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Cajun Jambalaya with Shrimp & Chicken

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Cajun Jambalaya with Shrimp & Chicken

An Ode to Cajun Comfort in a Bowl

I still vividly remember the first time I tasted true, authentic Cajun jambalaya. It was a few years back when I had the privilege of visiting New Orleans, that vibrant, culturally-rich city that has captured the hearts and stomachs of food lovers the world over. As I strolled through the lively French Quarter, the aromas of sizzling spices and simmering stews wafted through the air, beckoning me to venture deeper into the maze of bustling restaurants and lively street vendors.

After a memorable afternoon spent getting lost in the charming, colorful alleyways, I stumbled upon a unassuming little hole-in-the-wall joint that the locals had assured me served up the best jambalaya in town. As soon as I stepped through the door, I was greeted by the warm, homey scent of smoked sausage, tender chicken, and plump shrimp mingling together in a rich, zesty tomato broth. I eagerly ordered a steaming bowl, and the first spoonful was an explosion of bold, complex flavors that quite literally transported me straight to the heart of Cajun country.

From that moment on, I was hooked. Jambalaya has become one of my all-time favorite comfort foods, a dish that never fails to bring me right back to the electric atmosphere and welcoming hospitality of New Orleans. So when I got the chance to recreate an authentic Cajun jambalaya recipe for all of you, I couldn’t wait to get started. Get ready to be wowed by the incredible depth of flavor in this chicken, shrimp, and Andouille sausage jambalaya. It’s a true labor of love, but I promise – every last delicious bite is worth it.

The Origins of Jambalaya

Before we dive into the recipe, let’s take a quick step back and explore the rich history and cultural roots of this iconic Cajun dish. Jambalaya’s origins can be traced back to the 18th century, when Spanish and French settlers first arrived in Louisiana, bringing with them their beloved rice-based paella dish. As these early Creole and Cajun communities began adapting the recipe to incorporate local ingredients and flavors, jambalaya as we know it today gradually started to take shape.

The name “jambalaya” itself is believed to have evolved from the Provençal word “jambalaia,” which referred to a mixed-up hodgepodge of ingredients. And that’s exactly what makes this dish so special – the ability to creatively combine all sorts of proteins, vegetables, and seasonings into one incredible, flavor-packed meal.

Over the years, jambalaya has become a staple of Cajun and Creole cuisine, with endless variations popping up across Louisiana. Some use tomatoes as a base, while others prefer a more rice-forward approach. The proteins can range from chicken and sausage to seafood, or even a combination of both. But at its core, a truly authentic jambalaya is all about finding the perfect harmony between the “holy trinity” of Cajun cooking – onions, bell peppers, and celery – and a robust, spice-forward seasoning blend.

The Secret to Killer Cajun Jambalaya

Now that we’ve covered a bit of the history, let’s talk about what makes this particular jambalaya recipe so darn delicious. I’ve drawn inspiration from some of the best Cajun and Creole cooking traditions, as well as tips and techniques I’ve picked up from seasoned New Orleans locals, to create a jambalaya that’s truly out of this world.

First and foremost, the key to incredible jambalaya lies in the seasoning. A good Cajun spice blend is essential, and I’ve included my personal go-to mix of paprika, garlic powder, onion powder, cayenne, oregano, and a touch of thyme. Feel free to adjust the heat level to your liking – some folks like it blazing hot, while others prefer a milder flavor profile.

Next up, the protein lineup. Jambalaya is the perfect opportunity to showcase a variety of delicious proteins, and in this recipe we’re highlighting a classic Cajun trio – succulent shrimp, juicy chicken thighs, and spicy Andouille sausage. The sausage in particular lends an incredible smoky depth of flavor that really makes this dish shine.

Of course, no jambalaya would be complete without the holy trinity of Cajun cooking – onions, bell peppers, and celery. These veggies form the flavor foundation, adding sweetness, crunch, and aromatic complexity to the dish. I also like to include okra, which not only contributes fantastic texture, but also helps to thicken up the jambalaya’s signature tomato-y broth.

Finally, a word on the rice. Long-grain white rice is the traditional choice, as it soaks up all those bold, zesty flavors without turning mushy. I prefer to cook the rice separately and then fold it into the jambalaya mixture at the end, ensuring perfectly cooked grains that maintain their individual texture.

Cajun Jambalaya with Shrimp & Chicken

Alright, are you ready to get cooking? Let’s dive into the recipe!


  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb large shrimp, peeled and deveined
  • 1 lb Andouille sausage, sliced into 1/2-inch rounds
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups chicken broth
  • 1 cup uncooked long-grain white rice
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1 bay leaf
  • 1 cup fresh or frozen okra, sliced
  • Chopped green onions, for serving
  • Chopped fresh parsley, for serving
  • Lemon wedges, for serving


  1. In a large pot or Dutch oven, cook the Andouille sausage over medium-high heat until lightly browned, about 5 minutes. Remove the sausage from the pot and set aside.

  2. In the same pot, add the chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

  3. Reduce the heat to medium and add the onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for an additional minute, until fragrant.

  4. Stir in the diced tomatoes, chicken broth, rice, paprika, garlic powder, onion powder, cayenne, oregano, thyme, and bay leaf. Bring the mixture to a simmer.

  5. Reduce the heat to low, cover the pot, and let the rice cook for 15-20 minutes, or until tender.

  6. Once the rice is cooked, stir in the cooked sausage, chicken, shrimp, and okra. Cook for an additional 5-10 minutes, or until the shrimp is opaque and cooked through.

  7. Remove the bay leaf. Serve the jambalaya hot, garnished with chopped green onions, parsley, and lemon wedges.

I hope this Cajun jambalaya with shrimp and chicken transports you straight to the heart of New Orleans as much as it does for me. It’s a true labor of love, but I promise the end result is 100% worth it. Laissez les bons temps rouler, my friends!


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