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Close up image of a large white pot filled with cooked jambalaya made with white rice, chicken, andouille sausage, and shrimp, and garnished with chopped parsley and green onions.
4.85 from 253 votes


Jambalaya is a classic one-pot recipe filled chicken, sausage, shrimp, and rice.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 8 servings
Calories: 564kcal


  • 3 tbsp olive oil divided
  • 1 pound Andouille sausage (or any smoked sausage)
  • 1.5 pounds boneless skinless chicken breasts or thighs chopped into 1-inch cubes
  • 2 medium yellow onions diced
  • 1 green bell pepper seeded and diced
  • 1 red bell pepper seeded and diced
  • 3 stalks celery diced
  • 6 cloves garlic minced
  • 3 tbsp Cajun seasoning divided and adjusted to suit your own personal taste/heat preference
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cayenne optional
  • 1 tbsp Italian seasoning
  • 1 tsp red pepper flakes
  • 14 ounces (1 can) diced/crushed tomatoes
  • 2 tsp Worcestershire sauce
  • 1.5 cups uncooked long-grain white rice
  • 2.75 cups low sodium chicken broth
  • 1 cup okra thinly sliced (or 1 tsp file powder)
  • 1 pound raw shrimp peeled and deveined
  • fresh chopped parsley to garnish
  • chopped green onion to garnish


  • Brown the meat. Add 2 tablespoons olive oil to a large stock pot or Dutch oven over medium-high heat. Add the sliced sausage, chicken pieces, and 1 tablespoon Cajun seasoning, salt, and pepper and sauté for 6-8 minutes. Stir occasionally to cook evenly and prevent burning. Transfer the chicken and sausage to a clean plate and set aside.
  • The "holy trinity". To the same pot over medium-low heat add the last tablespoon of olive oil. Stir in the minced onions, bell pepper, and celery, mixing well to combine. Sauté for 8-10 minutes, stirring frequently. Add the minced garlic, Cajun seasoning, salt, pepper, cayenne, Italian season, and red pepper flakes. and sauté for an additional minute.
  • Rice. Add the crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth to the pot. Sit well to combine. Bring mixture to a simmer, then reduce heat to low, cover, and cook for approximately 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes to prevent the rice from burning and sticking to the bottom of the pot.
  • Add the shrimp and okra (optional). Stir in the shrimp and the sliced okra, mixing well to combine. Continue to cook on low, stirring frequently, until the shrimp are cooked, approximately 5 minutes. Add the chicken and sausage back to the pot and season with additional salt, pepper, and Cajun seasoning, if desired. Remove from heat.
  • Garnish. Serve warm garnished with chopped parsley and green onion if desired. Refrigerate leftovers in a sealed container for up to 4 days. Enjoy!


As written, this recipe is quite spicy. Omit the added cayenne powder and red chili flakes if you're sensitive to spicy foods.
Updated May 3, 2019, and May 29, 2020


Calories: 564kcal | Carbohydrates: 35g | Protein: 46g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 244mg | Sodium: 1398mg | Potassium: 844mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1595IU | Vitamin C: 10.3mg | Calcium: 151mg | Iron: 3.9mg
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