Authentic Jambalaya Chicken Shrimp

This Authentic Jambalaya with chicken shrimp and sausage is the kind of bold flavorful one-pot meal I crave when I want something hearty and vibrant. Packed with Cajun spices and a medley of proteins every bite tastes like you stepped right into a lively New Orleans kitchen. It comes together conveniently in under an hour so if you want real Creole comfort food on a weeknight you are in for a treat

I started making jambalaya after a family trip to New Orleans It quickly turned into a go-to dish for our Sunday suppers everyone loves watching it come together bubbling on the stove

Ingredients

• Long-grain white rice: brings a perfect fluffy texture that soaks up all the flavors Use a quality rice that does not turn mushy
• Shrimp: gives the dish a sweet briny note Choose fresh or frozen deveined shrimp for convenience
• Smoked or regular sausage: adds depth and a satisfying bite Go for an authentic andouille if available
• Boneless chicken: lends a mellow base and extra protein Try chicken thighs for juiciness
• Celery: builds a classic Louisiana mirepoix foundation Crisp stalks add a subtle earthy flavor
• Onion: both yellow and green add layers of sweetness and color Use fresh onions with tight skins and bright green tops
• Crushed tomatoes: create richness and just the right amount of body Choose a can with no added sugar for best results
• Tomato paste: intensifies the flavors and creates a savory backbone
• Garlic: brings aroma and punch Fresh cloves are key for real flavor
• Dried thyme and oregano: lift the dish with garden-fresh notes Use dried herbs that still have a strong scent
• Cajun seasoning: infuses the dish with warmth and complexity Homemade or a trusted brand will make a difference
• Chicken or vegetable broth: builds flavor and steams the rice Use a low sodium option so you control the salt
• Salt and black pepper: fine-tune and highlight all the spices
• Cooking oil: helps brown the proteins and start the vegetables properly Choose a neutral oil that handles high heat

Step-by-Step Instructions

Make the Cajun Spice Blend:

Mix together the Cajun seasoning black pepper salt oregano and thyme making sure everything is distributed evenly for a robust foundational flavor

Season the Chicken and Shrimp:

Toss the diced chicken with about half a tablespoon of your mixed seasoning in a large bowl until every piece is coated Allow it to sit a moment while you prepare the shrimp Then toss the shrimp with a teaspoon of the seasoning so both ingredients pick up the spice early on Set aside remaining seasoning for later steps

Brown the Proteins:

Heat three tablespoons of oil in a wide heavy pan over medium heat When hot add chicken and cook for about three to four minutes per side until you see a light golden crust Remove to a plate so they stay juicy Next cook the shrimp for about two minutes on each side just until they are pink and curl up Set aside with the chicken Add another tablespoon oil and lay in your sausage Sauté until browned on both sides for extra smoky depth and transfer to the plate

Sauté the Aromatics:

Pour four to five tablespoons oil into the same pan Scrape up any browned bits and add the chopped onion and garlic Cook for one minute until they become fragrant and start to turn translucent This step builds a deep base layer

Add Tomato and Simmer:

Stir in tomato paste and crushed tomato Let these cook over medium for three to four minutes until they lose excess water and get thickened This keeps your rice from going mushy and adds a beautiful red color

Build the Jambalaya:

Add the last of the spice mix washed rice chopped celery and broth Stir well so everything is evenly mixed Cover tightly Bring to a gentle simmer on medium heat for about fifteen to twenty minutes lifting the lid once or twice to stir and prevent sticking Add a splash more water or broth if you notice it drying out The rice should be just tender and fluffy by the end

Finish and Serve:

Return your cooked chicken shrimp and sausage to the pan Gently fold everything so the proteins are nestled throughout the rice Garnish generously with chopped green onion for a burst of color Serve hot right out of the pot

Pin it

I am always amazed how much flavor develops quickly in this dish My family’s favorite part is the moment everyone gathers in the kitchen as that unmistakable spicy aroma fills the air No two batches ever taste quite the same and that’s part of the fun

Storage Tips

Leftover jambalaya holds up great in the refrigerator for up to three days Let it cool fully before transferring to airtight containers For longer storage freeze single portions flat and defrost overnight in the fridge before reheating Add a splash of broth when warming up to restore the original texture

Ingredient Substitutions

If you do not have shrimp swap in cubed fish or bay scallops For a lighter version use turkey sausage or all chicken Andouille sausage gives the best smoky taste but kielbasa or even chorizo work nicely For vegetarians skip meat and use a medley of mushrooms and extra veggies with a few shakes of smoked paprika

Serving Suggestions

Jambalaya stands on its own but I love pairing it with honey cornbread or a fresh green salad For a bigger meal offer hot sauce lemon wedges and maybe a cool crunchy slaw A dash of extra green onion on top brightens every plate

Pin it

Cultural and Historical Context

Jambalaya has deep roots in Louisiana’s Creole and Cajun traditions combining French Spanish African and Caribbean influences Historically it was a way to stretch pantry staples into a crowd-pleasing feast Every region and cook has their own twist making it an ever-evolving classic

Frequently Asked Questions

→ What type of rice works best for jambalaya?

Long-grain white rice is ideal, as it cooks up fluffy and absorbs the Cajun flavors without becoming mushy.

→ Can I use different proteins instead of chicken or shrimp?

Yes, you can substitute turkey, fish, or even tofu for a variation on classic jambalaya flavors.

→ How can I ensure the rice does not stick or burn?

Stir the rice occasionally during cooking and add extra broth if it looks dry to prevent sticking.

→ Is it possible to make this dish less spicy?

Reduce the amount of Cajun seasoning or choose a mild variety to control the heat level in your jambalaya.

→ What garnishes complement authentic jambalaya?

Chopped green onions add freshness, and a squeeze of lemon can brighten flavors before serving.