This easy jambalaya recipe is a flavorful medley of sausage, chicken, and shrimp balanced with warm Cajun flavors. Whether it’s Mardi Gras or easy weeknight dinners, this jambalaya invites you to indulge in the Spanish influences of this southern culinary classic.
The smoky richness of andouille sausage, the tender juiciness of chicken, and the succulent sweetness of shrimp come together in a harmonious dance of creole flavors.
Spices like paprika, cayenne, and thyme add depth, while the holy trinity of onions, orange and red bell peppers, and celery provides a balanced backdrop.
With each mouthful you experience the tang of tomatoes, and the fragrant embrace of garlic and herbs and Cajun flavored tender rice.
There are plenty of recipes available but the best belongs to the king of jambalaya – Emeril Lagasse.
And he has more than one recipe to choose from.
He has a creole version, a Cajun version, one with duck, one with chicken… you get the idea!
This recipe has been adapted and perfected from one of his versions.
What the difference between creole and Cajun jambalaya
Creole jambalaya, born in New Orleans, features vibrant red hues thanks to juicy tomatoes.
It’s a refined mixture of seafood, chicken, and layered flavors.
Meanwhile, Cajun jambalaya, rooted in rural Louisiana, goes “brown” by skipping tomatoes.
Smoked meats and a dark roux are the difference, creating a flavorful, one-pot recipe.
This recipe is the creole version.
The hardest part is the time it takes to chop all the vegetables.
Give yourself plenty of time for the prep work and the rest is easy.
Here’s what you’ll need for this great recipe
- Chicken. Stick to boneless, skinless chicken breasts cut into bite sized pieces.
- Andouille sausage. This smoked sausage has a sharp, smoky taste. Cajun sausage typically is comprised of pork meat, fat, salt, pepper, and garlic, before being smoked.
- Shrimp. Medium sized shrimp is ideals to use for this Cajun jambalaya recipe because it can be eaten in single bite.
- Spices. You will need a variety of spices including salt and pepper, cayenne, garlic powder, thyme leaves and a bay leaf or two.
- Onions. Grab green onions as well as red onions.
- Rice. Long grain rice is ideal for this recipe. Use white or brown rice.
- Celery.
- Chicken broth.
- Bell peppers. Choose your favorite color.
- Tomatoes. Diced fresh tomatoes or canned tomatoes are both excellent options for this recipe.
How to make this sausage jambalaya recipe
Prep work:
Chop and season the raw chicken and peeled shrimp and chop the andouille sausage into bite-size pieces.
Chop the trio and set the veggies aside.
Sear the Meats:
- In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat.
- Add the peeled and deveined shrimp and cook until the shrimp turns pink and opaque. Remove and set aside.
- Add the sliced andouille sausage and cook until golden brown. Remove and set aside.
- In the same pot, add the diced chicken and brown. Remove and set aside.
Sauté the Vegetables:
- In the same pot, add the garlic, chopped onion, bell pepper, and celery. Sauté until softened.
Build Flavor:
- Stir in the tomatoes and seasonings.
- Add back the cooked sausage and chicken.
- Pour in the chicken broth and season with salt and pepper.
Simmer and Add Rice:
- Bring everything to a simmer.
- Stir in the long-grain white rice.
- Cover the pot and let it simmer gently for about 25 minutes or until the rice is tender.
- Add the shrimp back in and simmer for 5 more minutes.
Serve and Garnish:
- Remove from heat.
- Garnish with fresh parsley and green onions.
- Serve hot and enjoy your flavorful Creole Jambalaya!
You can make the seasoning from scratch (see recipe card below) or pick it up premade at your local grocery store.
Now what makes this dish so tasty is the final sprinkle of chopped parsley and green onion used to garnish each bowl.
What’s great about this recipe is that it makes great leftovers the whole family will enjoy.
It’s even tastier the next day.
More recipes like this
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How to Make Sausage and Chicken Jambalaya (Easy Recipe)
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 pound andouille sausage, diced
- 2 cups chopped red onions
- 1 cup chopped orange or red bell pepper
- 1 cup chopped celery
- 1/2 teaspoon cayenne pepper
- 3 tablespoons Creole seasoning
- 2 cups peeled, seeded, and chopped tomatoes
- 1 teaspoon garlic powder
- 3 bay leaves
- 1.5 teaspoons dried thyme leaves
- 6 cup chicken broth
- 2 cups long-grain white rice
- 2 pound small shrimp, peeled and deveined
- 1/2 cup chopped green onions, green and white parts
- 1/4 cup minced fresh flat-leaf parsley
Creole Seasoning – Yield: 2/3 cup
- 2.5 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- Season the shrimp and chicken separately with the creole seasoning.
- Add the olive oil to a large pot over medium high heat. Cook the shrimp for 3 to 5 minutes then remove to a bowl using a slotted spoon.
- Next cook the chicken for 5 to 7 minutes and remove to a bowl.
- Add the diced smoky sausage to the pot and sauté for about 10 minutes. Remove to a bowl.
- Add the onion, celery, peppers, salt, cayenne, 1 tablespoon of the creole seasoning, and black pepper and stir until softened about 7-10 minutes.
- Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
- Add the thyme, broth, sausage and chicken. Bring to a boil.
- Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 30 to 45 minutes.
- Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes.
- Return the shrimp to the pot and simmer for about 5 minutes, covered.
- Stir in the green onions and parsley to the jambalaya. Toss the bay leaves and enjoy.
Notes
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
Love the boost in cajun spice. More spice! More flavour! And I have been making Emeril’s creole seasoning for years. I’ve always made Paul Prudhomme’s jambalaya from his Louisiana Kitchen but this one looks even better!
It definitely has a kick to it. It’s perfect for these cold temperatures we are experiencing here in Ohio.
Love the name of this! I’m seriously now craving jambalaya for breakfast 😉
Thanks Sue. I suppose you could eat it for breakfast. ?
This sounds absolutely delicious! My only experience of Jambalaya is from The Carpenters song which I now have as an earworm.
Jambalaya and a crawfish pie and filé gumbo
‘Cause tonight I’m gonna see my ma cher amio.
Love this! I promise you’ll be singing this song all the time after you give the recipe a try. It’s a keeper. Thanks so much.