Jambalaya Recipe with Chicken, Shrimp and Sausage

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.

1. Frying vegetables: Frying the vegetables enhances their flavor in the sauce.
2. Add meat: Add bacon, Chorizo, and chicken and fry. This gives the meat more taste.
3. Creole Sauce: Add the tomatoes and chicken broth to the pan.
4. Season to taste: Mix the Cajun spices through the sauce. This gives the typical taste to this dish.
5. 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.
6. 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!

Serve with

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!
• Corn cobs: Jambalaya is also often served with roasted corn on the cob.
• Green salad: Agreen salad is always a good choice.