Shrimp, Chicken, And Andouille Sausage Jambalaya

Name: Shrimp, Chicken, And Andouille Sausage Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs andouille sausages, diced; 1 lb fresh pork sausage, removed from casings; 1 lb bacon, diced; 4 chicken legs (thighs and drumsticks separated); salt, to taste; black pepper, to taste; 5 celery ribs, diced; 3 large onions, diced; 2 green peppers, diced; 6 garlic cloves, minced; 1 teaspoon dried thyme; 1 dried bay leaf; 1 1/2 tablespoons paprika; 1 tablespoon cayenne pepper; 4 1/2 cups converted rice; 3 cups crushed tomatoes; 3 cups rich chicken broth; 2 1/2 lbs shrimp, peeled and deveined (preferably Louisiana white); 1 1/2 lbs louisiana crawfish, peeled and deveined (optional); 2 bunches green onions, chopped; 1/2 tablespoon celery salt

Servings: persons

1 1/2 lbs andouille sausages, diced
1 lb fresh pork sausage, removed from casings
1 lb bacon, diced
4 chicken legs (thighs and drumsticks separated)
salt, to taste
black pepper, to taste
5 celery ribs, diced
3 large onions, diced
2 green peppers, diced
6 garlic cloves, minced
1 teaspoon dried thyme
1 dried bay leaf
1 1/2 tablespoons paprika
1 tablespoon cayenne pepper
4 1/2 cups converted rice
3 cups crushed tomatoes
3 cups rich chicken broth
2 1/2 lbs shrimp, peeled and deveined (preferably Louisiana white)
1 1/2 lbs louisiana crawfish, peeled and deveined (optional)
2 bunches green onions, chopped
1/2 tablespoon celery salt

1
Preheat a large cast-iron pot over high heat.
2
Lower the heat to medium-high and add the sausage and bacon.
3
Cook the meat as evenly as possible, stirring slowly, until the fat is released.
4
Season the chicken with salt and pepper, add it to the pot, and turn the heat to high.
5
Once the chicken has browned, add the celery, onions, green pepper, and garlic.
6
Continue to stir, allowing the ingredients to brown without burning.
7
Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice.
8
Keep stirring for 5 to 7 minutes over medium heat.
9
Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes.
10
Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot.
11
Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions.
12
Check for seasonings. Add salt, pepper, and the celery salt.

2740

kcal

Calories

Fat

244

Carbs

257

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 21 ingredients. The key ingredients include: 1 1/2 lbs andouille sausages, diced, 1 lb fresh pork sausage, removed from casings, 1 lb bacon, diced, 4 chicken legs (thighs and drumsticks separated), and more.

Yes, Shrimp, Chicken, And Andouille Sausage 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!