Shrimp, Chicken and Sausage Jambalaya

5 from 1 vote
Shrimp, Chicken and Sausage Jambalaya | www.entertainingdiva.com/recipes
Shrimp, Chicken and Sausage Jambalaya

Jambalaya provides an interesting mix of spice, rice, meat and shrimp.  A friend of mine who grew up in New Orleans says this recipe tastes just like his mother used to make.

I like the rice to be less sticky than some, so you can increase the liquid content if you want yours to be more sticky.

 

shrimp, chicken and sausage jambalaya on a plate

Shrimp, Chicken, and Sausage Jambalaya

Jambalaya provides an interesting mix of spice, rice, meat and shrimp.  A friend of mine who grew up in New Orleans says this recipe tastes just like his mother used to make.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 servings
Calories 516 kcal

Ingredients
  

  • 2 medium onions
  • 2 celery stalks
  • 1 medium red bell pepper cored and seeded
  • 1 pound Andouille sausage
  • 2 Tbsp vegetable oil
  • 8 boneless skinless chicken thighs
  • 8 garlic cloves minced
  • 3 cups white rice I like Basmati
  • teaspoons salt
  • 1 tsp of thyme dried or fresh
  • ½ tsp cayenne pepper
  • 1 28- ounce can of diced tomatoes
  • 1 8- ounce bottle of clam juice
  • 3 cups low-sodium chicken broth
  • 4 bay leaves
  • 2 pounds shrimp peeled and deveined

Instructions
 

  • Chop the onions, celery, and red pepper.
  • Slice the sausage into 1/4" pieces.
  • Heat the oil in the large stock pot or dutch oven over medium-high heat.
  • Add the chicken and cook until browned (about 5 minutes).
  • Turn the chicken over and cook the other side until browned (another 5 minutes).
  • Transfer the chicken to a plate and set aside.
  • Reduce the heat to medium.
  • Add the sausage and cook until browned, stirring frequently (about 3 minutes).
  • Transfer the sausage to a paper towel-lined plate and set aside.
  • Reduce the heat to medium-low.
  • Add the chopped vegetables and the minced garlic and cook, stirring occasionally, until softened (about 4 minutes).
  • Add the rice, salt, thyme and cayenne and cook, stirring constantly, until the rice is coated (about 1 minute).
  • Stir in the tomatoes, clam juice, chicken broth, bay leaves and browned sausage.
  • Place the chicken on top of the rice mixture.
  • Bring to a boil, then reduce the heat to low and cover.
  • Simmer for 15 minutes.
  • Stir the mixture keeping the chicken on the top.
  • Simmer for another 10 minutes (the chicken should no longer be pink inside).
  • Transfer the chicken to a clean plate, and set aside.
  • Sprinkle the shrimp over the rice, cover and cook until the rice is cooked through (it should be opaque and pink - about 5 minutes).
  • Meanwhile, shred the chicken using 2 forks - 1 to hold the chicken, and the second to pull the meat apart into strands.
  • When the shrimp are cooked, add the chicken to the rice and stir.
  • Serve.  Makes 12 main-course sized servings.

Notes

Pots and Pans:
Large stock pot or dutch oven
3 plates
For parties, I transfer the jambalaya to a 6-quart crock pot set to "Warm" and let people help themselves.  It still tastes good hours later.

Nutrition

Serving: 1 g | Calories: 516 kcal | Carbohydrates: 42.5 g | Protein: 44.1 g | Fat: 17.9 g | Cholesterol: 238.1 mg | Sodium: 891.6 mg | Sugar: 2.7 g

Nutrition values are estimates only, using online calculators. Please verify using your own data.

courseMain Course
cuisineAmerican
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Shrimp, Chicken and Sausage Jambalaya | www.entertainingdiva.com/recipes

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This post was originally published on February 9, 2015 but was updated with new content on March 19, 2024.


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