A delicious jambalaya made with chicken, shrimp and andouille sausage. This easy Cajun stew is a nutritious one-pot meal: rice, vegetables, and plenty of protein simmered together for big flavor.
This recipe was developed using a modern induction cooktop that makes simmering and temperature control effortless. The method below works on any stovetop.
Easy Jambalaya Recipe with Sausage and Shrimp
Jambalaya is a favorite for family dinners and for serving guests. This Cajun-inspired dish combines tender chicken, smoky andouille sausage and juicy shrimp in a tomato-based rice stew. Though the ingredient list is long, the steps are straightforward and the result is a warming, impressive meal.
The classic base of Cajun cooking — onions, garlic, celery and peppers — builds deep, authentic flavor for this recipe. From there you add tomatoes, broth and spices, then simmer the rice right in the pot so it absorbs all the rich flavors. The proteins are browned separately and added back near the end so everything finishes evenly.
Overview — how this jambalaya comes together:
- Sauté the onions, garlic, celery and peppers (the Cajun “trinity”) to build the base flavor.
- Add crushed tomatoes, chicken broth and seasoning, then stir in uncooked long-grain white rice.
- Simmer the rice with the vegetables until nearly cooked and the stew has reduced slightly.
- Brown the chicken and andouille sausage separately and add them back to the pot.
- Finish by stirring in raw shrimp and chopped okra and simmer a few minutes more until everything is cooked through and the broth is slightly thickened.
Many recipes call for filé powder to thicken and finish the dish; if you use okra in this recipe, the okra will help thicken the broth naturally, so filé is optional.
A Full Meal Simmered in One Pot
One-pot meals save time on cleanup and let flavors meld as they cook. For a true one-pot approach you can brown the chicken and sausage in the same pot first, set them aside, then build the stew in that pot so fewer pans are used. Browning the proteins separately is optional but helps develop color and deeper flavor.
When the rice has absorbed most of the liquid and is tender, stir in the browned chicken and sausage plus the shrimp and okra. Allow the shrimp to cook through and the okra to release its thickening compounds — about 10 minutes — then taste and adjust salt, pepper and cayenne to preference.
The right stovetop makes simmering effortless: induction or gas stoves with precise heat control keep the stew from scorching and let you finish the rice perfectly.
Practical reasons to choose an efficient cooktop for dishes like this include faster boiling, better simmer control, and easier cleanup. Features like timers and simmer settings can help when managing multiple components during cooking.
After the stew thickens to your liking, finish with a final seasoning adjustment and serve piping hot with chopped green onions or fresh herbs for brightness.
More About Jambalaya
How is jambalaya different from gumbo?
Both are classic Louisiana dishes often featuring chicken, sausage and seafood. Gumbo is thickened with a roux and served over rice, while jambalaya is a tomato-based rice stew cooked together with the rice, making it a true one-pot dish.
What usually goes in jambalaya?
The foundation is the Cajun trinity: onions, garlic and celery, usually with bell peppers. From there you add tomatoes, broth, rice and seasonings, then proteins such as chicken, andouille sausage and shrimp.
Which rice should I use?
Long-grain or medium-grain white rice is ideal because it cooks in the tomato-broth mixture and absorbs flavors. Brown rice requires more liquid and longer cooking time, so adjust broth and cooking time if substituting.
Jambalaya
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound chicken breasts, cut into chunks
- 3 andouille sausages, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup celery, chopped
- 1 jalapeño, minced (optional)
- 1 (14 ounce) can crushed tomatoes
- 3–4 cups chicken broth
- 1 cup uncooked white rice (long-grain)
- 2 bell peppers, chopped into large pieces
- 2 tablespoons Cajun seasoning
- 1 teaspoon thyme
- 1 bay leaf
- 1/2 teaspoon cayenne pepper, adjust to taste
- 1 pound shrimp, peeled and deveined
- 2 cups chopped okra (fresh or frozen)
Instructions
- In a large pot, heat 1 tablespoon olive oil over medium heat.
- Add garlic, onion, celery and jalapeño; sauté about 10 minutes until fragrant and softened.
- Stir in crushed tomatoes, 3 cups chicken broth, uncooked rice, bell peppers and spices. Bring to a simmer, stirring occasionally, then reduce heat to medium-low and let simmer for about 30 minutes until the rice is nearly tender.
- In a separate skillet, heat the remaining 1 tablespoon olive oil. Brown the chicken pieces, seasoning lightly with salt and pepper. Add the sliced andouille and brown briefly to render some fat and color.
- When the rice is cooked, add the browned chicken and sausage to the pot, then add the uncooked shrimp and chopped okra.
- Continue to simmer about 10 minutes more until the shrimp is cooked through and the okra has thickened the broth. Add extra chicken broth if you prefer a thinner consistency. Adjust salt, pepper and cayenne to taste.
Nutrition
Calories: 476 kcal | Carbohydrates: 34 g | Protein: 42 g | Fat: 18 g | Fiber: 4 g
Other Rice Recipes
- Mexican Quinoa and Rice — a spiced, single-pan grain and rice dish.
- Crockpot Gumbo — an easy slow-cooker version of the classic stew.
- Slow Cooker Mexican Chicken and Rice — tender shredded chicken with seasoned rice.
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