Spicy Shrimp and Chicken Jambalaya - Bold & Flavorful Dinner

Name: Delicious Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Cajun
Ingredients: 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; 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; 1 Tablespoon vegetable oil; 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 rice; 2 cups chicken broth; freshly chopped green onion Optional

This might be the most flavorful and comforting dinner you can whip up when you want something hearty and a bit spicy. This Spicy Shrimp and Chicken Jambalaya Recipe hits all the right notes with bold spices, tender chicken, and perfectly cooked shrimp in every bite.

A white pan filled with a dish made of three main layers: the base layer is reddish-orange cooked rice mixed evenly with chopped green and red bell peppers and bits of green onions, the middle layer has round slices of browned sausage scattered throughout, and the top layer shows plump, cooked shrimp with a slightly orange tint. The pan handle points toward the bottom center, resting on a light blue cloth with white fringes. Around the pan are a black bowl with gold cutlery inside, a wooden board with fresh green herbs, some garlic cloves, and whole red and green bell peppers on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Shrimp and Chicken Jambalaya Recipe
Top Tip
How to Serve Spicy Shrimp and Chicken Jambalaya Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this Spicy Shrimp and Chicken Jambalaya Recipe. It’s got that perfect balance of smoky, spicy, and savory flavors that just warm you up from the inside out. Every time I make it, I’m reminded how simple ingredients can come together to create something absolutely irresistible.

Flavor-packed: The combination of spices and herbs builds layers of complexity without overpowering the proteins.
One-pot ease: Cooking it all in one pot means less cleanup, which is always a win in my book.
Customizable heat: Whether you want it mild or fiery, you control the spice level for your perfect plate.
Great for feeding a crowd: This recipe stretches well and makes enough to share at gatherings or save leftovers.

Ingredients & Why They Work

Every ingredient in this Spicy Shrimp and Chicken Jambalaya Recipe plays a crucial part in building authentic Southern flavor. From the smoky andouille sausage to the fresh veggies and spice blend, they all harmonize to give you that classic jambalaya taste that’s both hearty and spicy.

Flat lay of a small white ceramic bowl of vegetable oil, a small white bowl of crushed tomatoes, a small white bowl of chicken broth, two whole brown eggs with clean shells, a few thick slices of andouille sausage, a handful of peeled and deveined raw shrimp, bite-sized pieces of raw boneless skinless chicken, one large diced white onion, diced green bell pepper, diced red bell pepper, three chopped celery stalks, two whole garlic cloves, a small heap of uncooked white long-grain rice, a small pile of smoked paprika powder, small piles of ground salt, ground cumin, dried oregano, dried basil, dried thyme, ground black pepper, and cayenne pepper, and a few fresh green onion sprigs, all arranged symmetrically on a clean white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil: Helps sear the meat beautifully without smoking or burning.
Andouille sausage: Gives a smoky, spicy depth that’s signature to jambalaya.
Chicken (boneless, skinless): Provides tender protein that soaks up all the seasonings well.
Onion, green bell pepper, red bell pepper, celery: These “holy trinity” veggies form the flavorful base.
Garlic: Fresh garlic adds a punch that brightens the dish.
Crushed tomatoes: Add moisture and slight acidity to balance richness.
Smoked paprika, cumin, oregano, basil, thyme, pepper, cayenne pepper: A carefully curated spice mix gives depth and heat.
White rice: Absorbs all the spices and broth; make sure to avoid quick-cooking rice for the best texture.
Chicken broth: The liquid base that cooks the rice and enhances the overall savory flavor.
Shrimp: Added at the end for tender, juicy seafood goodness.
Green onions (optional garnish): Add freshness and a pop of color to finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Spicy Shrimp and Chicken Jambalaya Recipe, especially when craving different levels of heat or swapping veggies based on the season. Feel free to tweak it so it fits just right for your taste buds.

Variation: Once, I swapped the andouille sausage for smoked chorizo, which added a delightful twist and worked surprisingly well with the spices.
Spice adjustment: If you prefer less heat, simply reduce or omit the cayenne pepper; for a fiery kick, add some hot sauce or extra cayenne when serving.
Vegetarian version: Skip the sausage and chicken, adding hearty beans and extra veggies like mushrooms and zucchini instead.

Step-by-Step: How I Make Spicy Shrimp and Chicken Jambalaya Recipe

In this close-up image, a white bowl holds a rich mix of orange-colored rice layered with slices of browned sausage, pink shrimp, and light brown pieces of chicken. Dotted throughout the dish are small bits of red and green bell peppers and chopped green onions adding spots of color. A shiny gold fork is lifting some rice and a piece of sausage, showing the moist texture and the mix of ingredients. The bowl sits on a white marbled surface that softly reflects light, making the colors of the dish stand out. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Sausage and Chicken

First things first, heat up your vegetable oil in a large Dutch oven over medium heat. Toss in the sliced andouille sausage and chicken pieces, and let them brown lightly — about 5 minutes. This step develops flavor and locks in juiciness for both proteins, so don’t rush it or crowd the pan; you want nice caramelization.

Step 2: Build Flavor with Veggies

Once the meats have started browning, add the diced onion, green and red bell peppers, and chopped celery. Cook them until the onions are soft and translucent — about 5 minutes. This trio, known as the Cajun Holy Trinity, is the flavor backbone of this jambalaya.

Step 3: Add Garlic and Spices

Stir in the minced garlic and cook for another minute until fragrant. Then, add crushed tomatoes along with smoked paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Give everything a good stir — this blend transforms the pot into a rich, spicy canvas.

Step 4: Cook the Rice

Stir the uncooked white rice and chicken broth into your pot. Bring it all to a boil, then reduce the heat to medium-low. Cover and simmer, stirring every few minutes, until the rice is just cooked through—about 20 minutes. Patience is key here; this is how you get those tender, flavorful grains.

Step 5: Add the Shrimp

Finally, stir in the peeled and deveined shrimp, cover again, and let it simmer for 5 minutes or until the shrimp turn pink and opaque. Be careful not to overcook — you want them tender and juicy, not rubbery.

Top Tip

After making this Spicy Shrimp and Chicken Jambalaya Recipe multiple times, I’ve learned a few tricks to keep it tasting fresh and perfectly cooked every time.

Don’t skip stirring: Stirring every few minutes while the rice cooks prevents it from sticking to the bottom and ensures even cooking.
Control your heat: I always start with less cayenne and add more at the end or at the table, since it’s easier to add spice than take it away.
Shrimp timing matters: Add shrimp only in the final minutes to avoid overcooked, rubbery seafood.
Use a heavy-bottomed pot: It really helps distribute heat evenly and prevents burning or uneven cooking.

How to Serve Spicy Shrimp and Chicken Jambalaya Recipe

A white frying pan is shown from above on a white marbled surface, filled with four main visible layers: cooked sausage pieces with a browned texture at the bottom, topped with finely chopped white onions covering a quarter of the pan, next to finely chopped bright red bell peppers on another quarter, and finely chopped green bell peppers on the last quarter. Around the pan, there is a bowl of white rice on the top left, whole green and red bell peppers on the top right, and two whole green onions placed diagonally on the bottom left. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle freshly chopped green onions on top before serving — they add a lovely pop of color and a mild onion flavor that brightens the dish. Sometimes, I toss on a little fresh parsley or a squeeze of lemon juice for extra freshness, especially if I’m serving guests.

Side Dishes

This jambalaya is a full meal, but pairing it with simple sides like a crisp green salad, warm cornbread, or garlicky steamed green beans takes it up a notch. On hot days, I love serving it alongside a cold cucumber salad for a refreshing contrast.

Creative Ways to Present

For special occasions, I've served this Spicy Shrimp and Chicken Jambalaya Recipe in individual ramekins or hollowed-out bell peppers. It’s a fun way to impress guests without extra effort and allows everyone to dig into their own spicy, comforting bowl.

Make Ahead and Storage

Storing Leftovers

I store leftover jambalaya in an airtight container in the fridge, and it keeps perfectly for up to 4 days. The flavors actually deepen overnight, making it a great next-day meal. Just reheat it gently on the stove or in the microwave.

Freezing

Freezing jambalaya works well if you want to prep in advance. I portion it into freezer-safe containers, leaving room for expansion. When ready, thaw overnight in the fridge and reheat on the stove with a splash of broth to refresh the texture.

Reheating

For reheating, I prefer warming jambalaya gently on the stove with a little broth or water to keep it moist. Microwave works too—just cover it and heat in intervals, stirring in between to maintain even warmth and avoid drying out.

Frequently Asked Questions:

Can I use frozen shrimp for this Spicy Shrimp and Chicken Jambalaya Recipe?

Yes! Frozen shrimp works just fine — just make sure it’s fully thawed and patted dry before adding it to the pot. This helps the shrimp cook evenly and prevents excess water from watering down your jambalaya.

What type of rice is best for this jambalaya?

Use long or short grain white rice — but definitely avoid quick-cooking or instant rice because it won’t absorb the flavors properly and can become mushy. Regular white rice cooks up perfectly to absorb the spice and broth.

Can I make this recipe spicier?

Absolutely! You can increase the cayenne pepper, add cayenne powder, or serve hot sauce on the side. Just add heat gradually and taste as you go to find your perfect spice level.

Is this Spicy Shrimp and Chicken Jambalaya Recipe gluten-free?

Yes, it naturally is, provided you use gluten-free chicken broth and ensure that your sausage is gluten-free. Always check labels to be sure.

Final Thoughts

This Spicy Shrimp and Chicken Jambalaya Recipe has become one of my go-to comfort meals—every time I cook it, my kitchen fills with tantalizing aromas that make everyone eager to sit down and dig in. I know you’ll enjoy making and sharing this bold, flavorful dish just as much as I do. Give it a try—you might just find your new favorite weeknight dinner!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way