Simple Cajun Jambalaya: Chicken, Shrimp, and Sausage
This is the kind of meal that earns its keep. A big pot of chicken, shrimp, and sausage Cajun jambalaya that feeds a crowd, uses simple ingredients, and doesn’t ask for much besides a little time and a good stir. It’s filling, dependable, and exactly the sort of recipe we lean on here at Grinding Gears Farmstead—no shortcuts, no fuss, just solid food.
This easy jambalaya recipe has chicken, shrimp, and smoked sausage, plus our homemade Cajun seasoning blend (recipe here), with both stovetop and oven options so you can cook it the way that works best for you.
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Why You’ll Love This Recipe
- One-pot meal with simple steps
- Feeds a lot without extra effort
- Works on the stovetop or in the oven
- Great for leftovers and reheating
- Uses our homemade Cajun seasoning for full control over heat and flavor
Homestead Tip:
Making your own Cajun Seasoning lets you adjust the spice level without sacrificing flavor.
Equipment Needed for Simple Cajun Jambalaya
- Large Dutch oven or oven-safe pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
Homestead Tip:
An oven-safe Dutch oven lets you move seamlessly from stovetop to oven.
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Ingredients for Simple Cajun Jambalaya
- 1 pound boneless, skinless chicken breasts or skinless chicken thighs, cubed
- 1 pound smoked sausage, sliced (andouille sausage)
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red or green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves fresh garlic, minced
- 1½ cups long-grain white uncooked rice
- 3 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1½–2 teaspoons Homemade Cajun Seasoning – recipe here. reg(adjust to taste)
- ½ teaspoon paprika
- Salt and black pepper, to taste
Step-by-Step Instructions for Simple Cajun Jambalaya
Stove-Top Method
- Brown the Meats
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned. Remove and set aside.
- Add chicken to the same pot and cook until lightly browned. Remove and set aside with the sausage.
- Cook the Vegetables
- Add onion, bell pepper, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 30 seconds.
- Add Rice and Seasoning
- Stir in white rice, Cajun seasoning, paprika, salt, and pepper. Add red pepper flakes and cayenne pepper for more heat and spice. Toast rice for 1–2 minutes.
- Simmer
- Pour in chicken broth and diced tomatoes. Add chicken and sausage back to the pot. Bring to a gentle boil, reduce heat, cover (with a tight-fitting lid), and simmer for 20–25 minutes until rice is tender.
- Add Shrimp
- Stir in the shrimp, cover, and cook for 5–7 minutes, until the shrimp are just cooked through.
- Rest
- Remove from heat and let sit for 5 minutes before serving.
Oven Instructions
- Preheat Oven
- Preheat oven to 350°F.
- Brown Meats on Stovetop
- In a Dutch oven, brown sausage and chicken as described above. Remove and set aside.
- Build the Base
- Cook onion, bell pepper, celery, and garlic in the same pot until softened.
- Add Remaining Ingredients
- Stir in rice, seasoning, paprika, broth, tomatoes, chicken, and sausage.
- Bake
- Cover tightly and bake for 35–40 minutes, until rice is tender and liquid is absorbed.
- Keep the lid tight while baking so the rice cooks evenly.
- Add Shrimp
- Stir in shrimp, cover, and return to the oven for 10 minutes, until the shrimp are cooked.
- Rest and Serve
- Let rest for 5 minutes before serving.
How to Serve Simple Cajun Jambalaya
- Serve hot straight from the pot
- Pair with cornbread or crusty bread
- Add a simple side salad
- Finish with green onions if you like
Storage, Freezing & Reheating
This recipe was made for leftovers.
- Refrigerator: Airtight container for up to 4 days
- Freezer: Freeze for up to 2 months
- Reheat: Stovetop or microwave with a splash of broth
Frequently Asked Questions:
1. Can I use chicken thighs instead of breasts?
Yes. Thighs stay moist and work very well in jambalaya.
2. Is this recipe spicy?
It depends on your Cajun seasoning. Our homemade blend lets you control the heat.
3. Can I skip the shrimp?
Yes. The recipe works with just chicken and sausage.
4. Why is my rice still firm?
Make sure the pot is tightly covered, and give it a few extra minutes, adding a splash of broth if needed.
5. Can I double this recipe?
Yes, as long as your pot is large enough and the heat is adjusted for even cooking.
Special Tools (affiliate links): Dutch Oven |
This homemade chicken, shrimp, and sausage jambalaya is dependable, filling, and built for real life. Whether you cook it on the stovetop or let the oven do the work, it’s the kind of meal that feeds people well without overcomplicating things.
Lechyd Da, (means “Cheers to Good Health” in Welsh)
Simple Cajun Jambalaya: Chicken, Shrimp, and Sausage
Equipment
- Large Dutch oven or oven-safe pot (with a tight fitting lid)
- cutting board
- sharp knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 pound boneless skinless chicken breasts or skinless chicken thighs, cubed
- 1 pound smoked sausage sliced (andouille sausage)
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 onion diced
- 1 red or green bell pepper diced
- 2 celery stalks diced
- 3 cloves fresh garlic minced
- 1½ cups long-grain white uncooked rice
- 3 cups chicken broth
- 1 14.5 oz can diced tomatoes (with juice)
- 1½-2 tsp Homemade Cajun Seasoning – recipe link below adjust to taste
- ½ teaspoon paprika
- Salt and black pepper to taste
Instructions
Stovetop Instructions
1. Brown the Meats
Heat olive oil in a large pot over medium heat. Add sausage and cook until browned. Remove and set aside.Add chicken to the same pot and cook until lightly browned. Remove and set aside with the sausage.2. Cook the Vegetables
Add onion, bell pepper, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 30 seconds.3. Add Rice and Seasoning
Stir in white rice, Cajun seasoning, paprika, salt, and pepper. Add red pepper flakes and cayenne pepper if you want more heat and spice. Toast rice for 1–2 minutes.4. Simmer
Pour in chicken broth and diced tomatoes. Add chicken and sausage back to the pot. Bring to a gentle boil, reduce heat, cover (with a tight-fitting lid), and simmer for 20–25 minutes until rice is tender.5. Add Shrimp
Stir in shrimp, cover, and cook for 5–7 minutes until shrimp are just cooked through.6. Rest
Remove from heat and let sit for 5 minutes before serving.Oven Instructions
1. Preheat Oven
Preheat oven to 350°F.2. Brown Meats on Stovetop
In a Dutch oven, brown sausage and chicken as described above. Remove and set aside.3. Build the Base
Cook onion, bell pepper, celery, and garlic in the same pot until softened.4. Add Remaining Ingredients
Stir in rice, seasoning, paprika, broth, tomatoes, chicken, and sausage.5. Bake
Cover tightly and bake for 35–40 minutes, until rice is tender and liquid is absorbed. Keep the lid tight while baking so the rice cooks evenly.6. Add Shrimp
Stir in shrimp, cover, and return to oven for 10 minutes until shrimp are cooked.7. Rest and Serve
Let rest for 5 minutes before serving.
