HomeDinnerJambalaya Recipe with Chicken, Shrimp and Sausage

Jambalaya Recipe with Chicken, Shrimp and Sausage

- Advertisement -

Chicken, Shrimp, and Sausage Jambalaya Recipe

Introduction

Jambalaya is a beloved Louisiana Creole dish known for its rich flavors and hearty ingredients. This Chicken, Shrimp, and Sausage Jambalaya combines succulent chicken, plump shrimp, and savory sausage with a medley of aromatic spices and vegetables. Whether you’re hosting a gathering or simply craving a taste of the bayou, this recipe will transport your taste buds to the heart of Cajun cuisine.

- Advertisement -

Ingredients You’ll Need

  • 2 tablespoons of vegetable oil
  • 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 pound of smoked sausage (andouille or kielbasa), sliced
  • 1 onion, finely chopped
  • 1 bell pepper, diced
  • 2 celery stalks, chopped
  • 3 cloves of garlic, minced
  • 1 can (14 oz) of diced tomatoes
  • 1 cup of long-grain white rice
  • 2 cups of chicken broth
  • 1 teaspoon of Cajun seasoning
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of dried thyme
  • 1/4 teaspoon of cayenne pepper (adjust to your spice preference)
  • Salt and black pepper to taste
  • 1 cup of peeled and deveined shrimp
  • 2 green onions, chopped, for garnish
  • Fresh parsley, chopped, for garnish

Cooking Instructions

Preparing the Base

  1. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
  2. Add the chicken pieces and brown them on all sides, ensuring they are cooked through. Remove the chicken from the pot and set it aside.
  3. In the same pot, add the sliced sausage and cook until it’s slightly browned and releases its flavorful oils. Remove the sausage and set it aside with the chicken.

Creating the Jambalaya

  1. In the same pot, add the chopped onion, diced bell pepper, and celery. Sauté until they become tender and aromatic, about 5 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the diced tomatoes (including their juices) and cook for a few minutes to let the flavors meld.
  4. Pour in the long-grain white rice and stir well to coat it with the vegetable and tomato mixture.
  5. Return the browned chicken and sausage to the pot, and then add the chicken broth, Cajun seasoning, paprika, dried thyme, cayenne pepper, salt, and black pepper. Stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
  7. Gently fold in the peeled and deveined shrimp, and continue to simmer for an additional 5-7 minutes, or until the shrimp turns pink and opaque.

Serving Your Jambalaya

  1. Once everything is cooked to perfection, your Chicken, Shrimp, and Sausage Jambalaya is ready to be served.
  2. Garnish with chopped green onions and fresh parsley for a burst of color and flavor.
  3. Serve hot and enjoy the vibrant taste of Louisiana!

Conclusion

This Chicken, Shrimp, and Sausage Jambalaya is a true Cajun masterpiece, combining a harmonious blend of meats, spices, and vegetables. With each savory bite, you’ll experience the rich and complex flavors that make Jambalaya a beloved dish from the Deep South. Whether you’re savoring it during Mardi Gras or on a cozy weeknight, this recipe will transport you to the heart of New Orleans. Laissez les bon temps rouler!

FAQs

1. Can I use brown rice instead of white rice?

- Advertisement -

Yes, you can substitute brown rice for a healthier twist, but be aware that the cooking time may be longer, so adjust accordingly.

2. What can I use if I can’t find andouille sausage?

- Advertisement -

If andouille sausage is unavailable, smoked kielbasa or any other smoked sausage will work as a tasty alternative.

3. Is Jambalaya very spicy?

The spice level can be adjusted by altering the amount of Cajun seasoning and cayenne pepper. Start with less if you prefer a milder flavor and add more to taste.

4. Can I make Jambalaya ahead of time?

Jambalaya tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator and reheat gently before serving.

5. What side dishes go well with Jambalaya?

Traditional side dishes like cornbread, coleslaw, or a simple green salad complement the flavors of Jambalaya perfectly. Enjoy!

Prepare to enjoy a flavorful journey with your homemade Chicken, Shrimp, and Sausage Jambalaya!

Source: diethood.com

Jambalaya Recipe with Chicken, Shrimp and Sausage

Jambalaya Recipe with Chicken, Shrimp and Sausage

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes

Jambalaya is a beloved Louisiana Creole dish known for its rich flavors and hearty ingredients. This Chicken, Shrimp, and Sausage Jambalaya combines succulent chicken, plump shrimp, and savory sausage with a medley of aromatic spices and vegetables. Whether you're hosting a gathering or simply craving a taste of the bayou, this recipe will transport your taste buds to the heart of Cajun cuisine.

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 celery ribs, diced
  • 2 bell peppers, diced (you can also use red, green, yellow, etc.)
  • salt and fresh ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts, cubed
  • ¼ teaspoon sweet paprika
  • 1 teaspoon oregano
  • 6 ounces andouille sausage, sliced into ¼-inch rounds
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup long grain rice
  • 1 teaspoon cajun seasoning, or to taste
  • 1 pound raw shrimp, peeled and deveined
  • 2 green onions, thinly sliced, for garnish
  • chopped fresh parsley, for garnish

Instructions

  • In a large Dutch oven heat olive oil over medium heat.

  • Add onions, celery, and bell peppers and season with salt and pepper.

  • Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.

  • Stir in chicken and add sweet paprika and oregano.

  • Cook for 5 minutes, or until chicken is browned on all sides.

  • Stir in the sliced sausage and tomato paste; cook for 1 minute.

  • Add chicken broth, crushed tomatoes, rice and cajun seasoning.

  • Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.

  • Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.

  • Add the shrimp and cook for 3 to 4 minutes or until the shrimp is pink and cooked through.

  • Remove from heat.

  • Garnish with sliced green onions and dried parsley.

  • Serve.

Notes

  • Chicken: I use boneless, skinless chicken breasts, but this tastes great with boneless, skinless chicken thighs, too.
  • Andouille Sausage: If you can’t find andouille sausage or want to try something different, you can use polish kielbasa or chorizo.
  • Rice: Long grain rice is the best choice for jambalaya as it cooks up fluffy and separate, creating a better texture.
  • Broth: Use a rich chicken (or seafood) broth to cook your jambalaya. This will add depth and more flavor to the dish.
  • Seasonings: Adjust the ingredients and seasonings to suit your tastes.

Nutrition Information
Yield 1 Serving Size 6
Amount Per ServingCalories 2157Total Fat 85gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 49gCholesterol 1071mgSodium 7935mgCarbohydrates 100gFiber 11gSugar 24gProtein 239g

The information contained herein is subject to change.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

- Advertisement -
RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

London Broil Recipe

Jambalaya Recipe

Birria Enchiladas Recipe

Recent Comments

Latest Recıpes

Skip to Recipe