Step 1 – Cook the Chicken and Sausage

In a large, high-walled pot, add the olive oil and heat until hot. Add the cubed chicken and sliced sausage and season it with the cajun seasoning and a good pinch of salt and pepper.

Cook until the chicken is cooked through. This will take about 6-7 minutes. The chicken should be 165°F (75°C).

When the chicken is done cooking, remove the chicken and andouille with a slotted spoon and set it aside.

Step 2 – Prep the Veggies

While the chicken and sausage are cooking, you can start chopping up the vegetables into ½ inch pieces.

I like that you can chop the veggies to your liking in this jambalaya recipe. I like my onion and celery to be relatively small and the peppers to be larger.

Step 3 – Cook the Veggies

Once the meat is cooked and removed, add the onion, peppers, and celery to the same hot pan and another pinch of salt and pepper. Cook until the veggies are tender, about 7 minutes.

Add the garlic and stir until fragrant, about 1 minute.

Step 4 – Simmer the Rice

When the vegetables are tender, add the crushed tomatoes, chicken broth, rice, oregano, thyme, and cayenne pepper. Stir to combine and bring to a boil.

Once it reaches a boil, reduce the heat to a simmer and cover the pot. Cook for 20-25 minutes, until the rice is tender.

Step 5 – Add the Protein

Stir in the shrimp, chicken, and andouille sausage then simmer for another 5-6 minutes, depending on the size of the shrimp.

You’ll know the shrimp are done when they turn completely pink. They’re overdone if they shrivel up really tight, so keep an eye on them.

Step 6 –  Serve It Up

If the jambalaya is a bit too thick, you can add some additional chicken broth or water. Serve it up in a big bowl and garnish it with parsley or green onions. If you’re brave, you can also add a few dashes of hot sauce!