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Spicy New Orleans Jambalaya
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5 from 6 votes

Spicy New Orleans Jambalaya

Nothing speaks classic New Orleans cuisine like Spicy New Orleans Jambalaya. Laizzez les bons temps rouler with this delicious one-pot meal that's perfect for Mardi Gras. It combines rice, shrimp, chicken, and andouille sausage in a spicy tomato sauce enhanced by the holy trinity.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Mardi Gras, New Orleans, Southern
Servings: 8
Calories: 334kcal
Author: Chula King


  • 1 Tablespoon Creole seasoning divided
  • 12 ounces peeled and deveined medium shrimp about 2 cups
  • 12 ounces skinless and boneless chicken thighs, trimmed of fat and cut into 1-inch pieces about 2 cups
  • 2 Tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 5 cloves garlic minced
  • 12 ounces andouille sausage about 2 cups sliced
  • 1-1/2 cups long-grain rice rinsed
  • 14.5 ounce can diced tomatoes, undrained
  • 3 cups chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Hot sauce to taste optional
  • Minced parsley for garnish optional


  • Combine shrimp and 1/2 tablespoon of Creole seasoning in a small bowl; combine chicken and remaining 1/2 tablespoon of Creole seasoning in another small bowl. Set aside.
  • Heat olive oil in a large Dutch oven over medium heat. Add shrimp; cook for 3 minutes or until shrimp starts to turn pink. Remove from pan; shrimp will not be fully cooked at this point.
  • Add onions, celery, and bell pepper to Dutch oven. Sauté over medium heat for 10 minutes. Add garlic; cook for 30 seconds, or until fragrant. Add chicken that has been mixed with Creole seasonings. Cook 5 minutes. Add andouille sausage; stir to combine. Cook 2 to 3 additional minutes.
  • Add rice; stir to combine. Add diced tomatoes, chicken broth, Worcestershire sauce, salt, and pepper; stir to combine. Bring to a boil.
  • Reduce heat to medium low; cover pan and cook for 15 minutes. Add shrimp; cover pan and cook for 10 additional minutes, or until rice is done and liquid has been absorbed. If necessary add additional broth.
  • Add hot sauce to taste if desired. Correct seasonings.
  • Garnish with minced parsley if desired.
  • Yield: 6 to 8 servings.


Calories: 334kcal | Carbohydrates: 14g | Protein: 28g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 170mg | Sodium: 1254mg | Potassium: 576mg | Fiber: 1g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 23.2mg | Calcium: 104mg | Iron: 2.6mg