Creole Chicken Shrimp Jambalaya (Printer-Friendly)

One-pot Creole dish with chicken, sausage, shrimp, rice, and bold Cajun spices simmered to perfection.

# What You Need:

→ Proteins

01 - 8 oz andouille sausage, sliced
02 - 2 boneless, skinless chicken thighs (approximately 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 spring onions, sliced (for garnish)
10 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Rice & Liquids

11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth

→ Spices & Seasonings

13 - 1½ teaspoons smoked paprika
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1 teaspoon cayenne pepper, adjust to taste
17 - ½ teaspoon ground black pepper
18 - 1 teaspoon salt, plus more to taste
19 - 2 bay leaves
20 - 2 tablespoons vegetable oil
21 - Hot sauce, to serve (optional)

# How-To Steps:

01 - Heat 1 tablespoon of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced andouille sausage and cook until lightly browned, approximately 3 to 4 minutes. Remove sausage and set aside.
02 - Add remaining oil to the pot. Season chicken pieces with salt and black pepper. Brown the chicken on all sides, about 4 to 5 minutes. Remove and set aside with the sausage.
03 - Add diced onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute.
04 - Incorporate rinsed rice, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook while stirring for 1 minute to toast the spices.
05 - Pour in diced tomatoes with their juices, chicken broth, and add bay leaves. Stir thoroughly, scraping any browned bits from the bottom of the pot.
06 - Return browned sausage and chicken pieces to the pot. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once halfway through to prevent sticking.
07 - Nestle raw shrimp into the simmering rice mixture. Cover and continue cooking for 5 to 7 minutes until shrimp turn pink and are cooked through, and rice is tender.
08 - Remove the pot from heat and discard bay leaves. Fluff the mixture gently with a fork. Garnish with sliced spring onions and chopped parsley before serving hot. Offer hot sauce on the side if desired.

# Helpful Hints:

01 -
  • One pot means one cleanup, which means you can actually enjoy your meal instead of staring at a sink full of dishes.
  • It tastes even better the next day, so weeknight cooking becomes Friday's easy lunch.
  • The spices do the heavy lifting while you relax, making you look like you tried way harder than you actually did.
02 -
  • Don't skip the browning step on the sausage and chicken—that's where the depth comes from, and rushing it means you'll end up with something that tastes flat and one-dimensional.
  • Add the shrimp at the very end or watch them curl up into sad little rubber bands; this single timing detail separates good jambalaya from great jambalaya.
  • Rinsing the rice before cooking isn't optional—it's the difference between fluffy, separate grains and a mushy, starchy puddle.
03 -
  • Use a heavy-bottomed pot or Dutch oven so the heat distributes evenly and nothing burns on the bottom—this protects both your food and your sanity.
  • Taste your dish as you go, especially the salt and heat level, because these are personal to every kitchen and every palate at your table.
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