Sausage, Chicken and Shrimp Jambalaya
A one-pot Creole jambalaya with smoky andouille, chicken thighs and shrimp simmered with the holy trinity, tomatoes and rice. A hearty Louisiana dinner for six.
By Tasty Nest Recipes Editorial TeamPublished
1 hr 5 min total About 12 cupsIntermediate
Photo: gromgull · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Jambalaya is a Louisiana one-pot rice dish packed with meat, seafood and the 'holy trinity' of onion, celery and green pepper. This Creole-style version includes tomatoes, which give it a reddish colour.
Browning the andouille and chicken first builds a flavourful base for the rice to absorb. The shrimp go in at the end so they stay tender.
Equipment you'll need
- Large Dutch oven with a lid
- Instant-read thermometer
Tips for success
- Check that the chicken has reached 165°F (74°C) and the shrimp are opaque throughout before serving.
- Resist stirring while the rice cooks, or it can turn gummy.
- Cajun seasonings vary in salt, so taste before adding any extra.
Substitutions and variations
- Use smoked kielbasa if you cannot find andouille.
- Leave out the shrimp and add more chicken, or vice versa.
- Use brown rice and add 1 cup more broth and 20 minutes more cooking time.
Storage and reheating
To store: Refrigerate within 2 hours for up to 3 days. Freeze for up to 2 months (the shrimp may firm up slightly).
To reheat: Reheat with a splash of broth in a covered pan over medium-low heat, or in the microwave, until steaming hot (165°F / 74°C).
Recipe
Sausage, Chicken and Shrimp Jambalaya
A one-pot Creole jambalaya with smoky andouille, chicken thighs and shrimp simmered with the holy trinity, tomatoes and rice. A hearty Louisiana dinner for six.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Yield
- About 12 cups
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Brown the sausage
Heat the oil in the Dutch oven over medium-high heat. Brown the andouille for 4 to 5 minutes, then remove with a slotted spoon.
Step 2: Brown the chicken
Season the chicken with 1 teaspoon Cajun seasoning and brown it in the same pot for 5 minutes. Remove and set aside with the sausage.
Step 3: Cook the trinity
Add the onion, celery and pepper to the pot and cook for 6 to 8 minutes, scraping up the browned bits, until soft. Add the garlic for 1 minute.
Step 4: Add the rice and liquid
Stir in the tomatoes, rice, broth, bay leaves, thyme and remaining seasoning. Return the sausage and chicken and bring to a boil.
Step 5: Simmer
Cover, reduce the heat to low and cook for 20 minutes, without stirring, until the rice is nearly tender.
Step 6: Add the shrimp
Scatter the shrimp over the rice, cover and cook for 5 to 7 minutes more, until the shrimp are pink and opaque and the rice is tender. Rest for 5 minutes, fluff, remove the bay leaves and serve with scallions and hot sauce.
Cuisine: Creole (Louisiana) · Course: Dinner
Estimated nutrition per serving
- Calories
- 480
- Protein
- 38 g
- Fat
- 16 g
- Carbs
- 46 g
- Fibre
- 3 g
- Sugars
- 4 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/jambalaya
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