This jambalaya recipe delivers tender chicken, smoky andouille sausage, plump shrimp, and perfectly cooked rice in one big, beautiful pot. The rice stays fluffy and separate, never gummy or overcooked, while soaking up all those bold Cajun spices and tomato-rich broth. I first made this after a trip to New Orleans left me craving that authentic spicy-savory warmth, and now it's my go-to when I need something hearty that feeds a crowd without much fuss.
Ingredients
3 tablespoons extra-virgin olive oil divided for browning and sautéing
1 pound boneless skinless chicken thighs cut into small bite-size chunks
11 ounces andouille sausage fully cooked and sliced into rounds
2 tablespoons Cajun seasoning divided for layering flavor
1 yellow onion finely diced
2 green bell peppers seeded and diced
2 celery ribs finely chopped
4 garlic cloves minced fresh for best aroma
½ teaspoon red pepper flakes adjust to heat preference
1½ cups long-grain white rice rinsed until water runs clear
1 bay leaf whole, dried
15 ounces crushed tomatoes canned, with juices
3 cups low-sodium chicken broth hot or room temperature
1 pound large shrimp 16-20 count (peeled and deveined)
Green onions thinly sliced, for finishing
Fresh parsley chopped, for garnish
Method
Toss the chicken pieces with one tablespoon of Cajun seasoning until evenly coated.
Heat two tablespoons of oil in a large Dutch oven over medium-high heat, then sauté the chicken until lightly browned and fully cooked; transfer to a plate.
Add the remaining oil and sausage to the same pot and cook briefly until both sides are lightly caramelized, then move to the plate with the chicken.
Add the onion, bell pepper, and celery to the pot and cook until softened and fragrant, about five minutes.
Stir in the garlic, remaining Cajun seasoning, and red pepper flakes, cooking just until aromatic.
Add the rice and stir constantly for one minute to lightly toast it, then add the bay leaf, crushed tomatoes, and chicken broth; bring to a gentle simmer, cover, reduce heat to low, and cook until the rice is just al dente.
Remove the bay leaf, gently fold in the shrimp along with the cooked chicken and sausage, cover, and turn off the heat so the shrimp steam until opaque and the rice finishes absorbing liquid.
Sprinkle with green onions and parsley just before serving.