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shrimp and chicken jambalaya

(4 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

(4 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For shrimp and chicken jambalaya

  • 1 Tbsp
    soft butter
  • 2 c
    chopped onion
  • 2 c
    chopped celery
  • 1
    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
  • 2
    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
  • 1 7 1/2-oz can
    tomato sauce
  • 4 c
    chicken broth
  • 2 1/2 c
    long grain white rice
  • 1 lb
    medium raw shrimp, peeled
  • 1
    sweet red pepper, chopped
  • 1/2 c
    chopped green onions
  • 1/2 c
    chopped fresh parsley

How To Make shrimp and chicken jambalaya

  • 1
    In 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.
  • 2
    Add 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.
  • 3
    Stir in red pepper and green onions; sprinkle with parsley.

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