Description
A bold and flavorful one-pot meal featuring tender chicken, juicy shrimp, and smoky andouille sausage simmered with seasoned rice and vegetables. This Spicy Chicken Shrimp Jambalaya offers a taste of Louisiana with customizable heat.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1 pound andouille sausage, sliced
- 1 large onion, chopped
- 2 bell peppers (1 green, 1 red), chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups long-grain white rice
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or to taste)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add andouille sausage to the pot and cook until browned and some fat has rendered. Remove sausage from pot and set aside with chicken.
- Add onion, bell peppers, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes, chicken broth, uncooked rice, Cajun seasoning, thyme, oregano, and cayenne pepper. Bring the mixture to a boil.
- Return the cooked chicken and sausage to the pot. Stir to combine.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and liquid is absorbed.
- Stir in the shrimp and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving your delicious Spicy Chicken Shrimp Jambalaya.
Notes
- For a spicier jambalaya, increase the cayenne pepper.
- If you don’t have andouille sausage, smoked kielbasa or turkey sausage can be substituted.
- Long-grain white rice is recommended for the best texture.
- Adjust the amount of Cajun seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Creole
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 550 kcal
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg