Finallywroteitdown Chicken Sausage and Shrimp Jambalaya

Get ready to savor the bold and irresistible flavors of the "Finallywroteitdown Chicken Sausage and Shrimp Jambalaya," a hearty one-pot meal that's a true celebration of Southern cuisine. Packed with tender chicken thighs, smoky andouille sausage, succulent shrimp, and the trinity of vegetables—onion, bell pepper, and celery—this jambalaya is a vibrant medley of tastes and textures. Slow-simmered with aromatic spices like smoked paprika, thyme, oregano, and a kick of cayenne, every spoonful delivers that signature Cajun depth and warmth. The fluffy long-grain rice soaks up the rich, tomato-based broth, making this dish a complete and satisfying meal. Perfect for weeknight family dinners or lively gatherings, it’s easily garnished with fresh parsley, green onions, and your favorite hot sauce for an added punch. Ready in under an hour and brimming with authentic flavor, this jambalaya recipe is as rewarding as it is unforgettable.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken thighs
• 12 ounces cooked andouille sausage
• 1 pound raw shrimp (peeled and deveined)
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 14.5-ounce can diced tomatoes (with juice)
• 3 cups chicken broth
• 1.5 cups uncooked long-grain white rice
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 green onions, sliced
• 2 tablespoons fresh parsley, chopped
• 0 to taste hot sauce (optional, for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and slice the andouille sausage into 1/4-inch rounds.

Step 2

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Add the chicken pieces and cook until browned, about 5-6 minutes. Remove and set aside on a plate.

Step 4

Add the sausage slices to the pot and cook until lightly browned, about 4-5 minutes. Remove and set aside with the chicken.

Step 5

Lower the heat to medium and add the diced onion, green bell pepper, and celery to the pot. Cook until the vegetables are softened, about 5-6 minutes.

Step 6

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 7

Add the diced tomatoes (with their juice), chicken broth, and uncooked rice to the pot. Stir well to combine.

Step 8

Season with smoked paprika, dried thyme, dried oregano, cayenne pepper, bay leaves, salt, and black pepper. Mix thoroughly.

Step 9

Return the browned chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low and cover with a tight-fitting lid.

Step 10

Simmer for 20-25 minutes, stirring occasionally, until the rice is cooked through and most of the liquid is absorbed.

Step 11

Remove the bay leaves from the pot and discard.

Step 12

Add the shrimp to the pot, stirring gently to combine. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.

Step 13

Taste and adjust the seasoning if needed.

Step 14

Serve the jambalaya hot, garnished with sliced green onions and chopped parsley. Add hot sauce to taste, if desired.

Nutrition Facts

Serving size	(3093.5g)

Amount per serving	% Daily Value*
Calories	3986.0

Total Fat 167.4g	0%
Saturated Fat 51.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1624.4mg	0%
Sodium 7982.8mg	0%
Total Carbohydrate 296.3g	0%
Dietary Fiber 17.4g	0%
Total Sugars 26.8g
Protein 314.9g	0%

Vitamin D 31.8IU	0%
Calcium 834.3mg	0%
Iron 20.1mg	0%
Potassium 5887.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 31.9%

Carbs: 30.0%