Classic Chicken and Shrimp Jambalaya With Sausage

jambalaya in white bowl
Diana Rattray
Prep: 20 mins
Cook: 55 mins
Total: 75 mins
Servings: 6 servings
Nutrition Facts (per serving)
912 Calories
50g Fat
24g Carbs
87g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 912
% Daily Value*
Total Fat 50g 64%
Saturated Fat 14g 68%
Cholesterol 384mg 128%
Sodium 2373mg 103%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 10%
Total Sugars 8g
Protein 87g
Vitamin C 46mg 230%
Calcium 186mg 14%
Iron 6mg 34%
Potassium 1280mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Jambalaya is one of Louisiana's most versatile dishes. It may have one or many proteins added. Some common additions include shrimp, smoked sausage, pork, ham, and crawfish. It can be made with chicken or beef as well. The "holy trinity" combination of onions, peppers, and celery is found in most jambalaya recipes.

This jambalaya is a delicious combination of rice, chicken, andouille sausage, and shrimp. Tomatoes, garlic, and herbs season this tasty dish. Feel free to add some steamed peas to the dish, or add some cooked drained beans.


  • broiler chicken, cut up, about 3 pounds

  • Paprika, to taste

  • 3 tablespoons extra-virgin olive oil

  • 1 cup chopped onion

  • 1 cup chopped green bell pepper

  • 2 stalks celery, chopped

  • 2 cloves garlic, minced

  • 1/2 pound smoked sausage, thinly sliced

  • 2 (14 1/2-ounce) cans stewed tomatoes

  • 2 cups chicken broth

  • 1 cup long-grain rice

  • 2 teaspoons crumbled dried thyme leaves

  • 1 1/2 teaspoons salt, or to taste

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon Tabasco sauce

  • 1 pound shrimp, shelled and deveined

Steps to Make It

  1. Rub the chicken pieces with the paprika.

  2. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet.

  3. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.

  4. Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until chicken is tender.

  5. Stir in shrimp and cook about 3 to 5 minutes longer or just until shrimp turns pink.

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