Name: Spicy Shrimp and Chicken Jambalaya Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Cajun
Ingredients: 8 ounces andouille sausage cut into ¼ inch slices; 1 pound boneless, skinless chicken cut into 1 inch pieces; 1 pound shrimp peeled and deveined; 1 large onion diced; 1 green bell pepper seeds removed, diced; 1 red bell pepper seeds removed, diced; 3 stalks celery chopped; 2 cloves garlic minced; freshly chopped green onion Optional garnish; 1 Tablespoon vegetable oil; 14 ounces can crushed tomatoes; 1 Tablespoon smoked paprika; 1 teaspoon salt; 1 teaspoon cumin; ½ teaspoon oregano; ½ teaspoon basil; ½ teaspoon thyme; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper; 1 cup white rice uncooked long or short grain – not quick cooking rice; 2 cups chicken broth

If you love bold flavors and a meal that warms you up from the inside out, you’re going to adore this Spicy Shrimp and Chicken Jambalaya Recipe. It’s that perfect one-pot dish bursting with Cajun spices, tender chicken, smoky sausage, and juicy shrimp all mingling with rice and savory veggies.

A round white pan filled with a colorful mix of cooked rice, shrimp, and sliced sausage, all mixed with green and red bell pepper pieces, onions, and small green herbs. The fried rice has a warm reddish-orange color from the spices and sauce. Around the pan, there is a light blue cloth under the handle, a white marbled surface, a wooden board with green parsley, two golden forks resting in a black bowl with a gold rim, and a gold spoon on a copper-colored dish. The scene is bright and clean, with fresh ingredients around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Shrimp and Chicken Jambalaya Recipe
Top Tip
How to Serve Spicy Shrimp and Chicken Jambalaya Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Shrimp and Chicken Jambalaya Recipe

Why You'll Love This Recipe

Honestly, this jambalaya is one of those recipes I keep coming back to. It’s hearty enough for family dinners but exciting enough to share with friends when you want to impress without stressing.

All-in-One Pot: Easy cleanup because everything cooks together in just one pot.
Bold Cajun Flavor: Packed with smoky and spicy notes from andouille sausage and paprika.
Perfect Protein Combo: Chicken, sausage, and shrimp make every bite satisfying and flavorful.
Comfort Food with a Kick: A warm, filling meal with a just-right level of heat from cayenne pepper.

Ingredients & Why They Work

For this spicy shrimp and chicken jambalaya, you want fresh, quality ingredients to really make the flavors pop. Look for plump shrimp and good-quality andouille sausage—both bring so much depth. And using authentic Cajun spices is key for that signature taste.

Flat lay of a small white ceramic bowl with golden vegetable oil, a pile of sliced andouille sausage rounds showing rich reddish-brown color, raw boneless skinless chicken pieces pale pink and fresh, a large diced white onion with visible layers, diced green and red bell pepper chunks with vibrant colors, chopped celery stalks crisp and light green, two whole garlic cloves peeled and fresh, a small white bowl filled with bright crushed tomatoes, a neat pile of ground smoked paprika powder with deep red color, small heaps of salt, ground cumin, dried oregano, dried basil, dried thyme, black peppercorns, and bright red cayenne powder arranged separately, uncooked long-grain white rice grains spread in a small white bowl, a small white bowl with clear golden chicken broth, a cluster of plump raw peeled and deveined shrimp with translucent pink and white shells, and a few fresh green onion sprigs with bright green stalks — all ingredients symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil: Helps you get a good sear on the meats without burning.
Andouille sausage: Adds that smokiness and a bit of spice typical in Cajun cooking.
Boneless skinless chicken: Easy to cook evenly and soaks up all the spices.
Shrimp: Peeled and deveined makes cooking fuss-free and fast.
Onion: Builds the essential flavorful base for jambalaya.
Green and red bell peppers: Bring sweetness and crunch that balance the spices.
Celery: Classic Cajun "holy trinity" veggie that adds aromatic depth.
Garlic: Adds a fragrant punch for complexity.
Crushed tomatoes: Give the dish moisture and tang with a rich red color.
Smoked paprika: Key for that smoky undertone without extra heat.
Salt: Enhances all the natural flavors.
Cumin: Adds earthiness and warmth.
Oregano, basil, thyme: These herbs create a balanced, savory flavor profile.
Black pepper: Adds subtle heat and spice.
Cayenne pepper: Brings the signature kick that gives jambalaya its spice.
White rice: The hearty base that soaks up all the flavors; use long or short grain, but steer clear of quick-cooking rice to get the perfect texture.
Chicken broth: Keeps the rice flavorful and moist as it cooks.
Green onion (optional): A fresh garnish that adds color and a mild onion note.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Spicy Shrimp and Chicken Jambalaya Recipe is how easy it is to tweak to your taste buds. Whether you like it smokier, hotter, or a little more herbaceous, there’s plenty of room for your personal stamp on this classic Cajun dish.

Vegetarian Variation: Swap the sausage, chicken, and shrimp for hearty mushrooms and smoked tofu. I tried this and was surprised by how well the mushrooms soaked up all those bold spices!
Extra Heat: Crank up the cayenne pepper or add your favorite hot sauce while simmering. A dash of Tabasco gives it an authentic Louisiana kick that really wakes up your palate.
Make It Ahead: This jambalaya tastes even better the next day once the flavors meld, so make a big batch and enjoy leftovers for up to 4 days. Just reheat gently on the stove or in the microwave.
Rice Options: Use long or short grain white rice as called for, but avoid quick-cooking varieties since they won’t hold up as well during the simmer. I always find stovetop rice works best for that perfect texture.

Step-by-Step: How I Make Spicy Shrimp and Chicken Jambalaya Recipe

A close-up view of a white bowl filled with a colorful rice dish made of orange-colored rice mixed with small green pieces of chopped green onions, small pieces of red and green bell peppers, and browned slices of sausage. There are pieces of cooked shrimp with a light orange crust and small chunks of cooked chicken mixed in. A gold fork is lifting a piece of sausage coated in rice at the center, showing the glossy texture of the sausage and grains of rice stuck to it. The bowl is placed on a white marbled surface with a soft focused background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Heat and Sear Your Meats

Start by heating 1 tablespoon of vegetable oil in a large Dutch oven over medium heat. Once hot, add the 8 ounces of sliced andouille sausage and 1 pound of chicken pieces. Fry them until they’re lightly seared and beginning to brown—about 5 minutes. This step builds a flavorful base that’s key to a rich jambalaya. You’ll notice the wonderful aroma of the sausage and chicken as they cook, which is a great sign you’re on track!

Step 2: Sauté the Veggies

Next up, toss in the diced onion, green and red bell peppers, plus chopped celery. Stir everything together and cook until the onions become soft and translucent. This usually takes about 5–7 minutes. The colorful veggies add a bright, fresh flavor and a bit of crunch that balances the richness of the meat.

Step 3: Add Garlic and Spice Things Up

Stir in the 2 cloves of minced garlic and cook for just 1 minute until fragrant—you’ll know it when your kitchen fills with that warm garlicky scent. Then pour in the 14-ounce can of crushed tomatoes along with smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Mix well to combine. This spice blend is what gives the jambalaya its renowned depth and just the right amount of heat.

Step 4: Stir in Rice and Broth

Add 1 cup of uncooked white rice and 2 cups of chicken broth to the pot. Bring everything up to a boil over medium-high heat, then reduce your burner to medium-low. Cover the pot and let it simmer for about 20 minutes—stirring occasionally helps prevent the rice from sticking and ensures even cooking. When the rice is tender but still holding its shape, you’re ready for the next step.

Step 5: Add Shrimp and Finish Cooking

Now gently fold in 1 pound of peeled and deveined shrimp. Cover again, and let the jambalaya simmer for another 5 minutes or until the shrimp turn a lovely pink and are cooked through. This quick finish keeps the shrimp tender and juicy without overcooking.

Step 6: Garnish and Serve

Remove the pot from heat and sprinkle freshly chopped green onions on top for a pop of color and a fresh bite. Serve this hearty, spicy jambalaya piping hot straight from the pot and watch your family or guests delight in every flavorful bite.

Top Tip

These handy tips will help you elevate your Spicy Shrimp and Chicken Jambalaya Recipe, making the cooking process smoother and the flavors even richer.

Use the Right Sausage: I always choose authentic andouille sausage when possible—it adds that perfect smoky depth that really makes the dish sing.
Don’t Skip Stirring: Stirring the rice occasionally while it simmers prevents it from sticking and burning at the bottom, which I learned after my first batch!
Timing the Shrimp: Adding the shrimp only at the end ensures they stay tender and juicy, rather than rubbery from overcooking.
Adjust the Heat Gradually: I increase cayenne pepper a little at a time—this way, I avoid overpowering the dish and can always add some hot sauce on the side if guests want more spice.

How to Serve Spicy Shrimp and Chicken Jambalaya Recipe

A white frying pan on a white marbled surface holds four distinct layers of chopped ingredients staying separate in four sections: the top left shows pale white chopped onions over browned sausage slices and light brown small chicken pieces, the top right has bright red diced bell peppers above the browned meat, the bottom left displays fresh green chopped bell peppers over the same meat mixture, and the bottom right mixes the browned meats with some orange tones from the peppers. Nearby on the marble surface are two whole bell peppers, one green and one red, and a bunch of green onions on the left side with a bowl of white rice partially in view at the top left. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of freshly chopped green onions adds a lovely pop of color and a mild, fresh crunch that pairs beautifully with the hearty, spicy ingredients of the jambalaya. For an extra touch, add a wedge of lemon on the side to brighten each bite.

Side Dishes

Serve your jambalaya alongside a crisp green salad dressed with a light vinaigrette or some buttery garlic bread to soak up any remaining sauce. For a Southern-inspired twist, cornbread or simple roasted vegetables also complement the bold flavors perfectly.

Make Ahead and Storage

Storing Leftovers

Store any leftover jambalaya in an airtight container in your refrigerator for up to 4 days. This keeps it fresh and safe to enjoy for several days after cooking.

Freezing

You can freeze leftover jambalaya by placing it in a freezer-safe container or heavy-duty freezer bag. It freezes well for up to 2 months—just be sure to cool it completely before freezing to maintain the best texture and flavor.

Reheating

Reheat your jambalaya gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the mixture feels a bit dry, add a splash of chicken broth or water to loosen it up. You can also reheat in the microwave, stirring halfway through to ensure even warmth.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely before adding it to the jambalaya to ensure even cooking and avoid excess water in the dish.

What type of rice works best?

Use uncooked long or short grain white rice—not quick cooking rice—to get that perfect tender yet slightly firm texture.

How spicy is this jambalaya?

This recipe has a moderate spice level from cayenne and smoked paprika, but you can easily adjust the heat by adding more cayenne pepper or serving with hot sauce.

Can I substitute andouille sausage?

Yes! If andouille isn’t available, smoked sausage or kielbasa are great alternatives that still provide smoky, flavorful results.

Final Thoughts

Making this Spicy Shrimp and Chicken Jambalaya Recipe is like inviting a little bit of Louisiana warmth and spice into your kitchen. It’s one of those comforting, hearty meals that brings everyone together, whether it’s a weeknight treat or a weekend feast. I hope these tips and serving ideas help you enjoy each bite even more—happy cooking and bon appétit!