Shrimp, Chicken & Sausage Jambalaya Recipe

Name: Shrimp, Chicken & Sausage Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 TB canola oil; 1 cup chopped onion (1/4 inch dice); 3/4 cup chopped green pepper (1/4 inch dice); 1/2 cup chopped celery (1/4 inch dice); 2 Andouille sausage links, sliced 1/4 inch thick; 1 lb boneless skinless chicken thighs, cut into 1 inch pieces; 1 lb peeled and deviened shrimp; 2 TB chopped garlic; 1 cup seeded and peeled tomatoes, 1 inch dice (I use canned plum tomatoes); 3 bay leaves; 1/4 tsp saffron; 2 cups chicken stock; 2 TB cornstarch mixed with 2TB water; Cayenne, to taste; Salt & pepper to taste; 2 cups cooked white rice

Servings: persons

2 TB canola oil
1 cup chopped onion (1/4 inch dice)
3/4 cup chopped green pepper (1/4 inch dice)
1/2 cup chopped celery (1/4 inch dice)
2 Andouille sausage links, sliced 1/4 inch thick
1 lb boneless skinless chicken thighs, cut into 1 inch pieces
1 lb peeled and deviened shrimp
2 TB chopped garlic
1 cup seeded and peeled tomatoes, 1 inch dice (I use canned plum tomatoes)
3 bay leaves
1/4 tsp saffron
2 cups chicken stock
2 TB cornstarch mixed with 2TB water
Cayenne, to taste
Salt & pepper to taste
2 cups cooked white rice

1
Heat oil in a 10-12 inch saute pan over medium heat then add onion, pepper and celery
2
and cook stirring occasionally for 5 minutes (do not allow to brown)
3
Add sausage and chicken and cook for 5 minutes
4
Add garlic and tomatoes and cook for 2 minutes
5
Add bay leaves, saffron, cayenne and chicken stock and bring to a simmer
6
Cover and cook for 30 minutes
7
Add shrimp, cover and cook 5 minutes more or until shrimp are cooked thru (depends on
8
the size shrimp you use)
9
Add the cornstarch and water, bring to a boil and stir until thickened slightly.
10
Season with salt and pepper and serve over rice

1605

kcal

Calories

Fat

146

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 TB canola oil, 1 cup chopped onion (1/4 inch dice), 3/4 cup chopped green pepper (1/4 inch dice), 1/2 cup chopped celery (1/4 inch dice), and more.

Yes, Shrimp, Chicken & 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.

Shrimp, Chicken & Sausage Jambalaya

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