Chicken and Shrimp Jambalaya

Name: Chicken and Shrimp Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tbsp Vegetable Oil; 14 oz Chicken Breast; 150 g Andouille Sausage; 1 Onion; 1 Bell Pepper; 2 Celery; 3 cloves Garlic; 2 tsp Cajun Seasoning; ½ tsp Thyme; 10 oz White Rice; 14 oz Canned Tomatoes; 1½ cups Chicken Broth; ½ tsp Salt; 10½ oz Shrimp; 2 Scallions

By Eatpace

Creole jambalaya combines chicken, andouille, shrimp, peppers, and tomatoes with seasoned rice. Everything cooks in one pot, and the leftovers reheat well for lunch.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 640; kcal per serving
Protein: 50g; per serving

Plan this dinner Jump to recipe

Jambalaya with chicken, sausage, shrimp, peppers, and rice topped with scallions.

45 min

Method

7 steps 15 min prep · 30 min cook

Cook

Step 1. Heat Vegetable Oil in a large heavy pot over medium-high heat. Add Chicken Breast and Andouille Sausage; cook until browned in spots, about 5 minutes. Transfer to a plate; the chicken will finish cooking later.
Step 2. Add Onion, Bell Pepper, and Celery to the pot over medium heat. Cook, stirring, until softened, about 5 minutes.
Step 3. Stir in Garlic, Cajun Seasoning, and Thyme. Cook until fragrant, about 1 minute.
Step 4. Stir in White Rice, Canned Tomatoes, Chicken Broth, and Salt, scraping the bottom. Return the chicken and sausage and bring to a simmer. Cover and cook over low heat until the rice is nearly tender, about 18 minutes.
Step 5. Fold in Shrimp, cover, and cook over low heat until the shrimp are opaque, the rice is tender, and the chicken is cooked through with no pink inside, about 5 minutes. Remove from the heat.

Finish & serve

Step 6. Let stand, covered, until the remaining liquid is absorbed, about 5 minutes. Fluff gently with a fork.
Step 7. Scatter Scallions over the jambalaya and serve.

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Tips

Good to know

Check the chicken with an instant-read thermometer; it should reach 165°F.

Swap it

For a shellfish-free version, replace the shrimp with diced chicken breast and add it with the other chicken.

Leftovers

Cool leftovers promptly in shallow containers, refrigerate for up to 3 days, and reheat until steaming hot.

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