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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 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Cajun, Creole
Calories: 520

Ingredients
  

Proteins
  • 1 lb andouille sausage sliced into rounds
  • 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 lb large raw shrimp peeled and deveined
Aromatics and Vegetables
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 1 large green bell pepper diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
Spices
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp cayenne pepper adjust to taste
  • 1 bay leaf
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
Liquids and Starches
  • 1 can (14.5 oz) diced tomatoes undrained
  • 4 cups low-sodium chicken stock
  • 2 cups long-grain white rice rinsed well
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce like Crystal or Tabasco
Garnishes
  • 0.5 cup sliced scallions
  • 0.25 cup fresh parsley chopped

Equipment

  • Large Dutch Oven or Heavy-Bottomed Pot
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons

Method
 

  1. Brown the sausage in a large Dutch oven over medium-high heat. Remove and set aside. Brown the chicken in the same pot. Remove and set aside.
  2. Add onion, bell pepper, and celery to the pot. Cook for 6-8 minutes until softened. Add garlic and cook for 1 minute more.
  3. Stir in all the spices (smoked paprika, oregano, thyme, cayenne, bay leaf, salt, pepper) and cook for 30 seconds until fragrant.
  4. Add tomato paste and cook for 1 minute. Pour in diced tomatoes, chicken stock, Worcestershire, and hot sauce. Scrape the bottom of the pot. Bring to a simmer.
  5. Stir in the rinsed rice, browned sausage, and chicken. Return to a boil, then immediately reduce heat to low. Cover with a tight lid and simmer for 25 minutes. DO NOT PEEK.
  6. Remove the pot from the heat. Uncover and quickly scatter the raw shrimp over the top. Replace the lid immediately and let the pot stand off the heat for 10-12 minutes.
  7. 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.
  8. Garnish with remaining herbs and serve immediately.

Notes

Rinsing the rice is critical to prevent a gummy texture. The cayenne pepper can be adjusted to control the spice level. Leftovers will keep for 3 days in the fridge and reheat well.