Chicken, Shrimp and Andouille Jambalaya

This Chicken, Shrimp, and Andouille Jambalaya is a classic Louisiana dish that’s bursting with flavor and spice. It’s perfect for a cozy dinner with friends or family. The combination of chicken, shrimp, and Andouille sausage makes it hearty and satisfying, while the vegetables add a fresh and bright note. Serve it with some crusty bread or cornbread for a complete meal.


  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pound large shrimp, peeled and deveined
  • 1 pound Andouille sausage, sliced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 3 cups chicken broth
  • 2 cups long-grain rice
  • 1 tablespoon paprika
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Chopped green onions for garnish

Preparation time: 20 minutes Cooking time: 1 hour

Nutrition Facts: Serving size: 1 cup Calories: 432 Total fat: 15g Saturated fat: 5g Cholesterol: 162mg Sodium: 1229mg Total carbohydrates: 41g Dietary fiber: 2g Sugars: 3g Protein: 34g


  1. In a large pot or Dutch oven, cook the Andouille sausage over medium-high heat until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
  2. In the same pot, add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken with a slotted spoon and set aside.
  3. Add the bell pepper, onion, celery, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
  4. Add the diced tomatoes, chicken broth, rice, paprika, Cajun seasoning, dried thyme, salt, and pepper to the pot. Stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30 minutes, or until the rice is tender and the liquid is absorbed.
  6. Stir in the cooked Andouille sausage, chicken, and shrimp. Cover the pot and cook for another 10-15 minutes, or until the shrimp are cooked through.
  7. Serve hot, garnished with chopped green onions.