Classic Chicken and Shrimp Jambalaya With Sausage

jambalaya
Diana Rattray
  • 75 mins
  • Prep: 20 mins,
  • Cook: 55 mins
  • Yield: 6 servings
Ratings (22)

Jambalaya is one of Louisiana's most versatile dishes. It may have one or many proteins added. Some common additions include shrimp, smoked sausage, pork, ham, and crawfish. It can be made with chicken or beef as well. The "holy trinity" combination of onions, peppers, and celery is found in most jambalaya recipes.

This jambalaya is a delicious combination of rice, chicken, andouille sausage, and shrimp. Tomatoes, garlic, and herbs season this tasty dish.

Feel free to add some steamed peas to the dish, or add some cooked drained beans.

What You'll Need

  • 1 broiler chicken, cut up, about 3 pounds
  • paprika
  • 3 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1/2 pound smoked sausage, thinly sliced
  • 2 cans (14.5 ounces each) stewed tomatoes
  • 2 cups chicken broth
  • 1 cup long-grain rice
  • 2 teaspoons leaf thyme, crumbled
  • 1 1/2 teaspoons salt, or to taste
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce (Tabasco)

How to Make It

  1. Rub the chicken pieces with the paprika.
  2. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet.
  3. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.
  4. Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until chicken is tender.
  1. Stir in shrimp and cook about 3 to 5 minutes longer, or just until shrimp turns pink.