Chicken Shrimp and Sausage Jambalaya
Dive into the bold, satisfying flavors of Chicken Shrimp and Sausage Jambalaya, a classic Louisiana-inspired dish that's perfect for feeding a crowd or spicing up weeknight dinners. This one-pot recipe combines tender chicken, juicy shrimp, and smoky andouille sausage with a vibrant medley of onions, bell peppers, and celery—the holy trinity of Creole cooking. Infused with Cajun seasoning, paprika, and thyme, and simmered to perfection with long-grain rice in a savory tomato and chicken broth, every bite bursts with hearty, spiced goodness. Topped with fresh parsley, green onion, and an optional dash of hot sauce, this jambalaya is as visually stunning as it is delicious. Quick to prep and simmered in under an hour, it’s a flavorful and comforting meal that’s sure to impress!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 1 pound shrimp, peeled and deveined
- 12 ounces andouille sausage, sliced
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 3 cups chicken broth
- 2 cups long-grain rice
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 stalks green onions, sliced for garnish
- 2 tablespoons fresh parsley, chopped for garnish
- hot sauce (optional)
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken breast with 1 tablespoon of Cajun seasoning and cook for 5-6 minutes, until browned on all sides. Remove and set aside.
In the same skillet, add the sliced andouille sausage and cook for 4-5 minutes until browned. Remove and set aside.
Add the remaining olive oil to the skillet and sauté the diced onion, green bell pepper, and celery for 6-7 minutes, until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the diced tomatoes (with their juices) and chicken broth, stirring to combine.
Add the rice, paprika, thyme, bay leaves, salt, and black pepper to the skillet. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 20 minutes, stirring occasionally to prevent sticking.
Cut the cooked chicken into bite-sized pieces and add it back to the skillet along with the cooked sausage.
Place the shrimp on top of the mixture and cover the skillet. Cook for an additional 10 minutes until the shrimp turn pink and opaque, and the rice is tender.
Remove from heat, discard the bay leaves, and fluff the jambalaya with a fork.
Garnish with sliced green onions, fresh parsley, and a drizzle of hot sauce if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.6 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 987 mg | 21% | |
*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.
