Simple Cajun Jambalaya

Simple Cajun Jambalaya brings bold flavor, cozy comfort, and one-pot ease to the table. It’s packed with smoky andouille sausage, tender chicken, juicy shrimp, and perfectly seasoned rice. Everything cooks together in one deep skillet or Dutch oven, so the flavor builds with every step.

This recipe keeps the classic jambalaya spirit but makes it simple enough for a busy home kitchen. The Cajun trinity of onion, bell pepper, and celery creates a savory base. Then fire-roasted tomatoes, garlic, spices, and broth turn the rice rich and flavorful. Finally, the shrimp goes in at the end, so it stays tender and fresh.

It’s hearty, colorful, and just spicy enough to feel exciting. Even better, it tastes like something that simmered all afternoon, without actually needing all afternoon.

Recipe Yield: 6 servings

INGREDIENTS

12 oz andouille sausage, sliced
1 lb boneless, skinless chicken thighs, cut into bite-size pieces
1/2 lb raw shrimp, peeled and deveined
1 tbsp olive oil
1 small onion, diced
1 bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
1 1/2 cups long-grain white rice, rinsed and drained
1 can (14.5 oz) fire-roasted diced tomatoes, with juice
2 1/2 cups low-sodium chicken broth
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp onion powder
1/4 to 1/2 tsp cayenne pepper, to taste
1/2 tsp salt, plus more to taste
1/2 tsp black pepper
2 green onions, sliced
1 tbsp fresh parsley, chopped
1 tsp hot sauce, optional for serving

INSTRUCTIONS

1. Brown the sausage:
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the andouille sausage and cook for 3–4 minutes, until browned. Transfer to a plate and set aside.

2. Cook the chicken:
Add the chicken to the same pan. Cook for 4–5 minutes, stirring occasionally, until lightly browned. It does not need to be fully cooked yet.

3. Soften the vegetables:
Add the onion, bell pepper, celery, and garlic. Cook for 3–4 minutes, stirring often, until the vegetables begin to soften and smell fragrant.

4. Build the flavor base:
Stir in the tomato paste and cook for 1 minute. Then add the rice, fire-roasted tomatoes, chicken broth, smoked paprika, oregano, thyme, onion powder, cayenne, salt, and black pepper. Stir well to combine.

5. Simmer the rice:
Bring the mixture to a gentle boil. Then reduce the heat to low, cover, and cook for 22–25 minutes, or until the rice is tender and most of the liquid is absorbed. Stir once halfway through, then keep covered.

6. Add the shrimp and sausage:
Stir in the shrimp and cooked sausage. Cover again and cook for 4–5 minutes, or until the shrimp turns pink and is fully cooked.

7. Rest and serve:
Remove from heat and let the jambalaya rest, covered, for 5 minutes. Then fluff gently with a fork and top with green onions and parsley. Serve with hot sauce, if desired.

Helpful Tips to Perfect This Recipe

• Rinse the rice first: This helps remove extra starch, so the jambalaya stays fluffy instead of sticky or gummy.
• Keep the heat low once covered: A gentle simmer gives the rice time to cook evenly without scorching the bottom of the pan.
• Add shrimp at the end: Shrimp cooks quickly, so adding it last keeps it juicy, tender, and never rubbery.
• Let it rest before serving: Those final 5 minutes help the rice finish steaming and make the texture much better.