Shrimp, Sausage and Chicken Jambalaya Recipe

Name: Shrimp, Sausage and Chicken Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb) fryer; 1 lb hot smoked sausage, thinly sliced; 3 tablespoons olive oil; ⅔ cup chopped green pepper; 2 garlic cloves, minced; ¾ cup chopped fresh parsley; 1 cup chopped celery; 1 cup chopped onion; 2 (16 ounce) cans tomatoes; 2 cups chicken broth; 1 cup chopped green onion; 1 (6 ounce) can tomato paste; 1 ½ teaspoons thyme; 2 bay leaves; 2 teaspoons oregano; 1 teaspoon chili powder; 1 teaspoon salt; ½ teaspoon cayenne pepper; 1 teaspoon black pepper; 1 teaspoon garlic powder; 2 cups long grain rice, washed & rinsed 3 times; 3 lbs raw shrimp, peeled & deveined

Servings: persons

1 (3 lb) fryer
1 lb hot smoked sausage, thinly sliced
3 tablespoons olive oil
⅔ cup chopped green pepper
2 garlic cloves, minced
¾ cup chopped fresh parsley
1 cup chopped celery
1 cup chopped onion
2 (16 ounce) cans tomatoes
2 cups chicken broth
1 cup chopped green onion
1 (6 ounce) can tomato paste
1 ½ teaspoons thyme
2 bay leaves
2 teaspoons oregano
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon garlic powder
2 cups long grain rice, washed & rinsed 3 times
3 lbs raw shrimp, peeled & deveined

1
In a large pot, cover chicken with water and boil until tender, about 1 hour.
2
Reserve stock - Discard skin and bones, cut meat into small pieces and set aside.
3
In a heavy 4 quart pot, saute sausage - remove with slotted spoon and drain on paper towels.
4
Pour off drippings, add oil to pot and saute green pepper, garlic, parsley, celery and onions 5 minutes.
5
Chop tomatoes and reserve liquid.
6
Add tomatoes with liquid, broth and green onions.
7
Stir in tomato paste, spices and seasonings.
8
Stir in rice.
9
Add sausage and chicken, cover and cook 30-45 minutes over low heat, stirring occasionally.
10
After most of the liquid has been absorbed by the rice, add shrimp and cook until shrimp are pink, 5-10 minutes.
11
May be made ahead and reheated before serving - Freezes well.

1152

kcal

Calories

Fat

113

Carbs

133

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 22 ingredients. The key ingredients include: 1 (3 lb) fryer, 1 lb hot smoked sausage, thinly sliced, 3 tablespoons olive oil, ⅔ cup chopped green pepper, and more.

Yes, Shrimp, Sausage and Chicken 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!

Shrimp, Sausage and Chicken Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions