Creole Chicken Sausage Shrimp (Printable)

One-pot Creole dish with chicken, sausage, shrimp, rice, and bold spices for a flavorful meal.

# What You’ll Need:

→ 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 - 1 can (14 oz) diced tomatoes with juices
09 - 2 spring onions, sliced (for garnish)
10 - 2 tbsp fresh parsley, chopped (for garnish)

→ Rice & Liquids

11 - 1 ½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth

→ Spices & Seasonings

13 - 1 ½ tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1 tsp cayenne pepper (adjust to taste)
17 - ½ tsp ground black pepper
18 - 1 tsp salt (plus more to taste)
19 - 2 bay leaves
20 - 2 tbsp vegetable oil

# How To Make It:

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

# Expert Advice:

01 -
  • One pot means one pot to clean, and that alone makes a weeknight dinner feel generous instead of like a chore.
  • The shrimp adds a subtle sweetness that plays beautifully against the smoky sausage and tender chicken, so every spoonful feels complete.
  • It fills your kitchen with this intoxicating warmth that makes people gather around the stove before you've even finished cooking.
02 -
  • Don't skip rinsing the rice; starches make it gluey instead of fluffy, and you'll regret it halfway through eating.
  • The liquid-to-rice ratio here is precise—too much liquid and you get porridge, too little and the rice stays crunchy, so measure carefully and resist the urge to add more broth just because you're nervous.
  • Shrimp cook fast and keep cooking even after you pull the pot from heat, so err on the side of slightly underdone rather than waiting for them to look fully pink.
03 -
  • Don't stir constantly while the rice cooks; let it settle and develop a thin, slightly crispy layer on the bottom called the socarrat if you're feeling confident, but cover it so it stays tender on top.
  • If your pot isn't heavy-bottomed, the rice might burn before it finishes cooking, so choose your vessel wisely or watch the heat like a hawk.
  • Leftovers freeze beautifully for up to three months, so make double and thank yourself later.
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