Enjoy the flavors of this classic Jambalaya made all in one pot, loaded with chicken, andouille sausage, and shrimp. This colorful dish packed with fresh ingredients may look intimidating at first glance, but it is a cinch to make.
My family loved this recipe. I have varying tastes in my house, so I put the hot sauce on the table so everyone could add what they wanted. I doubled the turkey kielbasa. I also found that the rice got mushy leftover, so I served the jambalaya over the rice the next time I made it. Very yummy!!
Easy Chicken And Shrimp Jambalaya Recipe
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Didn't use a crockot, but it didn't take very long to prepare in my dutch oven (about 45 mins. including prep.). Removed chicken after browning, browned jalepeno sausage and drained fat off then added veggies and sauteed. Added ingredients through rice and simmered 10 mins. Returned chicken to pot, simmered 5 min. and added shrimp simmered another 5-7 min. Didn't need hot sauce (probably b/c of jalapeno sausage); was delicious;-).
This simplistic and quick jambalaya recipe is inspired by the traditional one-pot dish that comes from West African, French, and Spanish influences, and has two widely popular varieties known as Cajun and Creole.
Quick jambalaya takes all the traditional ingredients such as sausage, pork or chicken, seafood, vegetables, and seasonings and swaps them out for pre-cooked and pre-cut options. By cutting down on prep time and using pre-cooked ingredients such as microwavable or quick rice, you can cut the cooking time into a fraction of the original.
I use store-bought Creole seasoning from the grocery aisle for the oomph of cajun flavor, and I can usually find several brands to choose from. The result? The spicy taste of cajun flavors infused into the chicken, sausage and sweet shrimp makes this a true one-pot comfort meal.
I made this recipe tonight and was really disappointed in it! I used regular long grain rice and the recipe said to cook it for about 15 minutes then add shrimp, okra etc. The rice took way longer to cook and I had to keep adding chicken broth. It actually never cooked completely and got clumpy! Doubt I will ever make this recipe again.
Chicken, shrimp and sausage jambalaya is a simple, hearty Cajun dish that is full of authentic Louisiana flavor. It's easy to make and perfect for celebrating Mardi Gras, no matter where you are in the world.
Speaking of the pot, I like to use a dutch oven for this chicken, shrimp and sausage jambalaya recipe (and so many others). I love how evenly cast iron heats, how it can go straight from stove top to oven, and how easy it is to clean.
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We thoroughly enjoyed the jambalaya....a more authentic tasting recipe than some others. If you use long grain rice as I did, be prepared to let it cook for 45 mins instead of 15. Also I read that smoked Polish sausage is good in it if not using chorizo. Will definitely make it again. Thank you for your quick reply.
An easy Jambalaya recipe is pure comfort food filled to the brim with flavour. The aromatic trinity of Cajun/Creole cooking: onion, celery, and bell peppers (capsicums), sautéed in andouille drippings with garlic, herbs and Cajun spices! Adding chicken and shrimp to this pot of tomato rice makes this one amazing meal in the comfort of your own homes!
We have a very well-regarded cajun/creole restaurant locally, and the owner/chef is a friend. This recipe makes jambalaya just as delicious as his. I will never tell him, though. It will be our secret. ?
This looks so good! Will definitely try this. I have tried a number of your recipes with some tweaking (chicken tikka masala, lasagna, butter honey shrimp, slow cooker bbq ribs) and everyone loved them! Thank you for sharing your recipes.
Just a note to say after viewing several recipes for Jambalaya, yours was my favorite. Post after post, everyone directed we saute the vegetables before the meats. I kept asking myself, why? Why would you not start with the sausage, chicken, then veggies to absorb all the scrumptious fats? And, there you were instructing us to use my favored method. Great recipe. Thanks.
This was SO good and flavorful! Everyone loved it and it was super easy to throw together. We had leftover chicken halves that we had smoked over the weekend and the smoky flavor of the chicken went absolutely perfectly with this dish. Thanks so much!
Hands-down the best jambalaya recipe! It is surprisingly easy to make, customizable with your favorite proteins (I used chicken, shrimp and Andouille sausage), and full of bold, zesty, Cajun flavors that everyone will love.
Excellent Recipe.I doubled the recipe, add a few slices of bacon and cooked with the chicken and sausage. Halved the chicken broth and made the rice by itself. This way I could pour the jambalaya on top.
The essay preceding the recipe has been edited and updated by the author to correct the record by acknowledging West African jollof rice's critical influence on jambalaya. Several of the sources originally consulted during the research phase of this recipe's development gave disproportionate credit to Spanish paella as the precursor to jambalaya while ignoring jollof rice's central role in its history.
This recipe for Cajun chicken and sausage jambalaya is simple to make and full of Cajun flavors. You'll enjoy every spicy, savory, bite of chicken, sausage, rice, and the perfect blend of seasonings.
I also love that this Louisiana jambalaya recipe is completely packed with flavor and has all of the elements of a complete dish in a single, scoopable meal. I can make a batch at the beginning of the week and be set with microwavable lunches or dinners for several days!
Made in just one pot, this Cajun recipe requires just a few simple ingredients, a little bit of prep and almost no clean up. This jambalaya is an easy weeknight dinner, potluck, office party, tailgate, or holiday meal.
While recipes for this popular rice and meat dish are as various as leaves on trees, this jambalaya recipe is based on my Dad's version. However, I tweaked the recipe a little, to make it my own version and to suit my family's taste preferences. We receive so many requests for this one!
Looking for a little something different? Try my black-eyed pea jambalaya! Made with ham, sausage, and canned black-eyed peas for a super easy one-pot, one-pan "Hoppin John." A must-have food for New Year's Day (or any day of the year)!
Hi Jess! Thank you so much for visiting my blog! I have not tested this recipe with brown rice so I can't say for sure. What I do know is brown rice takes longer to cook and requires more liquid. Sounds like I need to experiment with the recipe using brown rice! If you decide to give it a go, please let me know how it turned out. Again, thank you and best of luck with the jambalaya!
Hi Amanda! I would add the shrimp after the jambalaya has finished cooking. So, after Step 4, stir in the shrimp, cover the pot and let the jambalaya cook for another 5 minutes then check the shrimp to make sure they are no longer pink. Add a few more minutes if needed. I hope you enjoy the jambalaya -- let me know what you think. Thank you!
Sarah Walker Caron is a cookbook author, writer, editor and recipe developer who loves fresh tomatoes from the garden, juicy burgers and tacos every day of the week. She is an expert on quick and easy cooking from scratch who loves to help others discover their own cooking prowess. She lives in Maine with her two kids.
I made this recipe for my family and they loved it! I pretty much followed directions, but I also added chicken and jalapenos and a few more spices to make it more spicy. I will for sure be making this recipe again.
My family loved this recipe. I thought the cauliflower rice was going to be an issue but it really works well in this recipe. We used it frozen and it was great. We will definitely make this recipe again but will add chicken and more sausage/shrimp for my 3 hungry boys.
This recipe has amazing flavor. It was very easy to follow. My only suggestion is to include how to make in slow cooker as this is what I did. I will definitely half the cajun seasoning next time though.
Loved this keto version of jambalaya! I made a few minor tweaks, using only 1 lb. of fresh cauliflower rice (it was plenty), used 1/2 lb. of jumbo shrimp cut in half, only used 1 tbsp. of Cajun seasoning (since the andouille is already spicy) and did not addthe extra salt. For my family, it was perfect. I took a photo, it was so pretty. Thank you so much for a healthier version of one of my favorites!
This recipe is fairly simple, you start by preheating your oven, then you cook the sausage and shrimp, and set aside. Saute the vegetables, add in the rice and seasonings, stir the andouille sausage back in, as well as a bay leaf and bake covered with foil and a lid. While baking, peel your shrimp so they are ready to add back in. Add shrimp and its juice to the pot and continue to cook. Take out of the oven and remove the foil covering and bayleaf. Lastly, fold in scallions and serve immediately.
The perfect shrimp to use in this Jambalaya Recipe is the large, jumbo or colossal size shrimp. We buy the shrimp that is already peeled and deveined. This way it is easy to toss the shrimp in the Crock Pot without a lot of work.
This recipe is super easy and perfect for busy weeknights! The entire family will enjoy it and you will love how simple it is. Combining the flavor of the Cajun Seasoning with the shrimp and sausage makes this a hearty meal.
Heat the oil over in a large, heavy pot over medium heat. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in the rice and slowly add the broth. Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Stir in the shrimp and chicken mixture, and the sausage. Cover and cook for 10 minutes longer. Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving. Stir in the green onion. 2ff7e9595c
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