Chicken and Shrimp Jambalaya
Dive into the vibrant flavors of the South with this one-pot Chicken and Shrimp Jambalaya, a hearty and satisfying dish bursting with bold Cajun spices! Tender chicken, succulent shrimp, and smoky andouille sausage are perfectly cooked alongside a medley of fresh vegetables, fluffy long-grain white rice, and aromatic herbs. Enhanced with the rich essence of tomato paste and a flavorful blend of Cajun seasoning, this recipe delivers the authentic taste of Louisiana in every bite. Ready in under an hour and perfect for feeding a crowd, this Jambalaya is a comforting, crowd-pleasing option for weeknight dinners or festive gatherings. Garnish with fresh parsley and green onions for a pop of color and freshness, and let this classic dish transport you straight to the heart of New Orleans!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 lb Shrimp, peeled and deveined
- 12 oz Andouille sausage
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 1 large Green bell pepper, diced
- 2 Celery stalks, diced
- 4 cloves Garlic, minced
- 2 tbsp Cajun seasoning
- 2 tbsp Tomato paste
- 14.5 oz Diced tomatoes (canned)
- 3 cups Chicken broth
- 1.5 cups Long-grain white rice
- 1 tsp Dried thyme
- 2 Bay leaves
- 3 Green onions, sliced
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Cut the chicken breast into bite-sized pieces and slice the andouille sausage into rounds. Season the chicken with 1 tablespoon of Cajun seasoning.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Cook the chicken for 5-6 minutes until browned and fully cooked. Remove and set aside.
In the same pot, add the sliced sausage and cook for 2-3 minutes until browned. Remove and set aside with the chicken.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the diced onion, bell pepper, and celery for 5 minutes until softened. Add the minced garlic and cook for 1 minute, or until fragrant.
Stir in the tomato paste and remaining tablespoon of Cajun seasoning. Cook for 2 minutes, stirring frequently, to develop the flavor.
Pour in the diced tomatoes (with their juice) and chicken broth. Stir to combine and bring the mixture to a boil.
Add the rice, dried thyme, bay leaves, salt, and black pepper. Stir well, then reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
In the last 5-7 minutes of cooking, add the cooked chicken, sausage, and shrimp to the pot. Stir to combine and allow the shrimp to cook through (pink and opaque).
Remove the bay leaves and taste for seasoning. Adjust salt and pepper as needed.
Garnish with sliced green onions and fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.8 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
