| |

Shrimp Jambalaya

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Wow, it has been an insane 3 weeks of baking cookies around the clock. I wanted to enter SCHARFFEN BERGER’s Chocolate Adventures sandwich cookie contest, so I knew I had to create something unique. I had never made a sandwich cookie before in my life, so I was so totally out of my element with this one, but I created some cookies that I can be proud of!

This traditional Shrimp Jambalaya is loaded with shrimp, chicken and sausage in a spicy creole sauce! cookingwithcurls.com

We are now in the deep throws of winter here in Iowa, very very cold!!!! This Shrimp Jambalaya recipe is the perfect meal to warm you up. I think it was the Creole seasoning that made it too spicy for me, so I cut it back to 1 Tablespoon in the recipe (I will make it that way next time). If you like spicy, go ahead and add more. Heck if you like it really spicy, you could even add hot sauce!

This spicy Shrimp Jambalaya will definitely warm you up on a cold winter night! cookingwithcurls.com

How to make Shrimp Jambalaya:

Place chicken and shrimp in a bowl, and toss with Creole seasoning. Set aside…..

Toss the Chicken and Shrimp with seasoning in a large bowl cookingwithcurls.com

Heat oil over medium-high heat in a Dutch oven or large pot. Add onion, celery, bell pepper, and jalapeno. Cook for 3 minutes or until softened…..

Saute the green pepper, celery and onions cookingwithcurls.com

Add the garlic, tomatoes, and bay leaves. Stir in the rice…..

Add rice to the pot cookingwithcurls.com

Then slowly add chicken broth…..

Add broth to the pot cookingwithcurls.com

Reduce heat to medium and cook until rice absorbs the liquid and becomes tender, stirring occasionally for about 15 minutes…..

Simmer the brother, rice, and vegetables in a large pot cookingwithcurls.com

When the rice is tender add the shrimp, chicken, and sausage. Cook until meat is completely cooked, about 10 minutes…..

Add the seasoned meat to the rice and broth in the pot cookingwithcurls.com

Garnish with chopped parsley if desired…..

Shrimp Jambalaya | cookingwithcurls.com #creole

When I first wrote this post I showed images of the four sandwich cookies that I created, but they were lost during one of the many blog updates over the years. None of them won, and these Chunky Monkey Cookies are the only ones that made it onto the blog…but not as a sandwich cookie, we preferred them plain. 🙂

Enjoy!!

This traditional Shrimp Jambalaya is loaded with shrimp, chicken and sausage in a spicy creole sauce! cookingwithcurls.com

Shrimp Jambalaya

This traditional Shrimp Jambalaya is loaded with shrimp, chicken and sausage in a spicy creole sauce!
No ratings yet
Print Rate
Course: Main Course
Cuisine: American
Keyword: shrimp, sausage, chicken, rice, peppers, creole, recipe, jambalaya, mardi gras
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 Servings
Calories: 465kcal
Author: Lisa Johnson

Ingredients

  • ¾ pounds medium shrimp peeled and deveined
  • ½ pound chicken breasts boneless, skinless
  • 1 Tablespoon Creole seasoning
  • 3 Tablespoons olive oil
  • ½ cup red onion diced
  • ½ cup celery diced
  • ½ cup green bell pepper diced
  • 1 Tablespoon jalapeno diced
  • 3 Tablespoons garlic minced
  • 14.5 ounce can diced tomatoes
  • 4 bay leaves split in half
  • 1 ½ cups long grain rice
  • 4 ½ cups organic chicken broth
  • 6 ounces Andouille sausage sliced

Instructions

  • Place chicken and shrimp in a bowl, and toss with Creole seasoning. Set aside.
  • Heat oil over medium-high heat in a Dutch oven or large pot. Add onion, celery, bell pepper, and jalapeno. Cook for 3 minutes or until softened.
  • Add garlic, tomatoes, and bay leaves. Stir.
  • Stir in the rice, and slowly add chicken broth. Reduce heat to medium and cook until rice absorbs the liquid and becomes tender, stirring occasionally for about 15 minutes.
  • When the rice is tender add the shrimp, chicken, and sausage. Cook until meat is completely cooked, about 10 minutes.
  • Garnish with chopped parsley if desired.

Notes

  • I used Emeril's Bayou Blast to season the shrimp and chicken.
  • To make your own mix together:
  • 2 1/2 Tablespoons paprika
  • 2 Tablespoons salt
  • 2 Tablespoons garlic powder
  • 1 Tablespoon black pepper
  • 1 Tablespoon onion powder
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried thyme

Nutrition

Calories: 465kcal | Carbohydrates: 44g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 190mg | Sodium: 1401mg | Potassium: 693mg | Fiber: 2g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 37.8mg | Calcium: 146mg | Iron: 3.3mg

Similar Posts

2 Comments

  1. Hi

    I have never made jambalaya before this sounds like a good recipe that i want to try just wanted to make sure I’m reading it right you use 14 cans of diced tomatoes

    Thank you
    Derek

  2. In reference to the comment above^ about your mixer. If it is only a few months old, I hope you kept the receipt & warantee information. Most companies you get at least 1 year. My Sunbeam came with a 3 year warantee. Depending on where you purchased it, you might also be able to purchase additional warantee. Shoddy or cheap workmanship pisses me off, considering how expensive these gadgets can be.

Leave a Reply

Your email address will not be published.

Recipe Rating