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The Best Homemade Jambalaya

A bold, hearty one-pot Louisiana classic packed with chicken, sausage, shrimp, rice, and Creole spices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner, Main
Cuisine: Cajun, Creole
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb andouille sausage, sliced
  • 1 lb chicken breasts or thighs, diced
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 can diced tomatoes 14.5 oz
  • 1.5 cups long-grain rice
  • 3 cups chicken broth
  • 2 tbsp tomato paste
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 2 bay leaves
  • salt and pepper to taste

Equipment

  • Dutch oven
  • Wooden spoon
  • Measuring cups
  • Knife and cutting board

Method
 

  1. Brown the sausage, then brown the chicken and set aside.
  2. Cook onion, bell peppers, celery until soft; add garlic.
  3. Stir in tomato paste and spices; toast for 2 minutes.
  4. Add diced tomatoes and chicken broth.
  5. Add rice, sausage, and chicken; bring to a boil.
  6. Cover and simmer 25–30 minutes until rice is tender.
  7. Add shrimp and cook 5 minutes.
  8. Season and serve with parsley and green onions.

Notes

Add extra broth for a wetter jambalaya. Adjust spice to taste.