Spicy Shrimp and Chicken Jambalaya Recipe for Flavorful Dinners

This might be the most satisfying weeknight dinner you’ll ever make—loaded with bold flavors and comforting, hearty goodness. If you're craving a dish that hits all the right notes, this Spicy Shrimp and Chicken Jambalaya Recipe is exactly what you need.

A white pan filled with a dish made of three main layers: the base layer is reddish-orange cooked rice mixed evenly with chopped green and red bell peppers and bits of green onions, the middle layer has round slices of browned sausage scattered throughout, and the top layer shows plump, cooked shrimp with a slightly orange tint. The pan handle points toward the bottom center, resting on a light blue cloth with white fringes. Around the pan are a black bowl with gold cutlery inside, a wooden board with fresh green herbs, some garlic cloves, and whole red and green bell peppers on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Shrimp and Chicken Jambalaya Recipe
Top Tip
How to Serve Spicy Shrimp and Chicken Jambalaya Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I first fell in love with this spicy shrimp and chicken jambalaya recipe during a cozy dinner with friends. What I adore most is how it balances smoky sausage, tender chicken, and juicy shrimp with fragrant spices all in one pot. Once you make it, you’ll want to keep it in your dinner rotation.

All-in-One Pot Wonder: Everything cooks together, saving you from extra pans and messy cleanup.
Perfect Spice Combo: The smoked paprika, cayenne, and herbs create a warm, kicky flavor that’s not overpowering.
Adaptable Proteins: The combo of shrimp, chicken, and andouille sausage means there’s plenty of meaty goodness to keep everyone happy.
Comfort Food That’s Quick: Ready in under an hour, it’s fantastic for busy weeknights when you want something cozy fast.

Ingredients & Why They Work

This recipe relies on a handful of trusty pantry staples and fresh ingredients that come together perfectly. Each element plays a role to build the deep layers of flavor you expect from a classic jambalaya.

Flat lay of a small white ceramic bowl of vegetable oil, a small white bowl of crushed tomatoes, a small white bowl of chicken broth, two whole brown eggs with clean shells, a few thick slices of andouille sausage, a handful of peeled and deveined raw shrimp, bite-sized pieces of raw boneless skinless chicken, one large diced white onion, diced green bell pepper, diced red bell pepper, three chopped celery stalks, two whole garlic cloves, a small heap of uncooked white long-grain rice, a small pile of smoked paprika powder, small piles of ground salt, ground cumin, dried oregano, dried basil, dried thyme, ground black pepper, and cayenne pepper, and a few fresh green onion sprigs, all arranged symmetrically on a clean white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable Oil: A neutral oil that helps sear the meat without burning or overpowering the other flavors.
Andouille Sausage: Adds smoky, spicy notes that define Cajun-style cooking.
Chicken (boneless, skinless): Tender and absorbs the spices beautifully—cut in bite-size pieces for even cooking.
Onion: The flavor base that softens and sweetens as it cooks down.
Green & Red Bell Peppers: For crunch, color, and mild sweetness.
Celery: Adds fresh aromatic flavor and texture.
Garlic: A must-have for that signature savory boost.
Crushed Tomatoes: Provide acidity and body, helping meld all the ingredients.
Smoked Paprika, Salt, Cumin, Oregano, Basil, Thyme, Pepper, Cayenne Pepper: This blend creates a well-rounded spice profile with just the right heat.
White Rice (long or short grain): The heart of jambalaya—make sure it’s regular rice, not quick-cooking, for best texture.
Chicken Broth: Infuses the rice and meats with extra depth and moisture.
Shrimp (peeled and deveined): Added last for quick cooking, offering a sweet, tender finish.
Freshly Chopped Green Onion (optional): A bright finishing touch to garnish and add freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While the original recipe shines on its own, I love tweaking it depending on my mood or what’s in the kitchen. Don't hesitate to personalize this jambalaya to make it yours.

Variation: If you want less heat, I cut back on the cayenne pepper and add extra herbs for a milder but still flavorful dish.
Seafood Swap: Sometimes I swap shrimp for crab meat or scallops when I’m feeling fancy or want to change things up.
Make it Vegetarian: Omit the meats and use smoked paprika along with vegetable broth for a satisfying veggie jambalaya.
Spice Level: Add more cayenne or a dash of hot sauce right at the end for a fiery kick if you like your meals spicy.

Step-by-Step: How I Make Spicy Shrimp and Chicken Jambalaya Recipe

In this close-up image, a white bowl holds a rich mix of orange-colored rice layered with slices of browned sausage, pink shrimp, and light brown pieces of chicken. Dotted throughout the dish are small bits of red and green bell peppers and chopped green onions adding spots of color. A shiny gold fork is lifting some rice and a piece of sausage, showing the moist texture and the mix of ingredients. The bowl sits on a white marbled surface that softly reflects light, making the colors of the dish stand out. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Meats to Lock in Flavor

Heat your vegetable oil over medium heat in a large Dutch oven or heavy-bottomed pot. Toss in the sliced andouille sausage and chicken pieces, letting them brown nicely without overcrowding the pan. About 5 minutes should do it. You want a little color on the edges—it adds so much depth.

Step 2: Soften the Veggies

Stir in the diced onion, green and red bell peppers, and chopped celery. Cook until the onion becomes soft and translucent—around 5-7 minutes. This soft base is what brings the entire dish together, so don’t rush it.

Step 3: Add Garlic and Spice It Up

Throw in the minced garlic and cook for just one minute until fragrant—don’t let it burn! Then add the crushed tomatoes along with smoked paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Give everything a good stir to combine those beautiful aromas.

Step 4: Let the Rice and Broth Work Their Magic

Pour in the uncooked white rice and chicken broth. Bring it all up to a boil, then reduce heat to medium-low, cover, and let it simmer. I like to stir every few minutes to keep from sticking, and usually in about 20 minutes, the rice is perfectly tender and soaking up the flavors.

Step 5: Finish with Shrimp

Stir the peeled and deveined shrimp into the pot, cover again, and cook for another 5 minutes or until the shrimp turn pink and opaque. This last step keeps the shrimp tender and juicy without overcooking.

Top Tip

After making this spicy shrimp and chicken jambalaya recipe several times, I learned a few tweaks that really elevated the final dish and saved me from common pitfalls. These tips have made all the difference.

Don’t Skip Browning: Searing the chicken and sausage first locks in flavor and prevents the meat from becoming rubbery during simmering.
Fresh Spices: Using fresh smoked paprika and freshly ground pepper enhances the smoky and spicy notes better than pre-ground blends.
Rice Choice Matters: Stick to regular long or short grain white rice, not the quick-cook kind, to get the ideal texture without mushiness.
Don’t Rush the Simmer: Low and slow is key to letting the rice absorb flavors fully—patience pays off!

How to Serve Spicy Shrimp and Chicken Jambalaya Recipe

A white frying pan is shown from above on a white marbled surface, filled with four main visible layers: cooked sausage pieces with a browned texture at the bottom, topped with finely chopped white onions covering a quarter of the pan, next to finely chopped bright red bell peppers on another quarter, and finely chopped green bell peppers on the last quarter. Around the pan, there is a bowl of white rice on the top left, whole green and red bell peppers on the top right, and two whole green onions placed diagonally on the bottom left. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to finish my jambalaya with a generous sprinkle of freshly chopped green onions for a pop of color and freshness. Sometimes I add a little extra hot sauce on the side for those who crave more heat.

Side Dishes

This dish is a full meal by itself, but I enjoy pairing it with a simple crisp green salad or some steamed green beans to add a refreshing crunch alongside the stew’s bold flavors.

Creative Ways to Present

For a festive dinner, I’ve served this jambalaya in individual mini cast iron skillets or even hollowed-out bell peppers for a show-stopping presentation that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover jambalaya in airtight containers in the fridge for up to 4 days. Just make sure it’s cooled before sealing to keep things fresh and tasty the next day.

Freezing

This recipe freezes surprisingly well. I portion it out into freezer-safe containers or bags and it keeps great for 2 to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

I recommend reheating jambalaya gently over medium-low heat on the stove with a splash of chicken broth to loosen the rice and keep it from drying out. It revives all those flavors perfectly.

Frequently Asked Questions:

Can I use other types of sausage in this jambalaya?

Yes! While andouille sausage is traditional and adds smoky heat, you can substitute with kielbasa or another smoked sausage you enjoy. Just be mindful of the spice level and adjust accordingly.

How spicy is this Spicy Shrimp and Chicken Jambalaya Recipe?

It has a moderate heat level thanks to cayenne pepper and smoked paprika, but it’s very customizable. You can easily reduce or increase the spice by adjusting the cayenne pepper or adding hot sauce at the end.

Can I make this recipe gluten-free?

Absolutely! All the ingredients in this recipe are naturally gluten-free, but be sure to check your sausage and chicken broth labels to confirm they don’t contain any gluten additives.

What type of rice should I use for jambalaya?

Use regular long or short grain white rice for the best texture. Avoid quick-cooking or instant rice as it can turn mushy and doesn’t absorb the flavors properly during simmering.

Final Thoughts

This spicy shrimp and chicken jambalaya recipe holds a special spot in my kitchen because it reminds me of lively dinners surrounded by family and friends, rich in flavor and warmth. If you’re looking for a dish that’s both exciting and comforting, give this recipe a try—you’ll be amazed at how quickly it becomes a favorite in your home too.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way