This chicken and shrimp jambalaya combines tender chicken breast, juicy shrimp, smoky andouille sausage, and long-grain rice in a rich, tomato-based sauce seasoned with Cajun spices. Everything cooks together in one pot for a hearty, comforting dinner.
There is something about a pot of jambalaya bubbling away on the stove that makes dinner feel especially comforting. The tomatoes cook down with the onions, celery, and bell pepper, the sausage adds a smoky flavor, and the rice absorbs all that seasoned broth. I especially love the shrimp on top, coated in that beautiful red sauce.
If you enjoy comforting one-pot meals, explore my Easy Chicken Recipes for Dinner collection or try my Crispy Garlic Chicken Thighs. For a fresh side, I like Sautéed Green Beans with Garlic, and a chilled glass of Cucumber Mint Lemonade is lovely alongside the Cajun spices.
What Makes This Chicken and Shrimp Jambalaya Work
The combination of chicken, shrimp, and andouille sausage gives this jambalaya several layers of flavor. The sausage brings smokiness, the chicken makes the dish hearty, and the shrimp adds a delicate seafood flavor.
The tomato base is equally important. Diced tomatoes and tomato paste combine with chicken broth, while onion, celery, and bell pepper provide the aromatic foundation often called the holy trinity in Louisiana cooking.
Because this version includes tomatoes, it is closer to a Creole-style jambalaya than a traditional brown Cajun jambalaya. The rice cooks in the same seasoned liquid, so it takes on the flavor of the entire dish.
Table of contents
Ingredients for Chicken and Shrimp Jambalaya
Let’s Make Chicken and Shrimp Jambalaya
- Combine the Ingredients
Add the cubed chicken breasts, sliced andouille sausage, diced tomatoes, onion, celery, red bell pepper, tomato paste, chicken broth, dried thyme, oregano, and Cajun seasoning to a large pot.
Stir to distribute the vegetables, seasonings, and tomato paste throughout the broth.
- Cover and Simmer
Cover the pot and bring the mixture to a gentle simmer. Let the chicken, sausage, and vegetables cook together so the tomatoes begin to soften and the broth develops its flavor.
- Add the Rice
Stir the uncooked long-grain rice into the simmering mixture. Make sure the grains are covered by the cooking liquid.
Continue simmering until the rice becomes tender, stirring as needed to prevent it from sticking to the bottom of the pot.
- Add the Shrimp
Once the rice is nearly tender, add the raw shrimp to the pot.
Cook until the shrimp turn opaque and are fully cooked. The chicken should also reach a safe internal temperature of 165°F (74°C).
- Serve the Jambalaya
Gently stir everything together, making sure the rice is evenly coated with the sauce.
Spoon the jambalaya into bowls while warm, making sure each serving gets some chicken, shrimp, sausage, and rice.
How to Keep the Rice Tender and Shrimp Juicy
Two ingredients need particular attention in this recipe: the rice and the shrimp.
The rice needs enough liquid and gentle heat to cook all the way through. Keep the pot at a steady simmer rather than a vigorous boil, and check the liquid level as the grains absorb the broth.
The shrimp need the opposite approach: a relatively short cooking time. They should go in near the end, when the rice is almost ready. This helps prevent them from becoming tough while the other ingredients finish cooking.
For the chicken, follow the USDA safe cooking temperature guidance and check that the thickest pieces reach 165°F (74°C).
Common Mistakes to Avoid
- Adding shrimp too early: Shrimp can become rubbery when cooked for too long. Add them toward the end.
- Using instant rice: Quick-cooking rice absorbs liquid differently and can become mushy.
- Letting the pot boil too hard: A vigorous boil may reduce the liquid before the rice has finished cooking.
- Forgetting to check the bottom of the pot: Rice can stick as the sauce thickens. Stir gently when needed.
- Adding extra salt before tasting: Andouille sausage, broth, and Cajun seasoning can already contain plenty of salt.
- Serving before the rice is tender: Taste a few grains from the center of the pot before taking it off the heat.
What to Serve with Chicken and Shrimp Jambalaya
Because jambalaya already includes rice, chicken, sausage, shrimp, and vegetables, it works well as a complete meal.
A fresh green salad with a light vinaigrette helps balance the smoky tomato sauce. Crisp vegetables are another good choice, especially if you want something lighter alongside the rice.
Warm crusty bread is useful for enjoying the flavorful sauce left at the bottom of the bowl. You can also serve small portions of cornbread for a Southern-inspired meal.
FAQs
Creole jambalaya typically includes tomatoes, while traditional brown Cajun jambalaya usually does not. This version contains diced tomatoes and tomato paste, making it closer to the Creole style.
Yes, but the flavor will change. Andouille sausage contributes a smoky, seasoned taste that is an important part of this version.
Regular uncooked long-grain white rice is a good choice. It absorbs the seasoned cooking liquid while maintaining its shape.
Add the shrimp when the rice is nearly tender. Shrimp cook much faster than rice and chicken, so adding them at the beginning can make them tough.
The rice may need additional cooking time or liquid. Check that enough broth remains in the pot and continue cooking gently until the grains are tender.
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Chicken and Shrimp Jambalaya with Andouille Sausage
Ingredients
Equipment
Method
- Add the cubed chicken breasts, sliced andouille sausage, diced tomatoes, chopped onion, celery, red bell pepper, tomato paste, chicken broth, thyme, oregano, and Cajun seasoning to a large pot. Stir well to combine.
- Place the pot over medium heat and bring the mixture to a gentle simmer. Cover and cook until the vegetables begin to soften and the chicken is cooking through, stirring occasionally.
- Stir in the uncooked long-grain rice, making sure it is covered by the liquid. Cover and continue simmering until the rice is tender, stirring occasionally to prevent sticking. Add a little extra hot broth if the mixture becomes too dry.
- Once the rice is nearly tender, add the peeled and deveined shrimp. Gently stir and continue cooking until the shrimp are pink, opaque, and fully cooked, and the chicken reaches an internal temperature of 165°F (74°C).
- Give the jambalaya a final gentle stir to distribute the chicken, sausage, shrimp, and rice evenly. Spoon into serving bowls and serve warm.
Nutrition
Video
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