Authentic Jambalaya with Chicken, Andouille, and Shrimp
This classic Louisiana jambalaya combines perfectly seasoned chicken thighs, smoky andouille sausage, and plump shrimp with aromatic vegetables and long-grain rice. The key to avoiding mushy rice is cooking it just until al dente before adding the proteins back to finish cooking off the heat. Cajun seasoning and red pepper flakes deliver authentic heat while the holy trinity of onion, bell pepper, and celery provides the traditional flavor base. Perfect for feeding a crowd or bringing bold Creole flavors to your dinner table.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieceschicken breast1:1Medium confidenceFull guide →
- 11 ounces fully-cooked andouille sausage, slicedkielbasa or smoked sausage1:1High confidenceFull guide →
- 2 tablespoons Cajun seasoning
- 1 whole yellow onion, diced
- 2 whole green bell pepper, deseeded and diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 ½ cups uncooked long grain white rice, rinsedjasmine rice1:1
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- 1 whole bay leaf
- 15 ounces crushed tomatoes, canned
- 3 cups low-sodium chicken broth
- 1 pound large shrimp, peeled and deveined, 16-20 countmedium shrimp1.25:1
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- sliced green onions, for garnish(optional)
- chopped parsley, for garnish(optional)
Instructions
- 1
Season chicken pieces with Cajun seasoning until evenly coated
- 2
Heat oil in Dutch oven over medium-high heat and saute chicken until golden and cooked through, then remove to plate
- 3
Add remaining oil and sausage to same pan, saute until lightly browned on both sides, then remove to plate with chicken
- 4
Saute onion, bell pepper, and celery for 4 to 5 minutes until softened
- 5
Add garlic, remaining Cajun seasoning, and red pepper flakes, stir for 30 seconds
- 6
Add rice and toast with vegetables and spices for 1 minute
- 7
Add bay leaf, tomatoes, and broth, stir and bring to simmer
- 8
Reduce heat to low, cover, and cook 7 to 8 minutes stirring occasionally until rice is al dente
- 9
Remove bay leaf, add shrimp along with cooked sausage and chicken
- 10
Gently stir, cover, and turn off heat, let stand 4 to 5 minutes until shrimp cooks through
- 11
Taste and season with salt and pepper if needed
- 12
Garnish with sliced green onions and chopped parsley before serving
Tips
Toast the rice with the vegetables for a minute before adding liquid to help prevent sticking and enhance flavor.
Cook rice only until al dente before adding proteins back - the residual heat will finish cooking everything perfectly.
Use a wide-bottomed, deep pot or Dutch oven to ensure even cooking and prevent rice from sticking.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Rice may absorb more liquid when stored.
Can prep vegetables and season chicken up to 1 day ahead. Best assembled and cooked same day for optimal rice texture.
Serve immediately while hot. Accompany with crusty French bread and hot sauce on the side.
Common Mistakes
Do not overcook rice initially to avoid mushy texture when reheating with proteins.
Avoid stirring too much once liquid is added to prevent breaking rice grains.
Do not skip removing proteins during rice cooking or they will overcook and become tough.
Substitutions
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FAQ
Can I use brown rice instead of white rice?
Brown rice requires longer cooking time and more liquid. Increase broth to 4 cups and cook rice 15-20 minutes before adding proteins back.
What if I cannot find andouille sausage?
Substitute with kielbasa, chorizo, or any smoked sausage. The flavor will be slightly different but still delicious.
How long will jambalaya keep in the refrigerator?
Store covered up to 3 days. The rice will continue absorbing liquid, so add a splash of broth when reheating.