Chicken, Shrimp and Andouille Jambalaya

"A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)"
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Alex A. photo by Alex A.
photo by peter L. photo by peter L.
photo by suezand photo by suezand
photo by Oliver1010 photo by Oliver1010
Ready In:
1hr 5mins




  • Preheat oven to 350 degrees F.
  • In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
  • Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
  • Add rice, tomatoes with juice, and broth; bring to a boil.
  • Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
  • Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Questions & Replies

  1. how can i prevent my rice from getting soggy
  2. Can I use a crockpot instead
  3. CAN I make this without the bell peppers, as I can’t digest them? Is there something I can add instead?
  4. Can i just transfer my Dutch oven into the oven rather than putting the mixture into a second dish?
  5. Might sound like a "duh" question, but in the ingredient list is the rice cooked or raw? Also, will kielbasa work?


  1. This was my first time to make Jambalaya and I am sur glad I used your recipe! Wonderful flavor. I used Mennonite sausage instead of andouille (can't find it here) and 3/4 tsp cayenne. Used prawns sausage & cooked chicken chunks WOW thanks SueL I'll cook this again. Served it with Fried Okra and Collard greens
  2. I just made this the other night. My first jambalaya experience. I used hot italian sausage. My husband has requested it again already. Great recipe.
  3. I've made this jambalaya at least a half dozen times and every time it turns out delicious! I use long grain brown rice and boil it for just about 10 minutes more than suggested and leave it in the oven for about 15 minutes longer due to the longer cooking time of the brown rice. DELICIOUS! Thanks, Sue!
  4. The recipe sounds great, however, I'm not a rice lover. For those pasta lovers like myself, try using spaghetti instead of rice. Jambalaya w/spagheti is great. The meal is prepared the same, however you use spaghetti. This dish (spaghetti jambalaya) is great and I would rate this particular dish 5 stars. Try it, I'm sure you'll like it, those in New Orleans do.
  5. I cooked chicken and sausage on charcoal grill instead and finished the rest of the recipe on Webber charcoal kettle. It was amazing! Thank you.
    • Review photo by peter L.


  1. Great recipe. I added one Anaheim and one jalapeno pepper plus several cloves of garlic. Just kicked it up a notch. I also reduced the servings to 2 and it was the perfect amount for 2 complete meals.
  2. Traditional Cajun cooking does not use tomatoes while Creole cooking does.
  3. EXCELLENT!! I added butter to the olive oil for browning the chicken, I substituted half dry white wine half chicken stock, also used portuguese chourico in place of the recommended sausage, and reduced a can of Heinekin in the vegetable/ sausage mix, then stirred in 2 tbsp of "pimentas" ( ground red pepper paste used in a lot of Portuguese cooking) before adding rice and broth/wine mixture. Next time I will add some okra (soaked beforehand in milk) , to see how that changes things! loved this! I would recommend this recipe even to a novice cook, excellent!! Can I give 10 stars???
  4. Left out the shrimp and just did chicken (breast meat only because that is what I had on hand) and sausage. Was really lazy and bought green and red peppers, onlons and celery pre-chopped (but frozen).
  5. I used a bit less rice ie 1 cup and added a well rinsed can of black beans. I used pancetta and iberico chalsicon ( about 100 grams each) plus 2 fresh toulouse sausages as that is what I had. I used fresh oregano and thyme and a good dose of cayenne. !


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