Recipes > Dinner

Smoked Cajun Jambalaya

Prep Time

30 minutes

Cook Time

45 minutes


2-4 people

Date night just got a whole lot better with this recipe by @tfti.bbq! This meal brings home-cooked comfort to your plate with its absolutely flavor-packed chicken, andouille sausage and shrimp!


  • 2 boneless chicken breasts

  • 12 oz. Andouille sausage

  • 1/2 lb peeled shrimp

  • 2 tbsp Tony Chachere’s Spice N Herbs seasoning

  • 2 tbsp Tony Chachere’s No Salt seasoning

  • Tony Chachere’s Seafood Marinade

  • 1 celery stalk

  • 1 green bell pepper chopped

  • 1 tsp smoked paprika

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp ground pepper

  • 1 15oz. can of fire-roasted diced tomatoes

  • 1 cup long-grain white rice

  • 1 1/2 cups chicken broth

  • 2 green onions, sliced for garnish

  • 4 tbsp butter

  • Clear


  1. Season chicken breasts with Tony Chachere’s Spice N’ Herb seasoning.
  2. Heat up a cast iron pan on medium-high heat. When hot, drizzle on some olive oil and lay chicken breast into pan.
  3. Cook for about 3-5 min on each side to build a crust.
  4. When done, place a tbsp of butter on some foil then place chicken on top and add another tbsp of butter on top of that.
  5. Wrap tightly and set aside
  6. In a small bowl, add in shrimp and about half a cup of Seafood marinade.
  7. Allow to marinate for 15 min or place into your Avid Armor USV32 and use the instant marinade function to marinate in minutes.
  8. Add shrimp to the same pan on medium heat and cook about 1 min on each side. Remove and set aside.
  9. Add in andouille sausage and cook until browned about 5-10 mins. When done remove and set aside.
  10. Add all fresh veggies and seasonings to the same pan, then mix well.
  11. Add andouille sausage and shrimp. Add in tomatoes, rice, and chicken broth and mix.
  12. While that’s coming to a simmer, heat up your smoker to 350F using applewood.
  13. When the smoker is ready, place the pan into smoker with both wrapped chicken breasts and smoke for around 15-25 min.
  14. Continue to mix every 5 min to make sure the top doesn’t dry out. Check the temperature of your chicken breasts and remove them when they hit an internal temp of 165F.
  15. When rice is fully cooked and chicken is done remove and let rest for 5-10 min.
  16. Slice chicken and place on top of Jambalaya, then garnish with diced green onions. Enjoy!

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