Go Back

The Best Homemade Jambalaya

A bold, flavorful Louisiana-style jambalaya loaded with sausage, chicken, shrimp, vegetables, and seasoned rice—all cooked in one pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Cajun, Creole
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb andouille sausage sliced
  • 1 lb chicken thighs cut into bite-size pieces
  • 1 lb shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 onion diced
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 14 oz crushed tomatoes
  • 2 cups long-grain rice uncooked
  • 3 cups chicken broth
  • 2 tsp Cajun seasoning
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 bay leaf
  • salt and pepper to taste
  • 2 tbsp parsley chopped

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Brown andouille sausage in olive oil and set aside.
  2. Cook chicken in the same pot until browned and set aside.
  3. Sauté onion, celery, and bell peppers until soft. Add garlic and cook briefly.
  4. Stir in crushed tomatoes, Cajun seasoning, paprika, thyme, oregano, and bay leaf.
  5. Add chicken broth and rice. Stir to combine.
  6. Return chicken and sausage to the pot and bring to a simmer.
  7. Cover and cook for 20–25 minutes until rice is tender.
  8. Add shrimp in the last 5 minutes of cooking and cover until fully cooked.
  9. Remove bay leaf, stir in parsley, and adjust seasoning before serving.

Notes

For extra smokiness, use smoked paprika or double the andouille sausage.