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Chicken & Shrimp Jambalaya
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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 (cayenne)

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, bell 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 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 sauce.

Tip #1

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.

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