Creole Jambalaya with Chicken and Shrimp

The first time I made jambalaya, my tiny apartment smelled like a New Orleans kitchen for three days straight. My roommate kept wandering into the kitchen, asking if it was ready yet, but good things take time and this dish demands patience. I've since learned that the magic happens in that final simmer when everything comes together, but that afternoon taught me that some recipes are worth the wait and the lingering aroma is just a bonus.

Last winter, I made a huge batch for a snow day gathering, and honestly, watching everyone crowd around the stove with bowls in hand was better than any compliment. My friend Sarah, who claims she doesn't like spicy food, went back for thirds and asked for the recipe before she even put her coat back on. That's when I knew this wasn't just dinner anymore—it was the kind of meal that turns strangers into friends and makes any house feel like home.

Ingredients

• Andouille sausage (225 g/8 oz): This smoky, Cajun-seasoned sausage is the backbone of the dish, but smoked kielbasa or chorizo work in a pinch
• Chicken thighs (2 pieces, about 250 g/9 oz): Dark meat stays tender during long cooking and adds richness that breast meat just can't match
• Large shrimp (225 g/8 oz): These go in last so they stay succulent—overcooked shrimp is a tragedy you want to avoid
• Onion, green bell pepper, and celery: This holy trinity forms the flavor foundation of Creole cooking, so don't rush this step
• Garlic (3 cloves): Freshly minced makes all the difference here, since it blooms in the hot oil
• Diced tomatoes (400 g/14 oz can): Use the juices—they help create that perfect saucy consistency as the rice cooks
• Long-grain white rice (300 g/1½ cups): Rinse it well to remove excess starch, which prevents gummy results
• Chicken broth (720 ml/3 cups): Low-sodium broth lets you control the seasoning, and homemade is even better if you have it
• Smoked paprika (1½ tsp): This gives that beautiful red color and deep, smoky undertones without adding heat
• Dried thyme and oregano (1 tsp each): These earthy herbs balance the bold spices and add complexity
• Cayenne pepper (1 tsp): Adjust this based on your heat tolerance, but don't skip it entirely
• Salt and black pepper (1 tsp each, plus more): Season in layers—tasting as you go is the secret to perfectly seasoned jambalaya
• Bay leaves (2): Remove them before serving, but let them work their magic during cooking
• Vegetable oil (2 tbsp): Divide it between steps so nothing sticks to the pot
• Spring onions and parsley: Fresh garnishes add brightness and color that make the final dish sing

Instructions

Brown the sausage:

Heat 1 tablespoon oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, add the sliced sausage, and cook until lightly browned, about 3 to 4 minutes, then remove and set aside.

Sear the chicken:

Add the remaining oil, season the chicken pieces with a pinch of salt and pepper, then brown on all sides for 4 to 5 minutes before removing and setting aside with the sausage.

Build the flavor base:

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

Toast the spices:

Stir in rice, smoked paprika, thyme, oregano, cayenne, black pepper, and salt, cooking for 1 minute to wake up the spices.

Add the liquids:

Pour in diced tomatoes with juices and chicken broth, stirring well and scraping up any browned bits from the bottom of the pot.

Simmer together:

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 to 7 minutes, until shrimp are pink and cooked through and rice is tender.

Finish and serve:

Remove from heat, discard bay leaves, fluff jambalaya with a fork, and garnish with spring onions and parsley before serving hot.

Save

My dad tried making this once without the holy trinity vegetables because he said he didn't like celery, and he called me afterward, laughing, saying it just wasn't the same. Now he chops extra celery and tells everyone it's his secret ingredient.

Getting The Rice Right

I learned the hard way that short-grain rice turns jambalaya into glue, and brown rice never quite cooks through before everything else is done. Long-grain white rice is the only way to get those separate, fluffy grains that make this dish so satisfying.

Heat Levels

Start with the cayenne amount listed and taste at the end—you can always add more heat, but you can't take it back. I keep a bottle of hot sauce on the table so heat seekers can customize their own bowls.

Make It Your Own

The best jambalaya I ever had was at a potluck where everyone brought their own protein addition—some brought crab, others brought leftover ham, and someone even threw in roasted duck. It was chaotic but absolutely delicious, which is what this dish is all about.

• Leftovers reheat beautifully and taste even better the next day
• Double the recipe for meal prep or feeding a crowd
• Freeze individual portions for busy weeknight dinners

Save

There's something incredibly comforting about a dish that brings this much joy to a table. Hope this recipe finds its way into your regular rotation.

Recipe Help & Answers

→ What makes Jambalaya authentic Creole?

Authentic Creole jambalaya features the holy trinity of onion, bell pepper, and celery, andouille sausage, and incorporates tomatoes—distinguishing it from Cajun-style which omits them. The rice cooks directly in the pot, absorbing all the flavorful juices from the proteins and spices.

→ Can I make Jambalaya ahead of time?

Jambalaya actually tastes better the next day as flavors meld. Prepare it fully, refrigerate for up to 3 days, and reheat gently with a splash of broth to restore moisture. The rice may absorb more liquid overnight, so additional broth might be needed when reheating.

→ What can I substitute for andouille sausage?

Smoked kielbasa, chorizo, or any smoked pork sausage work well as alternatives. For a lighter version, use turkey kielbasa. Vegetarians can substitute with plant-based sausage or extra vegetables like mushrooms and bell peppers, adding smoked paprika to maintain depth.

→ How do I prevent the rice from becoming mushy?

Use long-grain white rice which stays separate better than short-grain varieties. Rinse thoroughly before cooking to remove excess starch. Simmer at low heat and avoid overcooking—test the rice at the 20-minute mark. The grains should be tender but still maintain their shape.

→ Is Jambalaya gluten-free?

Traditional jambalaya can be gluten-free, but verify that your andouille sausage and chicken broth contain no gluten-containing additives. Many commercial sausages use wheat-based fillers. Choose certified gluten-free products or make your own seasoning blend to ensure safety.

→ How spicy is traditional Jambalaya?

Authentic Creole jambalaya offers moderate heat from cayenne pepper and Cajun spices. This version provides a balanced warmth that's flavorful but not overwhelming. Adjust spice levels by increasing or decreasing cayenne, adding hot sauce at the table, or incorporating diced jalapeños during cooking for extra kick.