This jambalaya with chicken and shrimp has been my go-to for weekend family dinners and impromptu get-togethers ever since I first learned the rhythm of Creole cooking. I discovered this balance of smoky sausage, seared chicken, plump shrimp and tomatoes during a kitchen experiment inspired by a trip to New Orleans. The result is a deeply flavored, slightly smoky rice dish with a bright tomato backbone and a textured medley of proteins: crisped sausage edges, tender chicken bites and juicy shrimp that cook through at the end. It’s filling without being heavy and reliably brings people to the table.

What makes this version special is attention to timing and moisture. Rinsing the rice, browning the proteins briefly and reducing the tomato base before adding the liquid all protect the rice from becoming mushy while building layers of flavor. I usually prepare this when I want a single-pot meal that travels well to a potluck, or when the family asks for something warming after a busy week. The dish yields bright green onion at the finish for freshness and a scattering of heat from the Cajun seasoning that you can adjust for your crowd.

Ingredients

• Long-grain white rice: 2 cups of rinsed, uncooked rice. I recommend a standard long-grain American rice such as Carolina or Uncle Ben’s for separate, fluffy grains. Rinsing removes excess surface starch that can make the final result sticky.
• Shrimp: 9 to 10 medium shrimp, peeled and deveined. Use raw shrimp that are deveined and patted dry; frozen shrimp are fine when thawed and well drained. Look for 16/20 count shrimp if buying by size.
• Sausage: 10 ounces smoked or regular pork sausage, sliced into 1/4-inch rounds. Andouille or smoked kielbasa adds classic flavor, but any smoked sausage will do.
• Chicken breast: About 1 pound boneless chicken breast, diced into bite-sized pieces. Use well-drained chicken and pat dry before seasoning so it sears evenly.
• Vegetables: 2 ribs celery chopped, 1 large yellow or sweet onion chopped, and 2 green onions sliced. These build the classic soffritto foundation of the dish.
• Garlic: 3 to 4 cloves minced. Fresh garlic adds a bright, aromatic hit—don’t substitute garlic powder here if you can avoid it.
• Tomatoes: 1 14-ounce can crushed tomatoes and 2 tablespoons tomato paste. The crushed tomatoes provide acidity and body while the paste deepens tomato flavor.
• Seasonings: 1 teaspoon dried thyme, 1 teaspoon dried oregano, 2 tablespoons Cajun seasoning, plus salt and black pepper to taste. Reserve some of the seasoning to finish the dish for a layered flavor effect.
• Broth: 3 to 4 cups low-sodium chicken or vegetable broth. Start with 3 cups and add up to 4 cups to achieve a tender but separate rice texture depending on your pot and rice brand.
• Cooking oil: Neutral oil such as vegetable or canola, measured in tablespoons as needed for searing and sautéing.

Instructions

Make the seasoning blend: In a small bowl, combine 2 tablespoons Cajun seasoning, 1 teaspoon dried oregano, 1 teaspoon dried thyme, a pinch of black pepper and salt to taste. Mix thoroughly so the spices are evenly distributed. Reserve this mixture to season proteins and the rice incrementally. This helps layer flavor rather than overwhelming the rice early. Season the proteins: Toss the diced chicken with 1/2 tablespoon of the prepared spice blend, coating evenly. Toss the shrimp separately with 1 teaspoon of the same blend. Set the remaining seasoning aside for later. Coating the proteins briefly helps build a browned crust during searing that contributes both texture and flavor. Sear chicken, shrimp and sausage: Heat 3 tablespoons oil in a large heavy skillet or Dutch oven over medium heat. Sear the chicken pieces for 3 to 4 minutes per side until lightly browned and just cooked through; transfer to a plate. Add more oil if needed, then sear shrimp for 2 minutes per side until pink and opaque; remove and set aside. In the same pan, add 1 tablespoon oil and brown the sliced sausage about 2 minutes per side until edges caramelize; remove from the pan. Searing in batches prevents overcrowding and steaming. Sauté aromatics: Add 4 to 5 tablespoons oil to the pan. Over medium heat sauté the chopped onion and minced garlic for about 1 minute until fragrant and translucent but not browned. Scrape up any browned bits from the bottom of the pan as they carry a lot of flavor. Build the tomato base: Stir in 2 tablespoons tomato paste and the 14-ounce can of crushed tomatoes. Cook, stirring occasionally, for 3 to 4 minutes until some liquid has evaporated and the mixture thickens slightly. This reduction concentrates tomato flavor and prevents the rice from becoming overly wet later. Add rice and vegetables: Incorporate the rinsed rice and chopped celery into the pan, then sprinkle in the remaining seasoning blend. Stir to combine, letting the rice toast briefly for 1 minute to coat grains in the tomato mixture. Toasting helps each grain remain distinct after simmering. Add broth and simmer: Pour in 3 to 4 cups low-sodium broth, stir to combine all ingredients evenly, cover the pan and cook over medium heat for 15 to 20 minutes. Check after 15 minutes and stir once or twice to prevent sticking, adding a little extra broth if the rice appears too dry. Cook until rice is tender and separate, not mushy. Finish with proteins and garnish: Gently fold the cooked chicken, shrimp and sausage into the rice mixture, stirring just until heated through so the shrimp do not overcook. Scatter the chopped green onion over the top and adjust salt and pepper before serving hot.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to three days. To freeze, portion into single-serving freezer-safe containers, leaving a little headspace, and freeze for up to three months. When reheating from frozen, thaw overnight in the refrigerator and reheat gently on the stovetop over low heat with a splash of broth to bring back moisture. If reheating in the microwave, cover loosely and stir halfway through to distribute heat evenly.

Ingredient Substitutions

Swap smoked andouille for any smoked pork sausage if you prefer a milder flavor. For a pescatarian variation, omit the chicken and sausage and add extra shrimp or firm white fish in the final fold. To make a vegetarian version, replace proteins with chickpeas and mushrooms and use vegetable broth; reduce the cooking time of vegetables slightly so they remain tender. If you prefer brown rice, increase cooking time and broth by about 20 percent and cook covered until tender.

Serving Suggestions

Serve hot with lemon wedges and hot sauce on the side so individuals can tailor acidity and heat. A simple green salad with a tangy vinaigrette or steamed green beans balances the richness. For a festive presentation, spoon jambalaya onto a shallow platter, top with extra sliced green onions and a sprinkling of chopped parsley. Cornbread or crusty French bread are classic, satisfying accompaniments.

Cultural Background

Jambalaya is a Creole and Cajun-inspired dish from Louisiana that blends West African, French and Spanish culinary traditions. Classic versions vary regionally: Creole jambalaya often incorporates tomatoes while Cajun versions typically do not. The protein combination of chicken, sausage and seafood is common in many home-style preparations, reflecting a pragmatic approach to feeding large groups with available ingredients. This dish is the culinary embodiment of communal, adaptable cooking.

Seasonal Adaptations

In summer, add fresh diced tomatoes and sweet corn at the end to highlight peak produce. In winter, use smoked sausage and a splash of bourbon in the tomato reduction to add warmth. For holiday gatherings, scale up the quantities and use a heavy Dutch oven to feed a crowd, finishing with a sprinkle of roasted red peppers for color and sweetness.

Meal Prep Tips

Prepare the seasoning blend and chop the vegetables a day ahead and store them covered in the refrigerator. Partially cook the proteins and refrigerate separately; fold them into freshly warmed rice when serving so textures remain at their best. Pack leftovers in single portions for easy lunches and include a small container of lemon wedges or hot sauce to brighten flavors upon reheating.

Bring this to your next gathering and watch people return for seconds. The combination of texture and spice makes it both a reliable weeknight meal and a celebratory centerpiece. Make it your own by adjusting proteins, heat and garnishes—jambalaya is forgiving and deeply satisfying.