Jambalaya chicken shrimp sausage

I threw my first jambalaya together on a rainy Tuesday when the fridge was half empty and I needed something filling. The sausage sizzled, the kitchen fogged up with steam and spice, and by the time I stirred in the rice, I knew this was going to be one of those meals that sticks. It's messy, loud, and unapologetically bold, the kind of dish that makes you forget you're cooking and just lets you enjoy the chaos.

I made this for a group of friends who showed up unannounced, and by the time the shrimp hit the rice, they were already hovering over the pot with forks. We ate straight from the Dutch oven, laughing at how none of us waited for bowls. That night it became the dish I'd make whenever I wanted people to feel at home, no formality required.

Ingredients

• Andouille sausage: This smoky, spiced sausage is the backbone of the dish, if you cant find it, smoked kielbasa works but add a pinch more cayenne.
• Chicken thighs: They stay tender through the simmer and soak up all the spice, dont swap for breast unless you like dry bites.
• Large raw shrimp: These go in at the end so they stay plump and sweet, frozen works fine as long as theyre thawed and patted dry.
• Onion, bell pepper, celery: The holy trinity of Creole cooking, they soften into the base and give the whole pot a subtle sweetness.
• Garlic: Three cloves might seem modest, but they bloom in the oil and fill every grain of rice.
• Diced tomatoes: The juices loosen the fond and add a gentle acidity that balances the smokiness.
• Long-grain white rice: Rinsing it first keeps the grains separate and prevents a gummy pot.
• Chicken broth: This is where the rice gets its flavor, use a good quality broth or the whole dish falls flat.
• Smoked paprika: It doubles down on the smokiness and gives the dish a rusty red glow.
• Cayenne pepper: Start with a teaspoon and adjust, it builds heat slowly and lingers just right.
• Bay leaves: They add a subtle herbal note that you only notice when theyre missing.
• Spring onions and parsley: Fresh, bright, and the perfect contrast to all that richness.

Instructions

Brown the sausage:

Heat the oil until it shimmers, then add the sausage and let it sizzle until the edges crisp and the fat starts to render. Pull it out and set it aside, leaving all that flavor in the pot.

Sear the chicken:

Season the chicken with salt and pepper, then brown it in the sausage drippings until the skin caramelizes. It wont cook through yet, thats what the simmer is for.

Soften the trinity:

Toss in the onion, bell pepper, and celery, stirring until they go soft and smell sweet, about five minutes. Add the garlic and cook just until fragrant, not burnt.

Toast the rice and spices:

Stir in the rice and all the spices, letting them bloom in the heat for a minute. This step wakes up the paprika and cayenne and coats every grain.

Deglaze and build the base:

Pour in the tomatoes and broth, scraping up the browned bits stuck to the bottom. Those bits are pure flavor, dont leave them behind.

Simmer with the proteins:

Return the sausage and chicken to the pot, bring it to a boil, then cover and lower the heat. Let it simmer for twenty minutes, stirring once halfway so the rice cooks evenly.

Nestle in the shrimp:

Tuck the shrimp into the rice, cover again, and cook for five to seven minutes. Theyll turn pink and curl up, thats when you know theyre done.

Fluff and garnish:

Pull out the bay leaves, fluff the rice with a fork, and scatter spring onions and parsley over the top. Serve it hot, straight from the pot.

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One evening I served this to my neighbor who grew up in Louisiana, and she paused after the first bite, smiled, and said it tasted like Saturday nights at her grandmothers house. That was the moment I realized jambalaya isnt just food, its a feeling, a memory you can share even if you werent there.

How to Store and Reheat

Jambalaya keeps beautifully in the fridge for up to three days in an airtight container. When you reheat it, add a tablespoon of broth or water to loosen the rice, then warm it gently on the stove or in the microwave. The flavors deepen overnight, so leftovers are never a letdown.

Swaps and Substitutions

If andouille is hard to find, smoked kielbasa or chorizo brings plenty of character. You can leave out the shrimp and double the chicken for a simpler version, or swap the chicken for turkey if thats what you have. Just keep the sausage, its the anchor that holds everything together.

Serving Suggestions

This dish is filling enough on its own, but a wedge of cornbread or a simple green salad makes it feel like a proper meal. I like to set out hot sauce and let everyone adjust the heat to their liking.

• Serve with a cold beer or iced tea to balance the spice.
• Leftovers make an excellent stuffing for bell peppers or a quick burrito filling.
• For a crowd, double the recipe and use your biggest pot, it scales up perfectly.

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Jambalaya is the kind of recipe that gets better the more you make it, each time you learn where to push the spice or when to pull it off the heat. Its forgiving, generous, and always ready to feed whoever walks through the door.

Recipe FAQs

→ What proteins are used in this dish?

It features boneless chicken thighs, sliced andouille sausage, and large raw shrimp, providing a rich blend of flavors.

→ How is the dish seasoned?

The seasoning includes smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt, offering a bold Cajun profile.

→ Can I make it spicier?

Yes, you can increase cayenne pepper or add diced jalapeños to elevate the heat.

→ What cooking method is used?

Ingredients are browned and simmered together in a heavy-bottomed pot or Dutch oven, allowing flavors to meld and rice to fully cook.

→ Are there suggested substitutions for the sausage?

Andouille sausage can be replaced with smoked kielbasa or chorizo without compromising taste.

→ What sides pair well with this dish?

Cornbread or a fresh green salad complement the rich, hearty flavors perfectly.