Creole Jambalaya with Chicken, Shrimp, and Andouille Sausage

Name: Creole Jambalaya with Chicken, Shrimp, and Andouille Sausage
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 14
Cuisine: Creole
Ingredients: 1 tablespoon olive oil; 12 to 16 oz andouille sausage, thinly sliced; 1 lb boneless skinless chicken thighs, cut into bite-sized cubes; 1 medium yellow onion, diced; 1 red bell pepper, seeded and diced; 1 green bell pepper, seeded and diced; ½ cup diced celery (about 2 to 3 ribs); 4 garlic cloves, minced; 1½ cups corn kernels, fresh or frozen; 2 cups long-grain rice; 2 tablespoons fresh parsley, finely chopped; 1 tablespoon fresh thyme, minced; 2½ teaspoons smoked paprika; ¼ to 1 teaspoon ground cayenne pepper, to taste; 2 teaspoons ground cumin; 1 (15 oz) can crushed tomatoes; 3 cups chicken stock; 1 lb shrimp, peeled, deveined, and cleaned; Salt and black pepper to taste

Recipe GLPRc2ce0f19f7c8a6

Creole

Main Course

70 min

352 cal

Servings: 14

Stovetop

SNAP eligible

A vibrant one-pot Creole classic featuring tender chicken thighs, smoky andouille sausage, plump shrimp, and fluffy long-grain rice cooked with the holy trinity of onions, bell peppers, and celery. Aromatic herbs and warming spices like smoked paprika, cumin, and cayenne create layers of authentic Louisiana flavor, all bound together with crushed tomatoes and rich chicken stock.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 tablespoon olive oil

12 to 16 oz andouille sausage, thinly sliced

1 lb boneless skinless chicken thighs, cut into bite-sized cubes

1 medium yellow onion, diced

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

½ cup diced celery (about 2 to 3 ribs)

4 garlic cloves, minced

1½ cups corn kernels, fresh or frozen

2 cups long-grain rice

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh thyme, minced

2½ teaspoons smoked paprika

¼ to 1 teaspoon ground cayenne pepper, to taste

2 teaspoons ground cumin

1 (15 oz) can crushed tomatoes

3 cups chicken stock

1 lb shrimp, peeled, deveined, and cleaned

Salt and black pepper to taste

Directions

Heat the olive oil in a large heavy-bottomed stockpot or Dutch oven over medium-high heat until shimmering. Add the sliced andouille sausage and cook for about 5 minutes, stirring occasionally, until browned on the edges. Transfer the sausage to a plate, leaving the flavorful drippings in the pot.
Add the cubed chicken thighs to the hot pot and season generously with salt and pepper. Cook for approximately 5 minutes, stirring occasionally, until the chicken develops light golden color on the surfaces. Do not cook through at this stage. Remove the chicken and place it on the plate with the sausage.
Add the diced onion, red bell pepper, and green bell pepper to the pot and sauté for 4 to 5 minutes, stirring frequently, until the onion begins to turn translucent. Season with salt and pepper. Stir in the minced garlic and corn, and continue sautéing for 2 more minutes until fragrant.
Add the long-grain rice to the pot along with the smoked paprika, cayenne pepper, cumin, and thyme. Stir everything together and sauté for 4 to 5 minutes, allowing the spices to toast lightly and the rice to absorb some of the oil and flavors. Season well with salt and pepper.
Pour in the crushed tomatoes and chicken stock, then return the cooked chicken thighs and andouille sausage to the pot, stirring to distribute them evenly. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to low, cover with a lid, and simmer undisturbed for 15 to 20 minutes until the rice is about two-thirds cooked and the liquid has reduced noticeably.
Gently press the peeled shrimp into the top of the jambalaya mixture, distributing them evenly without stirring. Cover the pot again and continue to simmer over low heat for 7 to 10 minutes until the shrimp are opaque and cooked through (reaching an internal temperature of 165F), the rice is fully tender, and the liquid has been nearly absorbed.
Remove from heat and let rest, covered, for 2 minutes. Gently fold the jambalaya together with a fork to combine the shrimp throughout and fluff the rice without breaking the grains. Transfer to a serving dish and garnish generously with fresh chopped parsley before serving.

Comments

Grocery List Plus Editorial Staff4.5

Andouille sausage is the only item requiring a second stop—Food Lion or Harris Teeter in their specialty meat section are the reliable bets, though Walmart now stocks it more consistently. At roughly $1.20 per serving, this is a well-priced family dish that feeds 14 and uses affordable proteins; corn and tomatoes push the cost down further. The stated 70 minutes is honest for a one-pot meal, though browning sausage and chicken first adds genuine hands-on time early on. This reheats perfectly and makes excellent leftovers, and the flavors deepen overnight—ideal for a Charlotte cook building a freezer stash.