There’s a certain magic that happens in a single pot when the holy trinity of Cajun and Creole cooking meets smoky sausage, tender chicken, and plump shrimp. That magic is Jambalaya. More than just a recipe, jambalaya is a story—a tale of cultural fusion, resourcefulness, and big, bold flavors simmered into one unforgettable dish. If you’ve ever been intimidated by the thought of recreating this classic at home, let this be your guide. We’re diving deep into the secrets of crafting the most flavorful, authentic-tasting Chicken, Sausage, and Shrimp Jambalaya you can make outside of Louisiana.

This isn’t just another rice dish. Jambalaya is a celebration in a pot. It’s the centerpiece of family gatherings, the star of Mardi Gras feasts, and the ultimate comfort food that feeds a crowd with minimal fuss. Our recipe stays true to the spirit of Creole Jambalaya (often associated with New Orleans and featuring tomatoes) while guiding you through each critical step to achieve perfectly cooked rice, succulent proteins, and layers of spice that build with every bite. Forget bland, mushy attempts; we’re unlocking the secrets to a jambalaya where every grain of rice is infused with flavor, and every component shines.

The Cultural Tapestry of Jambalaya: A Brief History

To truly appreciate jambalaya, it helps to understand its roots. This iconic dish is a direct result of Louisiana’s rich cultural mosaic. In the 18th century, the Spanish colonists in New Orleans tried to make their native paella but lacked saffron, an expensive and rare spice. They turned to local ingredients, most notably tomatoes, and combined them with the French culinary influence already present in the region. The name itself is thought to be a combination of the French word for ham, jambon, and the Provençal word paëlla, meaning a mix of everything.

From this fusion, two main styles emerged: Creole and Cajun. Creole jambalaya, which includes tomatoes, is the style we’re focusing on today, hailing from the city of New Orleans. Cajun jambalaya, from the rural Acadiana parishes, typically does not include tomatoes and instead relies on a darker, richer fond from browning the meat to color the rice. Both are spectacular, but the tomato-based version offers a slightly brighter, more complex acidity that beautifully balances the smoky and spicy elements.

The “Holy Trinity” and Why It’s Non-Negotiable

Just as mirepoix (onions, carrots, celery) is the foundation of French cooking, the “Holy Trinity” is the absolute heart of Cajun and Creole cuisine. This simple, yet powerful, combination of onion, celery, and green bell pepper provides the aromatic base for gumbos, étouffées, and of course, jambalaya. The key is in the ratio: one part each, finely diced. When sautéed in the rendered fat from the andouille sausage and chicken, these vegetables soften and sweeten, creating a flavor foundation that is simply irreplaceable. Don’t be tempted to skip or substitute one; this trio is the soul of the dish.

Choosing Your Proteins: The Jambalaya Trio

The combination of chicken, andouille sausage, and shrimp is classic for a reason. It represents a perfect balance of textures and flavors.

Chicken: We use boneless, skinless chicken thighs for their superior flavor and ability to stay juicy during the long simmer. Breast meat can easily become dry.
Andouille Sausage: This is a crucial ingredient. Authentic andouille is a heavily smoked, coarse-grained pork sausage spiced with garlic and pepper. Its smokiness permeates the entire dish. If you can’t find it, another fully cooked, smoky sausage like kielbasa can work in a pinch, but seek out andouille for the real deal.
Shrimp: We add these last to prevent them from becoming tough and rubbery. Large, raw shrimp (21/25 count) are ideal. The residual heat of the jambalaya will cook them to perfection.

The Rice Ritual: Achieving Perfectly Fluffy Grains

The biggest challenge in any jambalaya recipe is getting the rice just right—not mushy, not undercooked, but separate and fluffy, with each grain having absorbed the rich cooking liquid. The secret lies in the ratio and the technique. We use long-grain white rice for its low starch content, which prevents gumminess. The golden rule is a 1:1.5 ratio of rice to liquid. We achieve this by carefully measuring our stock and accounting for the liquid from the tomatoes and the steam created in our tightly covered pot. The final, critical step is the “steam” phase at the end of cooking, where the pot is removed from heat and left undisturbed. This allows the rice to finish cooking gently and absorb any remaining moisture, resulting in a perfect texture.

Ready to bring the vibrant taste of Louisiana to your kitchen? Let’s get cooking.

Ingredients

The Aromatics & Vegetables

2 tablespoons olive oil or avocado oil
1 pound andouille sausage, sliced into 1/4-inch rounds
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 large yellow onion, diced
1 large green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced

The Spices (The Flavor Engine)

1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (adjust to your heat preference)
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

The Liquids & Starches

1 (14.5 oz) can diced tomatoes, undrained
4 cups low-sodium chicken stock
2 cups long-grain white rice (like Jasmine or Basmati), rinsed well
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (like Crystal or Tabasco), plus more for serving

The Finishing Touches

1 pound large raw shrimp (21/25 count), peeled and deveined
1/2 cup sliced scallions
1/4 cup fresh parsley, chopped

Instructions

Brown the Meats: In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until nicely browned on both sides, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside on a plate. Add the chicken pieces to the same pot and cook until browned on all sides, about 5-6 minutes. The chicken does not need to be cooked through. Remove the chicken and set aside with the sausage.
Sauté the Holy Trinity: Reduce the heat to medium. In the same pot with the rendered fats, add the diced onion, bell pepper, and celery. Cook, stirring frequently, until the vegetables have softened, about 6-8 minutes. Add the minced garlic and cook for one more minute until fragrant.
Bloom the Spices: Add all of the spices—smoked paprika, oregano, thyme, cayenne, bay leaf, salt, and black pepper—to the pot. Stir constantly for 30 seconds until the spices are fragrant. This “blooms” them and unlocks their full flavor potential.
Build the Liquid Base: Stir in the tomato paste and cook for one minute. Pour in the diced tomatoes with their juices, the chicken stock, Worcestershire sauce, and hot sauce. Scrape the bottom of the pot with your spoon to lift all the browned bits (the “fond”). This is packed with flavor. Bring the liquid to a simmer.
Simmer and Incorporate Rice: Stir in the rinsed rice, the browned sausage, and the chicken (along with any accumulated juices). Bring the pot back to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
Cook the Rice: Let the jambalaya simmer gently, covered, for 25 minutes. Do not lift the lid during this time! The steam is critical for cooking the rice properly.
Add the Shrimp and Steam: After 25 minutes, remove the pot from the heat. Quickly uncover and scatter the raw shrimp over the top of the rice. Immediately replace the lid and let the pot stand, off the heat, for 10-12 minutes. The residual heat will cook the shrimp perfectly and allow the rice to absorb any remaining liquid.
Fluff and Garnish: Remove the bay leaf. Gently fluff the jambalaya with a fork, mixing the shrimp throughout. Stir in most of the scallions and parsley. Taste and adjust seasoning with more salt, pepper, or hot sauce if desired.
Serve: Spoon the jambalaya into bowls and garnish with the remaining fresh herbs. Serve immediately.

Chef’s Tips for Jambalaya Perfection

Rinse Your Rice: This is non-negotiable. Rinsing removes excess surface starch, which is the primary culprit for gummy, clumpy jambalaya. Rinse in a fine-mesh strainer under cold water until the water runs clear.
Don’t Peek! The 25-minute simmer with the lid on is sacred. Lifting the lid releases precious steam and drops the temperature, leading to undercooked rice.
Adjust the Heat: The cayenne pepper is your main heat control. For a mild jambalaya, use 1/4 teaspoon. For spicy, use 3/4 to 1 full teaspoon. You can always add more hot sauce at the table.
The Shrimp are Delicate: Overcooked shrimp are tough. Adding them at the end, off the heat, is a foolproof method for achieving a tender, juicy texture.
Rest is Best: Allowing the jambalaya to stand for 10 minutes after cooking is just as important as the active cooking time. It lets the flavors meld and the rice firm up, making it easier to fluff.

Serving Suggestions and Variations

This jambalaya is a complete meal in a pot, but a few simple sides can elevate it into a true feast.

Classic Pairings: Serve with crusty French bread for sopping up every last bit of sauce and a simple green salad with a sharp vinaigrette to cut through the richness.
Vegetarian Twist: Omit the meats and use vegetable stock. Add hearty vegetables like diced zucchini, okra, and extra bell peppers. A can of drained and rinsed red kidney beans would be a great addition for protein.
Seafood Lover’s Dream: For a coastal version, replace the chicken with crawfish tails and use a mix of shrimp and scallops.
Leftovers: Jambalaya tastes even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of broth or water to loosen it up.

Classic Chicken, Sausage, and Shrimp Jambalaya

An authentic, one-pot Creole jambalaya packed with tender chicken, smoky andouille sausage, and plump shrimp in a perfectly spiced tomato and rice base.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8 servings

Course: Main Course

Cuisine: Cajun, Creole

Calories: 520