Quick and Easy Chicken and Shrimp Jambalaya Recipe
This Quick and Easy Chicken and Shrimp Jambalaya recipe is ready in less than 45 minutes. Who knew Jambalaya with all that flavor was quick and easy to make. Now you can serve this iconic New Orleans favorite any night of the week.
Jambalaya is packed full of flavor, starting with the holy trinity of Cajun and Creole cooking – bell peppers, celery and onions – and you can customize the protein used. This recipe calls for chicken, shrimp, and sausage but is just as delicious with just chicken or shrimp.
Need to get dinner on the table in less than 30 minutes?
20 minute Shrimp and Sausage
Omit the chicken and double amount of shrimp and sausage. And use 2 packages of the precooked 90-second rice.
Traditional New Orleans Chicken and Shrimp Jambalaya
Ingredients
- 3 lbs boneless chicken breast
- 1 T paprika - or more to tast
- 3 t olive oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 ribs celery - chopped
- 2 cloves garlic - minced
- 1 cup andouille sausage - cut into 1/2 inch rounds
- 29 oz stewed tomatoes - 2 cans (14.5 ounces each)
- 2 cups chicken broth
- 1 cup long-grain rice
- 2 t leaf thyme - crumbled
- 1 1/2 t salt - or to taste
- 1/4 t pepper
- 1/4 t hot pepper sauce - Tabasco
- 1 pound shrimp - shelled and deveined
Instructions
- Wash chicken and cut into 2-inch pieces and pat dry; rub with the paprika.
- Heat olive oil in a large skillet; add chicken and brown on all sides.
- Remove chicken from skillet.
- Add onion, green bell pepper, celery, and garlic.
- Sauté over medium heat until onion is tender, about 5 minutes.
- Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce.
- Add chicken and turn to coat with sauce.
- Bring to a boil.
- Reduce heat, cover, and simmer for 25 minutes, or until rice is tender and chicken cooked through.
- Stir in shrimp and cook about 3 minutes longer, or just until shrimp turn pink.
Notes
Nutrition
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