This Chicken Shrimp and Sausage Jambalaya recipe is an easy to prepare delicious one pot meal filled with spices that will remind you of Louisiana.
Visiting New Orleans last year spiked my interest and desire to cook more cajun and creole food. So, my first attempt was a comfort food meal, Chicken Shrimp and Sausage Jambalaya.
I figured this was the perfect recipe to begin with because it is a simple dinner to prepare and filled with ingredients that my family loves. Serve a salad with this one pot of deliciousness and supper is complete.
This recipe leaves the opportunity to add any protein you might like. Other shellfish or even pork would be delectable additions.
If you are a vegetarian, make your jambalaya with vegetable broth and your favorite vegetables! The spice can be adjusted to be as spicy as you might like it.
I use Emeril's Essense spice but feel free to use any creole spice and amount that suits your internal heat thermometer. Also, it's not included in the recipe below, but if you like a bit more heat, why not add a diced jalapeño?
Chicken Shrimp and Sausage Jambalaya
- Extra large pan with lid. (I use a 13 ½" pan.)
- 3 Tablespoons olive oil, divided
- 1 pound chicken breasts, cut into bite sized pieces
- ½ pound andouille sausage, sliced in ¼" slices
- 1 Tablespoon creole or cajun seasoning
- 1 cup chopped white onion
- 2 ribs celery, chopped
- 1 red, yellow or green bell pepper, chopped
- 3 cloves garlic, minced
- 1 14.5 ounce can diced tomatoes
- 2 bay leaves
- 2 teaspoons hot pepper sauce
- 4 cups chicken stock
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 cups long grain white rice, uncooked
- 1 pound raw shrimp, deveined with tail
- 1 ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- parsley or scallions, chopped, optional for garnish
- Using a extra large sauté pan with a lid (~13 ½" pan), heat 1 ½ Tablespoons olive oil.
- Add the cut chicken and sausage to the pan and sprinkle with the seasoning. Cook until the chicken is cooked through, about 5 - 7 minutes. Remove from the pan and set aside.
- Add the remaining 1 ½ Tablespoons of olive oil to the pan and sauté the onions, celery and bell pepper for 3 - 4 minutes.
- Add the minced garlic and sauté for one minute.
- Pour the can of diced tomatoes (and any juice) into the pan and cook for another 2 minutes.
- Add the bay leaves, hot sauce, chicken stock, thyme, oregano and the rice and stir to combine.
- Bring the jambalaya to a simmer, add the lid and cook on low heat for about 10 minutes. Add the shrimp, chicken and sausage and continue to simmer with the lid on for 15 minutes until the shrimp is pink and cooked through. Occasionally stir the jambalaya so that the rice does not stick to the bottom of the pan.
- Add the salt and pepper. Garnish with minced parsley or scallions.
- Pass the hot sauce and Enjoy!