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    Home » Chicken » Shrimp Jambalaya

    Published: Jan 3, 2013 · Modified: Sep 9, 2019 by Lisa Johnson

    Shrimp Jambalaya

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

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

    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!
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    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
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    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
    « Whole-Wheat Cinnamon Roll Pancakes
    Minestrone Soup »

    Reader Interactions

    Comments

    1. derek says

      September 06, 2014 at 7:45 am

      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

      Reply
    2. Michaelann Dahlman says

      February 01, 2015 at 7:47 pm

      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.

      Reply

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