Creole Jambalaya Chicken Shrimp

The kitchen filled with smoke the first time I attempted jambalaya because I walked away from the pot too long, but somehow that slightly overcooked version became my husband absolute favorite. He still asks for that burned-bottom version on rainy Tuesdays, though I have since learned to pay better attention. There is something magical about watching the rice plump up and absorb all those spicy, smoky juices until the whole house smells like a New Orleans street corner.

I brought a giant batch of this to a Super Bowl party three years ago, and honestly, people kept drifting into the kitchen just to stare at the pot. Someone brought cornbread, and the way the sweet crumb soaked up that spiced broth was absolute perfection. Now it is not a game day at our house without this bubbling away on the back burner.

Ingredients

• 225 g andouille sausage, sliced: The smoked paprika and garlic in authentic andouille build that signature deep flavor base
• 2 boneless chicken thighs: Thighs stay juicy during long simmering and contribute richness that breast meat never achieves
• 225 g large raw shrimp: Added at the end so they stay tender and sweet, not rubbery or overcooked
• 1 medium onion, diced: The foundation that becomes sweet and translucent as it cooks down
• 1 green bell pepper, diced: Essential for that classic Creole flavor trinity with the celery and onion
• 2 celery stalks, diced: Provides aromatic depth and a subtle vegetal note that balances the rich meat
• 3 garlic cloves, minced: Adds the fragrant punch that makes the whole dish sing
• 1 can diced tomatoes with juices: Brings acidity and sweetness that cuts through the fatty meats
• 300 g long-grain white rice: Long grain separates beautifully and absorbs liquid without turning gummy
• 720 ml chicken broth: The cooking liquid that becomes the flavorful sauce as rice absorbs it
• 1½ tsp smoked paprika: Creates that characteristic smoky depth and gorgeous red color
• 1 tsp dried thyme: Earthy and floral, this herb bridges the gap between vegetables and meat
• 1 tsp dried oregano: Adds a subtle bitterness that balances the rich broth
• 1 tsp cayenne pepper: The heat backbone that gives jambalaya its signature warmth
• ½ tsp ground black pepper: Essential background heat that amplifies other spices
• 1 tsp salt: Enhances all the flavors but taste at the end since broth varies
• 2 bay leaves: Subtle herbal notes that infuse during the long simmer
• 2 tbsp vegetable oil: For browning the meats and sautéing the vegetables
• Spring onions and parsley: Fresh brightness to cut through the rich finished dish

Instructions

Brown the sausage first:

Heat 1 tablespoon oil in a large heavy-bottomed pot over medium-high heat and cook sliced andouille until it releases its fat and turns golden brown in spots, about 3 to 4 minutes. Remove with a slotted spoon but leave behind that precious rendered fat.

Sear the chicken:

Season chicken pieces generously with salt and pepper, then add to the pot with remaining oil. Brown on all sides until golden, about 4 to 5 minutes, then remove and set aside with sausage.

Build the vegetable base:

Add onion, bell pepper, and celery to the pot and cook, stirring occasionally, until vegetables soften and onions turn translucent, about 5 minutes. Toss in garlic and stir constantly for 1 minute until fragrant but not browned.

Toast the spices with rice:

Stir in rice, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Cook for 1 minute, stirring constantly, until rice becomes translucent at edges and spices bloom in the hot oil.

Add liquid and scrape:

Pour in diced tomatoes with their juices, chicken broth, and bay leaves. Stir well, using your wooden spoon to scrape up any browned bits from the bottom of the pot.

Simmer the rice:

Return sausage and chicken to the pot and bring everything to a lively boil. Reduce heat to low, cover tightly, and simmer for 20 minutes, stirring once halfway through to prevent sticking.

Add the shrimp:

Nestle raw shrimp into the partially cooked rice, cover again, and cook for 5 to 7 minutes until shrimp turn pink and opaque throughout.

Finish and serve:

Remove from heat, discard bay leaves, and fluff gently with a fork. Scatter spring onions and parsley over the top and serve hot with hot sauce on the side.

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This recipe traveled with me from my tiny apartment kitchen to our first house, evolving slightly each time but always ending with everyone crowded around the stove, forks in hand, sneaking tastes before I could even get it to the table.

The Art of the Holy Trinity

Onions, celery, and bell peppers form the backbone of Creole cooking, and chopping them into uniform dice helps them cook evenly. Take your time here because rushing this step means uneven textures in the finished dish.

Building Layers of Flavor

Browning each protein separately might seem like extra work, but each meat contributes distinct fond to the pot. Those browned bits dissolve into the broth and create depth that one-pan cooking cannot achieve.

Making It Ahead

Jambalaya actually tastes better the next day as flavors continue to develop and meld. Store it in the refrigerator for up to three days and reheat gently with a splash of broth to refresh the texture.

• The rice will continue absorbing liquid as it sits, so you may need to add more broth when reheating leftovers
• Cool the dish quickly and refrigerate within two hours of cooking for food safety
• Freeze portions in airtight containers for up to three months if you want meal prep ready portions

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There is nothing quite like standing over a steaming pot of jambalaya while friends gather around, laughing and reaching for forks, knowing you have created something that brings people together exactly the way food should.

Recipe FAQs

→ What makes jambalaya authentic?

Authentic jambalaya starts with the holy trinity of onions, bell peppers, and celery, plus andouille sausage for smoky depth. The rice cooks directly in the broth, absorbing all the flavors rather than being steamed separately like in pilaf.

→ Can I make jambalaya ahead of time?

Yes, jambalaya actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to restore moisture.

→ What's the difference between jambalaya and gumbo?

Jambalaya is a rice-based dish where the grain cooks in the pot with other ingredients, while gumbo is a stew served over rice. Gumbo also typically uses a roux base and filé powder, which jambalaya does not.

→ Can I substitute the proteins?

Absolutely. Try smoked kielbasa or chorizo instead of andouille. For seafood variations, swap shrimp for crawfish or catfish. A vegetarian version works well with mushrooms and extra vegetables.

→ How spicy is traditional jambalaya?

Traditional jambalaya has a pleasant heat from cayenne pepper, but it's not overwhelmingly spicy. Adjust the cayenne to your preference, and serve with hot sauce on the side so diners can customize their heat level.

→ Why did my rice turn mushy?

Mushy rice usually happens from overcooking or using too much liquid. Make sure to simmer gently and check doneness at the 20-minute mark. Long-grain white rice holds its texture better than short-grain varieties.