Easy Chicken, Shrimp and Sausage Jambalaya

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.

Chicken, shrimp, and andouille jambalaya in a dutch oven

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?).

Overhead view of chicken, shrimp and sausage jambalaya in a dutch oven

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.

(Sigh.)

Overhead view of chicken, shrimp and sausage jambalaya in a bowl

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!

chicken shrimp and sausage jambalaya in a bowl

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 CrΓͺpes are amazing.

Overhead view of chicken, shrimp and sausage jambalaya in a bowl
4.75 from 4 votes
Print

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.

Course Main Course
Cuisine Cajun
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 1037 kcal
Author Ann

Ingredients

  • 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
  • salt
  • 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

Instructions

  1. In a large pot or dutch oven, over medium heat, render the bacon with the fresh and andouille sausages until browned.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Remove the lid, fluff with a fork, and serve

Recipe Notes

Adapted from My New Orleans by John Besh

Nutrition Facts
Chicken Sausage and Shrimp Jambalaya
Amount Per Serving
Calories 1037 Calories from Fat 432
% Daily Value*
Total Fat 48g 74%
Saturated Fat 14g 70%
Cholesterol 809mg 270%
Sodium 3792mg 158%
Potassium 840mg 24%
Total Carbohydrates 64g 21%
Dietary Fiber 2g 8%
Sugars 4g
Protein 84g 168%
Vitamin A 33.5%
Vitamin C 52%
Calcium 29.3%
Iron 41%
* Percent Daily Values are based on a 2000 calorie diet.
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. #fattuesday #neworleans #cajun #onepot



10 thoughts on “Easy Chicken, Shrimp and Sausage Jambalaya”

Leave a Reply

Your email address will not be published. Required fields are marked *


%d bloggers like this: