Name: Spicy Shrimp and Chicken Jambalaya Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Creole
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; freshly chopped green onion for garnish; 14 ounces can crushed tomatoes; 2 cups chicken broth; 1 tablespoon vegetable oil; 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

If you’re craving a dish that bursts with bold, smoky flavors and a little bit of heat, you’ve got to try this Spicy Shrimp and Chicken Jambalaya Recipe. It’s like a flavorful Creole party in your mouth, all made in one hearty pot.

A round white pan filled with a colorful mix of cooked rice, shrimp, and sliced sausage, all mixed with green and red bell pepper pieces, onions, and small green herbs. The fried rice has a warm reddish-orange color from the spices and sauce. Around the pan, there is a light blue cloth under the handle, a white marbled surface, a wooden board with green parsley, two golden forks resting in a black bowl with a gold rim, and a gold spoon on a copper-colored dish. The scene is bright and clean, with fresh ingredients around. 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
Spicy Shrimp and Chicken Jambalaya Recipe

Why You'll Love This Recipe

I’m always excited to make this jambalaya when friends or family come over because it’s easy to whip up and impresses every time with its rich flavors and satisfying texture.

One-pot convenience: Everything cooks together in one Dutch oven, so cleanup is a breeze.
Balanced proteins: The combo of smoky andouille, tender chicken, and succulent shrimp keeps every bite interesting.
Vibrant veggies: Onion, bell peppers, celery, and garlic add freshness and depth.
Customizable spice: The cayenne gives it a kick, but you can easily adjust to your heat preference.

Ingredients & Why They Work

When you’re gathering ingredients for this Spicy Shrimp and Chicken Jambalaya, try to pick fresh veggies and good-quality andouille sausage for that authentic smoky flavor. The balance of spices and broth makes this one-pot meal truly sing.

Flat lay of a small white ceramic bowl with golden vegetable oil, a pile of sliced andouille sausage rounds showing rich reddish-brown color, raw boneless skinless chicken pieces pale pink and fresh, a large diced white onion with visible layers, diced green and red bell pepper chunks with vibrant colors, chopped celery stalks crisp and light green, two whole garlic cloves peeled and fresh, a small white bowl filled with bright crushed tomatoes, a neat pile of ground smoked paprika powder with deep red color, small heaps of salt, ground cumin, dried oregano, dried basil, dried thyme, black peppercorns, and bright red cayenne powder arranged separately, uncooked long-grain white rice grains spread in a small white bowl, a small white bowl with clear golden chicken broth, a cluster of plump raw peeled and deveined shrimp with translucent pink and white shells, and a few fresh green onion sprigs with bright green stalks — all ingredients symmetrically arranged 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: A neutral oil perfect for searing without overpowering flavors.
Andouille sausage: Brings smokiness and spice, foundational in Creole cooking.
Chicken pieces: Adds hearty protein and soaks up all the delicious spices.
Onion: Builds the savory base with its natural sweetness as it softens.
Green bell pepper: Adds a crisp texture and slight earthiness.
Red bell pepper: Introduces subtle sweetness and vibrant color.
Celery: Gives a nice aromatic crunch that brightens the dish.
Garlic: Critical for that deep, fragrant punch.
Crushed tomatoes: Provide acidity and a saucy richness to the rice.
Smoked paprika: Enhances that smoky undertone complementing the sausage.
Salt: Essential for balancing all the flavors.
Cumin: Adds a warm, earthy depth.
Oregano: Offers a slightly bitter herbaceous note.
Basil: Brings a subtle sweet and peppery flavor.
Thyme: Gives an aromatic woodsy touch.
Black pepper: Adds a gentle sharpness.
Cayenne pepper: The secret to that signature spicy kick, just enough to awaken your taste buds.
White rice: The classic starch base that absorbs all the incredible flavors.
Chicken broth: Makes the rice tender and infuses every grain with savory goodness.
Shrimp: The delicate, juicy seafood finishes the dish with a touch of sweetness and adds protein variety.
Green onions (optional): A fresh, crisp garnish that brightens each bite.

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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

This Spicy Shrimp and Chicken Jambalaya Recipe is wonderfully adaptable, so don’t be afraid to put your own spin on it. Whether you want to dial up the heat or make it a bit milder, add extra veggies, or swap proteins, the options are endless—and that’s the beauty of a good jambalaya!

Less Heat, More Flavor: If you prefer a gentler spicy kick, simply reduce the cayenne pepper or leave it out entirely. I often do this for family meals so everyone can enjoy it without tears—but still keep the smoky smoked paprika to maintain depth.
Vegetarian Twist: Swap the chicken broth for vegetable broth and replace the meat with hearty veggies like mushrooms, zucchini, and extra bell peppers. I tried this once, and honestly, the dish stayed just as comforting and flavorful!
Brown Rice Option: For a nuttier texture, use brown rice instead of white—but remember to simmer for about 40 minutes, as it takes longer to cook. It’s a great twist when you want a heartier whole grain.
Seasonal Swaps: In spring or summer, adding fresh corn kernels or diced tomatoes can brighten it up beautifully. I love tossing in some fresh herbs like parsley or thyme from my garden at the end for that fresh aroma.
Extra Kick: For the spice enthusiasts, a splash of hot sauce at the table amps it right up. Just be sure to serve with a cool side like coleslaw or a cucumber salad to balance things out.

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

A close-up view of a white bowl filled with a colorful rice dish made of orange-colored rice mixed with small green pieces of chopped green onions, small pieces of red and green bell peppers, and browned slices of sausage. There are pieces of cooked shrimp with a light orange crust and small chunks of cooked chicken mixed in. A gold fork is lifting a piece of sausage coated in rice at the center, showing the glossy texture of the sausage and grains of rice stuck to it. The bowl is placed on a white marbled surface with a soft focused background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Sausage and Chicken to Develop Flavor

Start by heating 1 tablespoon of vegetable oil over medium heat in a large Dutch oven. Add the 8 ounces of sliced andouille sausage and 1 pound of chicken pieces. Sear them until they’re nicely browned and releasing those delicious smoky aromas—this takes about 5 minutes. The golden crust adds layers of flavor you won’t want to skip!

Step 2: Soften the Veggies

Next, toss in 1 diced large onion, 1 diced green bell pepper, 1 diced red bell pepper, and 3 chopped celery stalks. Cook everything together, stirring occasionally, until the onion is soft and translucent. This usually takes about 5 minutes. This combination is the classic "holy trinity" of Creole cooking and builds the aromatic base for our jambalaya.

Step 3: Add Garlic and Spice Things Up

Stir in 2 minced garlic cloves and cook for about 1 minute until fragrant—don’t let it burn! Then add a 14-ounce can of crushed tomatoes and the spices: 1 tablespoon smoked paprika, 1 teaspoon salt, 1 teaspoon cumin, ½ teaspoon each of oregano, basil, thyme, and pepper, plus ¼ teaspoon cayenne pepper. Mix it all thoroughly so the spices coat everything evenly, waking up those palate-pleasing flavors.

Step 4: Time to Add Rice and Broth

Stir in 1 cup of uncooked white rice followed by 2 cups of chicken broth. Turn the heat up just enough to bring the pot to a steady rolling boil. Then reduce the heat to medium-low, cover the pot, and let it simmer for about 20 minutes. Be sure to stir every few minutes to keep the rice from sticking to the bottom while it soaks up all those incredible flavors.

Step 5: Finish with the Shrimp

Finally, gently fold in 1 pound of peeled and deveined shrimp. Cover again and let the jambalaya simmer for an additional 5 minutes, or until the shrimp turn pink and are cooked through. This last step ensures the shrimp stay tender and juicy.

Step 6: Garnish and Serve

For the finishing touch, sprinkle freshly chopped green onions over the top for a pop of color and fresh brightness. Serve your Spicy Shrimp and Chicken Jambalaya hot, and get ready to savor a bowl full of Creole comfort!

Top Tip

These tips will help you nail the perfect texture and bold flavors every time you make this Spicy Shrimp and Chicken Jambalaya Recipe. A few small tricks can turn a good pot into a spectacular one!

Patience with simmering: Letting the rice simmer gently for the full 20 minutes ensures it cooks evenly without drying out or sticking to the pot.
Fresh shrimp prep: Always peel and devein your shrimp properly – I learned the hard way that skipping this step can affect the texture and taste.
Layer your seasonings: Adding spices early with the tomatoes allows the flavors to deepen beautifully instead of just seasoning at the end.
Don’t rush stirring: Stirring every few minutes while simmering prevents rice from sticking but be gentle so you don’t break it down into mush.

How to Serve Spicy Shrimp and Chicken Jambalaya Recipe

A white frying pan on a white marbled surface holds four distinct layers of chopped ingredients staying separate in four sections: the top left shows pale white chopped onions over browned sausage slices and light brown small chicken pieces, the top right has bright red diced bell peppers above the browned meat, the bottom left displays fresh green chopped bell peppers over the same meat mixture, and the bottom right mixes the browned meats with some orange tones from the peppers. Nearby on the marble surface are two whole bell peppers, one green and one red, and a bunch of green onions on the left side with a bowl of white rice partially in view at the top left. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

The fresh chopped green onion garnish adds a lovely pop of color and a subtle crunch that brightens the rich, smoky flavors of the jambalaya. You can also sprinkle on some chopped fresh parsley or a squeeze of lemon juice for a little extra zing. If you love herbs, a few sprigs of fresh thyme or even some chopped cilantro can be delicious!

Side Dishes

Since this jambalaya is a complete, hearty one-pot meal, simple sides work best. Serve it with a crisp green salad or sautéed greens like kale or collard greens to balance out the spices. Cornbread or a crusty French baguette is perfect for soaking up the flavorful sauce. For a bit more crunch, try some fried okra or roasted vegetables on the side.

Make Ahead and Storage

Storing Leftovers

Store any leftover jambalaya in an airtight container in the refrigerator where it will keep well for up to 4 days. This helps the flavors meld even more, making your next meal just as tasty.

Freezing

You can freeze your Spicy Shrimp and Chicken Jambalaya in portioned airtight containers or freezer bags. For best texture, freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat your jambalaya gently on the stovetop over low to medium heat, adding a splash of chicken broth or water if needed to loosen it up. Stir occasionally until warmed through. You can also microwave leftovers covered, stirring halfway through for even heating.

Frequently Asked Questions:

Can I make this Spicy Shrimp and Chicken Jambalaya Recipe with brown rice?

Yes! You can substitute brown rice, but be aware you’ll need to increase the simmering time to about 40 minutes or until the rice is tender.

How spicy is this jambalaya?

This recipe has a gentle kick from the cayenne pepper, but if you prefer it milder, simply reduce or omit the cayenne. For more heat, add hot sauce when serving.

Can I use vegetable broth instead of chicken broth?

Absolutely! Using vegetable broth is a great option to make the dish dairy-free and slightly lighter without sacrificing flavor.

What size shrimp should I use?

Medium to large shrimp work best. Make sure they’re peeled and deveined to ensure the best texture and flavor in your jambalaya.

Final Thoughts

This Spicy Shrimp and Chicken Jambalaya Recipe is like a warm hug on a plate—comforting, vibrant, and packed with layers of flavor. Whether you're cooking for family weeknight dinners or hosting friends for a casual get-together, it’s a fantastic one-pot meal that’s as satisfying as it is delicious. Dive in, savor every bite, and enjoy the rich Creole tastes that make this dish truly unforgettable!