This Jambalaya Recipe with Chicken, Shrimp and Sausage is one of the most famous New Orleans recipes, a rice dish that is popular worldwide. And an all-time Mardi Gras favorite! Because of the great flavor of the shrimp, chicken, and bacon, you mix with a spicy vegetable tomato mixture with Creole herbs and rice.
This is one of the easiest one pot meals with a lot of taste, which is also super easy to make (without packages and bags). Yes, this is a GREAT recipe.
Creole Classic Jambalaya
Jambalaya comes from the word Jambalaia, which means mixed or stirred. It is a derivative of the Spanish Paella, the main difference is that tomatoes replace saffron. Almost always, then.
Did you know that there are two types of Jambalaya? The Creole version (this one) has a tomato sauce, and the Cajun Jambalaya omits the tomatoes and has a roux as a base. The first version is most often seen in New Orleans. The Cajun version can be found in Louisiana.
Difference Between Jambalaya and Gumbo
I love Creole cuisine and already have a delicious Chicken and Sausage Gumbo on the site. The gumbo and the Cajun jambalaya chicken recipe are made with delicious Cajun seasoning, and many ingredients match. And in terms of taste palette, you see a lot of similarities.
But what's the difference between the two Cajun recipes? With Jambalaya, the rice is processed in the pan, and with gumbo, you serve the rice separately. Okra is a vegetable in a Gumbo, but not in the Jambalaya.
What do you need for Chicken, Chorizo, and Shrimp Jambalaya
You will need the following ingredients for the preparation of this jambalaya recipe with chicken, shrimp sausage, and rice (the correct amounts can be found at the bottom of the blog in the recipe card):
- Chicken: Use boneless skinless chicken, skinless chicken thighs, chicken breast, or chicken tenderloins for this easy chicken and shrimp jambalaya.
- Bacon: Bacon strips are the easiest. By frying in the pan, they become crispy, releasing the fat. You can then flavor the sauce with the fat.
- Spices: Sweet paprika, oregano, thyme, cayenne, garlic, and paprika give the Creole flavors to this dish.
- Rice: Long grain rice, uncooked rice, is preferred. Brown rice will not work. Basmati could be used in terms of preparation, but does not fit with a traditional Jambalaya.
- Sausage: Andouille sausage is traditionally used in New Orleans. Still, it is almost impossible to come by outside America, and you can also replace it with Chorizo, Kielbasa (smoked sausage), or chicken sausage.
- Shrimp: Raw or already cooked shrimp are fine. Take peeled shrimp (or peel them yourself) and make sure they are deveined.
How to make Easy Jambalaya (Chicken, Shrimp, and Chorizo)
A recipe with extensive steps and the right amount of ingredients, which you can also easily print, can be found at the bottom of the blog.
- Frying vegetables: Frying the vegetables enhances their flavor in the sauce.
- Add meat: Add bacon, Chorizo, and chicken and fry. This gives the meat more taste.
- Creole Sauce: Add the tomatoes and chicken broth to the pan.
- Season to taste: Mix the Cajun spices through the sauce. This gives the typical taste to this dish.
- Cook the rice: Shake the rice in the pan and stir well. As a result, all the flavors melt together, and the rice cooks in the sauce until it absorbs all the flavors. When well stirred, let the rice simmer (without further stirring). Mixing too much will make the rice sticky (because stirring releases starch). The trick is to mix enough at first so that the Jambalaya doesn't stick, and then turn the heat down so that the Jambalaya is simmering but not burning.
- Shrimp: When the rice is cooked, add the shrimp. If the shrimp are pink, you only need to warm them. Cook uncooked shrimp with the lid on the pan until they turn pink. Do not add them before the rice is done because if shrimp cook too long, they will become tough. Taste and season with salt and pepper as needed. Serve!
Although you can serve Jambalaya without side dishes, in New Orleans you often see the following dishes served with it:
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Jambalaya Recipe with Chicken, Shrimp and Sausage
- 2 tablespoons vegetable oil olive oil or sunflower oil
- 2 stalks celery in strips
- 4 onions finely chopped
- 4 cloves garlic crushed
- 2 tablespoons tomato paste
- 4 oz. bacon bits
- ⅔ pound chicken breast or chicken tenderloins, in 1-inch (1.5-cm) cubes
- 8 oz. sausage chorizo or smoked sausage, cut into cubes
- 14 oz. sieved tomatoes
- 1 ¾ cup chicken stock with salt (otherwise add ½ teaspoon salt extra)
- 2 teaspoons sweet paprika powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ¼ teaspoon cayenne pepper ground
- ¼ teaspoon salt
- 1 cup white rice
- 2 bay leaves
- 8 oz. large shrimp peeled and intestinal tract removed
- Spring onions finely chopped
- Fresh Parsley optional
Ingredients you need per step are listed below the step in Italic
- Heat oil in a pan over medium-high heat and add the onion, celery, garlic and tomato paste. Cook for 3 minutes while stirring.2 tablespoons vegetable oil, 2 stalks celery, 4 onions, 4 cloves garlic, 2 tablespoons tomato paste
- Add the bacon, chicken, and sausage. Bake for 5 minutes until the chicken is golden brown. Stir now and then. Now, turn the fire down to medium.4 oz. bacon bits, ⅔ pound chicken breast, 8 oz. sausage
- Pour the sieved tomatoes and stock into the pan. With a wooden spoon, scrape the brown bits off the bottom.14 oz. sieved tomatoes, 1 ¾ cup chicken stock
- Also, add the creole seasoning: sweet paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, and salt, and mix well. Bring to a boil.2 teaspoons sweet paprika powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 2 teaspoons garlic powder, 2 teaspoons onion powder, ¼ teaspoon cayenne pepper ground, ¼ teaspoon salt
- Shake the rice in the pan and mix everything to blend well. Stir well so that the sauce and rice are well mixed. Place the bay leaves on top of the rice. Bring to a boil and reduce the heat to a minimum (use a simmering plate if necessary). Put the lid on the pan and let it simmer for 15 minutes.1 cup white rice, 2 bay leaves
- Place the shrimp in the pan and put the lid back on. Now let it simmer for another 5 minutes.8 oz. large shrimp
- Remove the bay leaf, stir well, and garnish with green onions.Spring onions, Fresh Parsley
- Serve immediately.
- Whole-grain or half-grain rice will work; brown rice won't work. Basmati could be prepared in terms of preparation, but does not fit with a traditional Jambalaya.
- Shake the rice in the pan and stir well. As a result, all the flavors melt together, and the rice cooks in the sauce until it absorbs all the flavors.
- When it's stirred, let the rice simmer (without further stirring). Mixing too much will make the rice sticky (because stirring releases the starch). The trick is to mix enough at first so that the Jambalaya doesn't stick, and then turn the heat down so that the Jambalaya is simmering but not burning.
Although you can serve Jambalaya without side dishes, in New Orleans, you often see the following dishes served with it:
- Corn Muffins: These are eaten in large quantities in New Orleans (and almost everywhere). Corn muffins are the side dish to serve at Jambalaya!
- Roasted Corn: Jambalaya is often served with roasted corn on the cob.
Cool the Jambalaya quickly.
- Refrigerator: The Jambalaya will be covered in the fridge for up to three days.
- Freezer: Store the Jambalaya in a freezer box or bag. This keeps it good for up to a month. Let the Jambalaya thaw in the refrigerator.
- Reheat: Place the Jambalaya in a frying pan and stir on medium heat, fry until hot. In a conventional oven, you can also put it in an oven dish and heat it covered with aluminum foil for 30 minutes at 320 °F (160 °C).
Indication Nutritional Value (Per Person / Portion):
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove