Creole Chicken Sausage Shrimp (Printable)

A hearty Creole blend of chicken, sausage, shrimp, rice, and vegetables simmered with bold Cajun spices.

# Required Ingredients:

→ Proteins

01 - 8 oz andouille sausage, sliced
02 - 2 boneless, skinless chicken thighs (approx. 9 oz), cut into 1-inch pieces
03 - 8 oz large raw shrimp, peeled and deveined

→ Vegetables

04 - 1 medium onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 14 oz can diced tomatoes with juices
09 - 2 spring onions, sliced (for garnish)
10 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Rice & Liquids

11 - 1 1/2 cups long-grain white rice, rinsed
12 - 3 cups chicken broth

→ Spices & Seasonings

13 - 1 1/2 teaspoons smoked paprika
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1 teaspoon cayenne pepper (adjust to taste)
17 - 1/2 teaspoon ground black pepper
18 - 1 teaspoon salt, plus more to taste
19 - 2 bay leaves
20 - 2 tablespoons vegetable oil
21 - Hot sauce, to serve (optional)

# Directions:

01 - Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced andouille sausage and cook until lightly browned, about 3 to 4 minutes. Remove sausage and set aside.
02 - Add remaining oil to the pot. Season chicken pieces with salt and black pepper. Add to pot and brown on all sides, approximately 4 to 5 minutes. Remove and set aside with sausage.
03 - Add diced onion, green bell pepper, and celery to the pot. Stir and cook until softened, around 5 minutes. Add minced garlic and cook an additional 1 minute.
04 - Stir in rinsed rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and 1 teaspoon salt. Cook for 1 minute to lightly toast spices and coat rice.
05 - Pour in diced tomatoes with juices, chicken broth, and add bay leaves. Stir thoroughly, scraping browned bits from the bottom of the pot to incorporate flavor.
06 - Return browned sausage and chicken to the pot. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once halfway through cooking.
07 - Nestle peeled, deveined shrimp into the rice. Cover and cook for 5 to 7 minutes, until shrimp are opaque and rice is tender.
08 - Remove pot from heat. Discard bay leaves. Fluff rice gently with a fork. Garnish with sliced spring onions and chopped parsley. Serve hot, with hot sauce on the side if desired.

# Expert Suggestions:

01 -
  • One pot means one cleanup, and everything cooks together so the flavors marry beautifully instead of staying separate.
  • The mix of sausage, chicken, and shrimp gives you three different textures and tastes in every single bite.
  • Bold Cajun spices transform simple ingredients into something that smells like a celebration happening in your kitchen.
02 -
  • Don't stir constantly once the liquid goes in—let it simmer undisturbed except for that one halfway stir, or you'll break down the rice and end up with mush instead of tender grains.
  • The shrimp really do need to go in at the end; adding them earlier means they'll overcook and turn tough while waiting for everything else to finish.
  • Taste for salt after the rice is cooked because the broth and sausage already bring salinity, and you might not need as much as the recipe says.
03 -
  • Don't rinse the sausage grease from the pot—that's where the flavor lives, and it's what makes jambalaya taste authentic and rich.
  • If your rice is still firm after 20 minutes, the liquid might be cooking off too fast; lower the heat even more and give it another few minutes covered.
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