Chicken, Shrimp, and Sausage Jambalaya Recipe {Creole Style]

Chicken, shrimp, and sausage jambalaya, in a blue bowl. It is topped with chopped parsley.

5 from 6 votes

Chicken, Shrimp, and Sausage Jambalaya Recipe {Creole Style]

This chicken, sausage, and shrimp jambalaya takes a little prep work to make, but it SO worth it - great flavours and textures, and incredibly satisfying!

Prep Time15

Cook Time1

Stock making time (optional40

Total Time1 55

Course: Main Course

Cuisine: American, Cajun, Creole, Louisiana

Servings: or more Servings

Calories: 814kcal

Author: Marie Porter

Ingredients

2 lbs Large Raw Shrimp Deveined, shell still on
8 cups Chicken Stock
2 lbs Boneless Skinless Chicken Breast cubed
2 tablespoon Vegetable Oil
2 lbs Andouille Sausage Substitute kielbassa if unavailable
2 Large Onions chopped
2 Green Bell Peppers chopped
1 Red Bell Peppers chopped
1 Jalapeno Pepper chopped
4-6 Celery Ribs chopped
1 Small Can Tomato Paste
2 28 oz cans Diced Tomatoes
6-8 Garlic Cloves pressed
3 teaspoon Cayenne
2 teaspoon Ground Black Pepper
1 teaspoon Dried Oregano
1 teaspoon Dried Sage
1 teaspoon Dried Thyme
2 Bay Leaves
1 teaspoon Salt
2 lb White Rice

Instructions

Start out by flavoring your chicken stock. This is optional, but very much worth the effort!
Peel all 2 lbs of your shrimp, putting shells and tails in a medium or large pot (not the LARGE pot you’ll need to make the jambalaya though!). Cover raw shrimp and keep it in the fridge for later. Cover shrimp shells with the chicken stock.
Optionally, feel free to add any celery you have left after reserving 4-6 ribs, some onion, or whatever else you’d like to flavor the stock with. I like just celery and onion in mine, leaving additional flavors for later! Heat stock on low for 30 minutes to an hour or so, until it smells and tastes amazing. Strain everything out, and reserve the stock.
In the meantime, brown chicken in vegetable oil, set aside.
In LARGE, heavy pot: brown sausage. Add onions, peppers, and sausage. Cook vegetables until soft.
Add tomato paste to vegetables. Cook, stirring frequently, until tomato paste starts to caramelize/ brown a bit. This will add a lot of flavor to the finished jambalaya. Keep a close eye on it, do NOT allow it to burn!
Add diced tomatoes, cooked chicken breast, shrimp stock, and all of the herbs and spices – everything remaining, aside from the rice & raw shrimp. Turn heat down to low, and simmer for 10-20 minutes. Taste, and adjust seasonings if desired.
Add rice to pot. Cover and cook on low for 20 minutes or so, stirring fairly frequently – you don’t want it to burn onto the bottom of the pot!
Remove lid, allow to cook uncovered for another 5- 10 minutes or so, depending on your rice. When rice is almost cooked through, add shrimp to pot and stir well. Cook until rice is done, and shrimp is cooked through.
Remove and discard the bay leaves.
Serve hot!

Notes

I usually like to use long grain rice for this, as it looks better... but short grain works also. I didn't have any long grain on hand, the day we photographed the recipe :)

Nutrition