Jambalaya Recipe – Easy One-Pot Chicken & Shrimp Jambalaya

A couple of weeks ago I received a request from one of my readers (Cedric) to do a rice dish.  I love rice so I knew this was going to be a great suggestion.  I started to think about what I like in dish.  Meat, veggies and a great flavor.  One of Cedric’s suggestions was to do a Jambalaya.  This sounded great.  So I started to research Jambalaya’s.  Most used pre-cooked protein and/or required a lot of work.  I wanted a one pot dish that would be tasty and full of flavor.  So I decided to make a chicken, andouille and shrimp Jambalaya.  Yep, a kitchen sink Jambalaya.

The Jambalaya had a little kick of heat and an excellent flavor.

Heat butter and oil in a large pan over medium/high heat.  Add the chicken and andouille sausage.  Season with a little salt and pepper.  Cook till browned.

Stir in the onion, garlic, bell pepper and celery.  Add the seasonings minus the bay leaves.  Cook until the onions and peppers are tender.

Add the tomatoes and cook for another 2-3 minutes.

Add the rice and bay leaves.  Stir and then add the chicken stock.  Bring to a boil and then cover.  Simmer for 20 minutes.

Stir and add the shrimp.  Cover and continue to cook for another 5 minutes or until the rice is tender.  Taste and season with salt and pepper.

Then it is time to enjoy.

This is a simple one pot recipe that had tremendous flavor.  If you do not have chicken stock feel free to use store bought chicken broth.  While the flavor will not be as intense it will still be delicious.

Jambalaya Recipe – Easy One-Pot Chicken & Shrimp

A one-pot chicken, andouille sausage and shrimp jambalaya with bold Creole flavors. Simple to make, packed with meat, vegetables and seasonings. Perfect for weeknight dinners.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Entree

Cuisine: Southern/Creole

Ingredients Equipment Method

Ingredients

  

• 2 chicken breasts cubed
• 4-6 oz fresh andouille sausage sliced
• 1/2 pound shrimp cooked (pre-cooked, steamed, boiled or quickly fried)
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 medium onion
• 1 green bell pepper
• 1 red bell pepper
• 2 stalks celery
• 4 cloves garlic
• 14 oz can of diced tomatoes
• 1 1/2 cups long grain rice
• 3 cups chicken stock
• 1/4 to 1/2 teaspoon cayenne pepper
• 3 bay leaves
• 1/2 teaspoon dried thyme
• 1/4 teaspoon sage
• 1/4 teaspoon dried mustard
• Kosher salt and freshly ground black pepper to taste

Equipment

• 1 large pot

Method

 

1. Heat butter and oil in a large pan over medium-high heat. Add the chicken and andouille sausage. Season with salt and pepper. Cook until browned.
2. Stir in the onion, garlic, bell pepper and celery. Add the seasonings minus the bay leaves. Cook until the onions and peppers are tender.
3. Add the tomatoes and cook for another 2-3 minutes.
4. Add the rice and bay leaves. Stir and then add the chicken stock. Bring to a boil and then cover.
5. Simmer for 20 minutes.
6. Stir and add the shrimp. Cover and continue to cook for another 5 minutes or until the rice is tender. Taste and season with salt and pepper.
7. Remove from heat and serve.