Chicken & Shrimp Jambalaya

Chicken & Shrimp Jambalaya
45
4 Reviews
Chicken and shrimp jambalaya is a spicy Cajun stew that serves up a taste of New Orleans!
25 min
Prep Time
1:00
Total Time
12 servings

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.

Directions

  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. 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.

Recipe Tips

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 Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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

Rating

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

Rating

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.

Rating

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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