Chicken, Andouille, and Shrimp Jambalaya

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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Ingredients
  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
Instructions
  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 https://www.louisianacookin.com/

59 COMMENTS

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

  4. 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 🙂

  5. 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.

    • 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.

  6. 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.

  7. 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

  8. 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?

    • 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).

  9. 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

  10. 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,

    • 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. 🙂

  11. 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!

  12. Can this be made ahead of time, frozen, then thawed and reheated? I’m having a casual dinner party for 8 but don’t want to be cooking when guests are here. Also, do you have suggestions for side dishes?

    Thanks. I’m looking forward to trying this after all the rave reviews.

    • Jambalaya can be frozen for about 3 months, so yes, you can definitely reheat this after thawing. There’s a couple options here. You could do stovetop, though with guests arriving, that may be more labor intensive than you’re looking for. You can also put it in a Dutch oven, reheating in the oven at 325-F for about 25 minutes; you may want to add just a little broth or water to keep the rice from drying out. Then, there’s the always faithful Crock Pot or slow cooker option.

      • Thank you so much! I did end up freezing it so I’m glad to know a good way(s) to reheat it. By the way, the dish was a hit. People asked for seconds!

  13. Is it okay to freeze this dish to have for later?

    Also, to make it Cajun style, what would you use in place of the tomatoes?

    Thanks!

    • If you take the tomatoes out, the dish will need more broth to simmer in since you’ll lose the juices from the tomatoes. Try about half a cup to start, and if that isn’t enough, try another half.

  14. Making this for a progressive party. I need to make it ahead of time since I have the fourth course. Can I keep it warm in a Crock Pot?

    • Definitely! Just follow the recipe and when you finish, then move everything to your Crock Pot and set it to “Keep Warm.” That will keep this dish ready for your guests! I also recommend a slow cooker liner for easy cleaning post-dinner – sometimes rice can be pesky during clean-up.

  15. Don’t know if this will get through but I’m using smoked chicken instead of all white meat. I’m sure it will give a much better flavor.

  16. Can I substitute some shrimp/seafood stock for the chicken stock? I’m thinking no more than a 50/50 blend.

    • Hi Brad! Yes, you can, but it may change the flavor a bit. I would try 25/75 for the first attempt, and if that isn’t enough for you, then try 50/50 then next time you make it. Keep us posted on how it turns out!

  17. Hello chef I’d like to know if I could half the recipe and also I do not have fresh herbs what are the equivalent measurements for dried herbs in this recipe thank you much

    • Hi Danny! Dried herbs tend to be more concentrated than fresh, so for the fresh parsley and thyme, you will need 2 teaspoons of the dried herbs instead of the 2 tablespoons of fresh. You may only need one bay leaf if you’re using dried bay leaves but have a second one available, just in case.

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