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The Best Homemade Jambalaya

A bold, flavor-packed Creole jambalaya loaded with chicken, sausage, shrimp, and perfectly seasoned rice simmered in one pot.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American, Creole, Louisiana
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb andouille sausage sliced
  • 1 lb chicken thighs diced
  • 1 lb shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1 onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 14 oz diced tomatoes
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp thyme dried
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cups long-grain rice
  • 3 cups chicken broth
  • 2 bay leaves

Equipment

  • Dutch oven
  • Chef’s knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Brown andouille sausage in oil and remove from pot.
  2. Sear diced chicken until lightly browned and remove.
  3. Sauté onion, peppers, and celery until softened.
  4. Add garlic and tomato paste; cook until fragrant.
  5. Add Cajun seasoning, paprika, thyme, salt, and pepper.
  6. Stir in diced tomatoes and uncooked rice.
  7. Pour in chicken broth and add bay leaves; return sausage and chicken to pot.
  8. Cover and simmer 20 minutes, stirring once.
  9. Add shrimp, cover, and cook 5 minutes until pink.
  10. Remove bay leaves, fluff rice, garnish, and serve.

Notes

Adjust Cajun seasoning to taste; add hot sauce for extra spice.