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Jambalaya Recipe in a blue pot with a wooden spoon

Easy Jambalaya Recipe

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 667kcal
Author: Catalina
This Easy Jambalaya Recipe is made in one pot, and is an incredibly flavorful dish. A southern favorite made with rice, chicken, sausage, shrimp and plenty of cajun seasoning.


  • 4 tablespoons olive oil divided
  • 1 pound andouille sausage sliced into rounds
  • 2 boneless and skinless chicken breasts cut into 1 inch cubes
  • 1 medium sweet onion diced
  • 5 cloves garlic minced
  • 1 red bell pepper cored and chopped into 1 inch chunks
  • 1 green bell pepper cored and chopped into 1 inch chunks
  • 2 ribs celery diced
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon ground paprika
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt or to taste
  • 1 ½ cups long grain white rice uncooked
  • 1 14oz can diced tomatoes
  • 2 tablespoons hot sauce optional
  • 3 cups low sodium chicken broth more if needed
  • 1 pound raw large shrimp peeled and deveined
  • Chopped fresh parsley for garnish


  • Place a 6qt dutch oven over medium-high heat. Once the dutch oven is hot add 2 tablespoons of olive oil and heat it up until it starts sizzling.
  • Add the sliced sausage and sauté for about 5 minutes, stirring occasionally, until the sausage is nicely browned. Remove from pot and place on a plate, cover with foil to keep warm.
  • Add the cubed chicken and sauté for about 5-7 minutes or more, stirring occasionally, until the chicken is golden brown. Remove from pot and add it to the plate with the browned sausage, cover with foil to keep warm.
  • Add the remaining 2 tablespoons of olive oil and add the diced onion and garlic. Stir and cook for 1 minute.
  • Add chopped red and green bell peppers, diced celery, cajun seasoning, paprika, salt and black pepper. Stir and sauté for about 5 minutes, until the veggies are slightly softened.
  • Add the uncooked rice, stirring cook it for 1 minute.
  • Add the diced tomatoes, hot sauce (if using) and chicken broth, stir to combine. Add the chicken and sausage back to the dutch oven. Stir and cook until the mixture starts to simmer. Reduce heat to medium-low, cover the dutch oven with the lid and cook everything for about 15 minutes, stirring often, to make sure the rice does not burn or stick to the bottom of the pan.
  • After 15 minutes of cooking, add the raw shrimp to the dutch oven, stir and continue to cook for another 10 minutes, until the shrimp is cooked. If needed add more chicken broth, 1/3 cup at a time. Stir often, every 3-4 minutes now.
  • Taste the rice and adjust for salt, pepper and cajun seasoning if needed.
  • Remove from heat, garnish with fresh chopped parsley and serve.


Calories: 667kcal | Carbohydrates: 42g | Protein: 44g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 278mg | Sodium: 1560mg | Potassium: 730mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2050IU | Vitamin C: 49.3mg | Calcium: 151mg | Iron: 4.2mg