Description

This jambalaya recipe is a bold and comforting Louisiana classic made in one pot with seasoned rice, tender chicken, smoky turkey sausage, and juicy shrimp. It’s packed with Cajun flavor, simple ingredients, and hearty texture, making it perfect for a cozy family dinner or a flavorful weekend meal.

Ingredients

Scale

1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
12 ounces turkey or chicken sausage, sliced
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1½ cups long-grain white rice, uncooked
3 cups low-sodium chicken broth
1 cup diced tomatoes (optional for Creole-style jambalaya)
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon black pepper
¼–½ teaspoon cayenne pepper (adjust to taste)
1 bay leaf
½ pound raw shrimp, peeled and deveined
Salt to taste
Chopped parsley or green onions for garnish

Instructions

Heat oil in a large pot or Dutch oven over medium heat. Add chicken and cook until lightly browned. Add sausage and cook for 2–3 minutes more. Remove and set aside.
In the same pot, sauté onion, bell pepper, and celery until softened, about 5 minutes. Stir in garlic and cook for 30 seconds.
Add paprika, thyme, oregano, black pepper, cayenne, and rice. Stir well to coat the rice with spices.
Return chicken and sausage to the pot. Pour in chicken broth and diced tomatoes if using. Add bay leaf and stir.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until rice is tender and most liquid is absorbed.
Stir in shrimp during the last 5–7 minutes of cooking. Cover again and cook until shrimp are pink and opaque.
Remove bay leaf, fluff rice gently with a fork, and let rest for 5 minutes before serving. Garnish with parsley or green onions.

Notes

Use long-grain rice only, since it keeps the jambalaya fluffy instead of sticky.
Browning the meat first adds deeper flavor to the final dish.
Avoid stirring too often while the rice cooks so it doesn’t become mushy.
Add shrimp at the end to keep it tender and juicy.
If the rice seems dry when reheating, stir in a splash of broth or water.

Prep Time: 15 minutes
Cook Time: 35 minutes