Name: Spicy Shrimp and Chicken Jambalaya Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Cajun
Ingredients: 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; 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; 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 – not quick cooking rice; 2 cups chicken broth; Freshly chopped green onion for garnish (optional)

If you’re craving a meal that’s packed with bold flavors and a touch of heat, this Spicy Shrimp and Chicken Jambalaya Recipe is exactly what you need. It’s a hearty, comforting one-pot dinner that brings a little bit of Cajun magic right to your kitchen table.

A large round white pan filled with a colorful mix of rice, shrimp, sliced sausage, and diced vegetables like green and red bell peppers, celery, and onions, all cooked together with a reddish seasoning giving the dish an orange tint. The ingredients are mixed evenly with visible chunks of shrimp and sausage spread throughout. The pan rests on a light blue cloth on a white marbled surface. To the side, a white plate with two gold forks, a wooden board with fresh parsley, green and red bell peppers, garlic cloves, and a gold spoon on a copper dish are visible. 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’ve made this jambalaya countless times, and it never fails to impress — whether it’s weeknight dinner or a casual weekend gathering. The combination of spicy andouille, tender chicken, and juicy shrimp delivers layers of flavor that everyone will adore.

Simple one-pot cooking: Everything simmers together for easy cleanup and fantastic flavor melding.
Perfectly balanced spice: A blend of smoky paprika and cayenne pepper gives it just the right kick without overwhelming.
Hearty and satisfying: Loaded with protein and veggies, it’s a complete meal in one bowl.
Family-friendly servings: This recipe yields enough to feed 6 people comfortably, great for sharing!

Ingredients & Why They Work

When it comes to jambalaya, choosing the right ingredients really makes a difference. Here’s a quick guide to what I use and why these particular components make this spicy shrimp and chicken jambalaya shine.

Flat lay of a small white ceramic bowl of bright red crushed tomatoes, a few thick slices of reddish-brown andouille sausage, several raw pink shrimp peeled and deveined, bite-sized pieces of raw pale chicken breast, a whole large white onion diced, one green bell pepper diced without seeds, one red bell pepper diced without seeds, three celery stalks chopped, two cloves of fresh garlic whole and peeled, a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl of mixed dried spices including smoked paprika, cumin, oregano, basil, thyme, black pepper, and cayenne pepper arranged neatly, a small mound of uncooked white long grain rice, a small white ceramic bowl of light golden chicken broth, and a handful of fresh green onion stalks chopped, all evenly spaced with perfect symmetry 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: Great for browning meats evenly without adding extra flavors that compete with the spices.
Andouille sausage: The smoky, spicy sausage is essential for that authentic Cajun taste.
Boneless, skinless chicken: Easy to cut into bite-sized pieces and cooks evenly with the sausage.
Shrimp: Adds a succulent seafood note that pairs beautifully with the spices and other proteins.
Onion, green and red bell peppers, celery: The “holy trinity” of Cajun cooking—these veggies create the aromatic base full of texture and flavor.
Garlic: Boosts the savory backbone of the dish with its fragrant aroma.
Crushed tomatoes: Bring acidity and richness that meld with the spice blend to deepen the flavor.
Spices (smoked paprika, cumin, oregano, basil, thyme, black pepper, cayenne pepper, salt): Each adds complexity and warmth—especially smoked paprika and cayenne, which highlight the dish’s heat and smokiness.
White rice (long or short grain): Absorbs all the delicious juices and binds the dish together. Avoid quick-cooking varieties for the best texture.
Chicken broth: Adds depth and moisture so the rice cooks perfectly while infusing extra flavor.
Freshly chopped green onion: Optional garnish that adds a fresh, crisp note and a pop of color.

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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 parts about this Spicy Shrimp and Chicken Jambalaya Recipe is how easily you can put your own spin on it. Whether you want it hotter, milder, or just want to swap out ingredients to suit your pantry or dietary needs, this recipe welcomes your creativity!

Mild Version: If you’re cooking for little ones or prefer less heat, simply reduce or omit the cayenne pepper. I’ve made it this way many times for family dinners, and it still packs plenty of flavor from the smoked paprika and herbs without overwhelming spice.
Gluten-Free: By ensuring your sausage and chicken broth are gluten-free certified, you can keep this meal safe for those with gluten sensitivities. I always check labels to keep things worry-free but delicious!
Vegetable Boost: Feel free to add some corn or diced tomatoes with green chilies for a fresh, seasonal twist. I often throw in extra bell peppers in the summer for a colorful, nutrient-rich jambalaya.
Shrimp Swap: Don’t have shrimp on hand? Try adding crab meat or even extra sausage instead. The recipe’s flexible enough to accommodate your seafood favorites or substitute accordingly.

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

The image shows a close-up of a bowl filled with a mixed dish containing several layers of ingredients. The base layer is a light orange-colored rice mixed with small pieces of green vegetables and bright red bell peppers. On top of the rice, there are several pieces of cooked shrimp, orange-brown sausage slices with a glossy texture, and small chunks of cooked chicken with a slightly golden color. Scattered throughout the dish are finely chopped green onions adding a fresh green contrast. A golden fork is lifting some rice and a sausage slice, positioned in the upper left part of the image. The bowl is white and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the meats to build flavor

Start by heating 1 tablespoon of vegetable oil over medium heat in a large Dutch oven. Once hot, add 8 ounces of sliced andouille sausage and 1 pound of chicken pieces. Cook, stirring occasionally, until both are lightly browned and seared—this usually takes about 5 minutes. You’ll notice a wonderful aroma developing, hinting at the smoky, rich depth that’s the backbone of this jambalaya.

Step 2: Sauté the vegetables until tender

Next, toss in the diced onion, green and red bell peppers, and chopped celery. Continue cooking, stirring now and then, until the onion turns soft and the vegetables are tender—this should take around 5 minutes. The vibrant colors and fragrant smells will fill your kitchen, making it impossible to wait for the final dish!

Step 3: Add garlic and build aroma

Stir in the minced garlic and cook for just 1 minute until fragrant. Garlic doesn’t take long to release its aroma, so keep an eye on it to avoid burning. This brief step really wakes up the flavors in the pot.

Step 4: Stir in tomatoes and spices for bold taste

Pour in a 14-ounce can of crushed tomatoes, then add 1 tablespoon smoked paprika, 1 teaspoon salt, 1 teaspoon cumin, and ½ teaspoon each of oregano, basil, thyme, plus ½ teaspoon black pepper and ¼ teaspoon cayenne pepper. Stir thoroughly to combine everything. At this point, the rich, smoky, and spicy scent will envelope your kitchen—a sure sign you’re on track!

Step 5: Add rice and broth, then simmer

Stir in 1 cup uncooked white rice (long or short grain, but not quick-cooking) and 2 cups chicken broth. Turn up the heat to bring the pot to a boil, then reduce to medium-low. Cover the pot and let it simmer for about 20 minutes, stirring every few minutes to prevent the rice from sticking to the bottom. You’ll want the rice just cooked but still perfectly tender—this is the heart of your hearty one-pot meal.

Step 6: Add shrimp and finish cooking gently

Finally, fold in 1 pound of peeled and deveined shrimp. Cover again and let the jambalaya simmer for 5 more minutes until the shrimp turn opaque and are cooked through. The shrimp add a tender, succulent finish to the dish that perfectly complements the smoky sausage and chicken.

Step 7: Garnish and serve up a feast

Remove the pot from heat and sprinkle with freshly chopped green onion if you like a pop of color and fresh flavor. Serve hot and enjoy the layers of spice, smokiness, and succulent seafood mingling on your plate. This recipe yields 6 satisfying servings—perfect for a family dinner or leftovers to savor the next day.

Top Tip

Getting the perfect balance of flavors and textures in your Spicy Shrimp and Chicken Jambalaya Recipe can really elevate the dish. Here are some tips that have made a big difference when I cook jambalaya at home.

Use Andouille Sausage for Authenticity: The smoky, spicy flavor of andouille really defines this dish. If you can’t find it, smoked sausage is a decent substitute but try to avoid mild sausages so you don’t lose the signature spice.
Sear Meats First: Browning the sausage and chicken before adding vegetables locks in flavor and gives the jambalaya a beautiful depth. Don’t rush this step—it’s worth the 5 minutes of extra attention.
Stir Frequently While Simmering: The rice can stick to the bottom if left unattended. Stirring every few minutes during the 20-minute simmer helps prevent burning and ensures even cooking.
Adjust the Heat to Your Taste: The ¼ teaspoon of cayenne adds a good kick, but feel free to modify the amount based on your spice tolerance. It’s easy to add more later, but hard to take heat away.

How to Serve Spicy Shrimp and Chicken Jambalaya Recipe

A white cooking pan filled with four distinct sections of ingredients on a white marbled surface. The bottom layer has browned pieces of meat, including sliced sausages in a reddish-brown color. On top of this base, diced white onions cover one side, with small bright red diced bell peppers next to them. The opposite side has chopped green bell peppers, vivid and fresh-looking. Around the pan, on the white marbled surface, there are fresh whole green and red bell peppers, a bowl of white rice, and three green onions with white bulbs. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshly chopped green onions sprinkled on top add a wonderful pop of color and a mild, fresh flavor that contrasts nicely with the rich spices in the jambalaya. You can also add a bit of chopped parsley or a squeeze of fresh lemon juice for some brightness.

Side Dishes

Serve your jambalaya alongside a crisp green salad with a tangy vinaigrette or some garlic bread to soak up all the wonderful juices. Cornbread or simple steamed vegetables like green beans or okra also pair beautifully for a full Southern-inspired meal.

Make Ahead and Storage

Storing Leftovers

After your jambalaya cools, transfer it into an airtight container and refrigerate. It stays delicious for up to 4 days, making it a great option for quick lunches or easy dinners during the week.

Freezing

You can freeze leftover jambalaya to enjoy later. Place it in a freezer-safe container or heavy-duty freezer bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat jambalaya gently on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth or water if it seems dry. You can also microwave individual portions, covering the dish to keep moisture in.

Frequently Asked Questions:

Can I use frozen shrimp for this jambalaya?

Yes! Just thaw the shrimp completely before adding them in the last step. This ensures even cooking and prevents excess water from steaming the dish.

What kind of rice is best for this recipe?

Use uncooked long or short grain white rice—not quick-cooking or instant rice. Regular rice holds up better during the simmering process and absorbs those wonderful flavors perfectly.

Is this recipe very spicy?

It has a nice level of heat primarily from cayenne pepper and smoked paprika. However, you can easily adjust the amount of cayenne pepper to make it milder or spicier depending on your preference.

Can I make this gluten-free?

Absolutely. Just ensure that your sausage and chicken broth are labeled gluten-free. Most of the ingredients are naturally gluten-free.

Final Thoughts

Making this Spicy Shrimp and Chicken Jambalaya Recipe is like bringing a little piece of Cajun soul into your kitchen. It’s hearty, flavorful, and packed with textures that make every bite a delight. I hope these tips and serving ideas inspire you to enjoy every spoonful and share it with friends and family. Happy cooking and bon appétit!