Chicken, shrimp and sausage jambalaya is a simple, hearty Cajun dish that is full of authentic Louisiana flavor. It’s easy to make and perfect for celebrating Mardi Gras, no matter where you are in the world.
It’s cold and snowy and all February-y around here and I wish I was in New Orleans. Not some island in the tropics, not some beach in Florida, but New Orleans, Louisiana. The funnest, most inspiring place on earth as far as I’m concerned. (Do you follow Joy the Baker? Does her blog make you crazy jealous too?).
I love New Orleans any time of year, even in the sweltering heat of August, but at this time of year, it’s perfect. The sun is warm, but the evenings are cool. And the festivities are endless. I’ve never actually had a visit coincide with Mardi Gras, but I have been there for other festivals and holidays. It’s intense and kind of ridiculous how much people there love a party.
If we can’t be there in person, at least we can have jambalaya! Before I made this chicken, shrimp and sausage jambalaya, I always associated Cajun and Creole cuisines with “low-and-slow” cooking. But this recipe could hardly be simpler or faster. You can get this on the table in a little over an hour. You basically just keep adding things to the pot until you have a gorgeous, Cajun-flavored mess!
I so wish I could track down andouille sausage up here, but I have to content myself with chorizo. It’s a pretty decent substitute actually. Otherwise, the rest of the ingredients are easily found in any grocery store. Lots of different kinds of protein, a little veg, some rice and lots of spices, and it’s a beautiful meal the whole family will love.
Craving the sweeter side of New Orleans cooking? These Bananas Foster Crêpes are amazing.
Chicken Sausage and Shrimp Jambalaya
Chicken, shrimp and sausage jambalaya is a simple, hearty Cajun dish that is full of authentic Louisiana flavor. It's easy, quick to make and perfect for celebrating Mardi Gras, no matter where you are in the world.
- 1/2 lb bacon diced
- 1 lb andouille sausage diced, or dried chorizo sausage
- 1 lb fresh pork sausage casings removed
- 4 boneless, chicken thighs cut into 1-inch pieces
- freshly ground black pepper
- 2 yellow onions diced
- 2 bell peppers seeded and diced
- 4 celery stalks diced
- 5 cloves garlic minced
- 3 cups converted white rice
- 1 teaspoon dried thyme
- 2 dried bay leaves
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons celery salt
- 1 28 oz can crushed tomatoes
- 2 cups chicken stock
- 1 lbs shrimp peeled and deveined
- 1 bunch green onions chopped
In a large pot or dutch oven, over medium heat, render the bacon with the fresh and andouille sausages until browned.
Season the chicken with salt and pepper and add to the pot. Cook, stirring occasionally, until the chicken is browned. Remove all the meat to a bowl.
Add the onions and cook for about 15 minutes, until beginning to caramelize. Add the bell peppers, celery and garlic to the pot and continue cooking, stirring frequently, until vegetables are softened, about 5 minutes.
Stir in the rice, thyme, bay leaves, paprika, cayenne, celery salt, one tablespoon of salt and 1 teaspoon of freshly ground pepper. Cook for about 2 to 3 minutes until spices are evenly distributed.
Turn the heat up to medium high and add the crushed tomatoes and chicken broth. Stir and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
Season the shrimp with salt and pepper and stir into the rice, along with the green onions. Put the lid back on the pot, turn off the heat, and leave to sit for another 10 minutes. The heat inside the pot will cook the shrimp.
Remove the lid, fluff with a fork, and serve
Adapted from My New Orleans by John Besh