Jambalaya with Andouille Sausage, Chicken & Shrimp

A hearty Louisiana-inspired jambalaya made with smoky andouille sausage, tender chicken, juicy shrimp, vegetables, rice and Cajun seasoning. This one-pot recipe is packed with bold flavour and makes a satisfying family dinner.
Jambalaya with Andouille Sausage, Chicken and Shrimp

Jambalaya is a classic Louisiana dish known for its bold flavours, aromatic vegetables and combination of meat and seafood. This version brings together andouille sausage, chicken and shrimp with rice, tomatoes, peppers, onions and Cajun spices.
Everything cooks together in one pot, allowing the rice to absorb the rich flavours of the sausage, chicken and seasoned broth.
Whether you're looking for an easy weeknight dinner or something impressive for a weekend meal, this chicken and shrimp jambalaya delivers plenty of flavour with minimal washing up.

🕒 Preparation & Cooking Time
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
- Servings: 4–6

Ingredients
- 300g boneless, skinless chicken thighs, cut into bite-sized pieces
- 200g andouille sausage, sliced
- 250g raw shrimp, peeled and deveined
- 250g long-grain white rice
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, finely chopped
- 400g canned chopped tomatoes
- 600ml chicken stock
- 2 tbsp olive oil
- 1½ tbsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 spring onions, sliced
- Fresh parsley, chopped
- Lemon wedges, to serve

Kitchen Tools
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Measuring spoons
- Sharp chef's knife
- Cutting board

🔪 Why a Good Chef's Knife Matters
Jambalaya requires quite a bit of preparation, from chopping onions, peppers, celery and garlic to cutting the chicken and slicing the sausage.
A sharp chef's knife makes this preparation faster, easier and more precise. A well-balanced Damascus chef knife is particularly useful when working through a variety of ingredients because its sharp edge allows clean cuts without excessive pressure.
For recipes involving multiple ingredients, keeping your knife sharp also makes food preparation safer and more comfortable.

How to Make Jambalaya
1. Prepare the ingredients
Cut the chicken into bite-sized pieces and slice the andouille sausage. Dice the onion, bell pepper and celery, then finely chop the garlic.
If your shrimp are frozen, thaw them completely and pat them dry before cooking.

2. Brown the chicken and sausage
Heat the olive oil in a large pot over medium-high heat.
Season the chicken with a little salt, pepper and Cajun seasoning. Add it to the pot and cook for approximately 4–5 minutes, turning occasionally, until lightly browned.
Add the sliced andouille sausage and cook for another 2–3 minutes.
Remove the chicken and sausage from the pot and set aside.

3. Cook the vegetables
Add the onion, bell pepper and celery to the same pot.
Cook for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic, smoked paprika, thyme and oregano. Cook for another 30 seconds, allowing the spices and garlic to become fragrant.

4. Add the rice and tomatoes
Return the chicken and sausage to the pot.
Add the uncooked rice and stir everything together.
Pour in the chopped tomatoes and chicken stock. Add the bay leaf and remaining Cajun seasoning.
Bring the mixture to a gentle boil.

5. Simmer the jambalaya
Reduce the heat to low and cover the pot.
Simmer for approximately 20–25 minutes, or until the rice is tender and has absorbed most of the liquid.
Stir occasionally to prevent the rice from sticking to the bottom.

6. Add the shrimp
Add the raw shrimp during the final 5 minutes of cooking.
Cook until the shrimp turn pink, opaque and are cooked through.
Remove the bay leaf and taste. Adjust the seasoning with salt, black pepper or additional Cajun seasoning if needed.

7. Serve
Allow the jambalaya to rest for approximately 5 minutes before serving.
Garnish with chopped fresh parsley and sliced spring onions.
Serve hot with lemon wedges on the side.

🍽️ Serving Suggestions
Jambalaya is filling enough to serve on its own, but it also works well with:
- Fresh green salad
- Cornbread
- Steamed vegetables
- Crusty bread
- Fresh lemon wedges

🔥 Tips for the Best Jambalaya
Use long-grain rice: It helps keep the finished jambalaya from becoming overly sticky.
Brown the sausage: Allowing the andouille sausage to brown slightly helps release its smoky flavour into the dish.
Don't overcook the shrimp: Add them near the end so they remain tender and juicy.
Control the spice: Cajun seasoning varies in heat and saltiness, so taste before adding extra.
Let it rest: A few minutes of resting allows the rice to finish absorbing the remaining flavours.

🥘 Why This Jambalaya Works
The combination of smoky andouille sausage, seasoned chicken and tender shrimp gives this jambalaya several layers of flavour. The vegetables create the aromatic base, while Cajun seasoning, tomatoes and chicken stock add depth to the rice.
Because everything cooks together in one pot, the rice absorbs the flavours of the meat, seafood, vegetables and spices, creating a rich and satisfying meal.

Frequently Asked Questions
What meat is traditionally used in jambalaya?
Jambalaya can be made with many combinations of meat and seafood. Chicken, sausage and shrimp are particularly popular choices.

Can I make jambalaya less spicy?
Yes. Reduce the amount of Cajun seasoning and choose a mild andouille sausage. You can always add more seasoning at the end.

Can I use chicken breast instead of thighs?
Yes. Chicken breast works well, although chicken thighs tend to remain more tender during longer cooking.

What rice is best for jambalaya?
Long-grain white rice is a good choice because it cooks well while maintaining a relatively firm texture.

Can I prepare jambalaya ahead of time?
Yes. Store leftovers in an airtight container in the refrigerator and reheat thoroughly before serving.

🥄 Nutritional Information
Approximate per serving, based on 6 servings:
- Calories: 520 kcal
- Protein: 32g
- Carbohydrates: 52g
- Fat: 20g
- Fibre: 4g
- Sodium: 1,150mg
Nutrition values are estimates and can vary depending on the ingredients and brands used.

🔪 The Right Knife for Jambalaya Preparation
Preparing jambalaya involves chopping vegetables, cutting chicken and slicing sausage. A sharp Damascus chef knife is an excellent all-purpose choice for this type of recipe, giving you the control needed for both delicate and tougher ingredients.
Explore the Sharp Blades collection of premium kitchen knives for knives designed to make everyday food preparation easier and more precise.