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. Adjust the spice to your liking. To make this a vegetarian dish, replace the chicken broth with vegetable broth and add all the vegetables you love!
parsley or scallions, chopped, optional for garnish
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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!
The jambalaya can be stored in a sealed container in the refrigerator for up to 3 days.