Creole Jambalaya with Shrimp and Sausage
Smoky andouille sausage, plump shrimp, and tender chicken simmer together with the Cajun holy trinity in this bold, one-pot Creole jambalaya that's ready in under an hour.
A Pot of Pure Cajun Comfort
There's a reason jambalaya shows up at every backyard gathering, church potluck, and Sunday family dinner across Louisiana. This Creole shrimp and sausage jambalaya brings together smoky andouille, tender chicken, and plump pink shrimp, all simmered into a pot of rice that's soaked up every drop of bold, spiced flavor. If you've been searching for how to make shrimp jambalaya the authentic way, this is the one-pot recipe that delivers real Cajun seasoning depth without requiring a trip to New Orleans.
What makes this dish so beloved is how forgiving and flexible it is. Whether you're craving an easy shrimp and sausage jambalaya for a weeknight dinner or want to impress guests with an authentic Cajun shrimp jambalaya recipe, this version hits the mark. It's smoky, a little spicy, deeply savory, and endlessly satisfying.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy-bottomed Dutch oven distributes heat evenly so your rice doesn't scorch on the bottom, and a good quality Creole seasoning blend is the backbone of authentic flavor, so it's worth choosing one you trust.
What Makes Jambalaya "Creole" Instead of "Cajun"
You'll often see this dish labeled both ways, and the truth is the line between them has blurred over time. Traditionally, Creole jambalaya (sometimes called "red jambalaya") includes tomatoes, which is exactly what we're using here. Cajun jambalaya, by contrast, usually skips the tomatoes for a deeper, browner color. Both versions lean heavily on Creole seasoning for that signature warmth, and both are built on the holy trinity of onion, celery, and bell pepper that anchors so much Louisiana cooking.
Chef's Tip: Don't rush the trinity. Letting the onion, celery, and bell pepper soften fully before adding liquid builds a sweeter, more rounded base flavor for the entire pot.
Building Layers of Flavor
The secret to a great jambalaya recipe with sausage and shrimp is layering. Searing the andouille sausage first renders out its smoky fat, which then gets used to brown the chicken. That fond, those flavorful browned bits left in the pot, becomes the foundation for the vegetables and eventually the rice itself. Nothing here goes to waste.
A few things to keep in mind as you cook:
- Use long-grain white rice rather than short-grain, since it holds its shape better and won't turn gummy.
- Don't skip browning the proteins separately. It's a small step that adds a major flavor payoff.
- Add the shrimp last. They cook in just a few minutes, and overcooked shrimp turn rubbery fast.
Chef's Tip: If your jambalaya looks a little dry after the rice absorbs the broth, stir in a splash of warm chicken broth before adding the shrimp. The rice should be moist, not soupy, but never bone dry.
Ready to Bring It All Together
This is the kind of recipe that rewards patience but doesn't demand much hands-on effort. Once the trinity is softened and the broth is simmering, the pot mostly takes care of itself. It's an ideal dinner for feeding a crowd, and leftovers (if there are any) taste even better the next day.
Ready to make it? Here is the full step-by-step recipe:
Creole Jambalaya with Shrimp and Sausage
Smoky andouille sausage, plump shrimp, and tender chicken simmer together with the Cajun holy trinity in this bold, one-pot Creole jambalaya that's ready in under an hour.
Ingredients
- 1 lb andouille sausage, sliced into half-moons
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 lb large shrimp, peeled and deveined, tails off
- 2 tbsp olive oil, divided
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups chicken broth, low sodium preferred
- 1 1/2 cups long-grain white rice, uncooked, rinsed
- 2 tbsp Creole seasoning, plus more to taste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp hot sauce, such as Tabasco, plus more for serving
- 3 green onions, thinly sliced, for garnish
- 2 tbsp fresh parsley, chopped, for garnish
- 1 to taste salt and black pepper
Instruction
Pat the chicken pieces dry and season lightly with salt, pepper, and a pinch of Creole seasoning.
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook for 4 to 5 minutes until browned, then remove with a slotted spoon and set aside.
Add the chicken pieces to the same pot and sear for 5 to 6 minutes until golden on all sides. Remove and set aside with the sausage.
Add the remaining olive oil to the pot. Add the diced onion, bell pepper, and celery, and cook for 5 to 6 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the Creole seasoning, smoked paprika, and dried thyme, stirring to coat the vegetables and toast the spices for 30 seconds.
Pour in the diced tomatoes and chicken broth, stirring well and scraping up any browned bits from the bottom of the pot.
Return the browned sausage and chicken to the pot, then add the bay leaves and hot sauce. Bring to a boil.
Stir in the uncooked rice, then reduce the heat to low, cover, and simmer for 18 to 20 minutes, stirring once halfway through, until the rice is tender and most of the liquid is absorbed.
Nestle the shrimp into the rice, cover again, and cook for 5 to 6 minutes more, just until the shrimp turn pink and opaque.
Remove the bay leaves, taste, and adjust the seasoning with salt, pepper, or extra Creole seasoning as needed.
Let the jambalaya rest off the heat, covered, for 5 minutes before fluffing with a fork.
Garnish generously with sliced green onions and chopped parsley, then serve hot with extra hot sauce on the side.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Slotted spoon
Notes
Serving, Storing, and Make-Ahead Tips
Serve your jambalaya straight from the pot, ladled into bowls and topped with a flurry of sliced green onions, chopped parsley, and a few dashes of hot sauce for anyone who likes extra heat. A side of crusty bread or a simple green salad rounds things out nicely.
For leftovers, let the jambalaya cool before transferring it to an airtight container. It keeps in the fridge for up to four days, and the flavor honestly only improves overnight as the spices continue to mingle. When reheating, add a splash of broth or water to loosen the rice back up, since it naturally thickens as it cools.
If you want to prep ahead, you can brown your sausage and chicken and chop your vegetables up to a day in advance. Just keep everything refrigerated separately until you're ready to build the pot. This dish also freezes surprisingly well for up to two months, making it a fantastic make-ahead option for busy weeks.
However you serve it, this jambalaya recipe with sausage and shrimp is the kind of meal people ask for again and again. Once you've made it once, you'll understand exactly why it's a Louisiana classic worth keeping in regular rotation.
