Go Back
A close-up of a wooden bowl filled with a hearty dish containing rice, chunks of meat, and garnished with fresh cilantro. A bottle of Tabasco sauce is partially visible in the background, suggesting a spicy flavor profile for the meal.

Jambalaya with Chicken, Sausage, and Shrimp

2 from 1 vote
Jambalaya with Chicken Sausage and Shrimp is a spicy, savory Cajun dish full of meat, rice and spices. This dish will make you feel like you are enjoying flavors right in New Orleans.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tablespoons paprika
  • 1/4 teaspoon cayenne (or to taste)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper or to taste
  • 3 tablespoons oil
  • 3 cloves garlic minced
  • 1 pound chicken cut into small pieces
  • 1 pound polska Kielbasa or smoked sausage, cut into pieces
  • 10 shrimp uncooked peeled & de-veined
  • 1 onion chopped
  • 1 cup celery chopped
  • 1 cup red and/or green bell peppers chopped
  • 2 cups long-grain white rice
  • 4 1/2 cups chicken broth add up to ½ c. more if needed
  • 14.5 ounces diced tomatoes (do not drain)
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves

Method
 

  1. Step 1: Combine paprika, cayenne, onion powder, garlic powder, oregano, salt and pepper in a small bowl. Set aside.
  2. Step 2: Heat oil in a large skillet and add garlic, chicken, Kielbasa, and shrimp. Saute for about 1 minute then add onion, celery and peppers. Saute another minute or two.
  3. Step 3: Sprinkle with previously combined seasonings. Saute until vegetables become soft and onion becomes translucent.
  4. Step 4: Add remaining ingredients and bring to a boil. Let boil for about 1 minute, then reduce heat, cover, and simmer on low for about 20-25 minutes or until rice is tender (if rice seems to be too dry or pasty at the end– add more chicken broth).
  5. Step 5: Remove bay leaves and serve with Tabasco sauce.