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The Best Homemade Jambalaya

A bold, flavor-packed Louisiana classic made with chicken, andouille sausage, shrimp, vegetables, and Cajun-seasoned rice cooked in one pot.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: Cajun, Creole
Calories: 480

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 lb chicken thighs cut into bite-sized pieces
  • 12 oz andouille sausage sliced
  • 1 lb shrimp peeled and deveined
  • 1 bell pepper diced
  • 2 celery stalks diced
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 14.5 oz diced tomatoes canned
  • 1.5 cups long-grain rice
  • 3 cups chicken broth
  • 2 tbsp Cajun seasoning
  • 1 tsp paprika
  • 0.5 tsp dried thyme
  • 2 bay leaves
  • salt and pepper to taste
  • 3 green onions sliced for garnish
  • fresh parsley optional garnish

Equipment

  • Dutch oven
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat oil in a large Dutch oven and cook chicken until browned. Remove and set aside.
  2. Brown the sliced andouille sausage in the same pot. Remove and set aside.
  3. Cook bell pepper, celery, onion, and garlic until softened.
  4. Stir in Cajun seasoning, paprika, thyme, and bay leaves and toast for 30 seconds.
  5. Add diced tomatoes and long-grain rice, stirring to coat the rice in the spices.
  6. Pour in chicken broth, scrape the bottom of the pot, and return chicken and sausage to the pot.
  7. Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes until rice is tender.
  8. Stir in shrimp, cover, and cook 5 minutes until shrimp is pink and cooked through.
  9. Remove bay leaves, fluff gently, and garnish with green onions and parsley.

Notes

For more heat, add cayenne. For smokier flavor, use smoked paprika. Add shrimp only at the end to avoid overcooking.