Chicken and Sausage Jambalaya (with Shrimp)
Done in under 40 minutes, and cooked in one skillet, this Easy Jambalaya recipe will be a family favorite!
This Skillet Jambalaya is a flavorful and hearty dish that's perfect for a family dinner or a get-together. Pair it with some crusty bread or a side salad to complete the meal.
Servings 4
Calories 546kcal
Ingredients
- 1 tablespoon Cajun seasoning
- 1 teaspoon onion powder
- 1/8 teaspoon cayenne pepper or to taste
- ½ lb chicken breast diced
- ½ lb smoked sausage sliced
- ½ lb shrimp
- 1 tablespoon olive oil
- ½ cup onion diced
- 1 green bell pepper cut into strips
- 1/2 cup celery diced
- 3-4 cloves garlic minced
- 2 cups chicken stock
- 14.5 ounces canned diced tomatoes
- 15 ounces tomato sauce
- 2 cups quick cooking rice see notes for using regular rice
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
Garnish:
- Green onions to garnish
Instructions
- Season the proteins. In a bowl mix together 1 tablespoon Cajun seasoning, 1 teaspoon onion powder and 1/8 teaspoon cayenne pepper. Add ½ lb chicken breast, ½ lb smoked sausage, and ½ lb shrimp, tossing until they are well coated with the seasoning mix.
- Brown the meat. In a large skillet over medium heat, add 1 tablespoon olive oil. Once hot, add the seasoned chicken and sausage. Cook until browned, about 5-7 minutes. (Don't add the shrimp yet)
- Sauté Vegetables: Add the diced ½ cup onion, 1 green bell pepper, and diced 1/2 cup celery to the skillet. Cook until the vegetables are tender, about 5 minutes. Stir in the minced 3-4 cloves garlic and cook for an additional 1-2 minutes until aromatic.
- Add Remaining Ingredients. Pour in 2 cups chicken stock, 14.5 ounces canned diced tomatoes (with their juice), and 15 ounces tomato sauce. Stir well. Then, sprinkle in 2 cups quick cooking rice and nestle 2 bay leaves into the mixture.
- Simmer. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 5 minutes. After 5 minutes, add in the ½ lb shrimp and 2 teaspoons Worcestershire sauce, stirring to combine.
- Cover again and simmer for an additional 5 minutes, or until the rice is fully cooked and the shrimp are pink and opaque.
- Finish and Serve. Remove the skillet from heat. Discard the bay leaves. Taste and adjust seasonings if necessary. Spoon the jambalaya onto plates or into bowls. Garnish with sliced Green onions if desired. Serve hot and enjoy!
Notes
If the mixture seems dry, add more broth or water.
If using regular rice, you will need to simmer for approximately 20 minutes before adding the shrimp.
Don’t add the shrimp until Step 5, as it will overcook and be rubbery. This process ensures that the shrimp are cooked through until they are pink and opaque but not overcooked. The total simmering time after adding the shrimp will depend on their size and the exact level of heat, so keep an eye on the dish to avoid overcooking them.
Freezing Jambalaya
Store in an airtight, freezer safe container for up to 3 months. Thaw in the fridge overnight before reheating.
If using regular rice, you will need to simmer for approximately 20 minutes before adding the shrimp.
Don’t add the shrimp until Step 5, as it will overcook and be rubbery. This process ensures that the shrimp are cooked through until they are pink and opaque but not overcooked. The total simmering time after adding the shrimp will depend on their size and the exact level of heat, so keep an eye on the dish to avoid overcooking them.
Freezing Jambalaya
Store in an airtight, freezer safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Calories: 546kcal | Carbohydrates: 53g | Protein: 34g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 2040mg | Potassium: 1129mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1760IU | Vitamin C: 45mg | Calcium: 125mg | Iron: 7mg
