Classic jambalaya is actually one of the easiest one-pot meals you can pull together, even for weeknight eats, and this shrimp jambalaya recipe is authentic, hearty, and oh so satisfying.
Homemade Shrimp Jambalaya Recipe
It’s Mardi Gras, and finally, Fat Tuesday. Let’s parade the streets, toss some beads, and celebrate with a big old bowl of chicken, sausage, and shrimp jambalaya.
There’s a serious misnomer about jambalaya, something about it that is completely misunderstood. Too many people think it’s a complicated, long, drawn out recipe to make. But the fact is, jambalaya is actually one of the easiest one-pot meals you can pull together, even for weeknight eats.
Yes, the name is long, and the ingredient list has more than a few items.
And yes the recipe requires a few whacks of chopping here and a step or two to take there. But in reality the whole cooking process can be done in under an hour.
What is Jambalaya?
In a nutshell, jambalaya is Louisiana vegetable and sausage stew. Seafood is often added to jambalaya, and chicken may make an appearance as well. Okra is another traditional ingredient, and from there you can add pretty much any veggie you’d like.
Here’s what all goes into this particular chicken, sausage and shrimp jambalaya recipe:
- Vegetable oil
- Andouille sausage
- Yellow onion
- Bell pepper
- Crushed tomatoes
- Chicken stock
- Creole seasoning
- Bay leaves
- Hot sauce
- Frozen okra
How to Make Jambalaya
Melt the butter and oil in a large skillet, then add the cubed chicken and sausage and cook until browned. Remove the meat and set aside.
In that same skillet, add the celery, onion, bell pepper, and garlic and cook until vegetables soften. Add crushed tomatoes, chicken stock, creole seasoning, bay leaves and hot sauce, followed by the rice. Continue cooking until the rice is tender.
Add the chicken and sausage back to pan along with the shrimp and the okra. Cook until chicken and sausage are warmed through and the shrimp and okra are cooked through. Then, all that’s left is to dive into your bowl of sausage and shrimp jambalaya!
Where Can I Find Andouille Sausage?
Andouille sausage is a signature creole classic, usually made with smoked pork butt that is flavored with the usual suspects like garlic, onions and other spiced up seasonings then stuffed into casings and smoked again. Essentially it’s pre-cooked so just needs a quick browning to boost it’s flavor. I can usually find it in my local Kroger/Smith’s Market but if you can’t, check online or at a local meat market.
Can I Prep Jambalaya in Advance?
Jambalaya reheats fairly well, but it’s best enjoyed the day it’s made. The shrimp in this homemade jambalaya may become rubbery when reheated, which is why I don’t recommend prepping it in advance.
Tips for the Best Jambalaya Recipe
Use a combination of butter and a oil to sauté the chicken and sausage together. Adding a bit of oil to the butter raises the smoke point so the butter doesn’t burn.
I use store-bought Creole seasoning from the grocery aisle for the oomph of cajun flavor, and I can usually find several brands to choose from. The result? The spicy taste of cajun flavors infused into the chicken, sausage and sweet shrimp makes this a true one-pot comfort meal.
The rice is cooked in the pan along with the rest of the ingredients so that it’s infused with tomato-based-broth goodness. Add an additional 1/4 cup chicken broth at a time if your rice needs more cooking time, but be wary of adding too much or your rice will be goopy. Simmering low and slow is your best bet.
More Southern Recipes to Master
- Chicken, Crab, and Andouille Sausage Gumbo
- My Favorite Shrimp and Grits Recipe
- How to Make Fried Green Tomatoes
- Chicken and Waffles Sliders
- Pulled Pork Sandwiches with Crunchy Slaw
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Chicken, Sausage and Shrimp Jambalaya
- 4 tablespoons butter
- 1 tablespoon vegetable oil
- 2 skinless boneless chicken breasts , cubed
- 1 pound andouille sausage , sliced
- 2 ribs celery , chopped
- 1 medium yellow onion , chopped
- 1 green bell pepper , seeded and chopped
- 3 cloves garlic , peeled and minced or pressed
- 1 28- ounce can crushed tomatoes
- 3 cups chicken stock (24 ounces)
- 3 tablespoons Creole seasoning
- 2 bay leaves
- 1 tablespoon hot sauce
- 2 1/2 cups long grain rice
- 1 16- ounce bag medium shrimp , deveined and shelled
- 1 cup frozen okra
- Kosher salt , to taste
- 2-3 green onions , chopped
- Melt 2 tablespoons butter and vegetable oil in large skillet or dutch oven pan over medium high heat. Add chicken breasts and andouille sausage slices and cook for 5-6 minutes, stirring occasionally so all sides are lightly browned and the chicken is cooked through. Remove from pan and set aside.
- Lower heat to medium, add the additional 2 tablespoons of butter and add the celery, onion, bell pepper and garlic. Cook for 7-8 minutes or until vegetables soften.
- Add crushed tomatoes, chicken stock, creole seasoning, bay leaves and hot sauce. Cook for 5 minutes then add rice and cook for about 15 minutes.
- Add chicken and sausage back to pan with shrimp and the okra and cook until chicken and sausage is warmed through and the shrimp and okra are cooked through. Season with kosher salt to taste and garnish with green onions.
More One-Pot Meals to Make
- One-Pot Penna Pasta with Turkey and Spinach
- One-Pot Creamy Chicken and Rice Casserole
- One-Pan Chicken with Creamy Sun-Dried Tomato Pesto Sauce
- One-Pot Skinny Pasta Primavera
- Homemade Sloppy Joes
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