Chicken and Sausage Jambalaya with Shrimp
Published Jul 15, 2026
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This chicken and sausage jambalaya is one of those dinners that tastes like it simmered all day, but it’s simple enough to pull together on a busy weeknight. Juicy chicken, smoky andouille sausage, tender shrimp, long grain rice, and a homemade Creole seasoning all cook together in one pot, so every bite is full of rich, savory flavor. It’s the kind of dinner I make when I want something hearty enough to feed everyone without spending the whole evening washing dishes!
Table of Contents
Why You’ll Love This Chicken and Sausage Jambalaya
Y’all, this is one of those dinners that everyone gets excited about the second they smell it cooking. The chicken, sausage, and homemade Creole seasoning fill the kitchen with the best aroma, and before I know it, everyone’s asking when dinner will be ready! I also love that everything cooks together in one pot, which means less cleanup and even more flavor.
One of my favorite things about this easy jambalaya recipe is how easy it is to customize. I’ve made it with both chicken thighs and breasts depending on what I have in the fridge, and both turn out great. You can use spicy andouille or chicken sausage, then adjust the cayenne to make it as mild or spicy as your family likes. If you’ve already made my sheet pan Cajun shrimp and sausage recipe, this is another cozy dinner that brings those same Cajun-inspired flavors to the table.
Ingredients You’ll Need
- Avocado or olive oil: Either one works well for browning the chicken and sausage.
- Chicken thighs or breasts: Cut them into bite-sized pieces so they cook evenly and pick up all those delicious Cajun flavors. If you’ve already made my crackling Cajun chicken thighs or whole30 Cajun chicken wings, you’ll recognize those same bold Cajun-inspired flavors in this jambalaya.
- Large raw shrimp: Add them at the very end so they stay perfectly tender.
- Andouille or chicken sausage: If you’re making a classic chicken and andouille jambalaya, andouille adds that signature smoky, slightly spicy flavor. Chicken sausage is a great option if you prefer something a little milder.
- Garlic: Fresh garlic adds another layer of savory flavor.
- Butter: Helps soften the vegetables and adds richness to the broth.
- Small onion: One of the vegetables that creates the flavorful base of the jambalaya.
- Celery rib: An essential part of the classic Cajun vegetable base.
- Green bell pepper: Brings a touch of sweetness and rounds out the vegetable base.
- Long grain rice: Cooks up fluffy and absorbs all the delicious broth without getting sticky.
- Low-sodium chicken broth: Gives the rice plenty of flavor while letting you control the salt.
- Crushed canned tomatoes: Create a rich tomato base that coats every bite.
- Tomato paste: Adds concentrated tomato flavor and richness.
- Green onions: Stirred in at the end for a fresh pop of flavor.
Homemade Creole Seasoning
- Paprika: Gives the seasoning its rich color and mild smoky flavor.
- Salt: Brings all the flavors together.
- Garlic powder: Adds savory depth.
- Onion powder: Complements the fresh onion with even more flavor.
- Black pepper: Adds gentle warmth.
- Cayenne pepper: Brings the heat, so adjust it to your taste.
- Dried oregano: Adds an earthy herb flavor.
- Dried thyme: One of my favorite herbs in Creole cooking because it pairs so well with the sausage and tomatoes.
Mac’s Pro Tip
Recipe Variations
- Use chicken thighs or breasts: Both work great! Chicken thighs stay a little juicier, while chicken breasts are a leaner option. If bold Cajun flavors are your thing, be sure to check out my Cajun chicken wings next.
- Choose your favorite sausage: For a classic andouille sausage jambalaya, stick with smoked andouille. Chicken sausage is a great option if you prefer a milder flavor.
- Turn up the heat: Add a little extra cayenne or serve with your favorite hot sauce if you like a spicier jambalaya.
- Make it without shrimp: If you’d rather keep things simple, you can leave out the shrimp and enjoy a classic chicken and sausage jambalaya.
- Love Cajun shrimp? Be sure to try my Cajun shrimp foil packets for another easy weeknight dinner.
How to Make Chicken and Sausage Jambalaya
Step 1: Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sausage and cook for 5 to 7 minutes until browned. Those browned bits on the bottom of the pot are full of flavor, so leave them there for now. Transfer the chicken and sausage to a bowl.
Step 2: Add the butter, onion, celery, and bell pepper. Cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant. Stir in the rice and toast for 1 to 2 minutes until lightly coated and fragrant.
Step 3: Add the crushed tomatoes, tomato paste, chicken broth, and Creole seasoning. Stir well, scraping the bottom of the pan, and bring to a gentle boil. If the mixture looks dry while cooking, add chicken broth ¼ cup at a time.
Step 4: Return the chicken and sausage to the pot. Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is almost tender, stirring once halfway through to prevent sticking.
Step 5: Gently stir in the shrimp and green onions, cover again, and cook for 3 to 5 minutes until the shrimp are pink and cooked through. Let the jambalaya rest for about 5 minutes before fluffing with a fork, then taste and adjust the seasoning if needed. Top with extra green onions before serving.
Mac’s Pro Tip
Expert Tips
- Don’t skip browning the chicken and sausage. Those browned bits on the bottom of the pot add so much flavor once you stir in the broth. It’s one of the easiest ways to make homemade jambalaya taste like it’s been cooking all day.
- Keep an eye on the rice as it simmers. If it still has a little bite but most of the broth has been absorbed, stir in another ¼ cup of chicken broth, cover, and let it cook for a few more minutes before adding the shrimp.
- The shrimp cook fast! Stir them in during the last few minutes and let them gently finish cooking. They’ll stay perfectly tender instead of overcooking.
- Complete the meal with a side of my southern green beans. They pair perfectly with the bold Cajun flavors and make this an easy dinner the whole family will love.
Storage & Make-Ahead Tips
- To reheat, warm it gently on the stovetop or in the microwave with a splash of chicken broth to loosen the rice and bring back its texture. Add the broth a little at a time until it’s warmed through.
- Store leftover chicken and sausage jambalaya in an airtight container in the fridge for up to 4 days.
Recipe FAQs
If the rice still has a little bite but most of the broth has been absorbed, simply stir in another ¼ cup of chicken broth, cover, and continue cooking for a few more minutes. Every stove cooks a little differently, so don’t be afraid to add a splash more broth if needed.
Yes! Jambalaya reheats really well, making it a great option for meal prep. Store leftovers in the refrigerator, then reheat with a splash of chicken broth to help loosen the rice.
While both are Louisiana favorites, jambalaya is a rice dish where everything cooks together in one pot. Gumbo is more like a stew that’s traditionally served over cooked rice.
More Recipes
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Chicken and Sausage Jambalaya with Shrimp
Ingredients
- 1 tbsp avocado or olive oil
- 1 lb chicken thighs or breasts boneless, skinless, cut into chunks
- 12 large raw shrimp peeled and deveined
- 10 oz andouille or chicken sausage sliced
- 3 cloves garlic minced
- 1 tbsp butter
- 1 small small onion chopped
- 1 celery rib chopped
- ½ green bell pepper chopped
- 4 cloves garlic minced
- 1 ¼ cups long grain rice uncooked
- 2 ½ cups low-sodium chicken broth
- 15 oz can crushed canned tomatoes
- ½ tbsp tomato paste
- 1 cup green onions sliced (½ cup in skillet cooked ½ cup for garnish)
Creole Seasoning
- 2 ½ tsp paprika
- ¼-½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tbsp black pepper
- ¼ tsp cayenne pepper adjust to taste
- 1 tsp dried oregano
- 2 tsp dried thyme
Instructions
- Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken and sausage and cook 5–7 minutes until browned. Remove to a bowl.
- Add butter, onion, celery, and bell pepper. Cook 4–5 minutes until softened. Stir in garlic and cook 1 minute. Stir in rice and toast for 1–2 minutes until lightly coated and fragrant.
- Add crushed tomatoes, tomato paste, chicken broth, and seasoning. Stir well, scraping the bottom of the pan, and bring to a gentle boil. If you want a little more broth, add ¼ cup at a time.
- Return chicken and sausage to the pot. Reduce heat to low, cover, and simmer 20–25 minutes until rice is almost tender, stirring once halfway through to prevent sticking.
- Add shrimp and green onions, gently stir, cover again, and cook 3–5 minutes until shrimp are pink and cooked through. Fluff gently, taste, and adjust seasoning if needed. Top with extra green onions before serving.
Notes
- Don’t skip browning the chicken and sausage. Those browned bits on the bottom of the pot add so much flavor once you stir in the broth. It’s one of the easiest ways to make homemade jambalaya taste like it’s been cooking all day.
- Keep an eye on the rice as it simmers. If it still has a little bite but most of the broth has been absorbed, stir in another ¼ cup of chicken broth, cover, and let it cook for a few more minutes before adding the shrimp.
- The shrimp cook fast! Stir them in during the last few minutes and let them gently finish cooking. They’ll stay perfectly tender instead of overcooking.
- Complete the meal with a side of my southern green beans. They pair perfectly with the bold Cajun flavors and make this an easy dinner the whole family will love.
- Store leftover chicken and sausage jambalaya in an airtight container in the fridge for up to 4 days.
- To reheat, warm it gently on the stovetop or in the microwave with a splash of chicken broth to loosen the rice and bring back its texture. Add the broth a little at a time until it’s warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
