Description
This Chicken, Shrimp, and Sausage Jambalaya is a flavorful one-pot meal that combines tender chicken, succulent shrimp, and hearty sausage for a satisfying dinner. With simple prep and a blend of spices, it’s an easy and filling dish everyone will love.
Ingredients
Scale
- 4 tablespoons butter, divided
- 1 tablespoon vegetable oil
- 2 skinless boneless chicken breasts, cubed
- 1 pound andouille sausage, sliced
- 2 ribs celery, chopped
- 1 medium yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 3 cloves garlic, peeled and minced or pressed
- 1 28-ounce can crushed tomatoes
- 3 cups chicken stock, (24 ounces)
- 3 tablespoons creole seasoning
- 2 bay leaves
- 1 tablespoon hot sauce
- 2 ½ cups long grain rice
- 1 16-ounce bag medium shrimp, deveined and shelled
- 1 cup frozen okra
- kosher salt, to taste
- 2-3 green onions, chopped
Instructions
- In a large skillet or Dutch oven, melt 2 tablespoons of butter and 1 tablespoon of vegetable oil over medium-high heat.
- Add the cubed chicken and sliced sausage, cooking for 5-6 minutes until browned and cooked through. Remove from heat and set aside.
- Lower the heat to medium and melt the remaining 2 tablespoons of butter. Stir in the chopped celery, onion, bell pepper, and minced garlic, cooking for 7-8 minutes until the vegetables soften.
- Pour in the crushed tomatoes, chicken stock, creole seasoning, bay leaves, and hot sauce. Let it simmer for 5 minutes.
- Stir in the long grain rice and cook for about 15 minutes, until the rice is nearly tender.
- Return the cooked chicken and sausage to the pan, adding the shrimp and okra. Cook until heated through and shrimp are opaque. Season with kosher salt and garnish with chopped green onions.
Notes
For a spicier jambalaya, increase the amount of hot sauce to taste.
Feel free to substitute different vegetables or add more spices as desired.
You can use frozen shrimp if fresh isn’t available; just thaw before cooking.
Nutrition
- Serving Size: 1/8 of the dish
- Calories: 480
- Sugar: 3g
- Sodium: 830mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg