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.

 

20 minute Shrimp and Sausage jambalaya

Chicken and shrimp traditional New Orleans jambalaya

Traditional New Orleans Chicken and Shrimp Jambalaya

Course: Appetizer, Brunch, dinner, entree, lunch, Main Course
Cuisine: American, cajun, creole, French, New Orleans
Prep Time: 10 minutes
Servings: 8
Calories: 424 kcal
Author: Kelly D

Packed with flavor and so surprisingly easy to make.  Whip this up in about 40 minutes, quick enough for a weeknight meal.

Print

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

  1. Wash chicken and cut into 2-inch pieces and pat dry; rub with the paprika.
  2. Heat olive oil in a large skillet; add chicken and brown on all sides.
  3. Remove chicken from skillet.
  4. Add onion, green bell pepper, celery, and garlic.
  5. Sauté over medium heat until onion is tender, about 5 minutes.
  6. Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce.
  7. Add chicken and turn to coat with sauce.
  8. Bring to a boil.
  9. Reduce heat, cover, and simmer for 25 minutes, or until rice is tender and chicken cooked through.
  10. Stir in shrimp and cook about 3 minutes longer, or just until shrimp turn pink.

Recipe Notes

 

Quick and Easy Tip

If you'd need to get dinner on the table in a hurry use 2 packages of precooked rice and omit the chicken.  Dinner can be on the table in about 20 minutes.

 

 

Nutrition Facts
Traditional New Orleans Chicken and Shrimp Jambalaya
Amount Per Serving
Calories 424 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 258mg 86%
Sodium 1605mg 67%
Potassium 1092mg 31%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 5g
Protein 52g 104%
Vitamin A 15.4%
Vitamin C 41.2%
Calcium 14.9%
Iron 21.9%
* Percent Daily Values are based on a 2000 calorie diet.

0 Comments

Trackbacks/Pingbacks

  1. Easy Recipes For Mardi Gras Party | Mermaids & Mojitos - […] Jambalaya […]
  2. Pat O'Brien's Copycat Hurricane Cocktail | Mermaids & Mojitos - […] This is a fantastic traditional Mardi Gras drink to pair with your Mardi Gras Gumbo or Jambalaya. […]

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

More Recipe(

 < Eat  < Drink < Party <

Tortilla de Patata or Spanish Tortilla

Spanish Tortilla also called Tortilla de Patata or Potato Omelette Recipe This is a wonderful filling dish, eaten across Spain. You can eat this dish warm, or cold. It is great in wedges warm, but it is also great served in thin slices on a fresh baguette. Serve with...

Vampiro Tequila Cocktail with Jalisco Sangrita

Vampiro Tequila Cocktail with Jalisco Sangrita. This spicy tequila cocktail mixed with a traditional Jalisco Sangrita. Sangrita’s are my new cocktail obsession. Sangrita or “little blood” has traditionally been served as a chaser for excellent quality tequila. It would have been a mixture of fruit juices and finely ground chili pepper. Many sangrita recipes call for tomato juice, but that would not have been part of the traditional recipe, the original recipe would have been made from leftover juice from fresh fruit salads and changed based on the fruits used.

Today’s cocktail culture is creating very intriguing sangritas as an ingredient in some pretty amazing tequila cocktails. This recipe calls for a combination of grapefruit, orange, and lime with a touch of spicy jalapeno pepper.

Recipes

DIY + Create

Food Philosophy

I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar?  I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends.  We love them and I hope you will too.

Kell-

Kell-

Chief Mermaid & Mojito Maker

This is me hangin’ out on the boat – it’s an absolutely gorgeous day in the Florida Keys – doing what wannabe mermaids do best…splashing in the waves + soaking up the sun. Life’s amazing.  Want to learn more?  

Pin It on Pinterest

Share This

Share the Love.

Tell your friends!