If you’re craving a dish that perfectly captures the bold, comforting flavors of Louisiana, you have to try this Authentic Chicken and Shrimp Jambalaya Recipe. This hearty meal brings together tender pieces of chicken, succulent shrimp, and smoky sausage all simmered with fragrant spices, fresh vegetables, and fluffy rice in a rich tomato base. It’s a soul-warming feast that’s surprisingly simple to make but delivers layers of taste and texture that will have you coming back for seconds every time.
Ingredients You’ll Need
The beauty of this Authentic Chicken and Shrimp Jambalaya Recipe lies in its straightforward ingredients, each playing a unique role in creating a complex dish. From the aromatic herbs to the fresh vegetables and proteins, every element adds depth, color, and flavor to this vibrant creole classic.
- Shrimp (9-10, peeled and deveined): Adds a tender sweetness and seafood charm to the jambalaya.
- Smoked or regular sausage (10 ounces): Provides smoky, savory notes and a satisfying chew.
- Boneless chicken (1 lb, diced): Offers hearty protein and soaks up the spices beautifully.
- Celery (2 ribs, chopped): Brings crunch and a subtle earthy flavor for balance.
- Onion (1 large, chopped): Adds natural sweetness and depth.
- Green onions (2, chopped): Freshens up the dish with a mild bite as a garnish.
- Garlic (3-4 cloves, minced): Infuses the jambalaya with unmistakable fragrance and warmth.
- Long-grain white rice (2 cups, washed and uncooked): Acts as the fluffy, absorbing base of the meal.
- Crushed tomatoes (1 can, 14-15 oz.): Creates a rich, tangy sauce that binds everything together.
- Tomato paste (2 tbsp): Intensifies the tomato flavor without watering down the dish.
- Dried thyme (1 tsp): Offers a subtle herbal note that complements the spices.
- Cajun seasoning (2 tbsp): Brings the classic creole heat and piquancy.
- Oregano (1 tsp): Enhances the savory layers with Mediterranean herbal tones.
- Chicken or vegetable broth (3-4 cups, low sodium): Cooks the rice and infuses the dish with extra flavor.
- Salt and pepper (to taste): Essential for seasoning and balancing tastes.
- Cooking oil (8-10 tbsp total): Used for sautéing ingredients, helps build those deep caramelized flavors.
How to Make Authentic Chicken and Shrimp Jambalaya Recipe
Step 1: Prepare the Seasoning Mix
Start by combining the Cajun seasoning, dried thyme, oregano, salt, and pepper in a small bowl. This blend is your flavor foundation, infusing each component from the rice to the meat with vibrant creole spice.
Step 2: Season Chicken and Shrimp
Take the diced chicken and toss it with half a tablespoon of the seasoning mix, allowing the flavors to soak in. Separately, coat the peeled and deveined shrimp with a teaspoon of the seasoning for a delicate but spicy seafood kick. Set the rest of the seasoning aside for later.
Step 3: Cook the Chicken
Heat 3 tablespoons of oil in a large pan over medium heat. Add the seasoned chicken pieces and cook them until they are lightly browned on each side, about 3-4 minutes per side. Once cooked, remove the chicken from the pan and set aside to keep warm.
Step 4: Cook the Shrimp
Add a bit more oil if necessary, then cook the seasoned shrimp in the same pan for around 2 minutes per side until pink and just cooked through. Take them out and set aside with the chicken.
Step 5: Cook the Sausage
Next, add 1 tablespoon of oil and brown the sliced sausage pieces until they develop a flavorful crust. This smoky meat adds a satisfying texture and taste that enhances the overall jambalaya experience. Remove and set aside.
Step 6: Sauté Aromatics
With the pan still warm, pour in 4 to 5 tablespoons of oil and sauté the chopped onion and minced garlic. Let them cook for about a minute until fragrant and translucent, laying the aromatic base for your sauce.
Step 7: Add Tomatoes
Stir in the tomato paste and crushed tomatoes to the pan. Let this mixture cook for around 3 to 4 minutes, allowing some of the liquid to evaporate. This step concentrates the flavors and ensures your rice won’t turn mushy later.
Step 8: Combine Rice and Broth
Now it’s time to add the remaining Cajun seasoning, washed rice, chopped celery, and chicken broth. Stir everything well so the spices and vegetables are evenly distributed, and the rice is fully coated with the flavorful liquid.
Step 9: Cook the Jambalaya
Cover the pan and simmer over medium heat for 15 to 20 minutes. Keep an eye on it and occasionally stir to prevent sticking. If the rice isn’t fully cooked or looks dry, add a bit more water or broth to ensure it finishes fluffy and tender.
Step 10: Add Cooked Meats and Finish
Once the rice is perfectly tender, gently fold in the cooked chicken, shrimp, and sausage. This allows the flavors to meld together without overcooking the seafood. Heat through for a couple of minutes before removing from heat.
How to Serve Authentic Chicken and Shrimp Jambalaya Recipe
Garnishes
A sprinkle of fresh chopped green onions brings a lovely pop of color and fresh bite to your jambalaya. You can also add a dash of hot sauce or a wedge of lemon for those who love an extra zing.
Side Dishes
Classic jambalaya shines on its own, but you can round out the meal with a crisp green salad, steamed vegetables, or buttery cornbread that soaks up the rich juices beautifully.
Creative Ways to Present
For a festive dinner, serve your jambalaya in hollowed-out bell peppers or over a bed of fluffy grits to mix up the textures. Individual servings in mini cast iron skillets add a charming rustic touch that will wow guests.
Make Ahead and Storage
Storing Leftovers
Allow the jambalaya to cool completely before transferring to airtight containers. Stored in the fridge, it stays fresh and flavorful for up to 3-4 days, making for convenient next-day meals.
Freezing
This recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge before reheating for an easy, make-ahead dinner option.
Reheating
To reheat, warm the jambalaya gently on the stovetop or in the microwave, adding a splash of broth or water if it seems dry. Stir occasionally to heat evenly and maintain that perfect texture.
FAQs
Can I use different types of sausage?
Absolutely! Andouille sausage is traditional and fantastic, but you can also use smoked kielbasa or even chorizo for a different twist. Just adjust the seasoning since some sausages are spicier or saltier than others.
Is it possible to make this recipe vegetarian?
Yes! Swap the chicken and shrimp for hearty vegetables like mushrooms, bell peppers, and zucchini. Use vegetable broth and add smoked paprika or liquid smoke to mimic the depth of flavor from the meats.
How spicy is this jambalaya?
The spice level can be adjusted easily by altering the amount of Cajun seasoning. Start with the recommended amount, and if you like heat, add a pinch of cayenne or some chopped jalapeños.
Can I prepare this recipe in advance?
Certainly! You can cook it all the way through and reheat as needed, or prepare the components separately and combine just before serving to keep textures fresh.
What type of rice works best?
Long-grain white rice is preferred as it cooks up fluffy and separate. Avoid short grain or sticky rice since they can become mushy in this one-pot dish.
Final Thoughts
This Authentic Chicken and Shrimp Jambalaya Recipe is truly one of those meals that makes you feel like you’re getting a warm hug from the inside. It’s packed with vibrant flavors, simple to make, and endlessly satisfying. I can’t wait for you to try it and fall in love just like I have!
Print
Authentic Chicken and Shrimp Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Description
This Authentic Jambalaya recipe is a flavorful and hearty Creole dish combining succulent shrimp, smoky sausage, tender diced chicken, and aromatic vegetables simmered with rice in a rich blend of tomatoes and spices. Perfect for a satisfying family meal, this jambalaya is cooked on the stovetop with a perfect balance of Cajun seasoning and herbs, resulting in a vibrant, savory one-pot dish bursting with traditional Southern charm.
Ingredients
Proteins
- 9–10 Shrimps, peeled and deveined
- 10 ounces Sausage, smoked or regular, sliced
- 1 lb Boneless chicken, diced
Vegetables & Aromatics
- 2 ribs Celery, chopped
- 1 large Onion, chopped
- 2 Green onions, chopped (for garnish)
- 3–4 cloves Garlic, minced
Grains
- 2 cups Long-grain white rice, washed and uncooked
Pantry & Spices
- 1 can Crushed tomatoes (14 or 15 oz)
- 2 tbsp Tomato paste
- 1 tsp Dried Thyme
- 2 tbsp Cajun seasoning
- 1 tsp Oregano
- Black pepper, to taste
- Salt, pinch and to taste
- 3–4 cups Chicken or vegetable broth, low sodium
- Cooking oil, approximately 8-10 tbsp total
Instructions
- Prepare Seasoning Mix: In a small bowl, combine Cajun seasoning, black pepper, salt, oregano, and dried thyme to create a flavorful spice blend for the jambalaya.
- Season Chicken and Shrimp: Toss the diced chicken with half a tablespoon of the seasoning mix. Separately, toss the peeled and deveined shrimp with 1 teaspoon of the seasoning. Reserve the remaining seasoning mix for later use when cooking the rice.
- Cook Chicken: Heat 3 tablespoons of cooking oil in a pan over medium heat. Add the seasoned chicken and cook for 3-4 minutes on each side until lightly browned and cooked through. Remove the chicken from the pan and set aside on a plate.
- Cook Shrimp: Add more oil to the pan if needed. Cook the seasoned shrimp for about 2 minutes on each side until just cooked. Remove and set aside with the chicken.
- Cook Sausage: Add 1 tablespoon of oil to the pan. Add sausage slices and sauté until both sides are browned and slightly crisp. Remove and set aside with other cooked meats.
- Sauté Aromatics: In the same pan, add 4-5 tablespoons of oil. Sauté the chopped onion and minced garlic for about 1 minute until fragrant and translucent, stirring occasionally to prevent burning.
- Add Tomatoes: Stir in the tomato paste and crushed tomatoes. Cook for 3-4 minutes, stirring occasionally, until some of the excess liquid evaporates, preventing the rice from becoming mushy later.
- Combine Rice and Broth: Add the remaining seasoning mix, washed rice, chopped celery, and chicken broth to the pan. Stir well to incorporate all ingredients evenly and distribute the flavors.
- Cook the Jambalaya: Cover the pan or pot and cook over medium heat for 15-20 minutes. Stir occasionally to prevent rice from sticking to the bottom. Add extra broth or water as needed to ensure the rice cooks fully and turns fluffy.
- Add Cooked Meats: Once the rice is tender and cooked through, gently fold in the cooked chicken, shrimp, and sausage to warm through without overmixing, allowing flavors to meld.
- Garnish and Serve: Sprinkle chopped green onions on top for a fresh and colorful finish. Serve the jambalaya hot for a comforting meal.
Notes
- Use low sodium broth to better control the saltiness of the jambalaya.
- Adjust the amount of Cajun seasoning according to your preferred spice level.
- Make sure to rinse the rice thoroughly to remove excess starch and prevent it from becoming sticky.
- If the rice needs more time to cook, add a little more broth and continue cooking until tender.
- This dish is great for meal prep and tastes even better the next day after flavors meld.
