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 60 min.total time
12 servings
454 Ratings

Ingredients

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

Directions

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!!

Comment On This Recipe

Please correct the item(s) in red below:
5 Please select a rating

Email address will not be published

Or
Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.
Submit
Thank you, your comment has been submitted for approval

Message:

Your friend thought you might be interested in Chicken & Shrimp Jambalaya

Latest Blog

S’more Inspiration: 7 New Twists on an Old Classic
August 19, 2014 by Amber

You know the old saying, “I scream, you scream, we all scream for ice cream,” right? Well, ice cream is a favorite, but if there is any summertime sweet treat that I find to be scream-worthy , it is, hands down, the s’more. More ...

The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.

FREE Sign Up Includes:
  • Our Measuring Cup® Newsletter Preview »
  • Money-Saving and Exclusive Offers
  • Online Recipe Box

Already a Member? Sign In.

FPO IMAGE

YES. Send me the Measuring Cup® Newsletter.
Cancel and Go Back

Forgot Your Password?

Please correct the items(s) in red below

    We'll email instructions to the address you used to register.

    Reset My Password Cancel and Go Back

    Confirmation Email Sent

    We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.

    Close

    Welcome Back!

    If you are already a member, please sign in.

    Not a Simple Rewards Member? Join Now. Forgot Your Password?

    Check Your Email

    Look for an email soon with instructions to reset your password.

    If you did not receive the email, please check your email junk folder (just in case) or contact us.

    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.


    Please correct the item(s) in red below

    *These fields are required
    Submit

    Thanks.

    Your question has been submitted.



    Close Window

    Email: