This post for Chicken, Shrimp and Andouille Sausage Jambalaya is sponsored by Cost Plus World Market on behalf of their blog, Discover.
Chicken, Shrimp and Andouille Sausage Jambalaya is one of my most favorite meals to cook and eat. I discovered it years ago when my husband and I were first dating, we went out on a date at a local Cajun restaurant and he ordered it. I was determined to make it for him one night he was working. Pretty sure that meal is what made him decide to marry me. At least I think so. I was pretty stoked with his cooking skills too and we have made Jambalaya together many times since. It is so easy to make and super flavorful.
One of the reasons I love making Jambalaya is that it doesn’t take up too many dishes to make, so there is less clean up afterwards. Just one big pot of delicious Cajun food. Perfect food for Mardi Gras!
The majority of the recipe is in the prep work, the cooking is relatively hands off. I think Jambalaya tastes even better the next day after all the flavors have a chance to marinade a bit overnight. One of my favorite meals to make for a weeks worth of dinners and lunches. My husband’s co-workers are always jealous of his lunch when he brings this into work. I can’t blame them, Jambalaya not only smells amazing when cooking but also when reheated. I am a big fan of having chicken and shrimp in Jambalaya along with the andouille sausage. I love the flavors from all three proteins and the chicken and shrimp help balance out the spiciness of the sausage. There are two ways to make this dish depending on if you use raw or pre-cooked/smoked sausage.
The recipe for this delicious Jambalaya is on Discover, a blog by Cost Plus World Market, along with step by step photos and directions.