Chicken Shrimp and Sausage Jambalaya

Dive into the bold, satisfying flavors of Chicken Shrimp and Sausage Jambalaya, a classic Louisiana-inspired dish that's perfect for feeding a crowd or spicing up weeknight dinners. This one-pot recipe combines tender chicken, juicy shrimp, and smoky andouille sausage with a vibrant medley of onions, bell peppers, and celery—the holy trinity of Creole cooking. Infused with Cajun seasoning, paprika, and thyme, and simmered to perfection with long-grain rice in a savory tomato and chicken broth, every bite bursts with hearty, spiced goodness. Topped with fresh parsley, green onion, and an optional dash of hot sauce, this jambalaya is as visually stunning as it is delicious. Quick to prep and simmered in under an hour, it’s a flavorful and comforting meal that’s sure to impress!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 pound chicken breast
• 1 pound shrimp, peeled and deveined
• 12 ounces andouille sausage, sliced
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 2 stalks celery stalks, diced
• 4 cloves garlic cloves, minced
• 14.5 ounces canned diced tomatoes
• 3 cups chicken broth
• 2 cups long-grain rice
• 2 tablespoons Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 stalks green onions, sliced for garnish
• 2 tablespoons fresh parsley, chopped for garnish
• 0 hot sauce (optional)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken breast with 1 tablespoon of Cajun seasoning and cook for 5-6 minutes, until browned on all sides. Remove and set aside.

Step 3

In the same skillet, add the sliced andouille sausage and cook for 4-5 minutes until browned. Remove and set aside.

Step 4

Add the remaining olive oil to the skillet and sauté the diced onion, green bell pepper, and celery for 6-7 minutes, until softened.

Step 5

Stir in the minced garlic and cook for another minute until fragrant.

Step 6

Pour in the diced tomatoes (with their juices) and chicken broth, stirring to combine.

Step 7

Add the rice, paprika, thyme, bay leaves, salt, and black pepper to the skillet. Stir well and bring the mixture to a boil.

Step 8

Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 20 minutes, stirring occasionally to prevent sticking.

Step 9

Cut the cooked chicken into bite-sized pieces and add it back to the skillet along with the cooked sausage.

Step 10

Place the shrimp on top of the mixture and cover the skillet. Cook for an additional 10 minutes until the shrimp turn pink and opaque, and the rice is tender.

Step 11

Remove from heat, discard the bay leaves, and fluff the jambalaya with a fork.

Step 12

Garnish with sliced green onions, fresh parsley, and a drizzle of hot sauce if desired.

Step 13

Serve warm and enjoy!

Nutrition Facts

Serving size	(3274.9g)

Amount per serving	% Daily Value*
Calories	3284.0

Total Fat 152.1g	0%
Saturated Fat 44.9g	0%
Polyunsaturated Fat 8.4g
Cholesterol 1524.3mg	0%
Sodium 13803.3mg	0%
Total Carbohydrate 177.8g	0%
Dietary Fiber 21.8g	0%
Total Sugars 30.7g
Protein 313.7g	0%

Vitamin D 0IU	0%
Calcium 689.2mg	0%
Iron 20.3mg	0%
Potassium 5779.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 37.6%

Carbs: 21.3%