Creole Jambalaya with Smoked Beef Sausage, Chicken, and Shrimp

Bold Creole-Style Smoked Beef Sausage, Chicken, and Red Shrimp Jambalaya

This one-pot (plus a side skillet for the seafood) Jambalaya packs serious flavor depth. By browning the meats first, rendering out those rich fats to cook down the holy trinity, and letting Jasmine rice absorb a rich homemade chicken stock, every single grain comes out packed with heat and smoke.

To keep the Argentine red shrimp sweet, tender, and snap-crisp rather than rubbery, we quick-sear them separately in olive oil and fold them into the pot right near the finish line along with fresh green onions.

Ingredients

The Meats & Seafood

  2 lbs boneless, skinless chicken thighs, cut into bite-sized cubes

  1 lb smoked beef sausage, sliced into ¼-inch coins

  1 lb large Argentine red shrimp, peeled and deveined

The Aromatics & Base

  1 large yellow onion, diced

  1 large green bell pepper, diced (plus sliced red bell pepper for fresh color/texture)

  3 stalks celery, diced

  6 cloves garlic, minced

  1 bunch green onions, chopped (separated into white/light green stems and dark green tops)

  ½ cup fresh green onions (for substitution/finishing)

Pantry & Liquids

  5 cups Jasmine rice, rinsed until water runs clear

  7 cups homemade(or store bought) chicken stock

  2 tbsp tomato paste

  2-3 tbsp olive oil (divided)

Spice Blend

  1½ tbsp Cajun seasoning

  1 tbsp Blaxican Fajita Seasoning

  1 tsp kosher salt (adjust to taste based on stock/rub sodium)

  1 tsp freshly cracked black pepper

Instructions

Step 1: Sear the Beef Sausage & Chicken Thighs

  Heat 1 tablespoon of olive oil in a large, heavy-bottomed Dutch oven or enamel pot over medium-high heat.

  Add the sliced smoked beef sausage. Brown for 5–6 minutes until the edges are caramelized and the fat renders. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

  Season the cubed chicken thighs with a pinch of Cajun seasoning and salt. Add the chicken to the hot pot in a single layer. Sear until golden brown on all sides (about 5–7 minutes; it does not need to be cooked fully through yet). Transfer to the plate with the sausage.

Step 2:  Reduce heat to medium. Drop the holy trinity straight into the pot, scraping up all those flavorful browned bits (fond) from the bottom. Cook for 6–8 minutes until softened.

  Stir in the minced garlic and the white/light green parts of the chopped green onions. Cook for another 60 seconds until fragrant.

  Clear a small space in the center of the pot, add 2 tablespoons of tomato paste, and let it cook down for 2 minutes to deepen its flavor and remove any raw acidity.

  Stir in the Cajun seasoning, Blaxican Fajita Seasoning, salt, and black pepper, coating all the vegetables thoroughly.

Step 3: Toast the Rice & Simmer

  Add the 5 cups of Jasmine rice to the pot. Stir constantly for 2 minutes to toast the grains in the aromatic oil and spices.

  Pour in the 6-7 cups of homemade chicken stock, stirring well to unlock any remaining fond from the bottom of the pot.

  Return the browned sausage and chicken thighs (along with any accumulated juices) back into the pot. Bring the liquid to a rolling boil.

  Once boiling, cover with a tight-fitting lid, turn the heat down to low, and let it simmer undisturbed for 15 minutes.

Step 4: While the rice cooks, place a separate skillet over medium-high heat with 1 tablespoon of olive oil.

  Season the Argentine red shrimp lightly with Cajun seasoning.

  Sear the shrimp for just 1 to 2 minutes per side until they turn pink and opaque. Immediately remove them from the heat to prevent overcooking.

Step 5: At the 15-minute mark of the rice cooking, lift the lid of the Dutch oven.

  Gently fold in the seared shrimp, their skillet juices, the reserved dark green onion tops, and sliced red bell peppers.

  Cover the pot again immediately and let it finish cooking on low for 5 more minutes so the rice absorbs the remaining steam and the shrimp heat through perfectly without turning rubbery.

  Turn off the heat and let the pot rest covered for 5 minutes before fluffing gently with a fork.

Chef Notes

  Why Thighs Over Breasts? Chicken thighs stay juicy and tender during the simmering process and hold up much better to long-burn spices than chicken breast.  

Argentine Red Shrimp Care: Argentine red shrimp naturally taste closer to lobster and cook faster than standard white shrimp. Searing them separately guarantees you won't end up with tough, rubbery seafood in a heavy pot of rice.

  Herb Note: Fresh sliced green onions added right at the finish line give a sharp, fresh bite that balances out the deep, smoky fat from the beef sausage.