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Make Princess Tiana Proud With This Jambalaya Recipe!

Step into the enchanting world of New Orleans with a dish that captures the heart and soul of its vibrant culture—Jambalaya! Inspired by the beloved Princess Tiana from Disney’s The Princess and the Frog, this recipe combines rich flavors for a hearty, comforting meal. Get ready to cook up some magic in your kitchen and make Princess Tiana proud with this delectable dish!

Jambalaya with Chicken, Sausage, and Shrimp is a spicy, savory Cajun dish full of meat, rice, and spices. This dish will make you feel like you are enjoying flavors right in New Orleans.

Jambalaya with Chicken Sausage and Shrimp.

This spicy jambalaya recipe with chicken, sausage, and shrimp is great comfort food all year round, but is delightful if you’re celebrating Mardi Gras! Chock full of meat, rice, lots of spices, veggies, and a kick of Tabasco, this dish is like a party in your mouth!

It’s a fun meal to serve your family on any night of the week or you can dress it up for a Mardi Gras party. You can control the spices too, so whether you have real heat lovers or kiddos who need a milder version, read on for all the options with this delightful Cajun dish!

Jambalaya with Chicken, Sausage, and Shrimp

Don’t let the list of ingredients startle you! These are mostly pantry staples and very simple to combine together. Add the seasonings, protein, and vegetables to have the best dinner combination all in one pot!

  • Seasoning – Paprika, cayenne, onion powder, garlic powder, and dried oregano, all mixed together to make a beautiful color of seasonings and flavor!
  • Oil – This will add flavor and saute the protein.
  • Garlic – Starts off with a raw flavor and smell but has a soft and sweet buttery flavor when it is cooked.
  • Chicken – Cut the boneless skinless chicken breasts into small bite-size pieces that are evenly cut.
  • Polska kielbasa – Slice into pieces about ½ inch thick. Make sure they are cut evenly for the cooking process. This sausage is a thick, round sausage that comes packaged in a U shape. You can also use andouille sausage for another type of sausage.
  • Shrimp – Uncooked, peeled, and deveined large shrimp give this dish an extra boost.
  • Vegetables – Onions, celery, and red and green bell peppers, give the jambalaya a soft texture and crunch in every bite.
  • Rice – Long grain rice is delicious and soaks in the jambalaya once it is cooked adding a boost of flavor in every bite. We love to use jasmine white rice.
  • Chicken broth – Helps soak up the moisture in the homemade jambalaya during the cooking process. You can also use chicken stock. This adds flavor too!
  • Diced tomatoes – Do not drain the can of tomatoes. This will give it more moisture as well as flavor all around.
  • Worcestershire sauce – It is always had to pronounce but it is a savory and flavorful liquid that gives a smoky taste.
  • Bay leaves – Add these in at the very end and then remove them before serving.

How to Make Jambalaya with Chicken, Sausage, and Shrimp

Easy jambalaya recipe is perfect to make on a busy weeknight! The combined flavors are so delicious together and continue to build onto each other throughout the cooking process. This authentic jambalaya is one of the best dinners!

  1. Stir together – Combine paprika, cayenne, onion powder, garlic powder, oregano, salt, and pepper in a small bowl. Set aside.
  2. Saute – Heat oil in a large skillet and add garlic, chicken, Kielbasa, and shrimp. Saute for about 1 minute then add onion, celery, and peppers. Saute another minute or two.
  3. Season – Sprinkle with previously combined seasonings. Saute until vegetables become soft and onion becomes translucent.
  4. Boil – Add remaining ingredients and bring to a boil. Let boil for about 1 minute, then reduce heat, cover, and simmer on low for about 20-25 minutes or until rice is tender. Remove bay leaves and serve with Tabasco sauce.

So Many Options for this Recipe

Make this homemade jambalaya just the way you like it with these variations and modifications! From protein, making it spicy, and adding in bell peppers that add texture and flavor. These are just a few ways to create the best jambalaya recipe!

  • Protein – Feel free to use all of the meats like chicken, pork, and shrimp or just one or two of them depending on your taste.
  • Spicy – I love adding a good amount of Tabasco at the end to spice things up a bit but if Tabasco is a bit much for you, just leave it out. Cayenne pepper or red pepper flakes also help add heat.
  • Peppers – I like to add several colors of peppers into my Jambalaya dish since the red, yellow, orange, and green colors of those peppers make it seem much more festive.
  • Too dry – If the rice seems too dry when you’re done cooking or if it seems too pasty, just add a bit more chicken broth.

“We thought this jambalaya was delicious! This recipe is a total keeper!”

-Wilhelmina

What to Serve with Jambalaya

The spicy and rich flavors of this Mardi Gras dish pair so well with lots of side dishes. Serve with some delicious New Orleans Style Beignet Recipes for dessert and a few of these delicious sides:

A close-up of a wooden bowl filled with a hearty dish containing rice, chunks of meat, and garnished with fresh cilantro. A bottle of Tabasco sauce is partially visible in the background, suggesting a spicy flavor profile for the meal.

Jambalaya with Chicken, Sausage, and Shrimp

Jambalaya with Chicken Sausage and Shrimp is a spicy, savory Cajun dish full of meat, rice and spices. This dish will make you feel like you are enjoying flavors right in New Orleans.
2 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 8

Ingredients
  

  • 2 tablespoons paprika
  • 1/4 teaspoon cayenne (or to taste)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper or to taste
  • 3 tablespoons oil
  • 3 cloves garlic minced
  • 1 pound chicken cut into small pieces
  • 1 pound polska Kielbasa or smoked sausage, cut into pieces
  • 10 shrimp uncooked peeled & de-veined
  • 1 onion chopped
  • 1 cup celery chopped
  • 1 cup red and/or green bell peppers chopped
  • 2 cups long-grain white rice
  • 4 1/2 cups chicken broth add up to ½ c. more if needed
  • 14.5 ounces diced tomatoes (do not drain)
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves

Instructions
 

  • Step 1: Combine paprika, cayenne, onion powder, garlic powder, oregano, salt and pepper in a small bowl. Set aside.
  • Step 2: Heat oil in a large skillet and add garlic, chicken, Kielbasa, and shrimp. Saute for about 1 minute then add onion, celery and peppers. Saute another minute or two.
  • Step 3: Sprinkle with previously combined seasonings. Saute until vegetables become soft and onion becomes translucent.
  • Step 4: Add remaining ingredients and bring to a boil. Let boil for about 1 minute, then reduce heat, cover, and simmer on low for about 20-25 minutes or until rice is tender (if rice seems to be too dry or pasty at the end– add more chicken broth).
  • Step 5: Remove bay leaves and serve with Tabasco sauce.
Keyword Disney Main Course

Frequently Asked Questions

What is the difference between jambalaya vs gumbo?

Jambalaya is a stew that is cooked with rice whereas gumbo is a thick stew that the rice is served separately. They both share similar seasonings, spices, and cooked vegetables.

What does jambalaya consist of?

Jambalaya is a savory dish and is very popular in Louisiana. It is made during Mardi Gras and down south. Jambalaya has a few types of meat cooked together like pork, chicken, seafood, and even rabbit. Various seasonings, vegetables, stock, and rice are also added to the pot.

Is jambalaya creole or cajun?

Jambalaya is actually both cajun and creole dishes. They each have and share traditional ingredients for each dish.

Is jambalaya soupy or dry?

It is more on the dry side! Jambalaya is a little pasty meaning it is wet and thick but will be dry once it is fully cooked. It is not meant to be a soup.

Storing Leftover Jambalaya

Place the leftover jambalaya in an airtight container in the refrigerator for four to six days. Make this ahead of time and use it for meal prep during throughout the week with a side salad.

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This post originally appeared on Favorite Family Recipes.

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

One Comment

  1. 2 stars
    Coming from Cajun country, South West Louisiana…leave out the tomatoes and hot sauce ONLY if you want more kick, after cooking.
    Season your meat before browning them and generally it’s chicken, sausage and pork OR shrimp, crayfish and sausage (crayfish may be omitted). Please seek out a recipe from Cajun country, Lafayette city, St. Landry Parish areas.

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