Creole-Style Jambalaya with Chicken, Shrimp and Andouille Sausage Recipe

This Creole-style jambalaya with chicken, shrimp and andouille sausage recipe brings together tender chicken thighs, juicy shrimp, smoky andouille sausage, long-grain rice, crushed tomatoes, Cajun seasoning, and aromatic vegetables in one hearty, flavour-packed meal. Featured on VEGANnotvegan with hosts Maddie and Kiki Longo, this satisfying one-pot dish layers savoury meat and seafood with tomatoes, rice, scallions, and fresh lemon for a comforting main that delivers bold flavour in every spoonful.

The Inspiration

Jambalaya is built around the idea of layering ingredients into a single pot so the rice absorbs the flavours of everything cooking around it. In this Creole-style jambalaya, chicken, andouille sausage, shrimp, vegetables, tomatoes, broth, seasoning, and rice all contribute to the finished dish rather than being treated as separate components.

Featured on VEGANnotvegan with Maddie and Kiki Longo, the recipe starts by browning boneless, skinless chicken thighs. Searing the chicken before the rice and liquid are added gives the meat colour and begins building savoury flavour in the cooking vessel.

The combination of land and sea is what makes this jambalaya especially satisfying. Chicken provides a tender, substantial protein, andouille contributes richness and smoke, and shrimp brings a delicate seafood element. Long-grain rice absorbs the flavours from all three while tomatoes and vegetables create the savoury foundation that holds the entire meal together.

Ingredients

½ lb boneless, skinless chicken thighs, cut into 1-inch cubes
½ lb andouille sausage, sliced ½ inch thick
½ lb shelled jumbo shrimp
½ large yellow onion, diced
1 rib celery, diced
½ green bell pepper, diced
2 cloves garlic, diced
2 bay leaves
1 cup long grain white rice
3.5 cups chicken broth
1 (14 oz) can crushed tomatoes
1 ½ tsp Cajun seasoning
2 scallions, thinly sliced
1 tbsp vegetable oil
Salt and pepper, to taste
Lemon wedges, on the side

Method

Heat vegetable oil in a pan Dutch oven over medium high heat. Add the chicken, brown and sear first side for 3 minutes, then flip over and brown for another 2 minutes. Transfer chicken to a plate.
Add the andouille sausage and brown for 2 minutes, then stir in the yellow onion, celery, bell pepper, and garlic and cook for 2 minutes more. Stir in the Cajun seasoning and long grain rice and cook for another minute to toast.
Add in the crushed tomatoes, chicken broth, and bay leaves and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes, check, then cook for another 5 minutes or until the rice is just cooked through.
Taste the rice and season with salt and pepper as necessary. Carefully remove the bay leaves and stir in the reserved chicken and shrimp. Top with scallions last. Cover again and cook for 5 minutes more, then remove from heat and let rest, covered, for 10 minutes before serving. Serve with lemon wedges, and squeeze juice over the top.

Serving Suggestions

This Creole-style jambalaya with chicken, shrimp and andouille sausage works beautifully as a hearty dinner, casual family meal, weekend gathering, or comforting one-pot main when you want something substantial without preparing multiple separate dishes.

Serve generous spoonfuls in wide bowls or shallow plates so the chicken, sausage, shrimp, tomatoes, vegetables, and rice are distributed throughout each portion. Thinly sliced scallions add freshness and colour across the top, while lemon wedges should be served alongside so everyone can add as much acidity as they prefer.

A squeeze of lemon is especially effective against the smoky andouille sausage and rich tomato-based rice. If serving the jambalaya as part of a larger table, simple vegetable sides or a fresh green salad can complement it without distracting from the bold flavours already present in the pot.

Final Thoughts

This Creole-style jambalaya with chicken, shrimp and andouille sausage recipe brings several distinctive ingredients together in one satisfying meal, creating layers of flavour through the order in which everything is cooked.

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