Chicken and Shrimp Jambalaya

Name: Chicken and Shrimp Jambalaya
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken thighs, cubed; 1 lb large shrimp, peeled and deveined; 12 oz smoked turkey sausage, sliced; 1 large onion, diced; 2 celery stalks, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 14 oz can diced tomatoes; 2 cups long-grain rice; 3 cups chicken broth; 2 tsp Cajun seasoning; 1 tsp smoked paprika; 1/2 tsp cayenne; 2 tbsp vegetable oil; 3 scallions, sliced; Salt and pepper

Jambalaya (jam-buh-LY-uh)

Creole Jambalaya

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 504 kcal

A bold, one-pot Creole rice dish loaded with chicken, shrimp, andouille-style turkey sausage, and the holy trinity of onion, celery, and bell pepper in a spiced tomato base.

Nutrition & Info

Protein 35.0g

Carbs 55.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large Dutch oven wooden spoon cutting board

Presentation Guide

Vessel: deep cast iron pot

Garnishes: sliced scallions, hot sauce

Accompaniments: hot sauce, crusty French bread

Ingredients

1 lb boneless skinless chicken thighs, cubed
1 lb large shrimp, peeled and deveined
12 oz smoked turkey sausage, sliced
1 large onion, diced
2 celery stalks, diced
1 green bell pepper, diced
4 cloves garlic, minced
14 oz can diced tomatoes
2 cups long-grain rice
3 cups chicken broth
2 tsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp cayenne
2 tbsp vegetable oil
3 scallions, sliced
Salt and pepper

Instructions

1
Season chicken with Cajun seasoning. Brown in oil in a Dutch oven over high heat, 4 min per side. Remove and set aside.
2
Brown turkey sausage slices in the same pot. Remove and set aside.
3
Sauté onion, celery, and bell pepper for 5 min. Add garlic, cook 1 min.
4
Add tomatoes, broth, rice, paprika, and cayenne. Stir well. Bring to a boil.
5
Nestle chicken and sausage into the rice. Cover and cook on low 20 min without lifting the lid.
6
Add shrimp on top, re-cover, cook 5 min until shrimp are pink and rice is tender. Fluff and garnish with scallions.

💡

Did You Know?

Jambalaya is Louisiana's answer to Spanish paella — both were shaped by the same colonial influence when Spain governed Louisiana from 1763 to 1800.

Chef's Notes

Equipment Tips

large Dutch oven
wooden spoon
cutting board

Garnishing

sliced scallions, hot sauce

Accompaniments

hot sauce, crusty French bread

The Story Behind Chicken and Shrimp Jambalaya

Jambalaya emerged in 18th-century New Orleans from a confluence of Spanish, French, and West African culinary traditions. When Spanish settlers couldn't get saffron for paella, they substituted tomatoes, creating Creole jambalaya. Cajun jambalaya, made without tomatoes in rural Louisiana, is the brown counterpart to the red Creole version.

🕐 Traditionally enjoyed dinner, mardi gras celebrations 📜 Origins: 18th century Louisiana

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