Cajun Chicken and Shrimp Jambalaya Recipe

This Chicken and Shrimp Jambalaya is a family favorite that balances bold flavor with a lighter approach. My version reduces the rice and increases the vegetables, chicken and shrimp for a lower‑carb feel than many traditional recipes. I also skip sausage (though you can add it if you like) and use chicken breast for a leaner result. The finished pot is warm, spicy and comforting—a great choice for family dinners, potlucks and leftovers.

The spice level is easy to control. I often cook a portion without the extra cayenne or hot sauce for guests who prefer milder food, and then finish the rest with more heat. Last holiday season I doubled the recipe, froze half and reheated it later—perfect with fresh bread and no fuss after a busy day.

Chicken and Shrimp Jambalaya: a Crowd-Pleasing Favorite

This recipe makes a large pot and is ideal for feeding a crowd. Be aware that it’s not a quick, one‑pot weeknight meal: plan time for chopping, stovetop cooking and a long, gentle simmer. I usually prepare it on a weekend and sometimes double it so I can freeze portions for later. The seasoning blend in this version is inspired by classic Creole flavors, with the salt reduced so you can season to taste at the end. Mixing a larger batch of the seasoning saves time for the next few cooks.

This jambalaya is naturally dairy‑free and gluten‑free; if you choose a soy‑free Worcestershire sauce, it can be soy‑free as well. If gluten is not a concern, serve the jambalaya with crusty bread for dipping into the flavorful broth.

Chicken and Shrimp Jambalaya

Author: Kelly Kirkendoll

Summary: A hearty, gluten‑free and dairy‑free jambalaya that serves a crowd. Loaded with vegetables, seasoned chicken and shrimp, this recipe is perfect for family dinners, parties and make‑ahead meals.

Details

Course: Main Dish, Soup
Cuisine: Creole‑inspired, Dairy‑Free, Gluten‑Free
Servings: 8 people

Ingredients

Jambalaya Seasoning Mix

2 1/2 Tbsp paprika
1 Tbsp sea salt (or to taste)
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme

Jambalaya

1 lb cooked, peeled, deveined shrimp (cut in half or thirds if large)
3 Tbsp olive oil, divided
3 Tbsp jambalaya seasoning mix (from above)
3 boneless, skinless chicken breasts, cubed
2 cups chopped green pepper
2 cups chopped onion
2 cups chopped celery
6 cloves garlic, minced
3 cans petite diced tomatoes
4 bay leaves
3 tsp Worcestershire sauce (choose gluten‑free or soy‑free if needed)
2–3 tsp hot sauce (start with 2 and add more to taste)
2 1/4 – 2 1/2 cups cooked whole grain brown rice (about 1 cup uncooked)
2 cups organic chicken broth

Instructions

Combine the spices for the jambalaya seasoning in a small bowl. Use what you need and store any extra in an airtight container for future batches.
Cook the brown rice according to package directions (brown rice can take about 40 minutes depending on brand).
Cube the chicken and toss with 1 Tbsp of the seasoning mix. Refrigerate while you prep the vegetables.
Rinse the pre‑cooked shrimp and toss with 1 Tbsp of the seasoning mix. Keep refrigerated until ready to sauté briefly.
Chop the green pepper, onion, celery and mince the garlic.
In a large pot over medium heat, warm 2 Tbsp olive oil and sauté the cubed chicken for 5–6 minutes until cooked through. Remove the chicken and set aside in a clean bowl.
Quickly sauté the seasoned shrimp for about 1 minute just to warm and seal the seasoning, then add the shrimp to the bowl with the cooked chicken.
Add the remaining 1 Tbsp olive oil to the pot and sauté the chopped vegetables and garlic until softened, about 6–8 minutes.
Return the chicken and shrimp to the pot. Add the diced tomatoes, bay leaves, Worcestershire sauce, hot sauce and 1 Tbsp of the seasoning mix. Stir to combine.
When the rice is ready, add it and the chicken broth to the pot. Bring to a gentle simmer and cook for 1–2 hours, stirring occasionally. The longer it cooks, the more the flavors meld.
Before serving, taste and adjust salt and pepper as needed. Remove bay leaves. Serve hot and enjoy.

Notes

Make extra seasoning and store it in a sealed jar for quick use the next time you make jambalaya or other Creole dishes.
To reduce sodium, start with less salt in the seasoning mix and add more at the end to taste.
For a heartier version, stir in sliced andouille or smoked sausage during the meat sauté step.
This dish freezes well. Portion into airtight containers and freeze for easy reheating later.
If you tolerate gluten, serve with crusty French bread for dipping into the broth.