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A pan of jambalaya made with shrimp, sausage, chicken, rice and vegetables.

Jambalaya Recipe

This jambalaya recipe is a mix of chicken, shrimp and sausage cooked with rice and vegetables in a zesty sauce. An easy one pot meal that takes like something you'd order at a restaurant!
Course Main
Cuisine Cajun
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 387kcal
Author Sara Welch


  • 4 teaspoons olive oil divided use
  • 3/4 cup onion diced
  • 1 cup bell peppers cut into 1/2 inch pieces. I use a combination of red, green and yellow bell peppers.
  • 1/2 cup celery thinly sliced
  • 2 teaspoons garlic minced
  • 1/2 pound boneless skinless chicken breast cut into bite sized pieces
  • 1 pound cooked andouille sausage sliced
  • salt and pepper to taste
  • 3 1/2 cups chicken broth
  • 14 ounce can crushed tomatoes do not drain
  • 1 1/2 cups long grain rice uncooked
  • 1 1/2 tablespoons Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 pound peeled large shrimp you can remove the tails, or leave them on for a fancier presentation
  • 3/4 cup sliced okra fresh or frozen
  • 2 tablespoons chopped parsley


  • Heat 2 teaspoons of olive oil in a very large pot over medium heat. Add the onion, bell peppers and celery to the pan.
  • Cook for 4-5 minutes or until vegetables have softened. Add the garlic and cook for 30 more seconds.
  • Remove the vegetables from the pot and place on a plate; cover to keep warm.
  • Add the remaining 2 teaspoons of oil to the pot. Season the chicken to taste with salt and pepper.
  • Add the chicken to the pot and cook until browned, about 5-6 minutes, stirring occasionally.
  • Add the sausage to the pot and cook until browned, approximately 2-3 minutes.
  • Pour the vegetables back into the pot. Add the chicken broth, crushed tomatoes, rice, Cajun seasoning, dried thyme, salt and pepper to taste and bay leaf to the pot.
  • Stir to combine and bring to a simmer. Cover the pot and turn the heat to low. Cook for 25 minutes or until rice is tender. Stir every 6-8 minutes.
  • Remove the bay leaf. Add the shrimp and okra to the pot and stir. Cover the pot and cook for an additional 3-4 minutes or until shrimp are pink and opaque.
  • Sprinkle with parsley and serve.



Calories: 387kcal | Carbohydrates: 47g | Protein: 13g | Fat: 16g | Cholesterol: 24mg | Sodium: 645mg | Potassium: 639mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1830IU | Vitamin C: 49.9mg | Calcium: 61mg | Iron: 2.3mg