Chicken and Sausage Jambalaya (with Shrimp

 


Done in under 40 minutes, and cooked in one skillet, this Easy Jambalaya recipe will be a family favorite! This Skillet Jambalaya is a flavorful and hearty dish that’s perfect for a family dinner or a get-together. Pair it with some crusty bread or a side salad to complete the meal.


Prep Time:

15minutes minutes

Cook Time:

25minutes minutes

Total Time:

40minutes minutes


Ingredients

1 tablespoon Cajun seasoning

1 teaspoon onion powder

1/8 teaspoon cayenne pepper (or to taste)

½ lb chicken breast (diced)

½ lb smoked sausage (sliced)

½ lb shrimp

1 tablespoon olive oil

½ cup onion (diced)

1 green bell pepper (cut into strips)

1/2 cup celery (diced)

3-4 cloves garlic (minced)

2 cups chicken stock

14.5 ounces canned diced tomatoes

15 ounces tomato sauce

2 cups quick cooking rice (see notes for using regular rice)

2 bay leaves

2 teaspoons Worcestershire sauce

Garnish:

Green onions to garnish


Directions

Season the proteins

In a bowl mix together the Cajun seasoning, onion powder and the cayenne. Add the chicken, sausage, and shrimp, tossing until they are well coated with the seasoning mix.


Brown the meat

In a large skillet over medium heat, add olive oil. Once hot, add the seasoned chicken and sausage. Cook until browned, about 5-7 minutes.

Sauté Vegetables:

Add the diced onion, green bell pepper strips, and diced celery to the skillet. Cook until the vegetables are tender, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until aromatic.


Add Remaining Ingredients

Pour in the chicken stock, canned diced tomatoes (with their juice), and tomato sauce. Stir well. Then, sprinkle in the quick-cooking rice and nestle the bay leaves into the mixture.

Simmer

Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 5 minutes. After 5 minutes, add in the shrimp and Worcestershire sauce, stirring to combine.


Cover again and simmer for an additional 5 minutes, or until the rice is fully cooked and the shrimp are pink and opaque.

Finish

Remove the skillet from heat. Discard the bay leaves. Taste and adjust seasonings if necessary.


Serve

Spoon the jambalaya onto plates or into bowls. Garnish with sliced green onions if desired. Serve hot and enjoy!

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 Notes

If the mixture seems dry, add more broth or water. If using regular rice, you will need to simmer for approximately 20 minutes before adding the shrimp. Don’t add the shrimp until Step 5, as it will overcook and be rubbery. This process ensures that the shrimp are cooked through until they are pink and opaque but not overcooked. The total simmering time after adding the shrimp will depend on their size and the exact level of heat, so keep an eye on the dish to avoid overcooking them. Freezing Jambalaya Store in an airtight, freezer safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition Facts

Calories: 546kcal | Carbohydrates: 53g | Protein: 34g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 2040mg | Potassium: 1129mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1760IU | Vitamin C: 45mg | Calcium: 125mg | Iron: 7mg

Disclaimer

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.


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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon.

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MEET KYLEE

A longtime foodie and cook, I bring approachable, affordable, tried and true recipes to the table. The beginner and average cook can easily make the dishes on “Kylee Cooks” using ingredients available from most local grocery stores.


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