Chicken, Andouille and Shrimp Jambalaya



Recipe Information

Total Time: 

50 minutes; 25 minutes active



Jambalaya is a classic Southern one-pot meal, with rice, vegetables and plenty of meat and seafood. The Cajun and Creole flavors are a blend of African, Spanish and French influences, producing a dish with something different in every bite. In New Orleans, you might find Jambalaya made with several kinds of meat, game and seafood, but this version is streamlined by featuring chicken, andouille sausage and shrimp.


  • 6 chicken thighs, boneless, skin removed
  • 2 teaspoons smoked paprika
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, chopped
  • 1/2 pound smoked andouille sausage, sliced
  • 2 14-ounce canned diced tomatoes, drained
  • 2 cups chicken stock
  • 1 cup long-grain rice
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Tabasco sauce
  • 1 pound shrimp, peeled and deveined


  1. Rub chicken with paprika, heat oil over medium-high heat in a large skillet and sear the chicken until browned on all sides. Transfer to a plate.
  2. Add onion, pepper, celery and garlic to the skillet and saute over medium-low heat until softened, about 10 minutes. Stir in sausage, tomatoes, chicken stock, rice, thyme, salt, pepper and hot sauce. Carefully place chicken thighs in the liquid and turn to coat.
  3. Bring to a boil, reduce heat to simmer, and cover. Cook for 30 minutes, until chicken is cooked through and rice is tender.
  4. Fold in the shrimp and cover the pot for 3 to 5 minutes longer, just until shrimp is pink and cooked through.

Serving Suggestion

Serve piping hot with buttered cornbread and extra hot sauce.



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Nutritional Information

570 calories, 21 g. fat, 195 mg. cholesterol, 610 mg. sodium, 32 g. carbohydrate, 2 g. fiber, 43 g. protein