This one-pot chicken jambalaya recipe is super filling, easy to make, and has a bit of a spicy kick. It's a Cajun/Creole classic, made with succulent chicken, plump shrimp, and fluffy rice. Perfect for family dinners and gatherings! Serve with a lemon wedge and your favorite salad on the side.
Jump to:
- How to Make Chicken Jambalaya
- Watch the recipe video
- How to Store and Reheat This Chicken Jambalaya
- What to Serve with Chicken Jambalaya
- Recipe Card
- Step By Step Instructions With Photos
- Recipe Tips & Notes
- Frequently Asked Questions
- Ingredients for Chicken Jambalaya
- More Cajun-Inspired Recipes You’ll Also Like
This chicken jambalaya recipe with shrimp uses a handful of ingredients, comes together quickly within 30 minutes, and is perfect for busy weeknights. Plus, it tastes incredibly delicious!
More one-pot recipes that you might like are our Southern Chicken and Rice, Mediterranean Chicken and Rice, and Chicken Fajita Rice Skillet.
How to Make Chicken Jambalaya
This easy chicken jambalaya recipe starts with marinating the chicken and shrimp. Then searing them separately to lock in their juices. Next, we'll simmer them together with onion, celery, bell peppers, garlic, and rice in a rich Cajun-spiced broth.
Chicken jambalaya is easy to customize. Don't love shrimp? No problem! Swap the shrimp for flavorful andouille sausage. This smoky, spicy addition pairs perfectly with the chicken and Cajun seasoning, creating a hearty and satisfying meal.
The flavor of Cajun seasoning gives this one-pot recipe a perfect kick. This chicken jambalaya recipe with shrimp is not too spicy plus we have included a step-by-step guide for making your own Cajun seasoning. Whether you prefer a mild heat or a fiery kick, you can customize the spice level to your liking.
Watch the recipe video
How to Store and Reheat This Chicken Jambalaya
- Store the leftover chicken jambalaya recipe within 2 hours of cooking.
- Let it cool down to room temperature, and transfer it to an airtight container. Stays good for 2 days in the refrigerator. Label it with a date.
- Before consuming check for any signs of spoilage like foul smell, or bad taste. If there are any discard them immediately.
- To reheat - Transfer it to a microwave-safe container and reheat it. You can also heat it on a stove-top, sprinkle some water over it, and reheat it on low heat, stirring as required until piping hot.
What to Serve with Chicken Jambalaya
This jambalaya recipe with chicken and shrimp is a complete meal. You can serve it simply with a salad like this Greek Yogurt Coleslaw
You may also like these other popular chicken recipes from this website:
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Scroll down the recipe card for step by step instructions with photos.
Recipe Card
Chicken Jambalaya Recipe
Equipment
- 1 a heavy bottom pot with a lid
- 1 medium size mixing bowl
- 1 Small size mixing bowl
Ingredients
For marinating the chicken
- 2 chicken breasts, boneless & skinless, cut into cubes (or chicken thighs)
- 2 teaspoon cajun seasoning or more, if you like spicy (for homemade cajun seasoning - recipe in notes)
- 1.5 teaspoon lemon juice
- 2 teaspoon olive oil
For marinating shrimp
- 1 pound medium size, raw shrimp or prawns, peeled and deveined (15 nos.)
- 1 teaspoon cajun seasoning
- 1 teaspoon olive oil
For chicken jambalaya
- 2 teaspoon olive oil
- 1 small onion chopped (½ cup)
- ½ red bell pepper diced
- ½ green bell pepper diced
- 2 stalks/ribs celery, chopped
- 3 garlic cloves 2 tsp, finely chopped or minced
- 1.5 cups of uncooked rice Rinse and soak in water for 30 minutes
- 1 cup tomato passata or blended tomatoes
- 2 cups of chicken broth or water
- 2 teaspoon cajun seasoning
- 1 chicken bouillon cube or chicken stock cube optional
- 1 teaspoon lemon juice
- Spring onion greens/ green onions finely chopped (substitute parsley)
Instructions
- Make your cajun seasoning (optional): In a small mixing bowl, combine the ingredients to make Cajun seasoning. Set it aside.
- Marinate the chicken: In a medium bowl, toss the chicken with Cajun seasoning (or store-bought seasoning), olive oil, and lemon juice. Keep it aside.
- Marinate the shrimp: In a small mixing bowl, combine the shrimp, Cajun seasoning, and olive oil. Toss to coat the shrimp evenly. Set aside to marinate.
- Cook the shrimp: Heat 2 teaspoon of oil in a large skillet or Dutch oven over medium heat. Add the shrimp and cook for 2 minutes per side, or until they begin to curl into a "C" shape. Remove the shrimp and set them aside on a plate.
- Brown the chicken: Add a teaspoon of oil to the skillet. Sauté the marinated chicken until golden brown on both sides. It's okay if the chicken isn't fully cooked through at this point; it will finish cooking later. Transfer the chicken to a plate.
- Sauté the vegetables: Add a teaspoon of oil to the skillet and add the onions, bell peppers, and celery. Sauté them until they soften slightly. Then, add the garlic and cook for an additional 30 seconds.
- Add the rice and liquids: Stir in the rice and sauté for a minute. Pour in the tomato passata and chicken broth, combine everything. Add the Cajun seasoning (if using homemade), chicken bouillon cube, and lemon juice. Taste the liquid, and adjust seasonings with salt or additional Cajun seasoning, as desired.
- Simmer and finish: Let the mixture come to a boil, and then add the browned chicken back to the pan. Cover the pot and reduce heat to low. Simmer for 15 minutes, or until the rice and chicken are cooked through. Turn off the heat.
- Fluff and serve: Gently fluff the rice with a fork. Stir the cooked shrimp back into the pan along with some chopped spring onions. Cover and let everything sit for an additional 5 minutes. Garnish with more spring onions and serve immediately with lemon wedges and a side salad.
Video
Notes
- Homemade Cajun seasoning: In a mixing bowl, combine 2 tablespoon paprika, 2 tablespoon garlic powder, 2 teaspoon cayenne pepper, 2 tablespoon dried oregano, 1 teaspoon dried thyme, 1 tablespoon onion powder, 1 tablespoon salt, and 2 teaspoon ground black pepper.
- Add Butter: Add a tablespoon of butter while sautéing the rice. Butter adds a richer, creamier taste compared to the more subtle flavor of olive oil. This can be a great way to boost the overall flavor of your jambalaya.
- For perfectly cooked shrimp: Don't overcook the shrimp! Add them towards the end of cooking, to ensure they stay plump and juicy.
- Spice it up or down: Adjust the Cajun seasoning to your preference. You can also add a kick of spice with chopped jalapenos or cayenne pepper.
- Vegetables: Feel free to experiment with your vegetables! Chopped celery, green beans, or okra are all great additions.
- Keep an eye on rice: Once the rice is added and simmering, resist the urge to stir constantly. Let it cook undisturbed for 10 minutes. Then check the base to see if there is enough water; if not, add little water, close the lid, and cook until chicken and rice are cooked.
- Want to add sausages? Once the chicken is browned remove it to a plate. Then put the sausage in the pan. Brown the sausage by turning it once, allowing about a minute per side. Remove it to the same plate. Add both chicken and sausages back to the pan when the broth comes to a boil. The remaining steps will be the same.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Step By Step Instructions With Photos
Here's an easy step by step recipe for jambalaya.
Step 1: Make your cajun seasoning (optional): In a small mixing bowl, combine the ingredients to make Cajun seasoning. Set it aside. Preparing Cajun seasoning at home is optional. You can use store-bought seasoning but if you make it at home you can control the heat and flavors of the recipe.
Step 2: Marinate the chicken: In a medium bowl, toss the chicken with Cajun seasoning (or store-bought seasoning), olive oil, and lemon juice. Keep it aside.
Step 3: Marinate the shrimp: In a small mixing bowl, combine the shrimp, Cajun seasoning, and olive oil. Toss to coat the shrimp evenly. Set aside to marinate.
Step 4: Cook the shrimp: Heat 2 teaspoon of oil in a large skillet or Dutch oven over medium heat. Add the shrimp and cook for 2 minutes per side, or until they start to curl into a "C" shape. Remove the shrimp and set them aside on a plate.
Step 5: Brown the chicken: Add a teaspoon of oil to the skillet. Sauté the marinated chicken until golden brown on both sides. It's okay if the chicken isn't fully cooked through at this point; it will finish cooking later. Transfer the chicken to a plate. If you want to add sausages, brown the sausage, for one minute on each side, and remove them to the same plate.
Step 6: Sauté the vegetables: Add a teaspoon of oil to the skillet and add the onions, bell peppers, and celery. Sauté them until they soften slightly. Then, add the garlic and cook for an additional 30 seconds.
Step 7: Add the rice and liquids: Stir in the rice and sauté for a minute. Pour in the tomato passata, and chicken broth, and combine everything. Add the Cajun seasoning, chicken bouillon cube, and lemon juice. Taste the liquid, and adjust seasonings with salt or additional Cajun seasoning, as desired.
Step 8: Simmer and finish: Let the mixture come to a boil, and then add the browned chicken back to the pan. (If adding sausage add the browned sausage). Cover the pot and reduce heat to low. Simmer for 15 minutes, or until the rice and chicken are cooked through. Turn off the heat.
Step 9: Fluff and serve: Gently fluff the rice with a fork. Stir the cooked shrimp back into the pan along with some chopped spring onions. Cover and let everything sit for an additional 5 minutes. Garnish with more spring onions and serve jambalaya immediately with lemon wedges and a side salad.
Recipe Tips & Notes
- Add Butter: Add a tablespoon of butter while sautéing the rice. Butter adds a richer, creamier taste compared to the more subtle flavor of olive oil. This can be a great way to boost the overall flavor of your chicken jambalaya recipe.
- For perfectly cooked shrimp: Don't overcook the shrimp! Add them towards the end of cooking, to ensure they stay plump and juicy.
- Spice it up or down: Adjust the Cajun seasoning to your preference. You can also add a kick of spice with chopped jalapenos or cayenne pepper.
- Vegetables: Feel free to experiment with your vegetables! Chopped celery, green beans, or okra are all great additions.
- Keep an eye on rice: Once the rice is added and simmering, resist the urge to stir constantly. Let it cook undisturbed for 10 minutes. Then check the base to see if there is enough water; if not, add a little water, close the lid, and cook until chicken and rice are cooked.
Frequently Asked Questions
Jambalaya, a Creole/Cajun-American dish with roots in Louisiana, is a savory rice dish bursting with Creole/Cajun flavors. It typically features meat like chicken and sausage, along with seafood like crawfish or shrimp, simmered with rice and vegetables. Smoked sausage like andouille is a traditional addition for an extra layer of savory goodness.
No, it is a mildly spicy, and flavorful dish. But it also depends on the recipe you are following. With this recipe, you can make your own Cajun seasoning and control the heat of the dish to your liking.
Creole cuisine includes tomatoes and tomato-based sauces, adding a rich layer of flavor. The addition of tomatoes is not typically found in traditional Cajun cooking.
I like to add tomatoes to jambalaya. But if you want to avoid tomatoes, add an equal quantity of chicken broth.
Jambalaya Variations
- Make jambalaya with other proteins like andouille, chorizo, or any other smoked sausage.
- Add vibrant veggies like okra to customize this dish to your family's taste and preference.
- Top it with fresh parsley, green onions, sour cream, or hot sauce.
Ingredients for Chicken Jambalaya
This jambalaya recipe requires fewer ingredients easily available in your kitchen pantry. You can customize it to your liking.
- Chicken - Both boneless skinless chicken breasts or thighs- work fine for this chicken jambalaya recipe.
- Shrimp - Use raw, peeled, and deveined shrimp. I have used medium size shrimp.
- Cajun seasoning - It adds the signature smoky, spicy flavor to the jambalaya. Use store-bought or I have shared homemade Cajun seasoning in the recipe card notes.
- Lemon juice - Adds a fresh tang and elevates Cajun flavors.
- Olive oil - substitute with any cooking oil with mild flavors and high smoke point.
- Onion, celery, and bell peppers - Traditionally, a trinity of onion, bell peppers, and celery is used. Use fresh garlic for the best flavors.
- Uncooked rice - I used long-grain white rice for jambalaya, but medium-size white rice or brown rice can be used as a substitute. Cooking time for brown rice will be longer.
- Chicken broth - Use low-sodium chicken broth.
- Tomato passata - Crushed tomatoes or tomato puree can be used instead for a thicker consistency.
- Spring onion greens for garnish.
Raxel
This chicken jambalaya recipe is delicious and packed with amazing flavors. it's so easy to follow and tastes delicious. saving it for future.
Preeti
That's great to hear, I am happy you find this recipe both easy and delicious.