Spicy Chicken Shrimp Jambalaya

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Bold, hearty, and brimming with flavor, Spicy Chicken Shrimp Jambalaya is the kind of dish that turns an ordinary weeknight into a soulful Southern celebration. It’s a one-pot wonder with layers of Cajun spice, smoky sausage, juicy shrimp, and tender chicken, all simmered together with rice and colorful veggies. Whether you’re hosting a gathering or simply craving comfort, this recipe delivers serious flavor in every spoonful.

With its roots in Louisiana cuisine, jambalaya reflects the heart of Creole and Cajun cooking. It’s rustic and deeply satisfying—made to feed a crowd or fill up your meal prep containers for the week. The mix of protein, rice, and spice gives it a built-in complexity without needing hours in the kitchen. Plus, it’s totally adaptable to your heat tolerance—go big on the cayenne or keep it mellow.

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What Kind of Sausage Should I Use?

Authentic jambalaya typically features andouille sausage—a smoky, spicy pork sausage that holds up beautifully in stews. If you can’t find andouille, a good-quality smoked sausage or kielbasa works well too. The key is getting that seared, caramelized flavor before combining with the other ingredients.

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Ingredients for the Spicy Chicken Shrimp Jambalaya

• Andouille Sausage: This brings the smoky backbone and a spicy kick that defines jambalaya’s depth.
• Chicken Thighs: Juicy, tender, and perfect for soaking up the bold seasoning blend.
• Shrimp: Added at the end to keep them perfectly plump and tender.
• Bell Peppers: A trio of green, red, and yellow peppers gives color and sweetness.
• Onion and Garlic: Foundational aromatics for that unmistakable Cajun base.
• Crushed Tomatoes: Adds richness and a slightly tangy balance.
• Long-Grain Rice: Absorbs all the flavors as it simmers.
• Cajun Seasoning: The heart of the heat—smoky, peppery, and just the right amount of kick.
• Chicken Broth: Helps cook the rice and marry the ingredients.
• Green Onions and Parsley: For a fresh, bright finish on top.

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How To Make the Spicy Chicken Shrimp Jambalaya

Step 1: Sear the Sausage

Heat a large pot or Dutch oven over medium-high heat. Slice the andouille sausage into thick coins and sear until browned on both sides. This step develops deep flavor, so don’t rush it. Once browned, remove the sausage and set aside.

Step 2: Brown the Chicken

In the same pot, add diced chicken thighs seasoned with a bit of Cajun seasoning. Sear until golden on the outside (they don’t need to be fully cooked through yet). Remove and set aside with the sausage.

Step 3: Build the Base

Add diced onions and bell peppers to the pot with a splash of oil if needed. Sauté until soft, then stir in minced garlic and cook until fragrant. Add a bit of extra Cajun seasoning to layer in more flavor.

Step 4: Add Tomatoes and Rice

Pour in the crushed tomatoes and rice. Stir to coat the grains in the tomato and veggie mixture, allowing the rice to toast just slightly for extra nuttiness.

Step 5: Simmer It All Together

Return the sausage and chicken to the pot, then pour in chicken broth. Bring to a boil, reduce to a simmer, and cover. Cook for 20-25 minutes, stirring occasionally, until rice is tender and has absorbed most of the liquid.

Step 6: Add the Shrimp

Once the rice is just about done, gently fold in the shrimp. Cover and cook for another 5-7 minutes until shrimp are pink and fully cooked. Taste and adjust seasoning if needed.

Step 7: Finish with Fresh Herbs

Top with chopped green onions and parsley before serving. Serve hot with crusty bread or a squeeze of lemon if you like a little zing.

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Serving and Storing This Jambalaya

Spicy Chicken Shrimp Jambalaya is best served hot, straight from the pot with a sprinkle of fresh herbs. It pairs beautifully with cornbread, crusty baguette, or even a simple side salad to cool the heat. For gatherings, keep it warm in a slow cooker so guests can help themselves.

To store leftovers, let the jambalaya cool completely before transferring to airtight containers. It keeps well in the fridge for up to 4 days. For longer storage, freeze individual portions for easy weekday meals—just reheat gently on the stovetop or in the microwave with a splash of broth to keep it moist.

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Frequently Asked Questions

What’s the difference between Cajun and Creole jambalaya?

Cajun jambalaya usually skips the tomatoes and goes for a browned, rustic flavor. Creole jambalaya—like this one—includes tomatoes and is more saucy and colorful.

Can I use chicken breast instead of thighs?

You can, but thighs hold moisture better and tend to be more flavorful. If using breast, be careful not to overcook them.

Is this recipe spicy?

It’s got a kick, but it’s easy to tone down! Use a mild Cajun blend or cut back on cayenne to suit your spice level.

What kind of shrimp should I use?

Medium to large raw shrimp work best. Be sure to peel and devein them before adding. Frozen shrimp is fine too—just thaw them first.

Can I make this ahead of time?

Yes! It actually gets better as it sits, so feel free to make it a day ahead and reheat before serving.

Is it gluten-free?

Yes, this recipe is naturally gluten-free, as long as your sausage and broth are certified gluten-free.

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Want More Dinner Recipes with a Southern Twist?

If you love this Spicy Chicken Shrimp Jambalaya, don’t stop here. These other savory dishes will take your dinner game to the next level:

• Louisiana Remoulade Sauce – The perfect tangy drizzle to serve alongside Cajun meals.
• Dirty Rice with Ground Beef – A spiced-up rice dish that’s packed with depth and comfort.
• Creamy Cajun Steak Alfredo – Pasta with a bold and creamy Cajun flair.
• Fried Cabbage with Shrimp & Sausage – Another Southern one-pan wonder packed with protein.
• Easy Cajun Cream Sauce – A flavor-packed base for pasta, seafood, or dipping.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can revisit it whenever the craving hits.

And if you try it, let me know in the comments! Did you go heavy on the spice or keep it mild? Swap the sausage or sneak in extra veggies?

I’d love to hear how it turned out for you—and don’t forget to tag me if you share it on Pinterest!

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