Shrimp Chicken and Andouille Sausage Jambalaya
Dive into the bold and hearty flavors of this Shrimp Chicken and Andouille Sausage Jambalaya—a soul-warming classic from Louisiana cuisine. This one-pot wonder combines tender shrimp, juicy chicken thighs, and smoky andouille sausage with a medley of vibrant vegetables, aromatic spices like Cajun seasoning and smoked paprika, and perfectly fluffy long-grain rice. Simmered in a rich, tomato-infused broth, every spoonful bursts with layers of savory, spicy, and smoky notes. Perfect for feeding a crowd, this jambalaya is a comforting and flavorful meal that’s ready in just one hour. Garnished with fresh scallions and chopped parsley, it’s a colorful dish sure to impress both weeknight diners and party guests. Whether you’re craving comfort food or looking to elevate your dinner game, this jambalaya hits all the right notes!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 1 pound skinless, boneless chicken thighs (cut into 1-inch pieces)
- 12 ounces andouille sausage (sliced into rounds)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 1 large green bell pepper (diced)
- 3 celery stalks (diced)
- 4 garlic cloves (minced)
- 1 14.5-ounce can canned diced tomatoes (with juice)
- 2.5 cups chicken broth
- 1.5 cups long-grain rice
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 scallions (sliced, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the chicken pieces and andouille sausage. Cook for 6-8 minutes, stirring occasionally, until the chicken is lightly browned and the sausage is slightly crisp. Remove from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot. Stir in the onion, bell pepper, and celery. Cook for 5-6 minutes, or until the vegetables are softened.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Stir in the Cajun seasoning, thyme, smoked paprika, salt, and black pepper. Cook for 30 seconds to toast the spices.
Add the diced tomatoes (with their juice), chicken broth, rice, and bay leaves to the pot. Stir to combine.
Return the cooked chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
After 20 minutes, add the shrimp to the pot. Stir to incorporate, then cover and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the pot from heat and discard the bay leaves. Let the jambalaya rest for 5 minutes.
Garnish with sliced scallions and chopped parsley before serving.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1005 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.
