If you’re craving something with a bit of a kick and a whole lot of soul, this Spicy Shrimp and Chicken Jambalaya Recipe is exactly what you need. It’s a deliciously smoky, hearty dish that brings all those Louisiana flavors straight to your kitchen table.

A round white pan filled with a colorful mix of cooked rice, shrimp, and sliced sausage, all mixed with green and red bell pepper pieces, onions, and small green herbs. The fried rice has a warm reddish-orange color from the spices and sauce. Around the pan, there is a light blue cloth under the handle, a white marbled surface, a wooden board with green parsley, two golden forks resting in a black bowl with a gold rim, and a gold spoon on a copper-colored dish. The scene is bright and clean, with fresh ingredients around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Shrimp and Chicken Jambalaya Recipe
Top Tip
How to Serve Spicy Shrimp and Chicken Jambalaya Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Shrimp and Chicken Jambalaya Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this jambalaya—every time I make it, the house fills with the most amazing aromas, and it’s always a hit with family and friends. Plus, it’s all cooked in one pot, which makes cleanup a breeze.

One-Pot Wonder: Everything cooks together, saving you time and dishes.
Bold, Smoky Flavors: Thanks to andouille sausage and smoked paprika, you get that authentic Louisiana kick.
Hearty & Filling: Protein-rich with chicken, sausage, and shrimp for a satisfying meal.
Customizable Spice Level: Adjust the cayenne pepper to make it as mild or spicy as you like.

Ingredients & Why They Work

When gathering your ingredients for this jambalaya, fresh produce and quality proteins really make the difference. Look for juicy bell peppers and firm shrimp, and don’t skip the andouille sausage—it delivers that classic smoky flavor that defines the dish.

Flat lay of a small white ceramic bowl with golden vegetable oil, a pile of sliced andouille sausage rounds showing rich reddish-brown color, raw boneless skinless chicken pieces pale pink and fresh, a large diced white onion with visible layers, diced green and red bell pepper chunks with vibrant colors, chopped celery stalks crisp and light green, two whole garlic cloves peeled and fresh, a small white bowl filled with bright crushed tomatoes, a neat pile of ground smoked paprika powder with deep red color, small heaps of salt, ground cumin, dried oregano, dried basil, dried thyme, black peppercorns, and bright red cayenne powder arranged separately, uncooked long-grain white rice grains spread in a small white bowl, a small white bowl with clear golden chicken broth, a cluster of plump raw peeled and deveined shrimp with translucent pink and white shells, and a few fresh green onion sprigs with bright green stalks — all ingredients symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable Oil: A neutral base for sautéing that lets the other flavors shine.
Andouille Sausage: Smoky and spicy, this sausage brings depth and boldness.
Boneless Skinless Chicken: Tender pieces that absorb the spices beautifully.
Onion: Adds sweetness and structure to the flavor base.
Green Bell Pepper: Provides a subtle bitterness and crunch.
Red Bell Pepper: Adds vibrant color and sweetness.
Celery: Offers a fresh, aromatic crunch essential to Creole cooking.
Garlic: Gives a pungent aroma and depth to the savory mix.
Crushed Tomatoes: Adds acidity and richness, balancing the spices.
Smoked Paprika: Infuses a smoky warmth without heat.
Salt: Enhances all the flavors perfectly.
Cumin: Adds a subtle earthiness and complexity.
Oregano, Basil, Thyme: Classic herbs that build the flavor layers.
Black Pepper: Gives a mild heat and sharpness.
Cayenne Pepper: The main source of that spicy kick, adjustable to taste.
White Rice: The fluffy, absorbent base soaking up all the wonderful flavors.
Chicken Broth: Adds moisture and a savory depth to cook the rice.
Shrimp: Succulent and tender, cooking last so they stay juicy.
Green Onion (Optional): A fresh, mild oniony garnish to finish the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Spicy Shrimp and Chicken Jambalaya Recipe is how easy it is to tailor it to your taste buds and pantry staples. Whether you want to turn up the heat, swap proteins, or sneak in more veggies, it’s totally flexible—and always delicious.

Swap the Protein: I love using chicken thighs instead of breasts for a juicier bite. Sometimes I even add smoked ham for an extra smoky depth.
Make It Vegetarian: Replace the sausage, chicken, and shrimp with hearty mushrooms, tempeh, or diced zucchini. Use vegetable broth instead of chicken broth, and you’re set!
Turn Up the Heat: Adjust the cayenne pepper to your spice level, or add a diced jalapeño with the bell peppers for an extra kick.
Seasonal Veggies: Feel free to toss in diced okra, corn, or even chopped kale for some seasonal freshness and texture.
Rice Alternatives: Brown rice works well if you increase the cooking time, or try cauliflower rice for a low-carb twist (just add it near the end).

Step-by-Step: How I Make Spicy Shrimp and Chicken Jambalaya Recipe

A close-up view of a white bowl filled with a colorful rice dish made of orange-colored rice mixed with small green pieces of chopped green onions, small pieces of red and green bell peppers, and browned slices of sausage. There are pieces of cooked shrimp with a light orange crust and small chunks of cooked chicken mixed in. A gold fork is lifting a piece of sausage coated in rice at the center, showing the glossy texture of the sausage and grains of rice stuck to it. The bowl is placed on a white marbled surface with a soft focused background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Sausage and Chicken

Start by heating 1 tablespoon of vegetable oil over medium heat in a large Dutch oven. Once shimmering, add the 8 ounces of sliced andouille sausage along with 1 pound of boneless, skinless chicken cut into 1-inch pieces. Cook, stirring occasionally, until the sausage releases its smoky oils and the chicken is lightly browned—about 5 minutes. This searing builds the flavor foundation, so don’t rush it!

Step 2: Sauté the Vegetables

Next, toss in the diced onion, green and red bell peppers, plus 3 chopped celery stalks. Stir everything together and cook until the onion softens and turns translucent, which usually takes around 5 minutes. You’ll notice the kitchen filling with that classic Creole aroma—that’s your cue to get excited.

Step 3: Add Garlic for Aroma

Stir in 2 minced garlic cloves and cook for just one minute. Keep an eye on it—garlic burns quickly and can turn bitter if left too long. This step releases a wonderful garlicky fragrance that complements all those savory ingredients.

Step 4: Mix in Tomatoes and Spices

Now pour in a 14-ounce can of crushed tomatoes and sprinkle in the spices: 1 tablespoon smoked paprika, 1 teaspoon salt, 1 teaspoon cumin, ½ teaspoon each of oregano, basil, thyme, and black pepper, plus ¼ teaspoon of cayenne pepper. Stir everything together thoroughly to blend those bold flavors evenly into the mixture.

Step 5: Add Rice and Broth, Then Simmer

Next, stir in 1 cup of uncooked white rice alongside 2 cups of chicken broth. Bring the pot to a boil, then reduce the heat to medium-low, cover, and let it simmer. Check and stir it every few minutes to prevent sticking. After about 20 minutes, the rice should be tender and the mixture thickened nicely.

Step 6: Cook the Shrimp

Finally, fold in 1 pound of peeled and deveined shrimp. Cover the pot again and simmer for another 5 minutes or until the shrimp turn pink and opaque. They cook quickly, so don’t overdo it, or they’ll turn rubbery. This last step finishes off your jambalaya with tender, succulent seafood.

Step 7: Garnish and Serve Hot

Remove the pot from heat. For a fresh and vibrant finish, sprinkle some freshly chopped green onions on top. Then dish out your spicy, hearty jambalaya while it’s warm, and dive in!

Top Tip

These tips come from hands-on experience and will make your Spicy Shrimp and Chicken Jambalaya Recipe truly shine — helping you get that perfect balance of flavors and textures every time.

Perfect Searing: Don’t rush when browning the andouille sausage and chicken — a good sear locks in flavor and adds that lovely smoky depth to your jambalaya.
Stirring While Simmering: Stir the rice mixture every few minutes while it simmers to prevent sticking and ensure even cooking throughout the pot.
Timing Your Shrimp: Add the shrimp last and cook just until pink, about 5 minutes, to avoid rubbery shrimp and keep their natural sweetness intact.
Spice Balance: Adjust the cayenne pepper gradually — it’s easier to add more heat than to fix it if it gets too spicy.

How to Serve Spicy Shrimp and Chicken Jambalaya Recipe

A white frying pan on a white marbled surface holds four distinct layers of chopped ingredients staying separate in four sections: the top left shows pale white chopped onions over browned sausage slices and light brown small chicken pieces, the top right has bright red diced bell peppers above the browned meat, the bottom left displays fresh green chopped bell peppers over the same meat mixture, and the bottom right mixes the browned meats with some orange tones from the peppers. Nearby on the marble surface are two whole bell peppers, one green and one red, and a bunch of green onions on the left side with a bowl of white rice partially in view at the top left. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshly chopped green onions sprinkled on top add a bright, sharp contrast to the hearty jambalaya. You can also add a squeeze of lemon or a few dashes of hot sauce for extra zing. If you love fresh herbs, a handful of chopped parsley or cilantro works beautifully as well.

Side Dishes

Serve this jambalaya with simple sides that complement its bold flavors, like a crisp green salad with a tangy vinaigrette, buttery cornbread, or some steamed green beans. A classic coleslaw helps balance the spice, while garlic bread is perfect for soaking up any extra sauce.

Make Ahead and Storage

Storing Leftovers

Store any leftover Spicy Shrimp and Chicken Jambalaya in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it a perfect meal prep option for the week ahead.

Freezing

If you want to keep it longer, you can freeze jambalaya. Portion it into freezer-safe containers or bags, removing as much air as possible. It freezes well for up to 2 months. For best results, thaw overnight in the fridge before reheating.

Reheating

Reheat your jambalaya gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or water if it seems dry. You can also microwave it covered in short intervals, stirring between, until warmed through.

Frequently Asked Questions:

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but keep in mind it will require a longer cooking time and more liquid. Adjust accordingly to ensure the rice cooks through without drying out the dish.

What if I don’t have andouille sausage?

You can substitute with smoked kielbasa or a spicy smoked sausage to keep that smoky flavor. Avoid sweet or mild sausages, as they won’t provide the characteristic taste of jambalaya.

How spicy is this jambalaya?

This recipe has a moderate heat from cayenne pepper and smoked paprika, but you can easily adjust the spice level by reducing or increasing the cayenne to suit your taste.

Can I make this recipe gluten-free?

Absolutely! All the ingredients are naturally gluten-free, but be sure to check that your chicken broth and sausage are gluten-free as some brands may include additives containing gluten.

Final Thoughts

I hope you enjoy making and sharing this Spicy Shrimp and Chicken Jambalaya Recipe as much as I do. It’s a cozy, satisfying dish that brings together bold Louisiana flavors in one pot — perfect for weeknight dinners or special gatherings. Don’t be afraid to make it your own by adjusting the spices or trying different proteins. Happy cooking, and bon appétit!