Chicken And Seafood Jambalaya Recipe

Name: Chicken And Seafood Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seasoning Mix; 2 whole bay leaves; 1 1/2 teaspoon salt; 1 1/2 teaspoons ground red pepper; 1 1/2 teaspoons oregano, dried; 1 1/4 teaspoons ground white pepper; 1 teaspoon ground black pepper; 1/2 teaspoon dried thyme leaves; 2 1/2 tablespoons chicken fat or pork lard; 2/3 cup chopped tasso or other smoked ham, about 3 ounces; 1 1/2 cup chopped andouille smoked sausage; 1 1/2 cups chopped onions; 1 cup chopped celery; 1/4 cup chopped green bell peppers; 1 cup chicken, cut into bite sized pieces; 1 1/2 teaspoons minced garlic; 4 medium size tomatoes, peeled and chopped about 1 pound; 1/4 cup canned tomatoe sauce; 2 cups Basic Seafood Stock; 1/2 cup chopped green onions; 2 cups uncooked rice, preferably converted; 1 1/2 dozen peeled shrimp, about 1/2 pound; 1 1/2 dozen oysters

Servings: persons

Seasoning Mix
2 whole bay leaves
1 1/2 teaspoon salt
1 1/2 teaspoons ground red pepper
1 1/2 teaspoons oregano, dried
1 1/4 teaspoons ground white pepper
1 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
2 1/2 tablespoons chicken fat or pork lard
2/3 cup chopped tasso or other smoked ham, about 3 ounces
1 1/2 cup chopped andouille smoked sausage
1 1/2 cups chopped onions
1 cup chopped celery
1/4 cup chopped green bell peppers
1 cup chicken, cut into bite sized pieces
1 1/2 teaspoons minced garlic
4 medium size tomatoes, peeled and chopped about 1 pound
1/4 cup canned tomatoe sauce
2 cups Basic Seafood Stock
1/2 cup chopped green onions
2 cups uncooked rice, preferably converted
1 1/2 dozen peeled shrimp, about 1/2 pound
1 1/2 dozen oysters

1
Combine the seasoning mix ingredients in a small bowl and set aside.
2
In a 4-quart saucepan, melt the fat over medium heat. Add the tasso and andouille and saute until crisp, about 5 to 8 minutes, stirring frequently. Add the onions, celery and bell peppers, saute until tender but still firm, about 5 minutes. Add the chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and minced garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed. Add the tomatoes and cook until chicken is tender, about 5 to 8 minutes, stirring frequently. Add the tomatoe sauce: cook 7 minutes stirring fairly often. Stir in the stock and bring to a boil. Then stir in the green onions and cook about 2 minutes, stirring once or twice. Add the rice, shrimp and oysters, stir pan. Cover pan snuggly with aluminum foil and bake at 350 until rice is tender but still a bit crunchy, about 20 to 30 minutes. Remove bay leaves and serve immediately.
3
To serve, mold rice in an 8 ounce cup. Place 2 cups on each serving plate for a main course or 1 cup for an appetizer.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Seasoning Mix, 2 whole bay leaves, 1 1/2 teaspoon salt, 1 1/2 teaspoons ground red pepper, and more.

Yes, Chicken And Seafood Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Seafood Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions