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Cajun chicken and shrimp jambalaya is a bold, one-pot classic: chicken breast and plump shrimp simmered in a spicy tomato base with okra, jalapeños, and a serious hit of Cajun spice. Cayenne, paprika, thyme, and garlic build the heat while the tomato broth thickens into a rich, clinging sauce. It is Louisiana comfort food in twenty-five minutes of cooking.
Pro Tips
- Build the spice blend separately and sprinkle it over the vegetables. That even distribution is what makes every bite properly seasoned rather than pockets of heat.
- Simmer the tomato base uncovered for the full 15 minutes. It is what reduces the sauce to a thick, rich consistency that clings to the chicken and shrimp.
- Add the cooked shrimp and okra at the very end for just 2 minutes. They only need warming through — longer turns the shrimp rubbery and the okra slimy.
- The heat level is authentic — the cayenne and jalapeño combo brings real Cajun fire. Reduce both slightly if cooking for sensitive palates.
Frequently Asked Questions
Is jambalaya paleo without the rice?
Yes — this version is a rich, saucy stew of chicken, shrimp, and vegetables with no rice needed. It is delicious over cauliflower rice too.
Can I use raw shrimp instead of cooked?
Yes — add them 4-5 minutes before the end rather than 2, and pull the pot as soon as they turn pink and opaque.
What does the okra do in this recipe?
It adds the classic Louisiana texture and subtle flavor. Sliced into rounds, it thickens the sauce slightly as it warms through.
How many servings does this jambalaya make?
Five hearty servings, ready in about 55 minutes including prep and chopping.
Recipe Card
Ingredients
Method
- 1. Melt the butter in a large saucepan over medium heat, then add the olive oil.
- 2.
- Sauté garlic in butter and olive oil until lightly browned.
- Stir in the onions and cook for about 8 minutes, or until translucent.
- 3.
- Stir in tomatoes and jalapenos.
- Combine salt, garlic powder, onion powder, thyme, cayenne pepper, paprika, and black pepper in a small bowl, then sprinkle on vegetables.
- Add the chicken broth to cover, then bring the mixture to a boil.
- Reduce the heat to low.
- 4.
- Simmer uncovered for 15 minutes, or until the mixture is thick.
- Add chicken, shrimp, and okra; simmer for 2 minutes until heated through.
