The Washington Post

Chicken, Sausage and Shrimp Jambalaya

Chicken, Sausage and Shrimp Jambalaya 6.000

(Stacy Zarin Goldberg for The Washington Post; styling by Lisa Cherkasky for The Washington Post)

Feb 19, 2020

This traditional, simple jambalaya is a great big-pot dish to serve for large groups or for parties. The Cajun or Creole rice-based dish typically includes a variety of meats and vegetables. This one is based on a recipe created by food writer and educator Marcelle Bienvenu. We added shrimp to the mix.

This recipe makes enough for about six people, but it is easy to scale up. Just double each of the ingredients; and make sure your pot is big enough to hold the rice once it expands.

Storage Notes: Store cooled jambalaya in the refrigerator for up to three days.

Where to Buy: Creole or Cajun seasoning can be purchased at many grocery stores or ordered online.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 8 ounces (about 1 breast) boneless, skinless chicken breast, cut into 1-inch chunks
  • 2 teaspoons Creole or Cajun seasoning
  • 2 tablespoons vegetable oil
  • 8 ounces smoked sausage, such andouille or kielbasa, cut into 1/4-inch-thick rounds
  • 1 1/2 medium yellow onions, finely diced (about 1 1/2 cups)
  • 1 medium green bell pepper, finely diced (about 3/4 cup)
  • 8 ounces medium (41-50 count) shrimp, peeled and deveined, tails removed if attached
  • 2 3/4 cups water
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for optional garnish
  • 2 tablespoons chopped scallions, green parts only, plus more for optional garnish
  • 1 tablespoon tomato paste
  • 1 1/2 cups long-grain white rice


Place the chicken in a large bowl and season with Creole or Cajun seasoning.

In a large heavy pot, such as a Dutch oven, over medium-high heat, heat the oil until shimmering. Add the chicken and cook, stirring, until evenly browned, about 5 minutes. Lower the heat if the chicken browns too quickly. Add the sausage and cook, stirring, about 3 minutes.

Add the onions and pepper, and cook, stirring, until soft and golden, 6 to 8 minutes.

Add the shrimp, water, parsley, scallions and tomato paste. Stir, and bring to a boil.

Add the uncooked rice, cover the pot and reduce the heat to medium-low. Cook until the rice is tender and has absorbed most of the liquid, 15 to 20 minutes. Do not stir until ready to serve; then fluff the jambalaya with a fork and spoon into bowls.

Sprinkle with chopped parsley or scallions, if desired.

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Recipe Source

Adapted from “Cooking Up a Storm: Recipes Lost and Found From the Times-Picayune of New Orleans,” by Judy Walker and Marcelle Bienvenu (Chronicle Books, 2008).

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving: 390

% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 3g 15%

Cholesterol: 110mg 37%

Sodium: 760mg 32%

Total Carbohydrates: 42g 14%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 26g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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