Comfort in a bowl: Chicken Shrimp Jambalaya

There’s something utterly comforting about a big bowl of jambalaya that just hugs you from the inside out. It’s the kind of dish that warms your soul with its rich, spicy aroma and colorful mix of tender chicken, juicy shrimp, and bell peppers all mingling together. Whenever I make this, my kitchen fills with that irresistible Cajun scent—the smoky paprika, the earthy thyme, and just a hint of heat that teases your nose. It’s a one-pot wonder that brings friends and family together without fuss, perfect for any night you crave a cozy meal that feels homemade and hearty. Plus, the way the rice soaks up all that goodness? Pure magic. Ready to dive into comfort in a bowl? Let’s get cooking!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

For the Main Dish:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
8 oz raw shrimp, peeled and deveined
1 cup long-grain white rice
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
2 cups chicken broth
2 tbsp olive oil
1 tsp smoked paprika
1 tsp dried thyme
1/2 tsp cayenne pepper (adjust to taste)
1/2 tsp black pepper
1 tsp salt
2 bay leaves
Chopped green onions, for garnish
Fresh parsley, for garnish

How I Make It

Step 1:

Start by heating 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat. Once hot, add the chicken pieces and cook until nicely browned on all sides—about 5-6 minutes. Remove the chicken and set aside. This step builds that deep, savory base flavor you want.

Step 2:

In the same pot, toss in the diced onion, bell pepper, and celery. Sauté until softened and fragrant, about 4-5 minutes, stirring often. Then, stir in the garlic, smoked paprika, thyme, cayenne, black pepper, and salt—letting those spices toast a bit until you smell their aroma, around 1 minute.

Step 3:

Add the rice and diced tomatoes, stir well so everything combines, and then pour in the chicken broth. Toss in the bay leaves and return the browned chicken to the pot. Bring the mixture to a gentle boil.

Step 4:

Reduce heat to low, cover, and simmer gently for about 20 minutes, stirring occasionally to prevent sticking. The rice will soak up the broth, merging all the flavors.

Step 5:

When the rice is tender and almost done cooking, stir in the raw shrimp. Cover again and cook for another 5-7 minutes, until shrimp turns pink and opaque. If the liquid absorbs too fast and the jambalaya looks dry, add a splash of broth or water.

Step 6:

Remove the bay leaves, give everything one last stir, and taste for salt or spice—it’s your jambalaya, so adjust as you like! Serve hot, garnished with fresh green onions and parsley for that bright, fresh touch.

Variations & Tips

Swap chicken thighs for breast if you prefer leaner meat; just don’t overcook to keep it juicy.
Use brown rice for a nuttier flavor and extra fiber; add a bit more broth and extra cook time.
For extra heat, toss in a chopped jalapeño or a dash more cayenne.
If you want a smokier jambalaya, try using andouille sausage instead of or alongside chicken.
Keep stirring gently during simmering to prevent rice from sticking and burning at the bottom.
Leftovers taste even better the next day once the flavors have melded, so double the batch if you want meal prep magic.

How I Like to Serve It

This jambalaya is a dream for casual weeknight dinners or cozy Sundays when you want a fuss-free, satisfying meal. It pairs beautifully with a crisp green salad or steamed greens for some fresh balance. Serve it with a cold glass of white wine or an ice-cold beer when friends come over — it’s a guaranteed crowd-pleaser and makes your kitchen smell like a southern feast.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth to keep it moist.
You can substitute shrimp with other shellfish or even extra chicken if preferred.

Closing: This Chicken Shrimp Jambalaya is one of those comforting dishes that always hits the spot, blending bold flavors and cozy textures into every spoonful, making it a forever favorite in my kitchen and hopefully yours too!