightly and simmer for 20 minutes, stirring once halfway through to prevent sticking.
07 - Nestle shrimp into the rice, ensuring they are partially submerged. Cover and cook for 5–7 minutes, until shrimp turn pink and opaque and rice is tender.
08 - Remove from heat. Discard bay leaves. Fluff jambalaya with a fork. Garnish with sliced green onions and fresh parsley. Serve immediately with hot sauce on the side if desired.

# Expert Tips:

01 -
  • The holy trinity of onions, peppers, and celery builds an aromatic foundation that makes your whole house smell incredible
  • Cooking everything in one pot means less cleanup and more flavor as all the ingredients meld together
  • The combination of andouille, chicken, and shrimp gives you three different proteins in every single bite
02 -
  • Rinsing the rice until the water runs clear prevents gumminess, a mistake I made my first three attempts
  • Let the jambalaya rest for 5 minutes off the heat before serving so the rice absorbs any remaining liquid
  • The rice should be al dente, not mushy, so start checking at the 18-minute mark during the initial simmer
03 -
  • Prep all ingredients before you start cooking since this dish moves quickly once you begin
  • Leftovers actually taste better the next day as the flavors continue to meld
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