This might be the boldest, most comforting dinner you’ll turn to on a busy weeknight. The *Spicy Shrimp and Chicken Jambalaya Recipe* is packed with layers of smoky, spicy, and savory flavors that just hit the spot every time.
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Why You'll Love This Recipe
I still remember the first time I made this *Spicy Shrimp and Chicken Jambalaya Recipe*: the kitchen smelled amazing, and everyone around the table was asking for seconds. It’s one of those dishes that feels fancy but comes together so easily, trust me.
- One-pot goodness: Minimal cleanup because everything cooks in a single pot, saving you time in the kitchen without sacrificing flavor.
- Balanced heat: The cayenne and smoked paprika give you just the right kick without overpowering the tender shrimp and chicken.
- Hearty and comforting: With rice, sausage, chicken, and shrimp, it’s a satisfying meal that feels like a warm hug on a plate.
- Customizable: You can tweak the spices or swap ingredients to match what you have on hand or your heat preferences.
Ingredients & Why They Work
This jambalaya shines because of the harmony of spices and fresh ingredients. Each component plays its role—spicy sausage, fresh veggies, and fragrant herbs—making the dish vibrant and flavorful. When shopping, pick fresh shrimp and good-quality sausage to see the difference in the final taste.
- Vegetable oil: A neutral oil that lets our spices and meat flavors shine without adding unwanted tastes.
- Andouille sausage: Smoky and spicy, it builds the backbone of authentic jambalaya flavor.
- Boneless, skinless chicken: Easy to cook quickly and blends perfectly with the sausage and shrimp.
- Onion: Adds natural sweetness and a foundation flavor when softened.
- Green and red bell peppers: Both add color and that classic “holy trinity” vibe typical of Cajun dishes.
- Celery: Provides crunch and fresh earthiness, rounding out the veggies.
- Garlic: Just enough to bring aromatic depth without overwhelming.
- Crushed tomatoes: A rich base that keeps the dish moist and adds subtle acidity for balance.
- Smoked paprika: Gives warmth and a smoky note that's essential here.
- Salt: Enhances all the flavors naturally.
- Cumin: Adds a slightly nutty, earthy undertone.
- Oregano, basil, thyme: Herbal aromas that elevate the dish beyond just heat and protein.
- Pepper and cayenne pepper: Provide the heat and a hint of bite, adjusting the spicy level.
- White rice: Use regular white rice (not instant), so it cooks to the perfect fluffy texture.
- Chicken broth: Boosts flavor and cooks the rice to tender perfection.
- Shrimp: The star seafood element that cooks quickly and adds a delicate sweetness.
- Freshly chopped green onion (optional): Sprinkled on top for a fresh, slightly sharp contrast.
Make It Your Way
Personally, I like to adjust the heat level depending on the crowd I’m feeding. You can dial it back if you prefer mild or pump it up for true spice lovers. And don’t hesitate to swap out chicken for turkey or add more veggies if you’re feeling experimental!
- Variation: On chilly evenings, I add a splash of hot sauce at the end and double the cayenne pepper—gives a nice warming tingle everyone appreciates.
- Vegetarian twist: Replace the meats with hearty mushrooms and smoked tofu for a smoky, satisfying vegan version.
- Seasonal swap: Swap bell peppers for diced zucchini or eggplant in summer for a fresh seasonal take.
Step-by-Step: How I Make Spicy Shrimp and Chicken Jambalaya Recipe
Step 1: Sear the Sausage and Chicken
Start by heating the vegetable oil over medium heat in your largest Dutch oven or heavy-bottom pot. Add the sliced andouille sausage and cut chicken pieces—sauté until both are lightly browned and have a bit of crispiness on the edges, about 5 minutes. This step really builds that smoky flavor foundation, so don’t rush it.
Step 2: Cook the Holy Trinity and Aromatics
Next, toss in diced onion, green and red bell peppers, and chopped celery. Cook until the onions turn translucent and soft—about 5 minutes. Then add minced garlic and let that cook for just a minute. Stir frequently to avoid burning the garlic, which can turn bitter fast.
Step 3: Spice It Up with Tomatoes and Seasoning
Add the crushed tomatoes right into the pot along with smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Stir everything well so the spices coat the meats and veggies evenly. This mixture is where the vibrant jambalaya flavor really comes alive.
Step 4: Cook the Rice
Pour in the uncooked white rice and chicken broth, then bring the whole pot to a boil. Once boiling, reduce the heat to medium low, cover, and let it simmer. Check and stir every few minutes, cooking until the rice is just tender—about 20 minutes. Stirring helps prevent sticking and ensures even cooking.
Step 5: Add the Shrimp and Finish Cooking
Stir in the peeled and deveined shrimp, cover again, and let the jambalaya simmer for another 5 minutes or until the shrimp turn pink and are cooked through. Shrimp cooks quickly, so keep an eye on it to avoid rubbery texture.
Step 6: Serve and Garnish
Give the dish a final stir, sprinkle with freshly chopped green onions if you like, and serve right away. The aromas will fill your kitchen, and the flavors will warm you from within.
Top Tip
From my experience making this *Spicy Shrimp and Chicken Jambalaya Recipe* several times, these tips have really helped me get it just right without fuss.
- Proper searing: Don’t crowd the pan when frying sausage and chicken. Crowding means steaming, not browning, and you miss out on that deep, smoky flavor.
- Rice choice matters: Use regular white rice—not quick-cooking—to ensure it absorbs all the spices and broth just right.
- Stir gently and regularly: This prevents sticking or scorching on the bottom during simmering, especially as the rice cooks.
- Watch the shrimp closely: They become rubbery if overcooked. Pink and firm means you’re done.
How to Serve Spicy Shrimp and Chicken Jambalaya Recipe
Garnishes
I love sprinkling this jambalaya with freshly chopped green onions or a handful of chopped parsley for a vibrant pop of color and fresh taste. A squeeze of lemon juice on top brightens the whole dish really nicely too.
Side Dishes
For sides, I often keep it simple—serve with crusty bread, like a warm baguette or garlic bread, to sop up the juices. A crisp green salad or roasted veggies add a nice balance to the meal.
Creative Ways to Present
For a special occasion, I’ve served this jambalaya in hollowed-out bell peppers or even scooped into mini bread bowls. It’s a fun way to wow guests and amp up the presentation without much extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftover jambalaya in airtight containers in the fridge for up to 4 days. It keeps well and the flavors even deepen after a day or two, making it a perfect make-ahead meal.
Freezing
Freezing jambalaya is totally doable! I freeze it in portioned containers, thaw overnight in the fridge, and it reheats nicely without losing texture. Just avoid freezing the raw shrimp before cooking for best results.
Reheating
Reheat gently on the stove with a splash of water or broth to bring back moisture, stirring occasionally. Microwaving works too—just cover the dish to keep steam in and prevent drying out.
Frequently Asked Questions:
Absolutely! Just double-check your sausage and broth ingredients to confirm they’re gluten-free, then follow the recipe as is.
To reduce heat, simply cut back on cayenne pepper or omit it and use milder paprika. To increase spice, add more cayenne or a few dashes of hot sauce at the end.
You can, but add them at the very end for just a minute or two to warm through so they don’t get overcooked and rubbery.
You can use brown rice, but it will require a longer cooking time and more liquid. Adjust accordingly, and expect the texture to be a bit chewier.
Final Thoughts
This *Spicy Shrimp and Chicken Jambalaya Recipe* isn’t just a meal; it’s a celebration in a pot that I love sharing with friends and family. It’s easy enough for a weeknight yet flavorful enough to feel special. Once you try it, you’ll notice how all those complex tastes come together in one cozy, mouthwatering dish—no fancy techniques required. I really hope you give it a whirl and find it as rewarding as I do.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
This classic Jambalaya recipe is a flavorful and hearty one-pot meal that combines spicy andouille sausage, tender chicken, succulent shrimp, and a medley of vegetables simmered with aromatic spices and rice for a true taste of Louisiana.
Ingredients
Meats
- 1 tablespoon vegetable oil
- 8 ounces andouille sausage, cut into ¼ inch slices
- 1 pound boneless, skinless chicken, cut into 1 inch pieces
- 1 pound shrimp, peeled and deveined
Vegetables
- 1 large onion, diced
- 1 green bell pepper, seeds removed, diced
- 1 red bell pepper, seeds removed, diced
- 3 stalks celery, chopped
- 2 cloves garlic, minced
Pantry
- 14 ounces can crushed tomatoes
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup white rice, uncooked (long or short grain, not quick-cooking)
- 2 cups chicken broth
Garnish
- Freshly chopped green onion (optional)
Instructions
- Heat and sear meat: Heat the vegetable oil over medium heat in a large Dutch oven. Add the andouille sausage slices and chicken pieces, frying until they are lightly seared, about 5 minutes.
- Sauté vegetables: Add the diced onion, green and red bell peppers, and chopped celery to the pot. Cook until the onion becomes soft and translucent.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Add spices and tomatoes: Pour in the crushed tomatoes along with smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Stir everything well to combine the flavors.
- Add rice and broth: Stir in the uncooked white rice and chicken broth. Bring the mixture to a boil, then reduce the heat to medium low. Cover and simmer until the rice is just cooked, about 20 minutes, stirring every few minutes to prevent sticking.
- Cook shrimp: Stir in the peeled and deveined shrimp, cover again, and simmer for another 5 minutes or until the shrimp turn pink and are cooked through.
- Garnish and serve: Optional – garnish with freshly chopped green onions before serving. Enjoy your hearty jambalaya!
Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
- For a spicier dish, increase the cayenne pepper or add hot sauce to taste.
- If you prefer a thicker jambalaya, reduce the amount of chicken broth slightly or cook uncovered for additional time to evaporate excess liquid.
- You can substitute chicken broth with vegetable broth for a milder flavor.
- Use fresh vegetables and quality andouille sausage for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 140 mg
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