Jambalaya Style Chicken and Shrimp
Dive into the bold and vibrant flavors of the South with this Jambalaya Style Chicken and Shrimp recipe, a one-pot masterpiece bursting with Cajun-inspired spice. Tender chicken thighs, succulent shrimp, and smoky andouille sausage are simmered alongside a medley of aromatic vegetables, long-grain white rice, and a flavorful tomato broth, all infused with Cajun seasoning, thyme, and paprika. Perfectly balanced with a touch of heat and hearty textures, this dish comes together in under an hour, making it an ideal option for both weeknight dinners and special gatherings. Garnished with fresh scallions and parsley, this crowd-pleaser is a colorful, savory delight that captures the essence of Louisiana cuisine in every bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs (boneless, skinless)
- 1 pound raw shrimp, peeled and deveined
- 8 ounces andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 14.5-ounce can crushed tomatoes
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1.5 tablespoons cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 scallions, chopped (for garnish)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt, black pepper, and half the Cajun seasoning.
Sear the chicken thighs in the pan until browned on both sides, about 3-4 minutes per side. Remove them from the pan and set aside.
Add the sliced andouille sausage to the same pan and sauté until browned, about 4 minutes. Remove and set aside with the chicken.
Lower the heat to medium and add the remaining tablespoon of olive oil to the pan.
Sauté the onion, green bell pepper, and celery in the pan until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the crushed tomatoes, chicken broth, rice, thyme, paprika, remaining Cajun seasoning, and the bay leaf to the pan. Stir well to combine.
Return the browned chicken thighs and andouille sausage to the pan. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is nearly cooked.
Gently fold in the raw shrimp and cook an additional 5-7 minutes, or until the shrimp turn pink and the rice is fully tender.
Remove the bay leaf and adjust seasoning with additional salt and pepper, as needed.
Garnish with chopped scallions and parsley before serving.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 962 mg | 20% | |
*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.
