Chicken & Shrimp Jambalaya
25 min
1 hr


1/4 cup Land O Lakes® Butter

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


 *Substitute 12 ounces frozen cooked shrimp.

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

Tip #1

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


18Fat (mg)
115Cholesterol (mg)
610Sodium (mg)
18Carbohydrates (g)
0Dietary Fiber
21Protein (g)


Explore reviews from
our online community

  February 26, 2012

This is wonderful.Took it to a pot luck and everyone raved about it.rer

— says joyce turner
  June 23, 2011

Have been making this recipe for years. Its one of my standard go to dishes, makes a lot with plenty of leftovers.

— says Mindy B.
  January 17, 2011

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.

— says Diane
  March 03, 2009

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!!

— says Sheila
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make

Featured In

Recipe Image  


Cajun Recipes

Heat up the dinner table with New Orleans-inspired Cajun recipes.

See Recipes