Jumpin' Jambalaya

Mellina Land


This recipe has just a little kick to it, but it's a good kick.

★★★★★ 2 votes
20 Min
35 Min


1 lb
chicken breast, cut into chunks
1 lb
large shrimp, frozen, cleaned, deveined and shell removed
1 lb
turkey smoked sausage link, sliced
chicken andouille sausage link, sliced
each red, green, yellow and orange bell peppers, diced
to 1 whole large jalapeno, diced
1 bunch
green onions, chopped
stalks celery, chopped
1 can(s)
stewed tomatoes with juice
1 lb
whole grain rice
3 Tbsp
olive oil
2 tsp
garlic pepper ( i use mccormick grinder, it has much more flavor than the shaker kind)
3 c
cajun seasoning (recipe below)


1Cajun seasoning Ingredients:

3 tablespoon sea salt
1 tablespoon cayenne pepper
1½ teaspoon white pepper
1½ teaspoon coarsely ground black pepper
2 teaspoon Spanish paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon thyme
1 teaspoon oregano

Mix all ingredients in a small bowl, set aside.
2Season chicken chunks with 1 tablespoon of Cajun seasoning (this can also be done the night before). Heat 1 tablespoon olive oil in a large deep skillet on medium heat. Add chicken chunks and sauté until almost done, then add both sausages, stir 5 minutes until sausage is browned.
3While chicken and sausage are cooking, in a 5-quart Dutch oven heat remaining 2 tablespoons of olive oil on medium heat. Add bell peppers, jalapeno pepper, green onions and celery. Season vegetables with 2 teaspoons of garlic pepper. Cook until tender.
4Add chicken and sausage to sautéed vegetables. Stir in tomatoes and 1 cup of water and heat for 3 minutes. Add uncooked rice, remaining Cajun seasonings and remaining 2 cups of water. Simmer for 15 minutes, stirring occasionally.
5Stir in frozen shrimp, cover and cook for an additional 5 minutes. Remove from heat and let stand covered for 5 minutes.

About Jumpin' Jambalaya