Go Back
A close-up of a delicious bowl of homemade jambalaya recipe, packed with shrimp, sausage, rice, and colorful vegetables, garnished with fresh green onions.
Reda

Classic Louisiana Seafood & Sausage Jambalaya

A robust and flavorful Jambalaya bursting with succulent shrimp, smoky andouille sausage, and tender chicken, simmered with the Holy Trinity of Cajun cooking and aromatic rice. This one-pot meal is perfect for a crowd and delivers authentic Louisiana taste.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Cajun
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Meats
  • 1 lb Andouille sausage sliced into 1/2-inch thick rounds
  • 1 lb Boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 lb Large shrimp peeled and deveined
For the Vegetables & Aromatics
  • 2 tbsp Vegetable oil
  • 1 large Yellow onion chopped
  • 1 cup Celery chopped
  • 1 large Green bell pepper chopped
  • 4 cloves Garlic minced
For the Liquid & Spices
  • 4 cups Chicken broth low sodium
  • 1 14.5-oz can Diced tomatoes undrained
  • 2 tbsp Cajun seasoning or to taste
  • 1 tsp Smoked paprika
  • 1/2 tsp Dried thyme
  • 1/4 tsp Cayenne pepper optional, for extra heat
  • 1 Bay leaf
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
For the Rice
  • 2 cups Long-grain white rice rinsed until water runs clear
For Garnish
  • 1/4 cup Fresh parsley chopped
  • 2 Green onions sliced

Equipment

  • Large Dutch oven (6-quart) or heavy-bottomed pot
  • Cutting board
  • Sharp knife

Method
 

Prepare the Ingredients
  1. Gather and prepare all your ingredients as specified in the list: slice the sausage, cut the chicken, chop the vegetables, mince the garlic, and rinse the rice. This 'mise en place' will make the cooking process smoother.
Brown the Meats
  1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook until browned and crisp, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the chicken pieces to the pot and cook until browned on all sides, about 5-8 minutes. It doesn't need to be cooked through, just nicely seared. Remove the chicken and set aside with the sausage.
Sauté the Vegetables
  1. Reduce the heat to medium. Add the chopped onion, celery, and green bell pepper (the 'Holy Trinity') to the pot. Sauté, stirring occasionally, until the vegetables soften, about 8-10 minutes. If the pot gets too dry, add a splash of chicken broth.
  2. Stir in the minced garlic, Cajun seasoning, smoked paprika, dried thyme, cayenne pepper (if using), salt, and black pepper. Cook for another 1-2 minutes until fragrant, stirring constantly.
Simmer and Cook the Rice
  1. Pour in the chicken broth and the undrained diced tomatoes. Scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Add the bay leaf. Bring the mixture to a rolling boil.
  2. Return the browned sausage and chicken to the pot. Stir in the rinsed long-grain white rice. Make sure the rice is fully submerged.
  3. Reduce the heat to low, cover the pot tightly with a lid, and simmer for 20-25 minutes without lifting the lid. Do not stir during this time, as it can make the rice gummy.
Add Shrimp and Finish
  1. After 20-25 minutes, gently uncover the pot. Distribute the peeled and deveined shrimp evenly over the top of the rice mixture. Recover the pot and continue to cook for another 5-8 minutes, or until the shrimp are pink and opaque and the rice has absorbed most of the liquid.
  2. Remove the pot from the heat and let it rest, still covered, for 10 minutes. This allows the flavors to meld and the rice to steam perfectly.
  3. Remove the bay leaf. Gently fluff the Jambalaya with a fork. Garnish generously with fresh chopped parsley and sliced green onions before serving warm.

Notes

For extra heat, increase the amount of cayenne pepper or add a dash of hot sauce when serving. Avoid stirring the rice too much once it's covered, as this can release starch and make your Jambalaya gummy. A heavy-bottomed pot or Dutch oven is crucial to prevent sticking and ensure even cooking.