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My Creole jambalaya with chicken, sausage, and shrimp is just as scrumptious as it is South Louisiana legit, y'all! Browned Cajun trinity veggies, garlic, seasoned chicken pieces, and sausage sizzle in the pan until the authentic, deep, rich flavor base is achieved. Then, uncooked rice, tomato sauce, and chicken broth are added to the skillet and simmered until it all becomes one. Finally, seasoned shrimp are stirred into the mixture, distributing all their delectable juices throughout each bite of this rustic yet sophisticated dish. Yep and yay...
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It's the Red One, Y'all...
Although the distinction can and does go deeper than this, in its simplest form, Creole jambalaya includes some form of tomatoes, whereas Cajun jambalaya does not. Hence, New Orleans natives and locals generally call one red jambalaya and the other brown jambalaya.
My own Cajun mom made red jambalaya all of my life. And, my version of this and all of my other jambalaya recipes are variations of that one that I ate on a blessed regular basis throughout my youth. Hers was epic, and it usually took center stage on her Thanksgiving table.
My Creole jambalaya with chicken, sausage, and shrimp includes one of my favorite ways to enjoy my three proteins together, aside from gumbo. In Louisiana, this is also called a mixed jambalaya due to the mixture of meats in the dish.
This is definitely one of my favorite one-pot dishes, y'all. It is incredibly near and dear to my heart as I can literally feel the richness and depth of the browned veggies and tomato sauce all the way down to my soul.
And, the mixture of seasoned chicken and shrimp and slightly charred sausage is really something special, too, y'all, especially when you get them all in one bite. For sure!!
Creole Jambalaya Ingredient Essentials & Substitutions
- I use boneless skinless chicken thigh pieces because they're already tender and soak up the seasonings beautifully. You can also use breast pieces or tenders, as well.
- You can opt for andouille sausage in this easy Creole jambalaya recipe. But, you can also use beef, chicken, or turkey sausage with great success, too.
- The browned Cajun trinity veggies and garlic set the deep, mesmerizing flavor stage for this red jambalaya recipe. The trio creates the perfect base that makes this dish truly authentic. However, if you can only use onions this time, you can still make a really good jambalaya, which will be even better next time when you can grab the green bell pepper and celery, too.
- I use long-grain rice for all of my original Cajun and Creole recipes. I'm pretty loyal to Mahatma rice as I grew up on it. But, Great Value rice has never let me down either.
- The remaining ingredients are pantry staples that are a cinch to procure. You'll need chicken broth, dried spices, and oil or butter.
Top Recipe Tip
Pre-cut the veggies and the meats and seafood the night before you make the jambalaya, and store them separately in plastic bags. This will save you precious time when you're ready to cook and make the process go as smoothly as possible.
Storage
Store the leftover Creole jambalaya covered in the refrigerator for up to three days. I wouldn't freeze it unless you have a vacuum-sealer though, as the texture of the rice will likely disappoint you when reheating.
How to Make Creole Jambalaya with Chicken, Sausage, and Shrimp
To start the recipe, grab two bowls. Add the shrimp to one bowl and the chicken to the other. Sprinkle the seasonings over both of the proteins, then stir to combine.
Place a 12-inch cast iron skillet, Dutch oven, or large pot over medium-high heat. Add the Cajun trinity veggies and butter or oil.
Cook until the veggies are browned.
Then, add the sausage and chicken to the skillet.
Continue cooking until the meats are browned.
Now, add the tomato sauce, uncooked rice, bay leaf, and chicken broth to the pan.
Stir until combined, then cover and simmer.
Finally, add the shrimp and continue cooking until they turn opaque and the rice is fully cooked.
And that's it, y'all!!
This Creole jambalaya with chicken, sausage, and shrimp puts is sooo incredibly amazing and comforting that you'll likely want to make it on repeat. The succulent proteins, browned veggies, rich red gravy, and tender rice all hit alternating happy spots on your tongue, making each bite a most flavorful adventure.
From an ordinary Tuesday night to a Mardi Gras, Christmas, or birthday menu item, this Creole jambalaya with chicken, sausage, and shrimp is always a huge hit that kids love just as much as adults.
Share with those who bring abundant love, laughter, and loyalty into your life. Much food love, and see y'all on the yum side...
Other Amazingly Authentic Creole Recipes
Keep the Creole food love going by trying one of my other original yet authentic recipes.
More South Louisiana Rice Recipes
Is rice your jam? You've come to the right place, y'all, as I have several wonderful rice dishes on A Sprinkling of Cayenne food blog.
Creole Jambalaya with Chicken, Sausage, and Shrimp
Ingredients
For the Seasoned Chicken and Shrimp
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 pound raw 31/35-count shrimp, peeled and deveined
- 1 tablespoon dried parsley flakes
- ½ teaspoon paprika
- salt, black pepper, and cayenne pepper to taste
For the Creole Jambalaya
- 4 to 6 tablespoons butter or oil
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 2 ribs celery, trimmed and chopped
- 1 pound smoked sausage, sliced into circles then cut in half andouille, beef, chicken, or turkey
- 1 tablespoon minced garlic about 4 cloves
- 2 cups tomato sauce
- 2 cups chicken broth
- 1 cup uncooked rice
Instructions
- Place the chicken pieces and the shrimp in two separate bowls.
- Sprinkle about half of the seasonings over the two bowls.
- Stir to combine, then set aside.
- Brown the chopped onion, bell pepper, and celery in the oil or butter.
- When almost browned, stir the seasoned chicken thigh pieces and the sausage into the mixture.
- When the meat and vegetables are browned, add the garlic to the pot, and cook for one additional minute.
- Turn the heat down to medium-low.
- Stir the tomato sauce, chicken broth, and rice into the pot.
- Cover and continue cooking, stirring often, until the mixture turns a deep crimson color and the rice begins to cook, about 15 minutes.
- Add the seasoned raw shrimp to the mixture, and continue cooking for about another 15 minutes, or until the rice is tender and a digital meat thermometer inserted into the shrimp reads at least 145 degrees.
- Remove the skillet from heat. Let stand 10 minutes before serving.
Video
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
I made this yesterday for a book club meeting. It was SO delicious that my friends didn't believe I made it from scratch!!!!! This will be a staple in my home and I am subscribing to your newsletter for other recipes. Thank you!!!
You're welcome Erika! 😊
I'm thrilled that it was such as hit at your meeting and that it will be a staple in your home.
I'm extremely honored to be a part of your food life. Welcome to the ASOC family, there's a lot more to come,
Lyn🌶️