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Hearty Cajun Jambalaya with Shrimp, Sausage, and Vegetables Recipe

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4.3 from 71 reviews

This classic Jambalaya recipe delivers a hearty, flavorful one-pot meal combining smoky Andouille sausage, tender chicken, shrimp, and a medley of vegetables, all infused with a bold Cajun seasoning blend. Cooked with rice in a savory tomato and chicken broth base, this dish captures the essence of Louisiana cooking and makes for a satisfying dinner that serves eight.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

Meats

  • 1 pound Andouille sausage (or any smoked sausage)
  • 1½ pounds boneless skinless chicken breasts or thighs, chopped into 1-inch cubes
  • 1 pound raw shrimp, thawed, peeled, and deveined

Vegetables & Aromatics

  • 2 medium yellow onions, diced
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 3 stalks celery, diced
  • 6 cloves garlic, minced
  • 1 cup okra, thinly sliced (optional)

Spices & Seasonings

  • 3 tablespoons Cajun seasoning (divided and adjusted to suit taste)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes

Liquids & Others

  • 3 tablespoons olive oil (divided)
  • 1 (14 ounce) can diced/crushed tomatoes
  • 2 teaspoons Worcestershire sauce
  • 1½ cups uncooked long-grain white rice, rinsed and drained thoroughly
  • 2¾ cups low sodium chicken broth
  • 2 tablespoons butter

Garnish

  • Fresh chopped parsley
  • Chopped green onion

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (180 degrees C) to prepare for baking the rice mixture later in the process.
  2. Cook Sausage: Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook for about 1 minute per side until browned. Remove the sausage to a plate and set aside. If using raw sausage, cook it whole until fully cooked before slicing.
  3. Cook Chicken: Season the chicken cubes with salt, pepper, and 1 tablespoon of Cajun seasoning. In the same pot, add another tablespoon of olive oil and cook the chicken over medium-high heat for 6 to 8 minutes until it reaches an internal temperature of 165°F (75°C). Remove the chicken and set aside.
  4. Sauté Vegetables: Add the remaining tablespoon of olive oil to the pot and reduce heat to medium-low. Add diced onions, green and red bell peppers, and celery. Cook, stirring frequently, for 8 to 10 minutes until the vegetables soften.
  5. Add Spices and Garlic: Stir in the minced garlic along with the remaining Cajun seasoning, salt, pepper, cayenne pepper, Italian seasoning, and red pepper flakes. Cook for another minute to release the flavors.
  6. Add Liquids and Rice: Mix in the canned diced/crushed tomatoes, Worcestershire sauce, rinsed long-grain white rice, and low sodium chicken broth. Stir well to combine all ingredients. Bring this mixture to a boil on the stove.
  7. Bake the Rice: Once boiling, reduce the heat to low and cover with a tight-fitting lid. You can either continue cooking on the stovetop, gently stirring every 7 to 8 minutes, or transfer the covered pot to the preheated oven. Cook for 25 to 35 minutes until the rice is nearly done.
  8. Cook Shrimp: While the rice cooks, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and opaque. This step is optional if you prefer adding raw shrimp directly to the pot to cook with the rice.
  9. Combine All Proteins and Okra: When the rice is almost finished, stir in the cooked shrimp, sliced okra (or file powder), and return the cooked chicken and sausage to the pot. Gently mix to combine and continue cooking over low heat, stirring occasionally, for 5 to 8 minutes until shrimp is fully cooked and flavors meld.
  10. Serve: Remove the pot from heat. Serve the jambalaya warm, garnished with freshly chopped parsley and green onions. Store leftovers in an airtight container in the refrigerator for up to four days.

Notes

  • If using raw sausage, cook it whole first for best texture and flavor, then slice before adding to the dish.
  • The cayenne pepper and red pepper flakes can be adjusted or omitted based on desired spice level.
  • Cooking shrimp separately ensures they do not overcook and become rubbery, but adding them directly to the pot is a convenient alternative.
  • Okra adds traditional flavor and texture but can be omitted or substituted with 1 teaspoon file powder.
  • Using low sodium chicken broth allows better control over the overall saltiness of the dish.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Cajun / Creole

Find it online: https://allyumcooks.com/hearty-cajun-jambalaya-with-shrimp-sausage-and-vegetables-recipe/