When you want big flavor without fuss, this Spicy Cajun Chicken and Shrimp Jambalaya Recipe really hits the spot. It’s that perfect combo of smoky sausage, tender chicken, and juicy shrimp all cooking together in one pot—a real crowd-pleaser that’s easier than you might think.
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Why You'll Love This Recipe
I’ve made this Spicy Cajun Chicken and Shrimp Jambalaya Recipe countless times for family and friends, and it always gets rave reviews. The flavors just feel like a warm hug after a busy day, plus it’s all done in one pan—minimal mess, maximum taste.
- Bold, smoky flavors: The andouille sausage and smoked paprika bring authentic Cajun heat and depth to the dish.
- One-pot wonder: You can prep and cook everything in a single Dutch oven, saving time and cleanup.
- Hearty and satisfying: With chicken, shrimp, and sausage, it’s packed with protein and perfect for feeding a family or gathering.
- Easy to customize: You can tweak the spice level or swap ingredients to fit what you have on hand.
Ingredients & Why They Work
This dish shines because of the quality and balance of its ingredients. The combination of fresh veggies with hearty meats and aromatic spices creates that signature jambalaya flavor we all love. When shopping, look for fresh, firm shrimp and authentic andouille sausage for the best results.
- Vegetable oil: A neutral base that helps brown the meats without overpowering the flavors.
- Andouille sausage: Smoky, spicy, and packed with flavor—key to that authentic Cajun taste.
- Boneless, skinless chicken: Cooks evenly and blends beautifully with the other proteins.
- Onion: Adds sweetness and depth once sautéed.
- Green and red bell peppers: Bring color and a fresh, mild bite that balances the heat.
- Celery: For that classic "holy trinity" aroma in Cajun cooking.
- Garlic: Essential for that subtle punch and fragrance.
- Crushed tomatoes: Adds acidity that brightens the dish and keeps it moist.
- Smoked paprika: Deepens the smoky notes without overwhelming the palette.
- Salt, cumin, oregano, basil, thyme, pepper, cayenne pepper: This spice blend layers complexity and heat just right.
- White rice: Use regular long or short grain rice to absorb all those wonderful spices.
- Chicken broth: Gives the rice flavor as it cooks and keeps everything moist.
- Shrimp: Adds sweetness and texture—don't overcook it to keep it tender.
- Fresh green onion: The perfect finishing touch for a pop of freshness.
Make It Your Way
I love making this Spicy Cajun Chicken and Shrimp Jambalaya Recipe my own by tweaking the spice levels or adding a little extra smoky goodness. Don’t be afraid to experiment—it’s forgiving and totally adaptable!
- Variation: One of my favorite swaps is using smoked turkey sausage if I’m looking for a leaner protein; it still brings great flavor but lightens the dish up.
- Spice it up: If you like more heat, add extra cayenne or even a splash of hot sauce at the end—it wakes up the flavors beautifully.
- Vegetarian twist: Swap the meats for smoked tempeh and use vegetable broth for a hearty meatless option you'll love.
Step-by-Step: How I Make Spicy Cajun Chicken and Shrimp Jambalaya Recipe
Step 1: Sear the Meats for Maximum Flavor
Start by heating your vegetable oil in a large Dutch oven over medium heat. Add the sliced andouille sausage and diced chicken pieces, letting them brown lightly for about 5 minutes. This step builds a deep, savory base—don’t rush it or crowd the pan, or you’ll miss out on that golden sear.
Step 2: Sauté the Holy Trinity
Next, toss in the diced onions, green and red bell peppers, and chopped celery. Cook until the onions turn translucent and everything softens—about 5 to 7 minutes. This classic trio is the heart of Cajun cooking and really brings the dish to life.
Step 3: Add Garlic and Spices
Minced garlic goes in followed by a quick stir, cooking for just one minute to release its aroma without burning. Then add the crushed tomatoes along with smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Stir everything together until the spices coat all the ingredients evenly.
Step 4: Cook the Rice and Simmer
Stir in the uncooked white rice and chicken broth, bringing the mixture to a boil. As soon as it boils, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 20 minutes. Stir occasionally to prevent sticking, and keep an eye on the liquid to ensure the rice cooks perfectly—fluffy but not mushy.
Step 5: Finish with Shrimp
Once the rice is nearly cooked, stir in the peeled and deveined shrimp, cover again, and simmer for another 5 minutes or so until the shrimp are just cooked through. This timing keeps shrimp tender and juicy without turning rubbery—trust me, overshooting this is easy but avoidable!
Top Tip
I’ve learned that the secret to making this Spicy Cajun Chicken and Shrimp Jambalaya Recipe really shine is managing heat and timing carefully. Here are some of my best tips to help your dish turn out just right every time.
- Don’t skip browning: Taking the time to brown the sausage and chicken develops deep flavor layers that can’t be rushed.
- Rice matters: Use regular long or short grain rice—not quick-cooking—to ensure proper texture and flavor absorption.
- Watch shrimp closely: Add shrimp last and simmer briefly so they stay juicy and tender.
- Stir to prevent sticking: When simmering the rice, stirring every few minutes helps avoid burning on the bottom of the pot.
How to Serve Spicy Cajun Chicken and Shrimp Jambalaya Recipe
Garnishes
Freshly chopped green onions are my go-to garnish here. They add just the right amount of brightness and crunch to contrast the rich, spicy jambalaya. Sometimes, I also sprinkle a little extra smoked paprika on top for color and that subtle smoky aroma.
Side Dishes
I often pair this jambalaya with a simple green salad dressed with a tangy vinaigrette or some crusty French bread to soak up all the delicious juices. For a refreshing balance, coleslaw or a cucumber salad also works beautifully.
Creative Ways to Present
For special occasions, I like to serve the jambalaya in individual mini cast iron skillets or ramekins topped with a lemon wedge and a sprig of parsley. It makes the presentation pop and adds a lovely citrus note to brighten each serving.
Make Ahead and Storage
Storing Leftovers
Store leftover jambalaya in an airtight container in the fridge for up to 4 days. I recommend cooling it to room temperature before refrigerating to keep the texture just right.
Freezing
This recipe freezes well! Portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge to keep the shrimp from turning rubbery.
Reheating
Reheat gently on the stovetop over low heat with a splash of chicken broth or water to loosen it up. Stir often to avoid sticking, and if you’re in a hurry, microwave in short bursts, stirring between each to maintain even warmth.
Frequently Asked Questions:
Yes! Just make sure to thaw the shrimp completely and pat them dry before adding to the jambalaya — this helps them cook evenly and prevents excess water from making the dish mushy.
Absolutely. You can reduce or omit the cayenne pepper, use a milder sausage, and avoid adding extra hot sauce. The dish will still have plenty of flavor but with a gentler heat level.
Yes, it reheats well and actually tastes better the next day after the flavors have melded. Just store it in an airtight container in the fridge for up to 4 days or freeze for longer storage.
You can substitute other smoked sausages, kielbasa, or even chorizo. While the flavor won’t be quite the same, these alternatives still work well and provide a smoky, savory depth to the jambalaya.
Final Thoughts
This Spicy Cajun Chicken and Shrimp Jambalaya Recipe is one of those dishes I turn to when I want comfort food with a little kick. It’s incredibly satisfying, comes together in under an hour, and fills the house with irresistible aromas. Give it a try—you'll quickly see why it’s a favorite in my kitchen and, I suspect, soon in yours too.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
A classic Cajun Creole dish bursting with flavors from andouille sausage, tender chicken, fresh vegetables, aromatic spices, and succulent shrimp all cooked together with rice for a hearty and satisfying meal.
Ingredients
Protein
- 8 ounces andouille sausage cut into ¼ inch slices
- 1 pound boneless, skinless chicken cut into 1 inch pieces
- 1 pound shrimp peeled and deveined
Vegetables and Aromatics
- 1 large onion diced
- 1 green bell pepper seeds removed, diced
- 1 red bell pepper seeds removed, diced
- 3 stalks celery chopped
- 2 cloves garlic minced
- freshly chopped green onion Optional garnish
Liquids
- 14 ounces can crushed tomatoes
- 2 cups chicken broth
- 1 tablespoon vegetable oil
Spices and Seasonings
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
Grains
- 1 cup white rice uncooked long or short grain – not quick cooking rice
Instructions
- Heat the oil and sear the meats: Heat 1 tablespoon vegetable oil over medium heat in a large Dutch oven. Add the andouille sausage slices and chicken pieces, frying them until lightly seared and browned, about 5 minutes.
- Sauté the vegetables: Add the diced onion, green bell pepper, red bell pepper, and chopped celery to the pot. Cook until the onion softens and the vegetables are tender, stirring occasionally.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Add tomatoes and spices: Pour in the crushed tomatoes, then add smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Mix well to combine all flavors.
- Add rice and broth: Stir in the uncooked white rice and chicken broth. Bring the mixture to a boil, then reduce heat to medium low, cover the pot, and let it simmer until the rice is just cooked, about 20 minutes. Stir occasionally to prevent sticking.
- Add shrimp and finish cooking: Stir the peeled and deveined shrimp into the pot, cover again, and simmer for another 5 minutes or until the shrimp are fully cooked and pink.
- Garnish and serve: Remove from heat, garnish with freshly chopped green onions if desired, and serve hot.
- Optional feedback step: Please leave a rating and comment to let us know how you liked this recipe to help us keep providing quality recipes.
Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
- You can substitute andouille sausage with smoked kielbasa or chorizo if unavailable.
- Adjust cayenne pepper amount to control spiciness.
- Use long grain rice for best texture and avoid quick-cooking rice varieties.
- For a gluten-free option, ensure chicken broth and sausage are gluten-free.
- To add more heat, consider adding hot sauce or extra cayenne when serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 100 mg
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