If you love bold flavors that warm you from the inside out, then this Easy Spicy Chicken and Shrimp Jambalaya Recipe is absolutely for you. It’s a vibrant and hearty dish that brings together juicy chicken, perfectly cooked shrimp, smoky andouille sausage, and a medley of fresh vegetables, all simmered with just the right amount of heat and seasoning. This jambalaya is not only satisfying but also packs incredible layers of taste, making every bite an irresistible celebration of Cajun-inspired goodness.
Ingredients You’ll Need
Putting together this Easy Spicy Chicken and Shrimp Jambalaya Recipe is a breeze thanks to a handful of straightforward, flavorful ingredients. Each element plays a critical role, whether it’s providing spice, depth, or that classic jambalaya texture and color.
- Cooking oil: The base for sautéing and to bring everything together without sticking.
- Andouille sausage (8 ounces): Adds smoky, spicy notes that define true jambalaya flavor.
- Boneless, skinless chicken (1 pound): Tender protein that soaks up all the seasoning beautifully.
- Onion (1, diced): Provides sweetness and an aromatic foundation.
- Green bell pepper (1, diced): Adds crunch and vibrant color.
- Red bell pepper (1, diced): Offers subtle sweetness and a pop of red.
- Celery (3 stalks, chopped): Brings freshness and another dimension of texture.
- Garlic (2 cloves, minced): Infuses the dish with its unmistakable pungent aroma.
- Crushed tomatoes (14 ounces): Provide a rich, tangy base that’s essential to jambalaya.
- Smoked paprika (1 tablespoon): Delivers smoky warmth and beautiful reddish color.
- Salt (1 teaspoon): Enhances and balances all the flavors.
- Cumin (1 teaspoon): Adds an earthy, slightly nutty undertone.
- Oregano (½ teaspoon): Brings herbal brightness to the dish.
- Basil (½ teaspoon): Complements the tomatoes with a sweet herbal note.
- Thyme (½ teaspoon): Adds depth with its subtle minty flavor.
- Pepper (½ teaspoon): For mild heat that enhances other spices.
- Cayenne pepper (¼ teaspoon): Kicks the spice level up just enough for a satisfying zing.
- Uncooked white rice (1 cup): The heart of jambalaya that soaks in all the savory liquid.
- Chicken broth (2 cups): The cooking liquid that infuses flavor and keeps the rice tender.
- Shrimp (1 pound, peeled and deveined): Delicate seafood flavor that finishes the dish perfectly.
- Optional garnish – chopped green onion: Adds fresh zing and a lovely green contrast.
How to Make Easy Spicy Chicken and Shrimp Jambalaya Recipe
Step 1: Brown the Sausage and Chicken
Start by heating the cooking oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until it’s nicely browned and slightly crispy on the edges. This not only adds texture but releases those wonderful smoky flavors into the oil. Remove the sausage and set it aside. Next, add the chicken pieces, seasoning lightly if you like, and brown them until golden on all sides. This step seals in the juices and sets the stage for a tender, flavorful dish.
Step 2: Sauté the Vegetables
In the same pan, toss in the diced onion, green and red bell peppers, and chopped celery. Sauté these until they soften and become fragrant, about 5 to 7 minutes. This “holy trinity” of vegetables is traditional in Cajun cooking and adds a beautiful foundation of flavor and texture. Stir in the minced garlic and cook for another minute until its aroma fills the kitchen without burning.
Step 3: Add Tomatoes and Spices
Pour in the crushed tomatoes and sprinkle all your carefully measured spices: smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne. Stir everything together well, letting the spices bloom in the slightly thickened tomato mixture. This step is crucial for developing the bold, signature jambalaya taste that will make you want to dig in immediately.
Step 4: Combine Rice and Broth
Return the browned sausage and chicken to the pot, then add the uncooked white rice. Pour in the chicken broth, giving everything a good stir to mix. Bring the whole pot to a gentle boil, then reduce the heat to low, cover, and let everything simmer for about 20 minutes, or until the rice is cooked and has absorbed the flavorful broth. Avoid lifting the lid too often so the rice cooks evenly and stays fluffy.
Step 5: Add the Shrimp
When the rice is tender, stir in the peeled and deveined shrimp. Cover again and cook for another 5 to 7 minutes until the shrimp turn pink and opaque. They’ll soak up all those wonderful spices and juices, making every bite a perfect balance of spicy, smoky, and savory. Once done, give it a final stir and taste to adjust seasoning if needed.
How to Serve Easy Spicy Chicken and Shrimp Jambalaya Recipe
Garnishes
Nothing says “finished dish” quite like the right garnish. Brightly chopped green onions sprinkled on top bring a fresh pop of color and a subtle bite that complements the rich, spicy flavors. You can also add a few sprigs of chopped parsley for that herbaceous lift or a squeeze of fresh lemon juice just before serving to brighten the whole dish.
Side Dishes
This Easy Spicy Chicken and Shrimp Jambalaya Recipe stands beautifully on its own, but if you’d like to round out the meal, consider crisp green salad with a zesty vinaigrette or roasted vegetables. Cornbread is also a classic pairing that balances the spice with soft sweetness. These sides are simple but add contrast in texture and flavor to the meal.
Creative Ways to Present
For a fun twist, try serving your jambalaya in hollowed-out bell peppers or on a bed of leafy greens for a colorful presentation. You can also plate it alongside a dollop of creamy avocado salsa or a cool cucumber raita to evoke a fusion vibe. No matter how you present it, this Easy Spicy Chicken and Shrimp Jambalaya Recipe invites communal eating and sharing joy over a hearty meal.
Make Ahead and Storage
Storing Leftovers
Jambalaya tastes even better the next day as the flavors continue to meld, so storing leftovers is a win. Pop the cooled dish into an airtight container and keep it in the refrigerator for up to 3 days. When ready to eat, just reheat gently on the stovetop or in the microwave.
Freezing
If you want to keep your Easy Spicy Chicken and Shrimp Jambalaya Recipe for longer, freezing is an excellent option. Divide into portion-sized airtight containers and freeze for up to 2 months. To avoid freezer burn, ensure the container is sealed well. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftover jambalaya slowly over medium heat on the stove, stirring occasionally and adding a splash of water or broth if it seems dry. Microwave reheating also works but stir halfway to distribute heat evenly and maintain a moist texture. Either way, your jambalaya will come back to life as vibrant and delicious as the first time.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and more chew, but it will take longer to cook and may require extra broth. Keep an eye on the liquid levels to prevent it from drying out.
What can I substitute for andouille sausage?
If you can’t find andouille, smoked kielbasa or any spicy smoked sausage will work well. The key is to use something smoky and flavorful to keep that jambalaya spirit alive.
Is this dish very spicy?
This Easy Spicy Chicken and Shrimp Jambalaya Recipe has a medium heat level, balanced by the smoky flavors and sweetness of the vegetables. You can always adjust the cayenne pepper to suit your taste.
Can I make this recipe vegetarian?
While this version highlights chicken, shrimp, and sausage, you can swap out the proteins for hearty mushrooms, tofu, or plant-based sausage and use vegetable broth to keep the flavor rich and satisfying.
How long will leftovers keep in the fridge?
Stored properly in an airtight container, leftovers will stay fresh for 3 to 4 days in the refrigerator. Always reheat thoroughly before enjoying again.
Final Thoughts
There is something truly magical about a pot of Easy Spicy Chicken and Shrimp Jambalaya Recipe bubbling away on the stove — it’s comfort food with a bold Cajun twist that feels like a warm hug after a long day. From its vivid colors to its mouthwatering aromas, every element comes together to create a dish you’ll want to make again and again. So go ahead, gather your ingredients, and dive into this flavorful journey today. Your taste buds will thank you.
Print
Easy Spicy Chicken and Shrimp Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun/Creole
Description
A flavorful and hearty Jambalaya recipe featuring a delicious combination of andouille sausage, chicken, shrimp, vegetables, and spices simmered together with rice in a rich tomato base, perfect for a comforting Southern-style meal.
Ingredients
Protein
- 8 ounces (227 grams) andouille sausage, cut into ¼ inch slices
- 1 pound (500 grams) boneless, skinless chicken, cut into 1 inch pieces
- 1 pound shrimp, peeled and deveined
Vegetables
- 1 onion, diced
- 1 green bell pepper, seeds removed and diced
- 1 red bell pepper, seeds removed and diced
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- Optional garnish: freshly chopped green onion
Pantry Items & Spices
- 1 tablespoon cooking oil
- 14 ounces can crushed tomatoes
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup uncooked white rice (long or short grain, not quick cooking)
- 2 cups chicken broth
Instructions
- Heat Oil and Brown Sausage: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of cooking oil over medium-high heat. Add the sliced andouille sausage and cook until it is browned and has released its flavorful fat, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
- Cook Chicken Pieces: In the same pot, add the chicken pieces to the rendered fat and cook until they are browned on all sides but not fully cooked through, about 5-7 minutes. Remove and set aside with the sausage.
- Sauté Vegetables and Garlic: Add the diced onion, green bell pepper, red bell pepper, and chopped celery to the pot. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Spices: Stir in the canned crushed tomatoes along with the smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Mix well to combine and let the mixture simmer for about 5 minutes to meld the flavors.
- Add Rice and Broth: Return the browned sausage and chicken to the pot. Add the uncooked white rice and pour in the chicken broth. Stir everything together, making sure the rice is evenly distributed. Bring the mixture to a boil, then reduce the heat to low. Cover the pot tightly and let it simmer gently for about 20 minutes, or until the rice is tender and liquid is absorbed.
- Cook Shrimp: About 5 minutes before the rice finishes cooking, gently stir in the peeled and deveined shrimp. Cover and cook until the shrimp turn pink and are cooked through, approximately 5 minutes.
- Final Touches: Once everything is cooked and heated through, remove the pot from the heat. Let it rest covered for 5 minutes. Fluff the jambalaya with a fork, garnish with freshly chopped green onions if desired, and serve hot.
Notes
- Use andouille sausage for authentic smoky flavor, but kielbasa or smoked sausage can be a substitute.
- Ensure you use regular white rice, not instant or quick-cooking rice, for best texture.
- You can adjust the cayenne pepper according to your spice preference.
- Letting the dish rest covered after cooking helps absorb remaining moisture and blends flavors.
- For a thicker jambalaya, uncover during the last 5 minutes of cooking to let some liquid evaporate.
