This zesty Jambalaya never fails to impress! It’s loaded with shrimp, chicken and sausage and is made in one large pot or deep skillet. Perfect for entertaining a crowd!
Updated: This post was first published here in July 2017. I decided it was worthy of a re-share because it is a super popular recipe here at the BHK AND it’s one of my all-time favorites. I’ve added new content, photos and notes to the post below.
Today, I’m sharing my go-to meal when I’ve got a crowd coming for dinner at the beach. I’ve made this Jambalaya countless times and it’s always, and I mean ALWAYS, a big crowd pleaser!
Delicious Spicy Jambalaya
I don’t know about you guys, but there’s nothing better than a one-pot meal. I’ll be sharing lots of one-pot meals this year here on the blog because I know you guys love ’em as much as I do. And today’s recipe for Jambalaya is a one-pot tried and true recipe here at the BHK.
There are so many reasons why Jambalaya is one of my favorite meals. #1 it’s packed with spicy flavor and absolutely delicious, #2 it’s a one-pot dish, and #3 there’s no need for any sides. This dish covers three of the main food groups and it’s all in one big pan. No huge mess in the kitchen! Woohoo! That’s the kind of meal that’s a total winner for me. All you’ll need is some good wine and family and friends with big appetites!
You can use a Dutch oven for this recipe or a very large, deep skillet. First, you’ll cook your chicken until it’s browned and almost cooked through. You’ll remove it from the skillet and next up will be your onions, celery and peppers followed by some garlic.
- olive oil
- salt and pepper
- yellow onion
- red and green peppers
- low-sodium chicken broth
- diced tomatoes
- tomato sauce
- long grain rice
- Creole seasoning
- bay leaf
- thyme leaves
- smoked or andouille sausage
- fresh parsley
Once the veggies are softened a bit, you’ll add your chicken broth, diced tomatoes, tomato sauce, rice, seasonings, sausage and your cooked chicken. You’ll bring it to a boil and then lower the heat to a simmer and cook until the rice is cooked.
The last ingredient you’ll add is your shrimp. You’ll stir them in and cook them until they’re pink and cooked though.
As I mentioned above, no need for any sides. You’ve got everything in one pot. Maybe just a cold beer or glass of wine and you’re set. Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Jambalaya
You can use either a Dutch oven for this recipe or a very deep, large skillet if you have one. I actually recommend the Dutch oven so you don’t need to worry about the skillet overflowing on your stove.
You can also half this recipe for a smaller crowd.
You can use smoked sausage for this recipe or andouille sausage. I use either Johnsonville or Aidells.
More Delicious Cajun Recipes to Enjoy
- 4 Tbsp. olive oil
- 1 lb. boneless skinless chicken thighs, cubed
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 1/2 cups yellow onion, chopped
- 1 cup celery, chopped (2-3 ribs)
- 1 1/4 cups red bell pepper, chopped
- 1 1/4 cups green pepper, chopped
- 4 cloves garlic, minced
- 3 cups chicken broth
- 28 oz. can diced tomatoes
- 8 oz. can tomato sauce
- 2 cups long grain rice, uncooked
- 1 1/2 Tbsp. Creole seasoning, I use Tony Chachere's
- 1 bay leaf
- 1 tsp. dried thyme leaves
- 1 lb. smoked sausage, cut into 1/2 inch slices
- 1 1/2 lb. shrimp, cleaned and deveined
- chopped fresh parsley and hot sauce for garnish if desired
- Heat 2 Tbsp. oil in an extra large saute pan or Dutch oven over medium heat. Sprinkle chicken with salt and pepper. Add chicken to pan and cook, stirring often, for 8-10 minutes until nicely browned and mostly cooked through. Remove chicken with a slotted spoon to a plate.
- Add remaining 2 Tbsp. oil to the pan along with onions, celery, and peppers and cook for 5-6 minutes, until softened, stirring to loosen brown bits from the bottom of the pan. Add garlic and continue to cook for 1 minute.
- Add chicken broth, diced tomatoes, tomato sauce, rice, seasonings, sausage and cooked chicken and stir to combine. Bring to a boil over medium-high heat. Once mixture starts to boil, reduce heat to medium-low, cover and simmer, stirring often for 25-30 minutes or until rice is cooked.
- Stir in shrimp and continue to cook, stirring often until shrimp are pink and cooked through.
- Remove bay leaf and season with salt and pepper to taste.