Easy Chicken, Sausage, and Shrimp Jambalaya is a mild, family-friendly one-pot dinner made with tender chicken, smoky sausage, juicy shrimp, and rice simmered in a richly seasoned broth. It’s flavorful without being spicy, with simple options to add heat at the end so everyone can adjust their bowl to taste.
I was missing a couple ingredients and it still turned out great. Super forgiving.
- Erin B.
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Bailey's Thoughts ...
This Jambalaya is one pot, requires no sides, and totally customizable depending on what you have or feel like using. Chicken and sausage are hearty enough on their own, which is why I usually skip the shrimp, but if I’m cooking for company or want it to feel a little more special, I’ll add it. Keep the jambalaya itself mild, then put hot sauce on the table so everyone can adjust their own bowl without committing the whole pot to heat.
Everything builds in layers, starting with smoky sausage and tender chicken, followed by onions, peppers, and garlic that soften and sweeten as they cook. Tomatoes and broth create a rich base, the rice soaks it all up, and the shrimp (if you’re using it) goes in at the end so it stays perfectly tender.
Don’t rush the early steps. Let the sausage and chicken sit long enough to leave flavor behind, then scrape it all up once the vegetables and tomatoes go in. That’s where the depth comes from. If you want to make this easier, pre-chopped onion, pepper, and celery are worth it. Once the rice is in, resist the urge to stir and let it do its thing so it cooks up tender and fluffy. It also stores well in the refrigerator, which makes this a great eat-all-week dinner.
-Bailey
P.S. If you are looking for another delicious one pot meal, my Honey Dijon, Bacon, Chicken and Rice Bowls are a favorite at our house.
Ingredients + Substitutions
Olive oil: Substitute with any neutral cooking oil like avocado oil or vegetable oil.
Andouille sausage: Look for fully cooked and smoked sausage in the refrigerated meat section. If true andouille isn’t available, a mild smoked sausage works well.
Chicken (skinless thighs or breasts): Both work. Thighs stay juicier, but breasts are easier to find and cook a little firmer. Choose whichever you prefer.
Shrimp (optional): Raw, peeled shrimp are best. Frozen shrimp are fine, just thaw before using. The recipe works well without shrimp if you prefer to keep it meat-based.
Onion: A yellow or white onion is ideal and easy to find.
Green bell pepper: Part of the classic flavor base, but not mandatory. If you don’t have one, use a red or yellow bell pepper, or add a little extra onion and celery instead.
Celery: Adds balance to the flavor base. If you’re short, use a bit more onion or bell pepper instead.
Garlic: Fresh garlic gives the best flavor, but jarred minced garlic is fine if that’s what you have.
Tomato paste: Helps deepen flavor and color. If you don’t have it, you can skip it and rely on the tomato sauce, knowing the flavor will be slightly lighter.
Tomato sauce: Forms the saucy base. Plain tomato sauce works best. If needed, crushed tomatoes blended smooth can stand in.
Crushed tomatoes: Adds body without chunks. If you only have diced tomatoes, pulse them briefly in a blender or food processor.
Spices: Paprika, smoked paprika, thyme, oregano, and black pepper build the seasoning base. If needed, replace them with 2 teaspoons Cajun seasoning or 2 to 2½ teaspoons Creole seasoning, adjusting to taste.
Bay leaves: Add background flavor while cooking. If you don’t have them, the dish will still work without them.
White rice: Long-grain white rice is best. Other types will change the texture and cook time, so this isn’t a great place to substitute.
Chicken broth or stock: Adds flavor while cooking the rice. Either works, and low-sodium is helpful for controlling salt.
Green onions: Optional, but nice for a fresh finish. If you don’t have them, chopped parsley works too.
Hot sauce: Optional and served at the table so everyone can adjust heat to taste.
Instructions
- Brown the sausage. Heat olive oil in a large pot and cook the smoked sausage until lightly browned. Transfer the sausage to a plate and set aside.
- Cook the chicken. Add the chicken to the same pot and cook until lightly browned on the outside. Remove the chicken and set it aside with the sausage.
- Soften the vegetables. Add the onion, bell pepper, and celery to the same pot and cook until softened. Stir in the garlic.
- Build the tomato base. Stir in the tomato paste, tomato sauce, crushed tomatoes, spices, bay leaf, and chicken broth.
- Add rice and seasonings. Stir in the rice, mixing until the rice is fully coated.
- Simmer and finish. Remove the bay leaves, garnish with green onions, and serve warm with hot sauce on the side.
Top Tip
Once the rice goes in, stop stirring. Keeping the white rice undisturbed helps it cook evenly and stay fluffy instead of turning sticky, which makes a big difference in the final texture of this jambalaya recipe.
Storage
Refrigerate: Let the jambalaya cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Freeze: This dish freezes well. Cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently on the stovetop over medium-low heat with a splash of chicken broth to loosen the rice. The microwave also works; reheat in short intervals, stirring between, to prevent the rice from drying out.
Variations
Gluten-Free: This recipe is naturally gluten-free as written.
Nut-Free: No nuts are used in this recipe.
Dairy-Free: Made without dairy.
Vegetarian: This recipe relies on meat and seafood for structure and flavor. For a vegetarian option, look for a highly rated vegetable jambalaya recipe.
Kid-Friendly: Keep the seasoning mild and skip red pepper flakes. Serve hot sauce on the side so heat can be adjusted per bowl.
Make-Ahead: Prepare fully, cool, and store in an airtight container. Reheat gently with a splash of chicken broth to loosen the rice.
FAQ
No. This recipe is mild as written. Heat is easy to adjust with hot sauce, red pepper flakes, or extra cajun seasoning added at the end.
This recipe can be adapted for a slow cooker, but the timing and the liquid ratios will change. For best results, use a recipe specifically written for slow cooking.
The rice continues to absorb liquid as it sits. When reheating, add a small amount of chicken stock or chicken broth to loosen the texture.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Jambalaya:
Recipe
Easy Chicken, Sausage, and Shrimp Jambalaya
- Total Time: 50 minutes
- Yield: 4-6 servings
Description
Easy Chicken, Sausage, and Shrimp Jambalaya is a mild, family-friendly one-pot dinner made with tender chicken, smoky sausage, juicy shrimp, and rice simmered in a richly seasoned broth. It's flavorful without being spicy, with simple options to add heat at the end so everyone can adjust their bowl to taste.
Ingredients
- olive oil (1 tablespoon | 15 ml)
- smoked sausage or andouille (12 ounces | 340 g), sliced
- boneless skinless chicken thighs or breasts (1 pound | 454 g), cut into bite-size pieces
- raw shrimp, peeled and deveined (½ pound | 227 g), optional
- yellow onion (1 medium | 150 g), diced
- green bell pepper (1 large | 120 g), diced
- celery ribs (2 ribs), diced
- garlic cloves (3 cloves | 9 g), minced
- tomato paste (2 tablespoons)
- tomato sauce (1 cup)
- crushed tomatoes (1 cup)
- long-grain white rice (1 ½ cups | 300 g)
- chicken broth (3 cups | 720 ml)
- paprika (1 teaspoon)
- smoked paprika (1 teaspoon)
- dried thyme (½ teaspoon)
- dried oregano (½ teaspoon)
- kosher salt (½ teaspoon), plus more to taste
- black pepper (¼ teaspoon)
- bay leaf (1 leaf)
- green onions (2 whole), sliced
- fresh parsley (optional | to taste)
- hot sauce (optional for serving | to taste)
Instructions
- Heat olive oil (1 tablespoon) in a large, deep skillet or Dutch oven over medium-high heat. Add smoked sausage or andouille (12 ounces) and cook until lightly browned. Transfer the sausage to a plate and set aside.
- Add boneless skinless chicken thighs or breasts (1 pound) to the same pot and cook until lightly browned on the outside. Remove and set aside with the sausage.
- Reduce the heat to medium and add yellow onion (1 medium), green bell pepper (1 large), and celery ribs (2 ribs). Cook, stirring, until softened and fragrant, about 5 to 7 minutes. Stir in garlic cloves (3 cloves) and cook for 30 seconds.
- Stir in the tomato paste (2 tablespoons) and cook for about 1 minute, stirring constantly, to deepen the flavor. Add tomato sauce (1 cup) and crushed tomatoes (1 cup). stirring well and scraping the bottom of the pan to release any browned bits.
- Add paprika (1 teaspoon), smoked paprika (1 teaspoon), dried thyme (½ teaspoon), dried oregano (½ teaspoon), kosher salt (½ teaspoon), black pepper (¼ teaspoon), and bay leaf (1 leaf). Stir in long-grain white rice (1½ cups)and cook for 1 minute, stirring so the rice is fully coated.
- Pour in chicken broth (3 cups) and return the cooked smoked sausage or andouille (12 ounces) and boneless skinless chicken thighs or breasts (1 pound) to the pot. Bring to a gentle boil, then cover, reduce heat to low, and simmer for 18 to 20 minutes, until the rice is tender.
- If using shrimp, nestle raw shrimp (½ pound) into the rice, cover, and cook for 3 to 5 minutes, until the shrimp are pink and just cooked through.
- Remove the bay leaf (1 leaf) and let the jambalaya rest uncovered for 5 minutes. Fluff gently and finish with green onions (2 whole) and fresh parsley (optional). Taste and adjust salt as needed before serving.
Notes
- Nutrition information is an estimate. Because this is a soup-style dish, ingredients such as rice, broth and protein do not divide evenly between servings. Exact nutrition information would require weighing each portion after cooking.
Shrimp is optional. This jambalaya is hearty with just chicken and sausage. Add shrimp if you want a more traditional version or are cooking for a special occasion.
Rice will continue to absorb liquid as it sits. If reheating leftovers, add a splash of chicken broth to loosen the texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This jambalaya freezes well; cool completely and freeze for up to 3 months, then thaw overnight in the refrigerator. Reheat gently on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Cajun
Nutrition
- Serving Size: ~ 1 ½ cups
- Calories: 767
- Sugar: 3.7 g
- Sodium: 1621.7 mg
- Fat: 43.5 g
- Carbohydrates: 44.4 g
- Protein: 47 g
- Cholesterol: 198.9 mg
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