Classic Chicken and Shrimp Jambalaya

Name: Classic Chicken and Shrimp Jambalaya
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 lb boneless chicken thighs, cut into 1-inch pieces; 8 oz andouille sausage, sliced into rounds; 1 lb large shrimp, peeled and deveined; 2 tbsp vegetable oil; 1 large large yellow onion, diced; 1 large large bell pepper, diced; 2 stalk celery stalks, diced; 3 clove garlic cloves, minced; 1.5 cup long-grain white rice; 3 cup chicken stock; 1 can diced tomatoes; 2 tsp Creole seasoning; 1 tsp paprika; 0.5 tsp cayenne pepper; 2 bay leaves; salt and black pepper to taste; 3 green onions, sliced; 0.25 cup fresh parsley, chopped

Louisiana Chicken and Shrimp Jambalaya

This is jambalaya done right — everything cooks in one pot, the rice absorbs all those rich flavors from the browned meats and aromatic vegetables, and you get that perfect balance of chicken, shrimp, and smoky andouille in every spoonful. The trick is layering flavors as you go and letting the rice steam undisturbed so it comes out fluffy, not mushy.

AmericanSouthernCajunDinnerComfort FoodOne PotChickenSeafoodShrimp

Prep20 min

Cook45 min

Total1 hr 5 min

Servings6

Difficultymedium

Nutrition

fat18g

carbs48g

protein32g

calories485

Ingredients

1 lbboneless chicken thighs, cut into 1-inch pieces
8 ozandouille sausage, sliced into rounds
1 lblarge shrimp, peeled and deveined
2 tbspvegetable oil
1 largelarge yellow onion, diced
1 largelarge bell pepper, diced
2 stalkcelery stalks, diced
3 clovegarlic cloves, minced
1½ cuplong-grain white rice
3 cupchicken stock
1 candiced tomatoes
2 tspCreole seasoning
1 tsppaprika
½ tspcayenne pepper
2 bay leaves
salt and black pepper to taste

Garnish

3 green onions, sliced
¼ cupfresh parsley, chopped

Instructions

Warm the oil in a large heavy-bottomed pot over medium-high heat until it shimmers. You need a pot with good heat distribution for this dish — cast iron or enameled Dutch oven works perfectly.
Season the chicken pieces with salt, pepper, and 1 teaspoon of Creole seasoning, then add to the hot oil. Brown them on all sides until you get a nice golden crust — this takes 6-8 minutes total. Don't crowd the pan or they'll steam instead of brown.
⏱ 8 min
Toss in the andouille slices and let them brown alongside the chicken for 3-4 minutes. The sausage fat will start rendering and add another layer of flavor to your base.
⏱ 4 min
Drop in the onion, bell pepper, and celery — Louisiana's holy trinity of vegetables. Cook until they've softened and the onions look translucent, about 5-6 minutes. Stir occasionally to prevent sticking.
⏱ 6 min
Stir in the garlic along with the remaining Creole seasoning, paprika, and cayenne. Cook just until you can smell that garlic getting fragrant — about 1 minute is all you need here.
⏱ 1 min
Add the rice and stir everything together, coating each grain with the flavorful oil and spices. Let it toast for 2 minutes — this helps the rice hold its shape during the long simmer ahead.
⏱ 2 min
Pour in the chicken stock, diced tomatoes with their juice, and add the bay leaves. Bring everything to a rolling boil, stirring once to make sure nothing's stuck to the bottom.
Drop the heat to low, cover tightly, and let it simmer undisturbed for 18-20 minutes until the rice is tender and has absorbed most of the liquid. Resist the urge to peek — lifting the lid releases steam and can make the rice gummy.
⏱ 20 min
Nestle the shrimp into the rice mixture, pushing them down slightly so they're mostly covered. Cover again and cook until the shrimp turn pink and opaque, 5-6 minutes. They'll finish cooking perfectly in that steamy heat.
⏱ 6 min
Pull the pot off the heat and let it rest, still covered, for 5 minutes. This lets the rice finish absorbing any remaining liquid and settle. Fish out the bay leaves before serving.
⏱ 5 min
Fluff gently with a fork and top with the sliced green onions and chopped parsley. Taste and adjust seasoning with salt and pepper as needed before bringing it to the table.