Jambalaya

Name: One-Pot Jambalaya with Chicken and Shrimp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American/Southern
Ingredients: 1 tablespoon olive oil; 1 yellow onion (diced); 2 celery ribs (diced); 2 bell peppers (diced (you can use red, green, yellow, orange, etc.)); salt and fresh ground black pepper (to taste); 3 cloves garlic (minced); 1 pound boneless skinless chicken breasts (cubed); ¼ teaspoon sweet paprika; 1 teaspoon dried oregano; 6 ounces andouille sausage (sliced into ¼-inch rounds); 2 tablespoons tomato paste; 2 cups chicken broth; 14.5 ounces canned diced tomatoes; 1 cup long grain rice; 1 teaspoon cajun seasoning (or to taste); 1 pound raw shrimp (peeled and deveined); 2 green onions (thinly sliced, for garnish); chopped fresh parsley (for garnish)

This one-pot Jambalaya combines chicken, shrimp, and andouille sausage with the classic holy trinity vegetables (onion, celery, bell pepper) and Creole spices for authentic Southern flavor in a single skillet.

🌍American/Southern 🏷️Cajun jambalaya 🏷️Chicken jambalaya 🏷️Homemade jambalaya 🏷️Jambalaya recipe

Total

40 min

Servings

6

Difficulty

Hard

Est. Cost

$32–$53

Recipe Source

View original recipe

From Diethood

Ingredients

1 tablespoon olive oil
1 yellow onion (diced)
2 celery ribs (diced)
2 bell peppers (diced (you can use red, green, yellow, orange, etc.))
salt and fresh ground black pepper (to taste)
3 cloves garlic (minced)
1 pound boneless skinless chicken breasts (cubed)
¼ teaspoon sweet paprika
1 teaspoon dried oregano
6 ounces andouille sausage (sliced into ¼-inch rounds)
2 tablespoons tomato paste
2 cups chicken broth
14.5 ounces canned diced tomatoes
1 cup long grain rice
1 teaspoon cajun seasoning (or to taste)
1 pound raw shrimp (peeled and deveined)
2 green onions (thinly sliced, for garnish)
chopped fresh parsley (for garnish)

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Instructions

1
In a large Dutch oven, heat the olive oil over medium heat.
2
Add onions, celery, and bell peppers, and season with salt and pepper. Cook for 4 minutes or until just tender. Stir in garlic and cook for 1 minute.
3
Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, or until chicken is browned on all sides. Stir in the sliced sausage and tomato paste; cook for 1 minute.
4
Add chicken broth, crushed tomatoes, rice, and cajun seasoning. Bring mixture to a boil; reduce heat to medium-low and cover the pot with a lid. Cook for 20 minutes or until rice is tender and most of the liquid is absorbed.
5
Add the shrimp and cook for 3 to 4 minutes or until the shrimp is pink and cooked through.
6
Remove from heat and garnish with sliced green onions and parsley.
7
Serve.

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Tips & Notes

Pro tips

Dice the holy trinity (onion, celery, bell pepper) uniformly so they cook at the same rate and distribute evenly throughout the dish.
Brown the chicken and sausage thoroughly before adding vegetables—this builds a flavorful fond on the pan bottom that deepens the overall dish.
Don't stir the rice constantly; let it sit undisturbed for the last 5 minutes to develop a light crust on the bottom, then fluff with a fork.
Add shrimp in the final 3-5 minutes of cooking to prevent overcooking and ensure tender, succulent results.

Substitutions

Andouille sausage → smoked sausage or chorizo (adjusts spice and smokiness)
Bell peppers → poblano peppers for deeper, less sweet flavor
Dried oregano → dried thyme (use same amount for an earthier note)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on the stovetop over medium heat with a splash of broth to restore moisture.

Common Questions

Can I make Jambalaya ahead of time?

Yes. Jambalaya actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop with a splash of broth to restore texture.

What can I substitute for andouille sausage?

Use smoked sausage, chorizo, or kielbasa for similar depth. For a lighter version, omit sausage entirely and add an extra 6 ounces of shrimp or chicken.