1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
fine sea salt and freshly-cracked black pepper
1 (14-ounce) package andouille sausage, thinly sliced into rounds
1 cup sliced okra
1 medium white onion, diced
2 small bell peppers (green, red, or a mix), cored and diced
2 ribs celery, diced
1 jalapeño pepper, seeded and finely chopped
4 cloves garlic, minced
1½ cups uncooked long-grain white rice, rinsed
2 tablespoons Cajun seasoning (see notes)
½ teaspoon dried thyme
1 bay leaf
1 (14-ounce) can crushed tomatoes
3 to 4 cups chicken stock
1 pound raw large shrimp, peeled and deveined
1–2 teaspoons fresh lemon juice (optional, but recommended)
garnishes: thinly-sliced green onions, chopped fresh parsley, hot sauce
Steps
Brown the chicken. Heat 1 tablespoon of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in an even layer and season lightly with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until lightly golden and just cooked through. Transfer to a plate and set aside.
Brown the sausage. Add the sausage to the same pot and cook for 2–3 minutes, stirring occasionally, until lightly browned. Transfer to the plate with the chicken.
Quick-sauté the okra (optional but recommended). Add a small drizzle of oil to the pot if needed. Add the okra and sauté for 3–4 minutes, stirring occasionally, until lightly golden. Transfer the okra to a small bowl and set aside. (This step helps reduce okra's sliminess and keeps its texture intact.)
Sauté the vegetables. Add the remaining 2 tablespoons olive oil to the pot. Stir in the onion, bell peppers, celery, and jalapeño. Sauté for 5–6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds, until fragrant.
Toast the rice. Add the rice, Cajun seasoning, thyme and bay leaf. Stir constantly for about 1 minute, until the rice is lightly toasted and the mixture is fragrant.
Simmer. Stir in the crushed tomatoes and 3 cups chicken stock. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and cook for 18–20 minutes, until the rice is tender and most of the liquid has been absorbed. If the rice is still not tender, you can add an extra ½ cup of broth, but try to avoid stirring too much so that the rice cooks evenly.
Add the okra, shrimp, and meats. Stir in the okra, shrimp, and the reserved chicken and sausage. Turn off the heat, cover, and let everything steam for 4–5 minutes, until the shrimp are pink and opaque.
Finish and season. Discard the bay leaf. Stir in the lemon juice, then taste and adjust seasoning with additional salt, pepper, or Cajun seasoning as needed.
Serve. Serve immediately, garnished with green onions, parsley, and hot sauce if desired, and enjoy!
Notes
Suggested by Keita on 2026-01-31.
Cajun seasoning: Cajun seasoning can vary widely by brand in both saltiness and heat. Start with less if your blend is strong, and add more to taste at the end. You may also need to add significantly more salt to the recipe if your Cajun seasoning does not include salt.
Okra is optional: Many people enjoy this recipe without okra. If using frozen okra, be sure to let it thaw before adding to the recipe.
Protein substitutions: For shrimp allergies, double up on chicken and sausage. You can also swap in different proteins like smoked turkey, crab, crawfish, or vegetarian sausage.
Serving variations: Some enjoy adding sharp cheddar cheese, green onions, and sour cream to the finished bowl.
Rice alternatives: If using brown rice instead of white, you may have leftover broth at the end (this is normal). For a lighter version, try cauliflower rice.
Prep tip: Jambalaya moves quickly once you start cooking, so have all your veggies chopped and proteins ready to go before you heat the pan.
Leftovers reheat beautifully - perfect for meal prep!