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.
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.

- 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.
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

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

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:
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.
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.
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.
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!
Print
Spicy Shrimp and Chicken Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana Creole
Description
A flavorful and hearty Louisiana-style jambalaya featuring smoky andouille sausage, tender chicken, fresh vegetables, and succulent shrimp all cooked together with aromatic spices and rice for a satisfying one-pot meal.
Ingredients
Meat and Seafood
- 8 ounces andouille sausage cut into ¼ inch slices
- 1 pound boneless, skinless chicken cut into 1 inch pieces
- 1 pound shrimp peeled and deveined
Vegetables
- 1 large onion diced
- 1 green bell pepper seeds removed, diced
- 1 red bell pepper seeds removed, diced
- 3 stalks celery chopped
- 2 cloves garlic minced
- freshly chopped green onion Optional garnish
Pantry Items and Spices
- 1 Tablespoon vegetable 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 white rice uncooked long or short grain
- 2 cups chicken broth
Instructions
- Heat and Sear: Heat oil over medium heat in a large dutch oven. Add the sliced sausage and chicken pieces, frying until they are lightly seared and browned, about 5 minutes.
- Sauté Vegetables: Add the diced onion, green and red bell peppers, and chopped celery to the pot. Cook until the onion becomes soft and translucent, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Add Tomatoes and Spices: Pour in the crushed tomatoes and add smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Stir everything together thoroughly to combine the flavors.
- Add Rice and Broth: Stir in the uncooked white rice and chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer, stirring every few minutes, until the rice is just cooked, about 20 minutes.
- Cook Shrimp: Stir the peeled and deveined shrimp into the pot, cover again, and continue simmering for about 5 minutes or until the shrimp are cooked through and pink.
- Finish and Serve: Remove from heat, garnish with freshly chopped green onions if desired, and serve hot. Enjoy your flavorful jambalaya!
Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
- You can substitute chicken thighs for chicken breasts to add more moisture and flavor.
- Adjust the cayenne pepper to control the spice level according to your taste.
- Use homemade chicken broth or low-sodium broth to reduce sodium content.
- If you prefer, you can use brown rice but increase the cooking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 120 mg




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