Chicken & Shrimp Jambalaya

Chicken & Shrimp Jambalaya

Chicken and shrimp jambalaya is a spicy Cajun stew that serves up a taste of New Orleans!

25 min. prep time
12 servings
454 Ratings


2 ribs (1 cup) celery, sliced
1 medium (1 cup) green bell pepper, chopped
1 medium (1 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
2 1/2 cups water
2 cups cubed cooked chicken
1 cup uncooked long grain rice
1 (28-ounce) can diced tomatoes
1 pound cooked smoked sausage links, cut into 1/4-inch slices
1 tablespoon instant chicken boullion granules
1 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 teaspoon dried thyme leaves
1 bay leaf
1 pound (20 to 25) fresh or frozen raw medium shrimp, thawed, peeled, deveined*
Hot pepper sauce


Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, 6-8 minutes or until vegetables are tender. Add all remaining ingredients except shrimp and hot pepper sauce. Cook over medium-high heat 5-6 minutes or until mixture comes to a full boil.

Reduce heat to low. Cover; cook 20-25 minutes or until rice is fork tender. Add shrimp; continue cooking 4-5 minutes or until shrimp turn pink. Serve with hot pepper sauce.

*Substitute 12 ounces frozen cooked shrimp.

Recipe Tip

Shrimp come in a variety of sizes. This recipe calls for medium size with means 20 to 25 shrimp per pound. If desired, smaller size shrimp, such as 41 to 50 per pound, can be used.

Nutrition Facts (1 serving)

Calories: 320

Fat: 18g

Cholesterol: 115mg

Sodium: 610mg

Carbohydrates: 18g

Dietary Fiber: 0g

Protein: 21g

Recipe #4501©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

This is wonderful.Took it to a pot luck and everyone raved about it.rer
Have been making this recipe for years. Its one of my standard go to dishes, makes a lot with plenty of leftovers.
I have been making this recipe for many years now, ever since I pulled it off a grocery store kiosk.
I make it exactlly as the recipe is written. We add Texas Pete hot sauce to our own bowl according to taste.
It is very easy, and quick enough to cook after work for dinner.! I have passed this recipe along to friends and family.
This is a wonderful dish! The only changes I made was I left out the chicken boullion and used chicken broth instead of water. I did add 1/2 cup more rice and used minute rice because that's what I had. It cuts cooking time down too. It was FANTASTIC!!

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