There’s something magical about a pot of spicy chicken shrimp jambalaya simmering on the stove. The aroma of Cajun spices mingling with smoky paprika, tender chicken, and plump shrimp is enough to make anyone’s mouth water. I first fell in love with this dish during a trip to Louisiana, where every bite felt like a warm hug from the South. When I came home, I knew I had to recreate it—but in my own slightly chaotic, home-cook way.
This spicy chicken shrimp jambalaya is my go-to when I want a meal that’s hearty, flavorful, and fuss-free. It’s a one-pot wonder that combines juicy chicken, succulent shrimp, and fluffy rice with a bold Cajun kick. Plus, it’s incredibly versatile—adjust the spice level to suit your taste, throw in whatever veggies you have on hand, and you’ve got a dish that’s perfect for weeknight dinners or weekend feasts. Trust me, once you try it, you’ll be making this on repeat.
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Why You’ll Love This Spicy Chicken Shrimp Jambalaya
Trust me, this isn’t just another rice dish—it’s a flavor explosion that’ll have you scraping your bowl clean. Here’s why it’s become my absolute favorite weeknight hero:
- One-pot wonder: Less dishes means more time savoring that last bite (or sneaking seconds)
- Bold Cajun vibes: That perfect balance of smoky, spicy, and savory will make you feel like you’re in New Orleans
- Your heat, your rules: Love it fiery? Add extra Cajun seasoning. Prefer mild? Dial it back—it’s all good
- Protein power: Between the juicy chicken and plump shrimp, every bite keeps you satisfied
- Weeknight magic: From fridge to table in under an hour—even faster if you recruit a kitchen helper!
Seriously, this jambalaya checks all the boxes—flavor, ease, and that cozy comfort food feeling we all crave.
Ingredients for Spicy Chicken Shrimp Jambalaya
Here’s what you’ll need to make this flavor-packed jambalaya. I like to prep everything before I start cooking—it makes the process so much smoother!
- Protein: 1 lb chicken thighs (diced into 1-inch pieces), 1/2 lb shrimp (peeled, deveined, tails removed)
- Vegetables: 1 onion (chopped), 1 bell pepper (chopped), 2 celery stalks (chopped), 3 cloves garlic (minced)
- Spices & Pantry: 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 cup long-grain white rice (uncooked), 1 can (14 oz) diced tomatoes, 2 cups chicken broth
- Other: 2 tbsp olive oil, salt and pepper to taste
That’s it! Simple ingredients, but trust me, they come together to create something truly special.
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Spicy Chicken Shrimp Jambalaya in 30 Minutes – Irresistible Flavor!
- Total Time: 45 mins
- Yield: 4 servings
- Diet: Low Calorie
Description
A hearty and flavorful one-pot dish combining chicken, shrimp, and rice with bold Cajun spices.
Ingredients
- 1 lb chicken thighs, diced
- 1/2 lb shrimp, peeled and deveined
- 1 cup long-grain white rice
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken and cook until browned, about 5 minutes. Remove and set aside.
- In the same pot, sauté onion, bell pepper, and celery for 5 minutes until softened.
- Add garlic, Cajun seasoning, and smoked paprika. Cook for 1 minute until fragrant.
- Stir in rice, diced tomatoes, and chicken broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Add shrimp and cooked chicken. Cook for 5 more minutes until shrimp turns pink.
- Season with salt and pepper. Serve hot.
Notes
- Adjust Cajun seasoning to control spice level.
- Use pre-cooked shrimp to reduce cooking time.
- Add hot sauce for extra heat.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
How to Make Spicy Chicken Shrimp Jambalaya
Alright, let’s get cooking! This spicy chicken shrimp jambalaya comes together in three simple stages—but trust me, each step builds those incredible flavors that’ll make this dish unforgettable. Grab your favorite pot (I use my trusty Dutch oven), and let’s dive in.
Browning the Chicken and Sautéing Vegetables
First, heat that olive oil over medium-high heat—you want it shimmering but not smoking. Add your diced chicken thighs (bonus points if you patted them dry first for a better sear!). Cook them for about 5 minutes, stirring occasionally, until they’re golden brown with no pink left. Don’t rush this step—those crispy bits at the bottom of the pot? That’s flavor gold! Scoop out the chicken and set it aside for now.
In that same glorious pot, toss in your onion, bell pepper, and celery. This holy trinity of Cajun cooking will sizzle and soften in about 5 minutes—just enough time for the onions to turn translucent. Scrape up any browned bits from the chicken as you go—that’s where the magic happens!
Building the Jambalaya Base
Now, the fun part! Add your minced garlic, Cajun seasoning, and smoked paprika. Stir constantly for about 1 minute—just until that garlic becomes fragrant. Careful here—burnt garlic is nobody’s friend. You’ll know it’s ready when the spices bloom and your kitchen smells like heaven.
Next, pour in the rice, stirring to coat every grain in that spiced oil. Then, add the diced tomatoes and chicken broth, giving everything a good scrape to deglaze the pot. Those browned bits will melt into the liquid, creating the most incredible base. Bring it all to a boil—you’ll see bubbles forming around the edges—and then we’re ready for the final stretch.
Cooking the Rice and Adding Seafood
Reduce the heat to low, cover that pot with a tight-fitting lid, and let it simmer for 15 minutes. No peeking! I know it’s tempting, but lifting the lid lets out steam and messes with the rice. Set a timer and walk away—maybe prep your shrimp or pour yourself a drink.
Once the timer goes off, stir in your shrimp and the cooked chicken. Cover again and cook for just 5 more minutes—until those shrimp turn pink and curl into cute little C-shapes. Overcooked shrimp are rubbery, so watch them like a hawk! Give everything a final taste, adjust the salt and pepper if needed, and voilà —your spicy chicken shrimp jambalaya is ready to devour.
For another Cajun-inspired favorite packed with bold spices, try this Cajun Shrimp Cauliflower Grits Recipe — a lighter twist on Southern comfort that’s just as flavorful.
Pro Tips for Perfect Spicy Chicken Shrimp Jambalaya
After making this jambalaya more times than I can count, I’ve picked up a few tricks that take it from good to wow:
- Toast that rice! After adding the rice to the pot, let it cook for about 30 seconds with the veggies before adding liquid. It brings out a nutty depth you’ll love.
- Dry shrimp are happy shrimp. Always pat your shrimp dry before adding—it helps them sear instead of steam, giving you that perfect plump texture.
- Let it rest. Turn off the heat and let your jambalaya sit covered for 5 minutes before serving. Those last few minutes let the rice absorb any extra liquid beautifully.
- Caution with substitutions: Quick-cooking rice turns mushy, and watery veggies (like zucchini) can make the dish soggy. Stick with the classics for the best results!
These small steps make all the difference—trust me, your taste buds will thank you.
Spicy Chicken Shrimp Jambalaya Variations
One of the best things about jambalaya is how easily you can mix it up! For a smoky twist, swap half the chicken for andouille sausage—it adds a rich, spicy depth that’s irresistible. Love seafood? Try scallops instead of shrimp, or add both for a surf-and-turf vibe. If you’re feeling adventurous, toss in some sliced okra for a classic Southern touch. Just avoid watery veggies like zucchini—they’ll make your dish soggy. The possibilities are endless—make it your own!
Serving Suggestions
You can’t go wrong with a big bowl of this spicy chicken shrimp jambalaya, but let me tell you how I love to serve it up right. A hunk of warm, buttery cornbread is my must-have side—perfect for sopping up every last bit of that flavorful sauce. A simple green salad with a bright vinaigrette cuts through the richness beautifully. And don’t skip the fresh parsley or scallions on top—that pop of color and freshness takes it over the top!
Storing and Reheating
Here’s the good news—this spicy chicken shrimp jambalaya tastes even better the next day as those flavors really settle in! Store leftovers in an airtight container in the fridge for up to 3 days. If you’re planning to freeze it, I recommend leaving out the shrimp (they get rubbery when frozen) and adding fresh ones when you reheat. To bring it back to life, warm it gently on the stove with a splash of chicken broth to loosen things up. Microwave works too—just cover and stir every 30 seconds so it heats evenly. Trust me, you’ll be fighting over those last spoonfuls!
Want more quick dinner ideas with a kick? Explore our boards on Pinterest where you’ll find endless inspiration for spicy meals, seafood recipes, and weeknight favorites.
Spicy Chicken Shrimp Jambalaya FAQs
I get asked about this recipe all the time—here are the answers to the most common questions that pop up in my kitchen (and probably yours too!):
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them overnight in the fridge or under cold running water first. Never toss frozen shrimp straight into the pot—they’ll release too much water and make your jambalaya soggy. And always pat them dry before adding, just like fresh shrimp.
How can I tone down the heat?
Easy fix—just cut back on the Cajun seasoning. Start with 1 tablespoon instead of 2, then taste and adjust. You can also mix your own Cajun blend with less cayenne pepper. If it’s still too spicy after cooking, a dollop of sour cream or yogurt cools things right down.
What’s the best rice substitute?
Cauliflower rice works surprisingly well! Just reduce the broth to 1 cup since it releases moisture. Add it during the last 5 minutes of cooking so it stays crisp-tender. For grain alternatives, quinoa’s great—use the same amount but check for doneness around 20 minutes.
Nutritional Information
Just so you know, these numbers are estimates—your exact nutrition will depend on the brands and ingredients you use. Each serving of this spicy chicken shrimp jambalaya packs about 450 calories, with a great balance of protein (35g) and carbs (50g). It’s got enough kick to satisfy without going overboard on sodium. Remember, homemade means you control what goes in!