Quick and Easy Chicken and Shrimp Jambalaya Recipe

This Quick and Easy Chicken and Shrimp Jambalaya recipe is ready in less than 45 minutes. Who knew Jambalaya with all that flavor was quick and easy to make.  Now you can serve this iconic New Orleans favorite any night of the week.

Jambalaya is packed full of flavor, starting with the holy trinity of Cajun and Creole cooking  – bell peppers, celery and onions – and you can customize the protein used.  This recipe calls for chicken, shrimp, and sausage but is just as delicious with just chicken or shrimp.

Need to get dinner on the table in less than 30 minutes?

20 minute Shrimp and Sausage

Omit the chicken and double amount of shrimp and sausage.  And use 2 packages of the precooked 90-second rice.


20 minute Shrimp and Sausage jambalaya

Traditional New Orleans Chicken and Shrimp Jambalaya

Course: Appetizer, Brunch, dinner, entree, lunch, Main Course
Cuisine: American, cajun, creole, French, New Orleans
Prep Time: 10 minutes
Servings: 8
Calories: 424 kcal
Author: Kelly DiMascio

Packed with flavor and so surprisingly easy to make.  Whip this up in about 40 minutes, quick enough for a weeknight meal.



  • 3 lbs boneless chicken breast
  • 1 T paprika or more to tast
  • 3 t olive oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 ribs celery chopped
  • 2 cloves garlic minced
  • 1 cup andouille sausage cut into 1/2 inch rounds
  • 29 oz stewed tomatoes 2 cans (14.5 ounces each)
  • 2 cups chicken broth
  • 1 cup long-grain rice
  • 2 t leaf thyme crumbled
  • 1 1/2 t salt or to taste
  • 1/4 t pepper
  • 1/4 t hot pepper sauce Tabasco
  • 1 pound shrimp shelled and deveined


  1. Wash chicken and cut into 2-inch pieces and pat dry; rub with the paprika.
  2. Heat olive oil in a large skillet; add chicken and brown on all sides.
  3. Remove chicken from skillet.
  4. Add onion, green bell pepper, celery, and garlic.
  5. Sauté over medium heat until onion is tender, about 5 minutes.
  6. Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce.
  7. Add chicken and turn to coat with sauce.
  8. Bring to a boil.
  9. Reduce heat, cover, and simmer for 25 minutes, or until rice is tender and chicken cooked through.
  10. Stir in shrimp and cook about 3 minutes longer, or just until shrimp turn pink.

Recipe Notes


Quick and Easy Tip

If you'd need to get dinner on the table in a hurry use 2 packages of precooked rice and omit the chicken.  Dinner can be on the table in about 20 minutes.



Nutrition Facts
Traditional New Orleans Chicken and Shrimp Jambalaya
Amount Per Serving
Calories 424 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 258mg86%
Sodium 1605mg70%
Potassium 1092mg31%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 5g6%
Protein 52g104%
Vitamin A 770IU15%
Vitamin C 34mg41%
Calcium 149mg15%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.



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I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar?  I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends.  We love them and I hope you will too.



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