Ready to spice up your dinner routine? Say hello to this bold and comforting Cajun Chicken and Shrimp Jambalaya—a one-pot wonder that’s brimming with smoky flavor, juicy protein, and soul-warming goodness. If you’re a fan of hearty Southern cooking with a kick, this one’s going to become a fast favorite! 😋
This dish brings the Louisiana flair right into your kitchen with tender chicken thighs, succulent shrimp, a vibrant trinity of bell pepper, onion, and celery, and perfectly seasoned rice all simmered together in a single pot. It’s cozy, it’s customizable, and best of all? It’s super easy to make—even on a busy weeknight!
👉 Why you’ll love this Cajun Chicken and Shrimp Jambalaya:
- ✔ One-pot and low fuss!
- ✔ Bold Cajun flavors 🌶
- ✔ Loaded with protein from chicken AND shrimp
- ✔ Family-friendly and meal prep approved
- ✔ Naturally gluten-free with low-carb swap options
Want it spicier? Add more Cajun seasoning or throw in some hot sauce. Prefer it extra hearty? Toss in some sausage or swap white rice for brown or cauliflower rice for a low-carb spin. However you customize it, this jambalaya is all about BIG flavor with minimal effort.
🛒 INGREDIENTS
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs | 1 pound, cut into bite-sized pieces |
| Shrimp, peeled and deveined | 1/2 pound |
| Olive oil | 1 tablespoon |
| Onion, diced | 1 medium |
| Green bell pepper, diced | 1 |
| Celery stalks, diced | 2 |
| Garlic cloves, minced | 4 |
| Diced tomatoes (with juice) | 1 can (14.5 oz) |
| Long-grain rice | 1 cup |
| Chicken broth | 3 cups |
| Cajun seasoning | 2 teaspoons |
| Thyme | 1 teaspoon |
| Salt and pepper | To taste |
| Green onions, sliced | 2 (for garnish) |
| Fresh parsley, chopped | For garnish |
🧠 CHOOSING THE BEST INGREDIENTS
Chicken Thighs vs. Breasts:
Chicken thighs are juicy, flavorful, and forgiving (they don’t dry out easily), making them ideal for simmered dishes like jambalaya. But if you prefer leaner meat, chicken breasts work too—just be careful not to overcook.
Shrimp Tip:
Use medium to large shrimp and make sure they’re deveined and peeled for convenience. Add them toward the end to avoid overcooking. Want to go extra bold? Use blackened or smoked shrimp!
Cajun Seasoning:
You can use a store-bought blend, or make your own with paprika, garlic powder, onion powder, oregano, thyme, cayenne, and black pepper. Adjust spice level to your heat preference!
Rice Choice:
Long-grain white rice holds up beautifully without turning mushy. For a nuttier texture, go with brown rice—but you’ll need to increase the simmer time and broth. For a low-carb version, cauliflower rice can be stirred in during the final few minutes of cooking.
Flavorful Add-ins (Optional):
- Smoked andouille sausage (for extra richness)
- Jalapeños or cayenne (for heat lovers)
- Bell peppers of any color
- Creole mustard for added zing
Looking for more ways to pair chicken and shrimp together? Check out these irresistible chicken and shrimp recipes for even more dinnertime inspiration.
👨🍳 STEP-BY-STEP PREPARATION
1. Sauté the Trinity
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and celery—this classic Cajun base is known as the “holy trinity.” Sauté for about 5 minutes, until softened.
🔥 Pro Tip: Don’t rush this part—letting the veggies caramelize just a little bit builds a ton of flavor into the final dish.
2. Add Garlic
Stir in 4 minced garlic cloves and sauté for 1 more minute until fragrant. Your kitchen should already be smelling incredible!
3. Brown the Chicken
Add the bite-sized chicken thighs to the pot. Cook for 6–8 minutes, stirring occasionally, until lightly browned on all sides.
🧄 Optional Add-In: A few slices of smoked sausage can be added here for more depth and that smoky Louisiana vibe!
4. Season the Base
Sprinkle in the Cajun seasoning, thyme, and a little salt and pepper. Stir to evenly coat the chicken and vegetables in those spices.
5. Add Tomatoes, Rice, and Broth
Pour in the diced tomatoes (with juice), 1 cup of long-grain rice, and 3 cups of chicken broth. Stir everything together and bring it to a boil.
💡 Low-Carb Option: If using cauliflower rice, reduce the broth to 1 cup and stir the rice in during the last 5 minutes instead.
6. Simmer It Down
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes. This is when the rice absorbs all the liquid and flavor—no peeking!
✔️ Pro Tip: If your rice isn’t fully tender at 20 minutes, add a splash more broth and cook a few extra minutes covered.
7. Add the Shrimp
After 20 minutes, stir in the peeled and deveined shrimp. Cover again and cook for an additional 5–7 minutes until shrimp are pink and cooked through.
🦐 Don’t overcook! Shrimp should be just opaque and springy—any longer and they’ll get rubbery.
8. Fluff and Finish
Fluff the rice with a fork and taste for seasoning. Adjust the salt or Cajun spice to your liking.
9. Garnish and Serve
Sprinkle over sliced green onions and chopped fresh parsley just before serving. This adds a burst of freshness and color that makes the dish pop!
🔥 CRISPY TIPS (Bonus)
While jambalaya isn’t traditionally crispy, some love a bit of crust at the bottom (known in paella as “socarrat”!). To achieve this:
Let the dish rest uncovered for 5 minutes before serving for the best texture and moisture balance.
After cooking, increase the heat to medium-high and cook uncovered for 3–5 minutes without stirring to form a golden bottom crust.
🥄 SAUCES & TOPPINGS
This jambalaya is flavorful enough to stand on its own, but if you’re looking to take it to the next level, here are some tasty ideas:
- Hot Sauce – Classic Louisiana hot sauce (like Crystal or Tabasco) adds just the right zip.
- Spicy Aioli – A dollop of mayo mixed with garlic and Cajun seasoning gives a creamy-spicy kick.
- Creole Mustard Drizzle – Tangy and bold—perfect for balancing the heat.
🍽️ WHAT TO SERVE ON THE SIDE
Though it’s a complete meal on its own, these sides pair beautifully with Cajun Chicken and Shrimp Jambalaya:
- Cornbread – Sweet, crumbly, and perfect for soaking up all the juices.
- Simple Green Salad – With a citrus vinaigrette to cut the richness.
- Grilled Okra or Roasted Veggies – Keeps things Southern and healthy.
- Garlic Butter Green Beans – Adds freshness and snap.
⚠️ TROUBLESHOOTING TIPS
- Rice too mushy? You might’ve overcooked or used short-grain rice. Stick with long-grain and don’t lift the lid while it’s simmering.
- Rice undercooked? Add a splash of broth, cover, and cook 5 more minutes.
- Shrimp rubbery? They were overcooked—next time, only simmer them 5–7 minutes max.
- Too bland? Add more Cajun seasoning or a dash of hot sauce to wake it up.
❄️ STORAGE & REHEATING
This dish stores like a champ—hello, meal prep!
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Let cool completely, then freeze in portions for up to 2 months.
- To Reheat: Microwave with a splash of broth to rehydrate, or reheat in a skillet over low heat.
🔥 Want to re-crisp the bottom? Pop leftovers in a cast-iron skillet and cook uncovered for 5 minutes.
❓ FREQUENTLY ASKED QUESTIONS (FAQ)
Q1: Can I use sausage instead of chicken or shrimp?
Absolutely! Andouille sausage is a classic addition or swap.
Q2: Is this dish spicy?
It has a mild-to-medium heat. You can tone it down or crank it up with Cajun spice or hot sauce.
Q3: Can I make this ahead of time?
Yes! It reheats beautifully and actually gets even tastier as the flavors meld.
Q4: What type of rice is best for jambalaya?
Long-grain white rice is ideal—it holds up without getting mushy.
Q5: How do I make it low-carb?
Use cauliflower rice and reduce the broth. Stir it in during the final 5 minutes.
🥂 WRAP-UP & PAIRINGS
What are you waiting for? This Cajun Chicken and Shrimp Jambalaya is calling your name with its bold flavors, juicy bites, and one-pot magic. Whether you’re spicing up weeknight dinner or meal-prepping for the week ahead, it’s a guaranteed hit.
💡 Pair it with:
- A glass of chilled Riesling or sparkling lemonade
- And for dessert? A slice of warm pecan pie or sweet cornbread with honey butter
🔥 Bookmark it, share it, and tag us when you make it—because this Southern-inspired comfort food is too good not to show off!
Cajun Chicken and Shrimp Jambalaya
Equipment
- Large Pot or Dutch Oven
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken thighs cut into bite-sized pieces
- 1/2 lb Shrimp peeled and deveined
- 1 tbsp Olive oil
- 1 Onion diced
- 1 Green bell pepper diced
- 2 Celery stalks diced
- 4 Garlic cloves minced
- 14.5 oz Diced tomatoes with juice
- 1 cup Long-grain rice
- 3 cups Chicken broth
- 2 tsp Cajun seasoning
- 1 tsp Thyme
- Salt and pepper to taste
- 2 Green onions sliced, for garnish
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion, bell pepper, and celery for 5 minutes.
- Add garlic and cook 1 more minute until fragrant.
- Add chicken and cook 6–8 minutes until browned.
- Stir in Cajun seasoning, thyme, salt and pepper.
- Add tomatoes, rice, and chicken broth. Stir and bring to a boil.
- Reduce heat to low, cover, and simmer 20 minutes.
- Stir in shrimp. Cover and cook 5–7 more minutes until shrimp are cooked through.
- Fluff rice, adjust seasoning, and garnish with green onions and parsley before serving.