Creole Jambalaya with Chicken and Shrimp

The first time I made jambalaya, my tiny apartment kitchen smelled like a New Orleans street corner for three days straight. My roommate kept poking her head in, asking if it was ready yet, the way people do when something good is happening on the stove. I'd never cooked with andouille before, and that smoky, spicy hit of sausage hitting the hot oil changed everything I thought about one-pot meals. Now it is my go-to when I need something that tastes like it took all day but actually comes together in under an hour.

Last winter, I made this for a group of friends who had been through a rough week. We crowded around my kitchen island, forks in hand, while the pot steamed away on the back burner. Someone reached for the hot sauce, another went back for thirds, and suddenly the evening shifted from exhausted to genuinely happy. That is the kind of food this is—something that pulls people together without trying too hard.

Ingredients

• Andouille sausage (225 g): This smoked sausage is the backbone of the dish, bringing deep, smoky flavor that permeates every bite
• Chicken thighs (2 pieces): Thighs stay tender during cooking and contribute rich flavor to the rice
• Large shrimp (225 g): Added near the end so they stay succulent and do not overcook
• Onion, green bell pepper, and celery: This classic trio forms the aromatic foundation of Creole cooking
• Garlic (3 cloves): Minced fresh garlic adds a sharp, aromatic kick
• Diced tomatoes (400 g can): Provide acidity and moisture, helping create that perfect rice texture
• Long-grain white rice (300 g): Rinse well before cooking to remove excess starch for fluffy grains
• Chicken broth (720 ml): Use a good quality broth since it is absorbed by the rice
• Smoked paprika, thyme, oregano, and cayenne: This spice blend creates that signature Cajun depth
• Bay leaves (2): Remove before serving but let them work their magic during cooking
• Spring onions and parsley: Fresh garnish adds color and a bright finish

Instructions

Sear the sausage:

Heat 1 tablespoon oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced andouille and cook until browned, about 3–4 minutes. Remove and set aside, leaving those flavorful drippings behind.

Brown the chicken:

Add remaining oil to the pot. Season chicken with salt and pepper, then cook until browned on all sides, about 4–5 minutes. Remove and join the sausage on the plate.

Cook the vegetables:

Add onion, bell pepper, and celery to the pot. Cook, stirring, until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.

Toast the spices:

Stir in rice, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Cook for 1 minute, letting the spices bloom in the hot pan.

Add liquids and bring together:

Pour in diced tomatoes with juices and chicken broth. Add bay leaves. Stir well, scraping up any browned bits from the bottom—they are packed with flavor.

Simmer the rice:

Return sausage and chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once halfway through.

Add the shrimp:

Nestle shrimp into the rice. Cover and cook for 5–7 minutes, until shrimp turn pink and rice is tender.

Finish and serve:

Remove from heat and discard bay leaves. Fluff with a fork. Garnish with spring onions and parsley. Serve hot with hot sauce on the side.

Save

My dad claims his jambalaya is better than mine, but we both know the truth—he has been making it for thirty years and I am still learning. Still, every time I serve this, someone asks for the recipe, and that feels like its own kind of victory.

Making It Your Own

Jambalaya is incredibly forgiving, which is part of why I love it. Swap andouille for chorizo if that is what you have, or use kielbasa in a pinch. Make it vegetarian by loading up on vegetables and using vegetable broth. The rhythm stays the same, even when the ingredients shift.

Serving Suggestions

Cornbread is the classic pairing, and honestly, I would not argue against it. A crisp green salad with a vinaigrette cuts through the richness, and cold beer or sweet tea feel almost mandatory. This is food meant to be shared, so put the pot right on the table and let everyone help themselves.

Storage and Reheating

Jambalaya keeps well in the refrigerator for up to four days, and the flavors actually deepen overnight. Reheat gently on the stove with a splash of broth to keep the rice from drying out.

• The rice will absorb more liquid as it sits, so you may need to add moisture when reheating
• Shrimp can toughen if reheated too aggressively, so warm everything gently
• Freeze portions in airtight containers for up to three months

Save

There is something deeply satisfying about a dish that feeds people well without demanding your attention every second. That is the beauty of jambalaya—it does most of the work for you.

Recipe FAQs

→ What makes this dish authentically Creole?

The combination of the holy trinity (onion, bell pepper, celery), andouille sausage, and Cajun spices like smoked paprika, thyme, and cayenne creates the authentic Creole flavor profile. Simmering everything together allows the rice to absorb all those bold flavors.

→ Can I make this ahead of time?

Yes, jambalaya actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the rice.

→ What can I substitute for andouille sausage?

Smoked kielbasa or chorizo work well as alternatives. For a milder version, use smoked turkey sausage. Vegetarians can substitute with plant-based sausage or extra vegetables like okra and mushrooms.

→ How do I adjust the spice level?

Start with half the cayenne pepper if you prefer milder heat. Add hot sauce at the table so everyone can customize their portion. For more heat, increase cayenne or add diced jalapeños with the vegetables.

→ Why is my rice still hard after cooking?

This usually means the liquid ratio was off or heat was too high. Ensure you're using long-grain white rice and measure liquids accurately. Cover tightly and maintain a gentle simmer. If needed, add ¼ cup broth and cook 5-10 minutes longer.

→ Can I use brown rice instead?

Brown rice requires more liquid and longer cooking time. Increase broth to 3½ cups and simmer for about 40-45 minutes before adding shrimp. The texture will be chewier and nuttier than traditional jambalaya.