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Creamy Cajun Shrimp and Sausage Jambalaya Recipe

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3.9 from 14 reviews

This classic Jambalaya recipe combines smoky Andouille sausage, tender chicken, and succulent shrimp with a flavorful blend of Cajun spices, vegetables, and rice. Cooked in a single pot, it delivers a hearty and aromatic dish perfect for family dinners or gatherings. The combination of spices and fresh ingredients creates an authentic taste of Louisiana cuisine that’s both comforting and vibrant.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

Meat & Seafood

  • 1 pound Andouille sausage (or any smoked sausage)
  • 1½ pounds boneless skinless chicken breasts or thighs, chopped into 1-inch cubes
  • 1 pound raw shrimp, thawed, peeled, and deveined

Vegetables & Aromatics

  • 2 medium yellow onions, diced
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 3 stalks celery, diced
  • 6 cloves garlic, minced
  • 1 cup okra, thinly sliced (or 1 tsp file powder), optional

Spices & Seasonings

  • 3 tablespoon Cajun seasoning (divided and adjusted to taste)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes

Other Ingredients

  • 3 tablespoon olive oil (divided)
  • 1 (14 ounce) can diced/crushed tomatoes
  • 2 teaspoon Worcestershire sauce
  • 1½ cups uncooked long-grain white rice, rinsed and drained thoroughly
  • 2¾ cups low sodium chicken broth
  • 2 tablespoons butter
  • Fresh chopped parsley (to garnish)
  • Chopped green onion (to garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for finishing the rice in the pot during the cooking process.
  2. Sear Sausage: Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add sliced Andouille sausage and cook for about 1 minute per side until browned. Remove sausage and set aside. For raw sausage, cook whole first, allow to rest, then slice before proceeding.
  3. Cook Chicken: Season cubed chicken with salt, pepper, and 1 tablespoon Cajun seasoning. In the same pot, add 1 more tablespoon olive oil over medium-high heat. Add chicken and cook for 6-8 minutes until internal temperature reaches 165°F (75°C). Remove and set aside.
  4. Sauté Vegetables: Add the final tablespoon of olive oil to the pot over medium-low heat. Add diced onions, green and red bell peppers, and celery. Cook for 8-10 minutes, stirring frequently until softened.
  5. Add Spices and Garlic: Stir in minced garlic, remaining Cajun seasoning, salt, pepper, cayenne pepper, Italian seasoning, and red pepper flakes. Cook for an additional minute to release the flavors.
  6. Add Liquids and Rice: Mix in the canned diced/crushed tomatoes, Worcestershire sauce, rinsed rice, and chicken broth with the sautéed vegetables. Stir well to combine. Bring the mixture to a boil.
  7. Simmer and Cook Rice: Once boiling, reduce heat to low and cover the pot with a tight-fitting lid. Cook the mixture for 25-35 minutes, gently stirring every 7-8 minutes to prevent sticking. Alternatively, transfer the covered pot to the preheated oven and bake for 25-35 minutes until rice is nearly cooked.
  8. Cook Shrimp: While rice cooks, melt 2 tablespoons butter in a large skillet over medium-high heat. Cook shrimp for about 2 minutes per side until pink and opaque. Note: Cooking shrimp separately is optional; raw shrimp can be added directly to the pot.
  9. Combine and Finish Cooking: When rice is almost done, stir in cooked shrimp, sliced okra (if using), cooked chicken, and sausage back into the pot. Gently mix everything to combine and cook on low heat for another 5-8 minutes until shrimp is fully cooked and flavors meld together.
  10. Serve: Remove the pot from heat. Serve the jambalaya warm, garnished with fresh chopped parsley and green onions. Store any leftovers in a sealed container in the refrigerator for up to 4 days.

Notes

  • Adjust Cajun seasoning and cayenne pepper to control the heat level based on your preference.
  • If using raw sausage, cook whole first before slicing to ensure thorough cooking and prevent drying out.
  • Rinsing and draining rice before cooking helps remove excess starch and prevents clumping.
  • Cooking shrimp separately ensures they don’t overcook and turn rubbery. Alternatively, add raw shrimp towards the end of rice cooking for convenience.
  • Okra is optional; adding file powder is a traditional way to thicken the jambalaya and enhance flavor.
  • Use a heavy-bottomed stockpot or Dutch oven to distribute heat evenly during cooking.
  • Leftover jambalaya freezes well; defrost overnight in the refrigerator before reheating.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Cajun/Creole

Find it online: https://dishiary.com/creamy-cajun-shrimp-and-sausage-jambalaya-recipe/