Chicken Sausage and Shrimp Jambalaya Recipe

To make a great chicken sausage and shrimp jambalaya, use the right proteins and cook them in the correct order. Begin with the “holy trinity” of onions, celery, and bell pepper to build your flavor base. Follow with diced tomatoes, low-sodium broth, and a blend of southern spices. Stir in long grain rice and cook until it’s fluffy. When the rice is nearly done, add in the shrimp for that perfect finishing touch. Garnish with green onions and fresh parsley, then serve hot. For more tips and variations, keep reading, there’s plenty more to discover!

Key Takeaways

• Browning chicken and sausage first is essential for deep flavor, don’t rush it.
• Add shrimp at the end to keep them tender, never rubbery.
• Use long grain rice and simmer everything together for a true Louisiana texture.

Ingredients and Flavor Foundations

Chicken, sausage, and shrimp jambalaya is more than a simple rice dish. At its core, this is a meal that reflects southern culture and the spirit of comfort food, meant to be eaten with family (or neighbors who feel like family). Most cooks start with the obvious: chicken thighs or breasts, andouille or smoked sausage, and big, juicy shrimp. But what makes jambalaya different from, say, Spanish paella or West African jollof rice, is in the details, the layering of flavor, the careful browning of proteins, and the steady hand with spices. The dish is a blend of cultures, drawing on French, Spanish, and West African roots.[1]You’ll need the following, almost without exception:

• Chicken (thighs for their fat and flavor, or breasts for a leaner texture)
• Andouille sausage (or another smoked sausage if you’re shopping outside Louisiana)
• Shrimp, peeled and deveined
• Onion, celery, and bell pepper (the “holy trinity” in Cajun and Creole kitchens)
• Garlic
• Long grain rice
• Chicken broth or stock (some sneak in seafood or shrimp stock for more depth)
• Tomato sauce or diced tomatoes (for the “red” Creole style)
• Cajun or Creole seasoning, paprika, cayenne, black pepper, bay leaves
• Olive oil or butter

Optional, but never unwelcome: parsley and green onions for garnish, a bottle of hot sauce on the table, and maybe a wedge of lemon to brighten things up.

Proteins in Jambalaya

Chicken: Types and Preparation

Chicken thighs are the old-timer’s pick for jambalaya, and for good reason. They brown beautifully, stay juicy, and soak up seasoning. Bone-in thighs give a richer flavor, but boneless thighs or even diced breasts are fair game, especially if you’re looking for a less fatty meal. Cut the chicken into bite-sized pieces, pat them dry, and season them well with salt, pepper, and a little paprika or Cajun seasoning before browning.

Sausage: Andouille and Alternatives

If you can get real andouille sausage, use it. The smoky, spicy links are almost as iconic as the dish itself. Smoked sausage, kielbasa, or even a spicy chorizo will work in a pinch. Slice the sausage into coins, about a quarter inch thick, so they brown evenly and lend their fat to the pan. That rendered fat is liquid gold for what comes next.

Shrimp: Timing and Cooking Tips

Shrimp in jambalaya is a finishing move. They cook fast, usually just 3 to 5 minutes at the end, so add them only after the rice is nearly done. Overcooked shrimp are rubbery and sad. Buy raw, peeled, and deveined shrimp. Pat them dry, season lightly, and stir them in just before serving. You want them pink, opaque, and tender.

Vegetables and Aromatics

The Cajun “Holy Trinity”: Onion, Celery, Bell Pepper

Every serious jambalaya starts with the trinity: a roughly equal mix of onion, celery, and green bell pepper, diced small. Sauté these in the sausage and chicken drippings until soft and lightly browned. This is the base for all the flavors that come after.

Garlic and Additional Vegetables

Three or four cloves of minced garlic, added toward the end of the vegetable sauté, deepen the aroma. Some cooks might add a diced tomato, a handful of green onions, or even a little okra, but the core aromatic trio is non-negotiable if you want the right flavor.

Rice and Liquids

Long Grain White Rice: Characteristics and Cooking

Long grain white rice holds its shape, absorbs flavor, and doesn’t turn to mush. Parboiled rice is a safe bet for beginners, as it’s less likely to get sticky or overcooked. Quick-cooking rice can work, but adjust the liquid and watch your timing.

Broth, Stock, and Tomato Components

Chicken broth is the go-to, but seafood stock adds another layer. For red jambalaya (Creole style), use diced tomatoes or a can of tomato sauce. The acidity balances the richness of the sausage and chicken, creating a deep, savory base. Some folks use both tomato paste (for depth) and diced tomatoes (for texture).

Seasonings and Garnishes

Cajun and Creole Seasoning Blends

A good Cajun or Creole blend brings together paprika, cayenne, black pepper, thyme, oregano, and sometimes garlic powder. Buy a trusted blend or mix your own. For extra heat, add more cayenne or a few shakes of hot sauce.

Herbs, Spices, and Hot Sauces

Bay leaves, dried thyme, and oregano give a savory undertone. Always taste as you go; some sausages are very salty or spicy on their own.

Fresh Garnishes: Green Onions and Parsley

Right before serving, sprinkle chopped green onion and parsley over the top. It brightens the dish and signals freshness.

Cooking Techniques and Process

 

Credit: My Kitchen Kreations

Browning Meats for Depth of Flavor

Browning is key. The Maillard reaction (that technical term for the crust on your chicken and sausage) is what gives jambalaya its unmistakable depth. Start with chicken, then sausage, so each has time to develop a fond, a sticky, browned layer, on the bottom of your pan.

Sautéing Vegetables and Building the Base

Once the meats are browned, set them aside and sauté the onions, celery, and bell pepper in the same pan. Scrape up the brown bits. When the vegetables are tender, add garlic, tomato paste, and tomatoes. Let everything cook together until it’s fragrant and the tomatoes have lost their raw taste.

Rice Cooking Methods

Add rice and broth to the pot, then return the meat. Bring to a boil, then lower the heat, cover, and simmer gently. If you’re using the oven method, bake covered at 325°F until rice is tender, usually 35-45 minutes. Oven-baking prevents burning and uneven cooking.[2]

Incorporating Shrimp and Final Assembly

When the rice is nearly done (about 10 minutes left), nestle the shrimp into the pot. Cover and let the residual heat cook them through. If you’re worried about overcooking, you can stir them in after turning off the heat and let them finish as the jambalaya rests.

Finishing Touches and Serving Suggestions

Taste for seasoning. Add more salt, pepper, or hot sauce as needed. Fluff the rice, garnish with green onions and parsley, then serve straight from the pot.

Variations, Tips, and Common Question

IngreDient Substitutions and Customizations

Swap chicken thighs for breasts, use kielbasa or turkey sausage, or even add crawfish if you’re feeling festive. Vegetarian? Load up on extra veggies and use vegetable broth.

Rice Variations and Cooking Adjustments

Brown rice or quick-cooking rice both work but require different cooking times and liquid ratios. Brown rice needs more liquid and time; quick-cooking rice needs less.

Adjusting Spice Levels to Taste

Cajun and Creole seasonings can be punchy. Ease up on the cayenne or hot sauce for a milder batch. Let each eater add heat at the table.

Equipment Recommendations

A heavy Dutch oven or cast iron skillet is the classic choice for even heat and browning. Stainless steel works, too, but avoid thin nonstick pans, they don’t create fond as well.

Storage, Freezing, and Reheating

Jambalaya keeps well in the fridge for up to 5 days. Reheat gently on the stove with a splash of broth to keep it moist. For freezing, portion into airtight containers. Thaw overnight and reheat with a bit of water or stock. Rice may soften a bit, but the flavors will be just as bold.

Frequently Asked Questions

Differences Between Jambalaya and Gumbo

Gumbo is a stew thickened with roux, served over rice that’s cooked separately. Jambalaya is a one-pot meal where the rice cooks with the other ingredients, soaking up all the flavor.

Authenticity Variations and Regional Styles

Creole jambalaya (New Orleans style) uses tomatoes and is red; Cajun jambalaya (from rural Louisiana) skips tomatoes and is brown. Both start with the holy trinity, both are loaded with sausage and chicken, and both are true to the spirit of southern comfort.

Conclusion 

Jambalaya can be whatever you want it to be. Don’t rush the browning phase, and don’t hesitate to adjust seasonings or proteins. Use what you have. Comfort food is meant to nourish, not to impress. Pair it with cornbread or a salad, letting guests add hot sauce as desired. Prep ahead by chopping veggies and proteins the night before. For gatherings, double the recipe and keep warm in a slow cooker. Perfect for lunches, flavors really blossom overnight.

FAQ

What’s the difference between cajun jambalaya and creole jambalaya?

The big difference comes down to the base. Creole jambalaya uses tomato sauce or diced tomatoes, which gives it a red color and a richer texture. Cajun jambalaya skips the tomatoes and turns more brown, thanks to browned sausage, browned chicken, and deep spices like paprika and cayenne pepper. Both styles feature rice and sausage, but creole leans more into seafood jambalaya with peeled shrimp or a chicken and shrimp mix. Cajun seasoning and creole seasoning each bring their own bold, spicy flavors rooted in southern classics.

Can I make chicken sausage jambalaya in an instant pot?

Yes, you can make chicken sausage jambalaya in an instant pot. It’s perfect for a one pot meal and cuts down cook time while keeping that spicy rice flavor. Use andouille sausage or smoked sausage, plus quick cooking rice or simmered rice, depending on your texture preference. Sauteed vegetables like bell pepper, onion, and celery, the holy trinity, bring real Louisiana cuisine vibes. Add tomato-based ingredients, cajun seasoning, and chicken broth for a bold, easy jambalaya that’s great for a weeknight dinner or meal prep.

What makes a shrimp jambalaya taste authentic?

An authentic jambalaya, especially shrimp jambalaya, needs the right layers. Start with the holy trinity: onion, celery, and bell pepper sautéed in olive oil or butter. Add garlic, creole seasoning, bay leaves, paprika, and cayenne pepper. Use peeled shrimp and deveined shrimp for a smooth texture. Chicken broth or seafood stock deepens the flavor. Add long grain rice, and don’t skip diced tomatoes for that red jambalaya feel. Top it with a parsley garnish or green onion garnish to finish off this true southern comfort food.

How do I balance spice in a spicy jambalaya?

Spice in a spicy jambalaya is all about balance. Use cayenne pepper and black pepper carefully. Cajun seasoning and creole seasoning are bold, so taste as you go. If it’s too hot, stir in some butter or more chicken stock to tone it down. Some folks add diced tomatoes or tomato sauce to mellow the heat. Add hot sauce at the end so everyone can adjust their own plate. Whether it’s rice and shrimp or rice and chicken, you can customize it. That’s the beauty of jambalaya variations.

What’s the best way to reheat jambalaya leftovers?

Jambalaya leftovers reheat best in a skillet with a splash of chicken broth or seafood stock to bring back moisture. Whether it has chicken thighs, boneless chicken, or peeled shrimp, gentle heat keeps it tender. Cover the skillet and stir often so the rice dish doesn’t dry out. You can also microwave it, just cover and add a little water or broth first. This hearty meal makes a great next-day jambalaya lunch or quick main dish. Add fresh parsley or green onions to make it taste freshly made.

References

1. https://en.wikipedia.org/wiki/Jambalaya
2. https://goboldwithbutter.com/recipes/chicken,-sausage-and-shrimp-jambalaya

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