Chicken & Shrimp Jambalaya
Chicken & Shrimp Jambalaya Image

Chicken & Shrimp Jambalaya

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

12
servings
25 min
PREP TIME
1 hr
TOTAL TIME

Ingredients

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.

Nutrition

320Calories
18Fat (mg)
115Cholesterol (mg)
610Sodium (mg)
18Carbohydrates (g)
0Dietary Fiber
21Protein (g)

Reviews

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our online community

  February 26, 2012

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

— says joyce turner
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  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.
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