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.
Servings: 4 people
Equipment
- 1 large pot
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
Instructions
- 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.
- 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.
- Remove from heat and serve.