Chicken and Sausage Jambalaya with Shrimp
This chicken and sausage jambalaya is one of those dinners that tastes like it simmered all day, but it's simple enough to pull together on a busy weeknight. Juicy chicken, smoky andouille sausage, tender shrimp, long grain rice, and a homemade Creole seasoning all cook together in one pot, so every bite is full of rich, savory flavor. It's the kind of dinner I make when I want something hearty enough to feed everyone without spending the whole evening washing dishes!
Servings: 6
Ingredients
- 1 tbsp avocado or olive oil
- 1 lb chicken thighs or breasts boneless, skinless, cut into chunks
- 12 large raw shrimp peeled and deveined
- 10 oz andouille or chicken sausage sliced
- 3 cloves garlic minced
- 1 tbsp butter
- 1 small small onion chopped
- 1 celery rib chopped
- ½ green bell pepper chopped
- 4 cloves garlic minced
- 1 ¼ cups long grain rice uncooked
- 2 ½ cups low-sodium chicken broth
- 15 oz can crushed canned tomatoes
- ½ tbsp tomato paste
- 1 cup green onions sliced (½ cup in skillet cooked ½ cup for garnish)
Creole Seasoning
- 2 ½ tsp paprika
- ¼-½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tbsp black pepper
- ¼ tsp cayenne pepper adjust to taste
- 1 tsp dried oregano
- 2 tsp dried thyme
Instructions
- Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken and sausage and cook 5–7 minutes until browned. Remove to a bowl.
- Add butter, onion, celery, and bell pepper. Cook 4–5 minutes until softened. Stir in garlic and cook 1 minute. Stir in rice and toast for 1–2 minutes until lightly coated and fragrant.
- Add crushed tomatoes, tomato paste, chicken broth, and seasoning. Stir well, scraping the bottom of the pan, and bring to a gentle boil. If you want a little more broth, add ¼ cup at a time.
- Return chicken and sausage to the pot. Reduce heat to low, cover, and simmer 20–25 minutes until rice is almost tender, stirring once halfway through to prevent sticking.
- Add shrimp and green onions, gently stir, cover again, and cook 3–5 minutes until shrimp are pink and cooked through. Fluff gently, taste, and adjust seasoning if needed. Top with extra green onions before serving.
Notes
- Don't skip browning the chicken and sausage. Those browned bits on the bottom of the pot add so much flavor once you stir in the broth. It's one of the easiest ways to make homemade jambalaya taste like it's been cooking all day.
- Keep an eye on the rice as it simmers. If it still has a little bite but most of the broth has been absorbed, stir in another ¼ cup of chicken broth, cover, and let it cook for a few more minutes before adding the shrimp.
- The shrimp cook fast! Stir them in during the last few minutes and let them gently finish cooking. They'll stay perfectly tender instead of overcooking.
- Complete the meal with a side of my southern green beans. They pair perfectly with the bold Cajun flavors and make this an easy dinner the whole family will love.
- Store leftover chicken and sausage jambalaya in an airtight container in the fridge for up to 4 days.
- To reheat, warm it gently on the stovetop or in the microwave with a splash of chicken broth to loosen the rice and bring back its texture. Add the broth a little at a time until it's warmed through.
Nutrition
Serving: 1serving | Calories: 506kcal | Carbohydrates: 44g | Protein: 34g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 742mg | Potassium: 932mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1014IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 4mg