This Jambalaya with Shrimp is a vibrant one-pot meal bursting with Louisiana soul. It combines the Cajun holy trinity, spicy andouille, tender chicken, and plump shrimp in seasoned tomato-infused rice. It’s a hearty, satisfying dish perfect for gatherings.

Why You’ll Love This Jambalaya with Shrimp

• One-Pot Wonder: Complete meal with minimal cleanup.
• Deep, Complex Flavor: Layers of spices, meat, and rice create an addictive taste.
• Flexible & Customizable: Easily adjust heat or swap proteins to your liking.
• Feeds a Crowd: Substantial and visually stunning for parties or family dinners.

Ingredients & Tools

• 2 tbsp olive oil or vegetable oil
• 12 oz andouille sausage, sliced into ¼-inch rounds
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups long-grain white rice, rinsed
• 4 cups chicken broth
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp cayenne pepper (adjust to taste)
• 2 bay leaves
• 1 lb large raw shrimp, peeled and deveined
• 3 green onions, thinly sliced
• ¼ cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Tools: A large, heavy-bottomed pot or Dutch oven (at least 6 quarts) with a tight-fitting lid.

Notes: Don’t skip rinsing the rice to avoid gumminess. Use flavorful chicken broth for the best base.

Nutrition (per serving)

Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

• Get your mise en place ready. Jambalaya comes together quickly once you start cooking, so having all your veggies chopped, spices measured, and proteins prepped makes the process smooth and enjoyable.
• Why chicken thighs? They stay incredibly moist and tender during the longer simmering time, much more so than chicken breasts, which can dry out. Trust me on this one—the flavor is worth it.
• Andouille sausage is non-negotiable for authenticity. It’s a smoked, spicy sausage that gives the dish its signature smoky, peppery backbone. If you absolutely can’t find it, another smoked sausage like kielbasa can work, but the flavor profile will shift.
• Rinse that rice! I know I mentioned it, but it’s worth repeating. Rinsing until the water runs clear is the secret to fluffy, separate grains instead of a sticky, clumpy mess.
• Don’t peek while the rice is cooking! Lifting the lid lets out precious steam and heat, which can lead to undercooked rice. Have a little faith—let it do its thing for the full 25 minutes.

How to Make Jambalaya with Shrimp

Storage & Freshness Guide

• Fridge: Cool completely, store in an airtight container for up to 3 days.
• Freezer: Freeze without shrimp for up to 3 months; thaw in fridge before reheating.
• Reviving: Reheat gently on stove with a splash of broth or water to loosen rice.

Serving Suggestions

Complementary Dishes

• A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the jambalaya perfectly, balancing out the meal.
• Buttery cornbread or crusty French bread — Essential for sopping up every last bit of the delicious, saucy rice from your bowl. It’s a must!
• Sautéed collard greens or okra — These classic Southern sides add another layer of texture and earthiness that complements the spices beautifully.

Drinks

• A cold, hoppy IPA or a crisp lager — The bitterness and carbonation in the beer are fantastic for cleansing the palate between bites of the spicy, savory jambalaya.
• A sweet iced tea with a lemon wedge — The ultimate Southern pairing. The sweetness and citrus provide a refreshing counterpoint to the heat.
• A dry rosé or a zesty Sauvignon Blanc — For a wine option, these lighter, acidic wines won’t overpower the dish and will highlight its vibrant flavors.

Something Sweet

• Classic bread pudding with a whiskey sauce — A warm, custardy bread pudding is the quintessential New Orleans dessert to follow a hearty jambalaya.
• Key lime pie — The intense, tangy citrus flavor is incredibly refreshing and light after such a robust main course.
• Bananas Foster — Go all-in on the NOLA theme! The caramelized, boozy bananas are a show-stopping and deliciously decadent finish.

Top Mistakes to Avoid

• Mistake: Overcrowding the pot when browning the meat. If you add too much chicken at once, it will steam instead of sear, and you’ll miss out on those delicious, flavorful browned bits. Cook in batches if necessary.
• Mistake: Using the wrong type of rice. Long-grain rice like jasmine or basmati is essential. Short-grain or sushi rice will become far too sticky and mushy. I’ve messed this up before too, and the texture just isn’t right.
• Mistake: Lifting the lid while the rice is cooking. It’s so tempting to check, but you’ll let out the steam and lower the temperature, which can result in unevenly cooked, crunchy rice. Just set a timer and walk away.
• Mistake: Overcooking the shrimp. They only need a few minutes at the end to turn pink and opaque. If you cook them for too long, they’ll become tough and rubbery. Add them last!

Expert Tips

• Tip: Make your own Creole seasoning blend. If you make jambalaya often, mix a big batch of your own spice blend (paprika, garlic powder, onion powder, cayenne, oregano, thyme). It’s fresher and you can control the salt and heat level perfectly.
• Tip: Let it rest before serving. After you’ve fluffed the rice and stirred in the herbs, take the pot off the heat, put the lid back on, and let it sit for 5-10 minutes. This allows the grains to settle and absorb any remaining moisture evenly.
• Tip: Toast the rice for extra nutty flavor. After you add the dry rice to the pot with the veggies, let it toast for a full 2 minutes, stirring constantly. You’ll notice a wonderful, nutty aroma—this adds a fantastic depth of flavor.
• Tip: Use frozen shrimp for convenience. There’s no shame in it! Just thaw them overnight in the fridge or under cold running water. Pat them very dry before adding them to the pot to avoid watering down your jambalaya.

FAQs

Can I make jambalaya ahead of time?
Absolutely, and it often tastes even better the next day! Let it cool completely before storing it in an airtight container in the fridge for up to 3 days. Reheat it gently in a pot on the stove with a splash of broth or water to loosen it up, as the rice will continue to absorb moisture. The flavors have more time to meld, making it a fantastic make-ahead meal.

Can I freeze jambalaya?
You can, but with a caveat. The texture of the shrimp can become a bit rubbery after freezing and thawing. For best results, freeze a version without the shrimp. Prepare the jambalaya as directed, but stop before adding the shrimp. Freeze for up to 3 months. When ready to eat, thaw in the fridge, reheat on the stove, and then cook your fresh shrimp right in the pot at the end.

My jambalaya is too watery. How can I fix it?
Don’t worry, this happens! Simply leave the pot on the stove over low heat with the lid off, stirring occasionally, to let the excess liquid evaporate. If it’s still too wet, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in, which will help thicken the sauce quickly.

Is jambalaya spicy?
It has a kick, but you are in complete control. The andouille sausage brings some heat, and the cayenne pepper is where the main spice comes from. Start with ¼ teaspoon of cayenne if you’re sensitive to heat, and you can always add more at the end. It’s much easier to add spice than to take it away!

What’s the difference between jambalaya and gumbo or étouffée?
Great question! Gumbo is a stew that’s thickened with a dark roux (flour and fat) and usually served over rice. Étouffée is a smothered dish, often with shellfish, in a rich, roux-based sauce, also served over rice. Jambalaya is unique because the rice cooks right in the pot with the broth and seasonings, absorbing all the flavors directly and becoming the star of the dish itself.