Chicken, Andouille, and Shrimp Jambalaya

As one of the most beloved dishes across Louisiana, jambalaya holds a special spot on many dining tables throughout the fall and winter. This quintessentially Louisiana dish likely grew from the state’s Spanish heritage and reflects the diversity of the area. Many jambalayas from New Orleans and southeast Louisiana include tomato, while Cajun jambalayas do not. Chicken, Andouille, and Shrimp Jambalaya combines some of our favorite Louisiana flavors.

Whether as a Sunday supper for family and friends or the centerpiece of a tailgating party, jambalayas are perfect for entertaining. It’s easy to double (or triple) Chicken, Andouille, and Shrimp Jambalaya batches, and ingredients can be added or removed to fit personal preferences and dietary requirements.

Chicken, Andouille, and Shrimp Jambalaya
Serves 12
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  1. 2 tablespoons vegetable oil
  2. 1 pound andouille sausage, sliced
  3. 2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
  4. 1½ cups chopped onion
  5. 1½ cups chopped celery
  6. 1½ cups chopped green bell pepper
  7. 3 cloves garlic, minced
  8. 3 cups long-grain rice
  9. 1 (28-ounce) can diced tomatoes
  10. 5 cups chicken broth
  11. 2 tablespoons chopped fresh thyme
  12. 2 fresh bay leaves
  13. 1½ pounds large fresh shrimp, peeled and deveined
  14. 2 teaspoons kosher salt, divided
  15. 1 teaspoon ground black pepper, divided
  16. 1 teaspoon smoked paprika
  17. ½ teaspoon cayenne pepper
  18. 2 tablespoons chopped fresh parsley
  19. Garnish: chopped green onion
  1. In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.
  2. Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender.
  3. In a medium bowl, combine shrimp, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes 
or until shrimp are pink and firm. 
Add remaining 1 teaspoon salt and 
1/2 teaspoon black pepper.
  4. Garnish with green onion, 
if desired. Serve immediately.
Louisiana Cookin


  1. I must try this,looks tastie. October 23, 2015 at 9:47 am - Reply

    I can’t wait to try this,i love to cook and use my family to judge the food. So,i will be trying some other new recipes with this,just a combination of things,and see how well i did.

  2. Melissa April 28, 2016 at 5:56 pm - Reply

    Holy cow was this good. I added some okra and did 1 14 oz can diced tomatoes and 1 10 oz can rotel tomatoes with chilis. .5 lb beer brats and .5 lb and andoullie. Best jambalaya I’ve had next to Buffa’s.

  3. Shari December 26, 2016 at 12:45 pm - Reply

    I made this today because I couldn’t find the recipe I normally use. It’s delicious!

  4. Wilma campbell January 26, 2017 at 10:01 pm - Reply

    Thank you

  5. Kilynn March 22, 2017 at 9:59 am - Reply

    I have some frozen crawfish in my freezer can I add it to this recipe along with the rest of the ingredients?

    • Editor March 27, 2017 at 8:55 am - Reply

      You certainly could! We would probably add the thawed crawfish with the shrimp.

  6. Brenda Pegues March 26, 2017 at 10:29 am - Reply

    Thank you.

  7. Linda england March 29, 2017 at 7:17 am - Reply

    Can you cook this in a crockpot? If so, how long?

    • Editor March 29, 2017 at 3:56 pm - Reply

      Unfortunately, we would not recommend cooking this particular recipe in a crockpot BUT we are looking into developing a special slow-cooker jambalaya! Stay tuned!

  8. Jim Sevigny April 2, 2017 at 11:01 am - Reply

    Great recipe, I made Emril’s Essence for the spice. The best jambalaya, the restaurants in this area can’t compare.

  9. Jordan April 12, 2017 at 5:19 pm - Reply

    I’m going to try this recipe and use quinoa in replace of rice… hopefully the measurements turn out ok!

    • Editor April 13, 2017 at 11:01 am - Reply

      Keep an eye on the cooking time and liquid level, and let us know how it turns out!

  10. Katie May 9, 2017 at 5:38 pm - Reply

    I made this tonight. I made my own stock through. I used the shrimp shells, I whole onion (with skin), one whole garlic clove (with skin), 2 celery stalks; cut, with leaves, salt and pepper. Cook until shrimp skins are pink. Add, one whole box chicken broth, one of the same containers, of water. Bring to a Boil, then simmer for 45 min to and hour. It added just enough more flavor for my liking! This was the perfect combination 🙂

  11. George May 18, 2017 at 1:59 pm - Reply

    Will this recipe work on the NuWave2 PIC. And if so what size is your dutch oven. 3.5 qt or bigger.

    • Editor May 25, 2017 at 10:14 am - Reply

      You’ll definitely want to use the largest Dutch oven (or heavy pot) that you have. At least 6 quarts.

  12. William Harwell May 18, 2017 at 6:19 pm - Reply

    Man, that was delicious! Only thing I would do different is substitute Old Bay for some of the spices. It would add that familiar flavor.

  13. Brianna May 26, 2017 at 3:50 pm - Reply

    I’m trying to figure out how to cut this down to make for 4 people, and I can’t figure it out. :/

    • Editor May 30, 2017 at 1:01 pm - Reply

      Here’s some back-of-the-envelope reducing:

      2 teaspoons vegetable oil
      1/3 pound andouille sausage, sliced
      2/3 pound boneless-skinless chicken thighs, cut in 1-inch cubes
      1/2 cup chopped onion
      1/2 cup chopped celery
      1/2 cup chopped green bell pepper
      1 clove garlic, minced
      1 cups long-grain rice
      1/3 (28-ounce) can diced tomatoes (about 9 ounces)
      1 2/3 cups chicken broth
      2 teaspoons chopped fresh thyme
      1 fresh bay leaf
      1/2 pound peeled and deveined large fresh shrimp
      2 teaspoons kosher salt, divided
      1/3 teaspoon ground black pepper, divided
      1/3 teaspoon smoked paprika
      1/8 teaspoon cayenne pepper
      2 teaspoons chopped fresh parsley
      Garnish: chopped green onion

      In Step 3, you’ll take half of the salt, and half of the pepper to make the spice mixture, then use the rest at the end of the step.

      The good news is that jambalaya is a very forgiving dish. If you add a little more or a little less diced tomato, you’ll still be fine.

      Because you’re reducing it, keep a close eye on the cooking temperature and cook times.

      • Brianna June 4, 2017 at 4:39 pm - Reply

        Thank you so much! Trying this tomorrow.

  14. Leslie August 2, 2017 at 2:20 pm - Reply

    This recipe was excellent. I’ve been making Jambalaya for many years after a trip to New Orleans in the late 80’s. Lost the original recipe but used to play it by ear. This time my daughter wanted to try making it and I automatically thought of this site. She tried this recipe and it was perfect the first time. Steps were very easy to understand for her (she’s 16 and still a beginner cook) It was incredible and thankfully more than enough food to feed all of us including her brother. It had just the right amount of heat also, though my daughter and I add a bit more heat as we love things spicy. I’ve since passed the link to this recipe to three other people who begged me for the recipe. Thank you so much.

  15. Karen August 6, 2017 at 10:16 am - Reply

    I’m making this today I read all your comments I’m going to take a little bit from each one and hopefully it will be wonderful I’ve made it before with mostly just the Louisiana Cajun packet that I’m going to do it all from seasonings and scratched oh time will tell

  16. Keke August 17, 2017 at 3:40 pm - Reply

    I’m new to this and the directions to cook aren’t really clear.. im cooking chicken sausage and peppers onions and separately I’m boiling broth and tomatoes and rice til tender?

    • Editor August 21, 2017 at 7:52 am - Reply

      Thanks for asking! You actually add all of those elements to the same pot (e.g. the chicken and sausage are added first, five minutes later the vegetables are added, and so forth).

  17. Lisa September 10, 2017 at 5:50 pm - Reply

    This was fantastic!! My first attempt at cooking jambalaya, and it was an overwhelming success.

  18. Neil Neyrey September 17, 2017 at 7:21 pm - Reply

    Been cooking Jambalaya since I was 10 and wanted to try someone else’s recipe. This one was great. Just for everyone you can try ZingZang instead of chicken broth for a twist. Great Recipe

  19. Heidi November 14, 2017 at 11:51 am - Reply

    Can I substitute chicken breaths for thighs, I find thighs abit fatty, or do a combination?

    • Editor November 15, 2017 at 1:18 pm - Reply

      You certainly can make that substitution (or use a combination).

  20. Heidi November 16, 2017 at 6:02 pm - Reply

    I’m looking forward to making this for my dinner party of 10, I will double up on the sausage and shrimp, through in some extra heat, thanks for the recipe,

    • Vaquera January 14, 2018 at 5:02 pm - Reply

      I substituted 2 cans of hot Rotel diced tomatoes with habaneros in place of a can of plain diced tomatoes and habanero chili power for cayenne. Perfect heat if you enjoy spicy….serve it with a warning. 🙂

  21. Tara December 16, 2017 at 9:45 am - Reply

    Can you tell me how to double this recipe…I don’t want to mess up the rice to liquid ratio. Having a Christmas party and would love to serve this. Thanks so much!

    • Editor December 20, 2017 at 8:41 am - Reply

      This is a fairly straightforward recipe to double: you’d be using 6 cups (uncooked) long-grain rice, and 10 cups chicken broth.

  22. Mona - Creole Newbie:) December 22, 2017 at 8:49 pm - Reply

    Can I have pasta instead of rice? If so, how would I do it?

  23. JULIE January 9, 2018 at 6:45 pm - Reply

    Can I make this ahead (early in the day) then heat and add the shrimp?

  24. Judson Beck January 14, 2018 at 4:31 pm - Reply

    Resultant jambalaya is OUSTANDING. Great recipe!

  25. Jennie C February 8, 2018 at 6:55 am - Reply

    I don’t have a dutch oven. Can I use a big soup pot?

    • Editor February 8, 2018 at 4:29 pm - Reply

      You sure can. We like to use Dutch ovens because they distribute heat evenly.

      • Jennie C February 9, 2018 at 9:55 am - Reply

        Thanks! Maybe it’s time I invest in one.

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