Creole chicken shrimp rice

The first time I attempted jambalaya, I made the rookie mistake of constantly lifting the lid to check on the rice. My grandmother would have shook her head at that one. Every time I peeked, I was letting out the steam that was supposed to cook the rice through. The result was a crunchy, undercooked mess that taught me patience in the kitchen. Now I know that sometimes you just have to trust the process and let the pot do its work.

I brought this to a Super Bowl party a few years back, and honestly, I was nervous. Jambalaya feels like such a personal dish, something you need to grow up with to really understand. But watching my friends line up for seconds, debating who got the last shrimp, taught me that good food transcends regional boundaries. One friend texted me the next day asking for the recipe, which is basically the highest compliment I can imagine.

Ingredients

• 225 g andouille sausage: The smoky flavor here is non negotiable, but smoked kielbasa works in a pinch
• 2 chicken thighs: Dark meat stays tender during the long simmer and adds richness to the broth
• 225 g large raw shrimp: Add these at the very end so they do not turn rubbery
• 1 medium onion, 1 green bell pepper, and 2 celery stalks: This holy trinity forms the flavor foundation of Creole cooking
• 3 garlic cloves: Mince them right before adding so they do not turn bitter
• 1 can diced tomatoes with juices: The acidity balances the rich proteins and adds essential liquid
• 300 g long-grain white rice: Rinse thoroughly until the water runs clear to prevent gumminess
• 720 ml chicken broth: Low sodium is best since you will be seasoning throughout
• 1½ tsp smoked paprika: This gives that beautiful reddish hue and deep smoky flavor
• 1 tsp dried thyme and oregano: These earthy herbs round out the spice blend
• 1 tsp cayenne pepper: Adjust this to your heat tolerance
• 2 bay leaves: Do not forget to remove them before serving

Instructions

Brown the sausage first:

Crisping the andouille renders its fat, which becomes the flavor base for everything else

Sear the chicken pieces:

Getting good color on the meat creates those browned bits on the bottom of the pot that become pure flavor

Build the vegetable base:

Let the holy trinity soften completely, taking your time so they release their natural sweetness

Toast the spices with the rice:

This step wakes up the dried herbs and spices, making them bloom before the liquid hits the pot

Add the liquid and proteins:

Scraping up those fond bits from the bottom is where the magic happens

Let it simmer undisturbed:

Resist the urge to stir, letting the steam cook the rice evenly

Fold in the shrimp:

They only need a few minutes to turn pink and opaque

Rest before fluffing:

This lets the rice settle and finish absorbing any remaining liquid

Save

Last winter, my neighbor came over to return a borrowed tool and ended up staying for dinner. She had just moved from Chicago and was missing home cooked meals. Watching her face light up at the first bite, then hearing her ask for the recipe to mail to her mom, that is what cooking is really about. Food connects us across distances we never expected to bridge.

Making It Your Own

The beauty of jambalaya is its flexibility. I have made versions with only chicken and sausage when shrimp was not in the budget. Once I added leftover roasted turkey after Thanksgiving and it was incredible. The key is maintaining the ratio of protein to rice to liquid, then adjusting the seasonings to taste.

The Heat Factor

Cajun seasoning gets its reputation from spice, but authentic jambalaya is more about flavor than heat. The cayenne provides a gentle warmth, while the smoked paprika adds depth. Keep hot sauce on the table so everyone can adjust their own bowl to their tolerance level. Some days I go light on the cayenne, other times I double it. There is no wrong answer here.

Perfect Pairings

A crisp cold beer cuts through the richness beautifully, or try sweet tea if you want something non alcoholic. Cornbread is the traditional accompaniment, its sweetness balancing the spicy savory notes. But honestly, a simple green salad with vinaigrette works just as well to lighten the meal.

• Make extra for lunch the next day, the flavors only get better
• Freeze portions in airtight containers for up to three months
• Reheat slowly with a splash of broth to refresh the rice

Save

There is something deeply satisfying about a one pot meal that feeds a crowd and leaves everyone happy. I hope this recipe finds its way into your regular rotation.

Recipe Q&A

→ What meats are used in this dish?

It features boneless chicken thighs, andouille sausage, and large raw shrimp, providing a rich variety of textures and flavors.

→ Which spices contribute to its distinctive flavor?

Smoked paprika, dried thyme, oregano, cayenne pepper, black pepper, and bay leaves create the bold Cajun seasoning characteristic of this dish.

→ Can I substitute the sausage?

Yes, smoked kielbasa or chorizo can replace andouille sausage for a slightly different but still flavorful experience.

→ How is the rice cooked perfectly in this dish?

Rice is simmered with chicken broth and spices in the pot alongside meats and vegetables until tender and infused with flavor.

→ Are any garnishes recommended?

Freshly sliced spring onions and chopped parsley are added at the end to brighten and complement the rich dish.

→ Is it possible to adjust the spice level?

Yes, adding more cayenne pepper or diced jalapeños will increase heat, while omitting them keeps it milder.