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.
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.

- 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.
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

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

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:
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.
Use uncooked long or short grain white rice—not quick cooking rice—to get that perfect tender yet slightly firm texture.
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.
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!
Print
Spicy Shrimp and Chicken Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
A flavorful and hearty Cajun dish, Jambalaya features seared andouille sausage, tender chicken, aromatic vegetables, and succulent shrimp cooked with rice in a spicy tomato and herb blend. This one-pot meal is perfect for a satisfying dinner with a touch of southern Louisiana flair.
Ingredients
Meat and Seafood
- 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
Vegetables
- 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
Pantry and Spices
- 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
Instructions
- Heat and Sear: Heat oil over medium heat in a large dutch oven. Add the cut sausage and chicken pieces, and fry until lightly seared, about 5 minutes.
- Sauté Vegetables: Add the diced onion, green bell pepper, red bell pepper, and chopped celery to the pot. Cook until the onion is soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Add Tomatoes and Spices: Pour in the crushed tomatoes and add smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Stir well to combine all flavors.
- Add Rice and Broth: Stir in the uncooked white rice and chicken broth. Bring the mixture to a boil, then reduce the heat to medium low. Cover and simmer, stirring every few minutes, until the rice is just cooked, approximately 20 minutes.
- Add Shrimp and Finish Cooking: Stir in the peeled and deveined shrimp, cover again, and allow to simmer for another 5 minutes or until the shrimp are cooked through.
- Garnish and Serve: Remove from heat, garnish with freshly chopped green onions if desired, and serve hot.
Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
- For a spicier version, increase the cayenne pepper or add hot sauce to taste.
- Use homemade chicken broth for richer flavor or low-sodium broth to control salt content.
- If you don't have andouille sausage, smoked sausage or kielbasa can be a good substitute.
- Stirring occasionally while simmering prevents the rice from sticking to the bottom of the pot.
- This dish tastes even better the next day after flavors have melded.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 155 mg





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