Easy Creole Jambalaya with Chicken and Shrimp
This easy chicken and shrimp jambalaya is a bold, satisfying Creole dish packed with tender chicken, succulent shrimp, vegetables, and perfectly seasoned rice. It’s a one-pot comfort food classic that’s both quick enough for weeknights and impressive enough for guests. With a balance of smoky spices and vibrant herbs, this dish brings the taste of Louisiana straight to your kitchen.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- ½ pound shrimp, peeled and deveined
- 1 onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook until browned on all sides. Remove and set aside.
In the same pot, add the onion, bell pepper, and celery. Cook until softened, then stir in the garlic and cook for another minute.
Return the chicken to the pot. Add the diced tomatoes, rice, chicken broth, paprika, thyme, oregano, cayenne, salt, and pepper. Stir well to combine.
Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is tender and most of the liquid is absorbed.
Add the shrimp to the pot, stirring gently. Cover and cook for another 5–7 minutes, or until the shrimp are pink and cooked through.
Fluff the jambalaya with a fork and garnish with chopped parsley before serving.
Notes
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Use fresh shrimp when possible for the best flavor.
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For extra heat, add sliced jalapeños or hot sauce.
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This recipe is naturally gluten-free.
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Easily double the recipe to feed a crowd or store leftovers.
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Let the jambalaya rest for 5–10 minutes before serving to allow the flavors to meld.