Best Jamblaya Recipe with Perfect Rice Every Time

Name: Jambalaya Recipe with Chicken, Sausage and Shrimp
Prep time: 35 min
Cook time: 45 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 2 Tablespoons vegetable oil; 4 boneless chicken thighs (cubed); 3/4 pound shrimp (peeled and deveined); 1/2 pound smoked sausage (cut into 1/4 inch slices, (traditionally Andouille)); 1 bell pepper (diced); 1 cup diced celery; 1 medium onion (diced); 3 green onions (chopped); 3 cloves garlic (diced); 1 cup diced canned tomatoes; 1 teaspoon salt; 1 teaspoon black pepper; 2 bay leaves; 1 teaspoon Italian seasoning; 1 teaspoon Creole seasoning (we prefer Tony Chachere's Original); 1 teaspoon smoked paprika; cayenne pepper (to taste, optional); 1½ cups converted rice; 2 cups chicken stock; 2 Tablespoons chopped fresh parsley (optional, for garnish)

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This jambalaya combines chicken thighs, andouille sausage, and shrimp in properly proportioned amounts with perfectly cooked rice that never turns mushy or dry. The trinity of bell pepper, celery, and onion creates an authentic Cajun flavor base.

Ingredients

20 Ingredients

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Instructions

1
Heat oil in large dutch oven over medium heat.
2
Add chicken and sausage and cook, stirring, about 8-10 minutes or until chicken is done.
3
Add onions and continue cooking and stirring for about 8 minutes.
4
Add celery and cook, stirring another 2-3 minutes.
5
Add bell pepper and garlic and cook, stirring about 8 minutes.
6
Add rice, stock, tomatoes and all seasonings. Bring to a boil and then reduce heat to low, Cover and simmer for 15 minutes.
7
Add shrimp and green onions and stir. Cover. If shrimp are medium size the heat can be turned off and allowed to sit for 5 minutes, covered. If shrimp are large, allow to cook, covered for 2-3 minutes and then turn heat off and allow to sit another 2-3 minutes.
8
Before serving remove bay leaves and garnish with parsley, if desired.

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Tips & Notes

Pro tips

Cube chicken thighs evenly so they cook at the same rate and stay tender throughout the dish.
Toast the aromatics (onion, bell pepper, celery) until softened before adding meat to build flavor depth.
Add shrimp in the final 3-5 minutes of cooking; they toughen and shrink if cooked longer.
Don't stir the rice after adding liquid—let it steam undisturbed to achieve the proper texture.

Substitutions

Chicken breasts → thighs (thighs won't dry out during extended cooking)
Andouille sausage → smoked kielbasa or chorizo (adjusts spice level slightly)
Canned tomatoes → fresh diced tomatoes, 1.5 cups (use in peak season for fresher taste)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat on the stovetop over medium heat with a splash of chicken broth to restore moisture.

Common Questions

Why do you use chicken thighs instead of breasts?

Chicken thighs stay moist and tender during the long cooking process, while breasts dry out. They also add richer flavor to the dish.

How do you keep the rice from overcooking in jambalaya?

Use a 2:1 liquid-to-rice ratio, bring to a boil, then reduce heat to low and cover. Don't stir the rice once liquid is added, and remove from heat when liquid is absorbed.