Classic Chicken and Shrimp Jambalaya With Sausage

jambalaya
Diana Rattray
Ratings (35)
  • Total: 75 mins
  • Prep: 20 mins
  • Cook: 55 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
960 Calories
46g Fat
45g Carbs
88g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 960
% Daily Value*
Total Fat 46g 59%
Saturated Fat 12g 62%
Cholesterol 361mg 120%
Sodium 1674mg 73%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 15%
Protein 88g
Calcium 185mg 14%
*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.

Ingredients

  • 1 broiler chicken (cut up, about 3 pounds)
  • paprika to taste
  • 3 tablespoons extra virgin olive oil
  • 1 cup onion (chopped)
  • 1 cup bell pepper (green, chopped)
  • 2 ribs celery (chopped)
  • 2 cloves garlic (minced)
  • 1/2 pound smoked sausage (thinly sliced)
  • 2 cans tomatoes (stewed; 14 1/2 ounces each)
  • 2 cups chicken broth
  • 1 cup rice (long grain)
  • 2 teaspoons thyme (dried leaf, crumbled)
  • 1 1/2 teaspoons salt (or to taste)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce (Tabasco)
  • 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.