5.0 from 3 votes
Chicken & Sausage Jambalaya (with Shrimp)
Done in under 40 minutes, and cooked in one skillet, this Easy Jambalaya recipe will be a family favorite! This Skillet Jambalaya is a flavorful and hearty dish that's perfect for a family dinner or a get-together. Pair it with some crusty bread or a side salad to complete the meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 546 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 1 tablespoon Cajun Seasoning
- 1 teaspoon onion powder
- 1/8 teaspoon cayenne pepper or to taste
- ½ lb chicken breast diced
- ½ lb smoked sausage sliced
- ½ lb Shrimp
- 1 tablespoon olive oil
- ½ cup onion diced
- 1 green bell pepper cut into strips
- 1/2 cup celery diced
- 3-4 cloves garlic minced
- 2 cups chicken stock
- 14.5 ounces canned diced tomatoes
- 15 ounces tomato sauce
- 2 cups quick cooking rice see notes for using regular rice
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
Garnish:
- Green onions to garnish
Instructions
Season the proteins
- In a bowl mix together the Cajun seasoning, onion powder and the cayenne. Add the chicken, sausage, and shrimp, tossing until they are well coated with the seasoning mix.
Cup of Yum
Brown the meat
- In a large skillet over medium heat, add olive oil. Once hot, add the seasoned chicken and sausage. Cook until browned, about 5-7 minutes.
Sauté Vegetables:
- Add the diced onion, green bell pepper strips, and diced celery to the skillet. Cook until the vegetables are tender, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until aromatic.
Add Remaining Ingredients
- Pour in the chicken stock, canned diced tomatoes (with their juice), and tomato sauce. Stir well. Then, sprinkle in the quick-cooking rice and nestle the bay leaves into the mixture.
Simmer
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 5 minutes. After 5 minutes, add in the shrimp and Worcestershire sauce, stirring to combine.
- Cover again and simmer for an additional 5 minutes, or until the rice is fully cooked and the shrimp are pink and opaque.
Finish
- Remove the skillet from heat. Discard the bay leaves. Taste and adjust seasonings if necessary.
Serve
- Spoon the jambalaya onto plates or into bowls. Garnish with sliced green onions if desired. Serve hot and enjoy!
Notes
- If the mixture seems dry, add more broth or water. If using regular rice, you will need to simmer for approximately 20 minutes before adding the shrimp. Don’t add the shrimp until Step 5, as it will overcook and be rubbery. This process ensures that the shrimp are cooked through until they are pink and opaque but not overcooked. The total simmering time after adding the shrimp will depend on their size and the exact level of heat, so keep an eye on the dish to avoid overcooking them. Freezing Jambalaya Store in an airtight, freezer safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition Information
Calories
546kcal
(27%)
Carbohydrates
53g
(18%)
Protein
34g
(68%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
148mg
(49%)
Sodium
2040mg
(85%)
Potassium
1129mg
(32%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1760IU
(35%)
Vitamin C
45mg
(50%)
Calcium
125mg
(13%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 546
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 53g | 18% |
| Protein | 34g | 68% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 148mg | 49% |
| Sodium | 2040mg | 85% |
| Potassium | 1129mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1760IU | 35% |
| Vitamin C | 45mg | 50% |
| Calcium | 125mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.