Creole Chicken Shrimp Jambalaya

My first jambalaya came together almost by accident on a humid July evening when I had too many proteins in my fridge and not enough time to cook them separately. I threw it all into one pot with some rice and spices, and three decades later, I still make it that exact way. There's something about watching sausage and shrimp and chicken come together in one bubbling pot that feels like alchemy, each ingredient surrendering its flavor to create something far greater than any of them could be alone.

I made this for a potluck once where someone brought store-bought casserole, and I watched the room go quiet when they took their first bites. Not in a mean way, but in that way where you suddenly understand why someone's grandmother kept a recipe close to her chest for fifty years. That's when I learned that good food isn't just about feeding people; it's about making them remember they're alive.

Ingredients

• Andouille sausage, 225 g (8 oz), sliced: This smoky, spicy sausage is the backbone of jambalaya's character, so don't skimp or substitute lightly—though kielbasa works if that's what you have.
• Chicken thighs, 2 boneless and skinless (about 250 g/9 oz), cut into 2 cm (1-inch) pieces: Thighs stay tender and juicy here, never dry like breasts can get when simmered.
• Large raw shrimp, 225 g (8 oz), peeled and deveined: Add these at the very end so they don't turn rubbery—this single timing change transforms the whole dish.
• Medium onion, 1, diced: The foundation of flavor in nearly every pot of Creole food I've ever made or tasted.
• Green bell pepper, 1, diced: Part of the holy trinity of Cajun cooking, along with onion and celery.
• Celery stalks, 2, diced: Often overlooked but absolutely essential to building that warm, savory depth.
• Garlic cloves, 3, minced: Adds a bright sharpness that keeps the dish from feeling one-note.
• Canned diced tomatoes with juices, 400 g (14 oz): The tomatoes add body and slight acidity that balances all that richness.
• Long-grain white rice, 300 g (1½ cups), rinsed: Rinsing removes excess starch so you get separate, fluffy grains instead of a mushy blob.
• Chicken broth, 720 ml (3 cups): Use good broth here because there's nowhere to hide; it becomes the liquid foundation of everything.
• Smoked paprika, 1½ tsp: This carries all the smoke signals that make jambalaya taste like an open fire and a Louisiana kitchen all at once.
• Dried thyme, 1 tsp: Brings an earthy whisper that ties the whole profile together.
• Dried oregano, 1 tsp: Adds subtle Mediterranean warmth without overpowering the Creole core.
• Cayenne pepper, 1 tsp (adjust to taste): Start here and add more if you like heat, but remember your guests might not.
• Ground black pepper, ½ tsp: Simple and necessary, not flashy.
• Salt, 1 tsp plus more to taste: Taste as you go because salt brings everything into focus.
• Bay leaves, 2: Remove these before serving—they're flavor workers, not something you eat.
• Vegetable oil, 2 tbsp: Neutral oil lets the proteins and spices shine without competing flavors.
• Spring onions, 2, sliced (for garnish): Fresh brightness at the end cuts through the richness beautifully.
• Fresh parsley, 2 tbsp, chopped (for garnish): A final whisper of green that makes the whole bowl look alive.

Instructions

Get your mise en place ready:

Slice your sausage, cut your chicken into pieces, peel and devein your shrimp, dice all your vegetables, and mince your garlic. This step feels tedious until the moment you're cooking and everything comes together in seconds instead of chaos.

Brown the sausage:

Heat 1 tablespoon oil in your pot over medium-high heat and add the sausage slices. Let them get golden and slightly crispy at the edges, about 3–4 minutes, then remove them to a plate. This browning step is where most of the flavor magic starts, so don't rush it.

Brown the chicken:

Add the remaining oil and season your chicken pieces lightly with salt and pepper. Cook them until they're golden on all sides, about 4–5 minutes total, then remove them to join the sausage. You're not cooking them through; you're just developing flavor.

Build your flavor base:

Add your onion, bell pepper, and celery to the pot and let them soften with a stir now and then, about 5 minutes. You'll smell when they're ready—that sweet, aromatic smell when vegetables release their sweetness. Add your garlic and cook for 1 minute more until it smells incredible.

Toast your spices:

Stir in the rice, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Cook this mixture for 1 minute, stirring constantly, so the spices wake up and the rice begins to turn slightly translucent at the edges.

Add your liquids:

Pour in your diced tomatoes with their juices and your chicken broth, then add the bay leaves. Stir everything together, scraping up all the golden, caramelized bits stuck to the bottom of the pot because those bits are pure flavor.

Simmer the meat and rice:

Return your sausage and chicken to the pot, bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20 minutes, stirring once halfway through so the rice cooks evenly.

Add the shrimp at the last moment:

Nestle the shrimp into the rice, cover, and cook for 5–7 minutes until they turn bright pink and the rice is tender and has absorbed most of the liquid. This timing is crucial because overcooked shrimp becomes rubber.

Finish and serve:

Remove the pot from heat and take out those bay leaves. Fluff everything with a fork, garnish generously with spring onions and parsley, and serve hot with hot sauce on the side for anyone who wants more fire.

Save

I remember serving this to my daughter's new boyfriend, and he asked for seconds before finishing his first bowl. She looked at me like I'd just given her the greatest gift, not because of the food but because someone she cared about loved something I'd made. That's the moment I realized jambalaya isn't just a meal; it's an unspoken language that says you're welcome here, and we're happy you came.

The Heart of Creole Cooking

Jambalaya teaches you something fundamental about cooking: sometimes the best dishes come from having too much of one thing and making it work instead of starting from a recipe. The Creole and Cajun traditions grew from exactly that kind of resourcefulness, from ingredients on hand and a willingness to layer flavors boldly. Every time you make this, you're participating in generations of kitchen problem-solving that turned necessity into celebration.

Variations and Flexibility

This recipe is sturdy enough to adapt to whatever you have available, and that's part of its genius. Missing shrimp? Just use more chicken or keep the sausage-and-chicken version. Want it spicier? Add diced jalapeños or extra cayenne, but taste as you go because heat builds. Prefer a different sausage? Smoked kielbasa or even chorizo works beautifully, though each one brings its own personality to the pot.

Serving and Storage

Serve jambalaya hot, ideally with cornbread alongside to soak up every drop of sauce, or with a crisp green salad to balance the richness. It stores beautifully in the refrigerator for three or four days and actually tastes better as it sits because the flavors have time to get to know each other. Reheat gently on the stovetop with a splash of broth so it doesn't dry out.

• Pair this with a cold beer, sweet tea, or even a dry white wine if you want to get fancy.
• Make it on a lazy weekend and let the smell fill your house for an hour before anyone eats.
• It freezes well for up to three months, so you can make a double batch and have an easy dinner waiting for a tired future version of yourself.

Save

Jambalaya is the kind of dish that turns a regular weeknight into something worth remembering. Make it, share it, and watch what happens when good food opens hearts.

Recipe FAQ

→ What type of sausage works best in this dish?

Andouille sausage is traditional for authentic smoky flavor, but smoked kielbasa or chorizo are excellent substitutes for a similar taste.

→ Can I adjust the spice level?

Yes, increase cayenne pepper or add diced jalapeños to spice up the dish, or reduce cayenne for a milder flavor.

→ Is it possible to make this without shellfish?

Omit the shrimp for a two-protein jambalaya featuring just chicken and sausage without losing richness.

→ What side dishes complement this meal?

Cornbread or a fresh green salad are ideal companions that balance the bold flavors and provide texture contrast.

→ What tools are needed for preparation?

A large heavy-bottomed pot or Dutch oven is key for even cooking. Basic kitchen tools like a cutting board, knife, and wooden spoon complete the setup.