Shrimp and Chicken Jambalaya

Vicki Butts (lazyme)


This make-ahead version of a Creole classic is medium-hot. Add more pepper or hot pepper sauce if you want your mouth on fire. Instead of shrimp, you could add 1/2 lb lean smoked cubed ham. I also make this just on the stove top too.

The list of ingredients is long, but it goes together quickly.

From Anne Lindsay's Light Kitchen.

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15 Min
35 Min


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1 Tbsp
soft butter
2 c
chopped onion
2 c
chopped celery
sweet green pepper, chopped
3 oz
smoked ham, chopped (or andouille or kielbasa)
1 1/2 lb
boneless skinless chicken breasts, cubed
1 1/2 tsp
fresh garlic, minced
bay leaves
2 tsp
dried oregano
1 tsp
dried thyme
1/2 tsp
1/2 tsp
1/2 tsp
black pepper
1 28-oz can(s)
1 7 1/2-oz can(s)
tomato sauce
4 c
chicken broth
2 1/2 c
long grain white rice
1 lb
medium raw shrimp, peeled
sweet red pepper, chopped
1/2 c
chopped green onions
1/2 c
chopped fresh parsley

How to Make Shrimp and Chicken Jambalaya


  • 1In large Dutch oven, melt butter over medium-high heat; cook onion and celery for 3 minutes. Add green pepper, ham, chicken, garlic, bay leaves, oregano, thyme, salt, cayenne and pepper; cook, stirring, for 3 minutes.
  • 2Add tomatoes, tomato sauce and stock; bring to boil. Stir in rice and shrimp; boil for 1 minute. Bake, covered, in 350°F oven for 25 minutes or until rice is tender. Discard bay leaves.
  • 3Stir in red pepper and green onions; sprinkle with parsley.

Printable Recipe Card

About Shrimp and Chicken Jambalaya

Course/Dish: Chicken
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole

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