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Close‑up of finished jambalaya recipe in a black cast‑iron skillet: fluffy seasoned rice studded with plump shrimp, Andouille sausage rounds, diced red and green bell peppers, and sliced scallions, all coated in a rich reddish‑orange sauce

Jambalaya Recipe

Hearty one‑pot Cajun jambalaya Recipe loaded with chicken, Andouille sausage, and shrimp, simmered in a spicy tomato‑rice base for an unforgettable Creole meal.
5 from 1 vote
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Course: Main Course
Cuisine: Cajun, Creole
Keyword: Authentic jambalaya recipe, Best jambalaya recipe, Cajun jambalaya recipe, Chicken jambalaya recipe, Dirty rice jambalaya recipe, Healthy jambalaya recipe, Jambalaya recipe easy, Southern jambalaya recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 450kcal
Cost: $12

Equipment

  • 1 Large heavy‑bottomed pot (Dutch oven preferred)
  • 1 Sharp knife (for chopping)
  • 1 Cutting board
  • 1 Wooden spoon (for stirring)
  • Measuring cups & spoons

Ingredients

  • 1 medium Yellow onion - diced
  • 1 Bell pepper - any color diced
  • 2 stalks Celery - diced
  • 3 cloves Garlic - minced
  • 1  lb Boneless chicken thighs - cut into 1″ pieces
  • 8  oz Andouille sausage - sliced
  • 8  oz Shrimp - peeled & deveined optional
  • 1 ½ cups Long‑grain white rice - uncooked
  • 3 cups Chicken broth -low‑sodium
  • 14 oz Diced tomatoes - canned
  • 2 tablespoon Tomato paste
  • 1 teaspoon Salt - or to taste
  • ½ teaspoon Black pepper - freshly ground
  • 1 tablespoon Cajun seasoning
  • 2 leaves Bay leaves
  • ¼ teaspoon Cayenne pepper - adjust for heat
  • 1 teaspoon Paprika
  • 1 teaspoon Dried thyme

Instructions

  • Brown the Andouille sausage and chicken pieces until golden brown.
    Overhead of a blue‑handled pot on an electric burner with Andouille sausage slices browning, next to a clear glass bowl of cubed raw chicken
  • Cook onion, bell pepper, celery, and garlic until soft and fragrant.
    Bird’s‑eye view of bite‑sized chicken pieces searing in oil in a light-colored Dutch oven on an induction burner, developing a golden brown crust.
  • Stir in rice and toast for several minutes until lightly golden.
    Overhead view of a Dutch oven on a marble countertop, raw long‑grain rice in a red tomato and sausage base as golden chicken broth is being poured over it.
  • Add broth, tomatoes, and spices, cover, and simmer until rice is tender.
    Top‑down shot of an enameled pot on an induction cooktop containing a thick, bubbling tomato‑pepper sauce with visible diced vegetables and Cajun spices
  • Fold in shrimp, remove bay leaves, then let the pot rest before serving.
    Close‑up of a black bowl filled with steaming jambalaya: plump pink shrimp, sliced Andouille sausage,

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 300g | Calories: 450kcal (23%) | Carbohydrates: 45g (15%) | Protein: 25g (50%) | Fat: 18g (28%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 80mg (27%) | Sodium: 900mg (39%) | Potassium: 500mg (14%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 15000IU (300%) | Vitamin C: 30mg (36%) | Calcium: 60mg (6%) | Iron: 3mg (17%)
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