This might be the boldest, most satisfying dinner you’ll whip up in under an hour with just one pot. I’m talking about my *Spicy Shrimp and Chicken Jambalaya Recipe* that hits all the right notes—spicy, smoky, and soul-warming all at once.
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Why You'll Love This Recipe
I’ve made this spicy shrimp and chicken jambalaya recipe countless times when I want that cozy, bold flavor without fussing over too many pots or complicated steps. The blend of smoky sausage, tender chicken, and juicy shrimp makes it a family favorite, and the spices bring it all together perfectly.
- Bold flavor combination: The mix of andouille sausage, shrimp, and chicken creates layers of smoky and spicy deliciousness.
- One-pot convenience: Everything comes together in a single Dutch oven, making cleanup a breeze and dinner a stress-free experience.
- Customizable spice level: You control how fiery it gets by adjusting the cayenne pepper and smoked paprika.
- Perfect for gatherings or weeknights: This recipe scales up nicely and satisfies hungry crowds without needing restaurant takeout.
Ingredients & Why They Work
Each ingredient plays a vital role here, from building depth with smoked sausage to brightening with fresh veggies and tying it all together with hearty rice. I'll share a few tips that make shopping and prepping straightforward and set you up for success.
- Vegetable oil: A neutral oil that helps brown the meat without overpowering the other flavors.
- Andouille sausage: This smoked Cajun sausage adds smokiness and spice—don’t skip it unless you want a very different flavor.
- Boneless, skinless chicken: Easy to cut into bite-size pieces that cook quickly and stay tender.
- Onion, green & red bell peppers, celery: The classic “holy trinity” of Cajun cooking, bringing sweetness, crunch, and aroma.
- Garlic: Adds that pungent warmth, but just two cloves keeps it balanced.
- Crushed tomatoes: Give moisture and a subtle tang that helps balance the spices.
- Smoked paprika: Adds earthy, smoky depth that pairs beautifully with the sausage.
- Salt & spices (cumin, oregano, basil, thyme, pepper, cayenne): Layered spices that turn simple ingredients into an unforgettable jambalaya.
- White rice (long or short grain): Avoid quick-cooking rice to get that perfect tender texture without mush.
- Chicken broth: Infuses the rice with savory flavor as it simmers.
- Shrimp (peeled and deveined): Added at the end for juicy, tender seafood perfection.
- Freshly chopped green onion (optional garnish): For a fresh, crisp finish.
Make It Your Way
One of the things I love most about this spicy shrimp and chicken jambalaya recipe is how easy it is to tweak it to your mood or pantry. I often switch up veggies or dial up the spice depending on who I’m cooking for, and it always turns out amazing.
- Variation: For a milder version, reduce or omit the cayenne and use sweet smoked paprika. I made this once for my nephew, and lowering the heat didn’t skimp on the flavor one bit.
- Vegetarian version: Swap chicken and sausage for hearty mushrooms and extra bell peppers, and use vegetable broth instead of chicken broth. It’s surprisingly satisfying!
- Extra heat: If you love it spicy like me, toss in some chopped jalapeños or a dash of hot sauce at the end.
- Whole grain or brown rice: Feel free to use these for more fiber, but remember they’ll need a longer cooking time and extra liquid.
Step-by-Step: How I Make Spicy Shrimp and Chicken Jambalaya Recipe
Step 1: Searing the Meat
Heat your vegetable oil over medium heat in a large Dutch oven. I like to use a heavy bottomed pot for even heat. Once hot, add the sliced andouille sausage and the chicken pieces. Fry them until they're lightly seared and golden—about 5 minutes. This step locks in flavor, so don’t skip it or rush it.
Step 2: Cooking the Veggies
Add the diced onion, green and red bell peppers, and chopped celery to the pot. Stir everything together and cook until the onion becomes soft and translucent. This usually takes about 5-7 minutes. The smell at this stage is pure comfort—I swear, it’s like the kitchen is already celebrating.
Step 3: Adding Garlic and Tomatoes
Next, toss in the minced garlic and cook for just one minute. You want it fragrant but not burnt. Then pour in the can of crushed tomatoes and stir in all of your spices—smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne. Give it a good stir to combine all that goodness.
Step 4: Cooking the Rice
Stir in the uncooked white rice and chicken broth. Bring this mixture to a rapid boil, then reduce the heat to medium-low. Cover the pot and let it simmer gently. Check and stir every few minutes to prevent sticking and to help it cook evenly. The rice should be tender after about 20 minutes.
Step 5: Adding the Shrimp
Once the rice is almost done, stir in the peeled and deveined shrimp. Cover again and simmer for an additional 5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them or they’ll get rubbery. If your shrimp are large, keep an eye on them—they might need a minute or two more.
Top Tip
After making this spicy shrimp and chicken jambalaya recipe dozens of times, a few tricks have helped me get it just right every time.
- Use a heavy pot: A Dutch oven or thick-bottomed pot distributes heat evenly and prevents the rice from burning on the bottom.
- Don’t rush the simmer: Letting the rice cook slowly with the lid on locks in moisture and flavors perfectly—stir carefully every few minutes, but keep it covered most of the time.
- Sear your meat first: Browning the sausage and chicken adds great texture and a deep smoky flavor that's worth the extra step.
- Add the shrimp last: Shrimp cook quickly and overcooking makes them tough—adding them for the final 5 minutes keeps them tender and juicy.
How to Serve Spicy Shrimp and Chicken Jambalaya Recipe
Garnishes
I always sprinkle freshly chopped green onions on top before serving—adds a sharp, fresh contrast to the spicy richness. Sometimes, I add a wedge of lemon or a dash of hot sauce on the side for guests who want an extra kick.
Side Dishes
This jambalaya stands tall as a full meal, but I like pairing it with something light and crisp—like a simple green salad with a tangy vinaigrette or steamed green beans. Cornbread on the side also makes it feel extra special and comforting.
Creative Ways to Present
For special occasions, I serve this spicy shrimp and chicken jambalaya recipe in individual ramekins, topped with a little extra parsley or sliced jalapeños. It’s fun, colorful, and feels restaurant-quality at home.
Make Ahead and Storage
Storing Leftovers
I store leftover jambalaya in airtight containers in the fridge where it stays fresh for up to 4 days. I like to let it come to room temperature before reheating to keep the shrimp from getting rubbery.
Freezing
This recipe freezes pretty well. I portion it out into freezer-safe containers, leaving a bit of space for expansion. Thawed overnight in the fridge, it reheats nicely without losing much flavor or texture.
Reheating
I gently reheat leftovers on the stovetop with a splash of chicken broth to loosen it up, stirring often. You can also microwave it on medium power in short bursts, stirring after each interval to keep the shrimp juicy.
Frequently Asked Questions:
Yes, you can use frozen shrimp—just thaw them completely and pat dry before adding at the final cooking step to avoid excess moisture that can affect the dish’s texture.
Long grain white rice or short grain rice both work well, but avoid quick-cooking or instant rice because they can become mushy during simmering.
Absolutely! Replace the sausage and chicken with mushrooms or plant-based sausage and use vegetable broth instead of chicken broth. The spices keep it packed with flavor.
This jambalaya carries a noticeable but balanced heat from cayenne pepper and smoked paprika. You can easily adjust the spice level by reducing or adding more cayenne based on your preference.
Final Thoughts
This spicy shrimp and chicken jambalaya recipe has been my go-to when I want something that feels like a celebration but comes together without a fuss. It’s warm, hearty, and packed with layers of flavor that never get old. I promise, once you try it, it’ll become a staple in your kitchen too—one pot, big flavors, and so much love in every bite.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
This classic jambalaya recipe is a flavorful one-pot dish packed with andouille sausage, tender chicken, succulent shrimp, and a medley of vegetables simmered with aromatic spices and rice. Perfect for a hearty and comforting meal that captures the vibrant tastes of Louisiana cuisine.
Ingredients
Meats 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
Main Ingredients
- 1 Tablespoon vegetable oil
- 14 ounces can crushed tomatoes
- 1 cup white rice uncooked long or short grain – not quick cooking rice
- 2 cups chicken broth
Spices
- 1 Tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
Garnish
- freshly chopped green onion Optional garnish
Instructions
- Heat oil and brown meats: Heat vegetable oil over medium heat in a large dutch oven. Add the sliced andouille sausage and chicken pieces, frying until lightly seared on the outside, about 5 minutes.
- Sauté vegetables: Add diced onion, green and red bell peppers, and chopped celery to the pot. Cook until the onion becomes 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 along with smoked paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Stir well to combine all ingredients evenly.
- Add rice and broth: Stir in the uncooked white rice and chicken broth. Bring the mixture to a boil.
- Simmer rice: Reduce heat to medium low, cover the pot, and simmer until the rice is just cooked through, about 20 minutes. Stir occasionally every few minutes to prevent sticking.
- Cook shrimp: Stir in the peeled and deveined shrimp, cover again, and allow to simmer for another 5 minutes or until the shrimp turn pink and are cooked through.
- Garnish and serve: Optionally sprinkle freshly chopped green onions over the jambalaya before serving for a fresh burst of flavor.
- Enjoy and provide feedback: Please leave a rating and comment letting us know how you liked this recipe to support our business and recipe sharing.
Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
- Use long grain rice for best texture but short grain can also work; avoid quick cooking rice to prevent mushiness.
- If andouille sausage is unavailable, use smoked sausage as a substitute for similar flavor.
- Adjust cayenne pepper amount to control the spice level according to your preference.
- For a spicier kick, add hot sauce or extra cayenne at the end of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
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