Jambalaya Shrimp Chicken Recipe – Easy Dinner Idea

Jambalaya shrimp chicken has earned a permanent spot in our weeknight rotation, and people ask about it before they even sit down. That is the whole idea behind our kitchen, simple food that earns its place on a busy table.

Get a taste of New Orleans comfort food with this jambalaya recipe. It’s a mix of chicken, sausage, shrimp, veggies, and rice brimming with Cajun and Creole flavors. This jambalaya shrimp chicken comes together in about 50 minutes from start to finish, which is exactly why it keeps showing up on our table. Below you will find the full ingredient list, the exact method we use, and the small details that make this jambalaya shrimp chicken work every single time.

Save

Get a taste of New Orleans comfort food with this jambalaya recipe. It’s a mix of chicken, sausage, shrimp, veggies, and rice brimming with Cajun and Creole flavors.

Why You Will Love Jambalaya Shrimp Chicken

There are plenty of weeknight dinners out there. Here is why this jambalaya shrimp chicken keeps winning in our kitchen.

• It actually fills you up. This hearty dish combines protein from chicken and shrimp for a satisfying meal.
• It just works. The colorful vegetables add essential vitamins and minerals to your diet.
• The flavor does the work. Enjoy the rich, bold flavors that make this dish both comforting and exciting.
• Dinner in about 50 minutes. Start to plate, including the prep.
• About 32 g of protein per serving. Enough to hold you until morning, not just until nine.

Ingredients You Will Need for Jambalaya Shrimp Chicken

Everything here is an everyday ingredient. This is the exact list we use for this jambalaya shrimp chicken, measured the way we actually cook it.

Protein

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 11 oz fully-cooked turkey sausage, sliced
• 3 cups low-sodium chicken broth
• 1 lb large shrimp, peeled and deveined

Base

• 1 1/2 cups uncooked long grain white rice, rinsed

Produce

• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 (15-ounce can) crushed tomatoes
• Sliced green onions and chopped parsley, for garnish

Seasoning

• 2 tbsp Cajun seasoning
• 2 green bell pepper, deseeded and diced
• 1/2 tsp red pepper flakes

Pantry

• 3 tbsp extra-virgin olive oil
• 2 ribs of celery, diced
• 1 bay leaf

A quick word on the parts that matter most in this jambalaya shrimp chicken:

• Boneless skinless chicken thighs, cut into bite-sized pieces. Cook it just to done and no further, and it stays tender all the way through.
• Fully-cooked turkey sausage. It is an everyday ingredient doing quiet, useful work here.
• Cajun seasoning. It does the seasoning work of six separate jars, which is exactly why it belongs here.

Prefer metric? The recipe card below switches every amount over for you.

Save

Get a taste of New Orleans comfort food with this jambalaya recipe. It’s a mix of chicken, sausage, shrimp, veggies, and rice brimming with Cajun and Creole flavors.

How to Make Jambalaya Shrimp Chicken

Here is exactly how we make this jambalaya shrimp chicken: about 20 minutes of prep and roughly 30 minutes of cooking.

What you need: Large Skillet, Large Pot, Oven, Mixing Bowl.

1. Season the chicken. In a medium mixing bowl toss together the diced chicken with 1 tablespoon of Cajun seasoning until evenly coated.
2. Cook the chicken. Heat 2 tablespoons of the oil in a large Dutch oven or wide-bottomed pot over medium-high heat. Add the chicken and saute until lightly golden and cooked through. Remove the chicken to a plate.
3. Cook the sausage. Add the remaining 1 tablespoon of oil along with the sausage to the same pan and saute for a couple of minutes until lightly browned on both sides. Remove the sausage to the plate with the chicken.
4. Saute the veggies. Add the onion, bell pepper, and celery, and saute for 4 to 5 minutes until the veggies have softened. If you need to add a splash more oil feel free to do so.
5. Add the garlic and spices. Add the minced garlic, the remaining 1 tablespoon of Cajun seasoning, and the red pepper flakes to the pan. Stir together for 30 seconds.
6. Add the rice and liquid. Add the rice and toast with the veggies and spices by stirring for a minute. Then add the bay leaf, tomatoes, and broth. Give it a stir, bring to a simmer, then reduce the heat to low and cover. Cook for about 7 to 8 minutes, stirring occasionally just to make sure the rice isn’t sticking to the bottom of the pot, until the rice is al dente.
7. Add the shrimp. Remove the bay leaf, add the shrimp to the pan along with the sausage and chicken, gently stir, cover, and turn off the heat. The shrimp will cook through in about 4 to 5 minutes, and all of the liquid should be absorbed by the rice. Taste the jambalaya and season with extra salt and pepper if you’d like.
8. Garnish. Before serving, garnish with sliced green onions and chopped parsley.

That is the whole method. Nothing here needs special technique, just a little attention at the right moments.

Tips for the Best Jambalaya Shrimp Chicken

None of this is complicated, but these are the small habits that separate a good plate of this jambalaya shrimp chicken from a great one.

• Use an oven thermometer if you have one. Most ovens run hotter or cooler than the dial says.
• Rotate the pan halfway through for even color. Rotate the pan halfway through for even color.
• Let it rest before cutting so it sets and slices cleanly. Let it rest before cutting so it sets and slices cleanly.
• Read the steps once before you start. Knowing what is coming makes the whole thing calmer.
• Have everything measured and within reach before the heat goes on. Have everything measured and within reach before the heat goes on.

Taste as you go and adjust the seasoning at the end rather than the beginning. This jambalaya shrimp chicken rewards a little attention right at the finish.

Save

Get a taste of New Orleans comfort food with this jambalaya recipe. It’s a mix of chicken, sausage, shrimp, veggies, and rice brimming with Cajun and Creole flavors.

Variations and Add Ins

Jambalaya shrimp chicken takes changes well, so treat the recipe above as a starting point rather than a set of rules. These are the swaps we come back to most often.

• Use a different fish. Any firm white fish works, so buy whatever looks best that day.
• Add citrus. A squeeze of lemon or lime right at the end wakes everything up.
• Make it creamy. A splash of cream or a spoonful of cream cheese turns it into comfort food.
• Add herbs. Fresh dill, parsley or basil brighten the whole plate.
• Change the herbs. Fresh parsley, basil or dill at the end each send it somewhere slightly different for no extra effort.
• Make it a bigger meal. Serve it over rice or with warm bread and it stretches to feed another person or two.

Change one thing at a time rather than three. That way you find out what you actually like in this recipe instead of guessing at the end.

How to Store and Reheat Jambalaya Shrimp Chicken

Seafood is best the day it is made, but leftovers keep in an airtight container in the refrigerator for up to two days. Reheat gently and briefly, since seafood turns firm quickly with too much heat.

If you are cooking ahead on purpose, prep the components and keep them separate until you are ready. It takes a few minutes off a busy evening and this dish holds its texture far better that way.

Save

Get a taste of New Orleans comfort food with this jambalaya recipe. It’s a mix of chicken, sausage, shrimp, veggies, and rice brimming with Cajun and Creole flavors.

What to Serve With Jambalaya Shrimp Chicken

The recipe carries a plate on its own, but a few simple things turn it into a proper dinner.

• Rice or orzo. Simple, and it soaks up everything on the plate.
• A squeeze of lemon and a green salad. A little contrast keeps the whole plate from feeling heavy.
• Crusty bread. Easy to put together while the main event finishes.
• Roasted asparagus. The kind of small addition that makes dinner feel finished.

Jambalaya Shrimp Chicken FAQ

Can I make Jambalaya Shrimp Chicken ahead of time?

Yes. You can prep the components a day ahead and keep them covered in the refrigerator, then finish this one when you are ready to eat. It saves real time on a busy evening.

Can I use something other than boneless skinless chicken thighs, cut into bite-sized pieces?

You can. Use what you have and keep the quantity about the same. The cooking time may shift slightly, so go by how it looks rather than the clock.

How long does Jambalaya Shrimp Chicken take?

About 50 minutes from start to finish, including roughly 20 minutes of hands on prep. The first time through may run a little longer.

Can I double the recipe?

Yes. Doubling works well here. Use a larger pan so nothing crowds, and expect the dish to need a little more time in the heat.

How do I store leftovers?

Seafood is best the day it is made, but leftovers keep in an airtight container in the refrigerator for up to two days.

Can I freeze Jambalaya Shrimp Chicken?

It is better fresh. Freezing changes the texture more than it is worth here, so plan to eat it within a couple of days.

A Dinner Worth Repeating

If you make jambalaya shrimp chicken, we hope it turns into one of those recipes you stop measuring after a while, the one you can put together on a Tuesday without thinking too hard about it. That is the best thing a recipe can become, not a special occasion dish but a reliable one.

If something worked especially well for you, or you found a swap worth passing on, we would genuinely like to hear about it. Most of the small improvements in our recipes started as somebody else’s idea.

Simple ingredients, an honest method, and a plate worth sitting down for. That is all we are ever after.