Shrimp Jambalaya
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Last Updated on February 20, 2023 by Lisa Johnson
This easy chicken, Andouille sausage, shrimp Jambalaya recipe made with vegetables, spices, and rice is ready in 45 minutes. It’s a hearty one-pot meal full of Creole flavor that the whole family will love!
If you love one-pot meals as much as we do, check out these recipes too; Seafood Paella, Instant Pot Taco Pasta, and Instant Pot Tandoori Spiced Chicken and Rice.
Shrimp Jambalaya is pure comfort food that is guaranteed to warm you up on cold winter nights.
What is Jambalaya?
Jambalaya is a New Orleans rice dish rooted in French, Spanish, and African cuisines. This creole dish traditionally includes sausage, chicken, and some form of seafood like shrimp or crawfish.
I’m sure you have heard of the “holy trinity” in cajun cooking. It is a sofrito type combination of onion, celery, and bell pepper. Creole Jambalaya, or red jambalaya, also contains tomatoes.
Once the vegetables are softened, rice, spices, and broth are added and cooked together until tender, then the meat is added and cooked together.
Be sure to check out the detailed printable recipe card below
How to make Shrimp Jambalaya
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 jalapeño. Cook for 3 minutes or until softened.
Add the garlic, tomatoes, and bay leaves. Stir in the rice.
Then 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 and serve.
What goes good with Jambalaya?
A side of cornbread or toasty French baguette along with a simple side salad would be the perfect addition to this one-pot meal. A medium-bodied and acidic wine such as Pinot Noir, Zinfandel, Chianti, or Rioja would be perfect with this mardi gras meal!
Tools used to create this recipe
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- Cutting Board & Chefs Knife
- Dutch Oven
- Creole Seasoning name was changed from Bayou Blast
Recipe Notes
- This dish can be a bit spicy. Adjust your seasoning as needed to suit your family’s preferences.
- If you like things hot and spicy, add hot sauce or serve it on the side.
- Store leftovers in an air tight container in the refrigerator for up to 4 days.
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Enjoy!!
Shrimp Jambalaya
Equipment
- Dutch oven or large pot
Ingredients
- .75 pounds medium shrimp peeled and deveined
- 0.5 pound chicken breasts boneless, skinless
- 1 tablespoon Creole/Cajun seasoning
- 3 tablespoons olive oil
- 0.5 cup red onion diced
- 0.5 cup celery diced
- 0.5 cup green bell pepper diced
- 1 tablespoon diced jalapeno
- 3 tablespoons minced garlic
- 14.5 ounce can diced tomatoes
- 4 bay leaves split in half
- 1.5 cups long grain rice
- 4.5 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 to combine.
- 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 and serve.
Notes
- I used Emeril’s Bayou Blast to season the shrimp and chicken.
- To make your own mix together:
- 2.5 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
- This dish can be a bit spicy. Adjust your seasoning as needed to suit your family’s preferences.
- If you like things hot and spicy, add hot sauce or serve it on the side.
- Store leftovers in an air tight container in the refrigerator for up to 4 days.
- Creole Spice mix can be made up to one month ahead and stored in an air tight container in a cool, dark place.
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
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.