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Chicken, Shrimp and Andouille Sausage Jambalaya

Shanna
My version of Creole red style Jambalaya with Andouille sausage, chicken thighs and shrimp. Filling and delicious, even better the next day
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 -10 servings

Equipment

  • 1 Stock pot or 7 qt Dutch oven

Ingredients
  

  • 1 lb smoked Andouille sausage, sliced into thin rounds
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-2” pieces
  • 1-2 tablespoons Jambalaya or Creole seasoning blend, see notes
  • 2 tablespoon oil divided ( avocado, sunflower, olive oil), divided
  • 3 stalks celery, diced
  • 150 g yellow onion, diced ( about 1 medium onion)
  • ½ red bell pepper, diced (can use just one whole large red bell pepper or green pepper instead of half each)
  • ½ green bell pepper, diced
  • 3 garlic cloves, peeled and minced
  • 1 26 oz carton Pomi diced tomatoes, or other canned Roma tomatoes
  • 2 tablespoon tomato paste
  • 3 bay leaves
  • 370 g long grain white rice (2 cups)
  • 480 ml water (2 cups)
  • 480 ml Chicken or veg broth 2 cups (may need 1-2 cups more)
  • 1 lb medium-large shrimp peeled and deveined
  • 1 bunch scallions root end trimmed off, thinly sliced
  • Hot sauce - tabasco cholula or tapatio

Instructions
 

  • Heat 1 tablespoon of oil over medium high heat in a large stock pot or dutch oven. Add in the andouille slices and cook until a little crisp, 3- 4 minutes. Remove from the pan to a bowl.
  • Season the chicken with one tablespoon Jambalaya seasoning.
  • Add the remaining tablespoon of oil to the pot and add the seasoned chicken. Sauté the chicken until starting to brown on all sides, about 5 minutes. Remove from pan and set aside in a bowl. Not the same bowl as the cooked sausage.
  • Add the remaining oil and sauté the diced celery, onion and bell peppers until starting to soften, about 3-4 minutes, stirring continuously while cooking Add in another teaspoon or so of the Jamabalaya seasoning. Add in the garlic and stir for one more minute.
  • Add in the roma tomatoes and juice along with the tomato paste. Stir well.
  • Add in the long grain rice and cook about 3 minutes until the rice is lightly toasted.
  • Add in the, water, broth and bay leaves and stir well. Bring to a boil. Stir to make sure the rice isn’t sticking to the bottom of the pan, add the chicken back into the pot.
  • Stir well, bring back to a boil then lower the heat to a simmer and place a lid on the pan. Simmer for 20-25 minutes or until the rice is tender. Stirring occasionally to make sure rice isn’t sticking to the bottom of the pan.
  • You want the rice to steam so if it isn’t quite cooked enough for your liking you can add in more water or broth 120 ml ( ½ cup) at a time, stir and let steam on low heat until it is done.
  • Add in the shrimp and sausage and cook another 5-7 minutes until the shrimp is cooked through.
  • Taste and season with more jambalaya seasoning and more salt if desired. Add a few dashes of hot sauce - I like using two different hot sauces.
  • Garnish with diced green onion. Serve hot with several more dashes of the hot sauces if desired.

Notes

Water and broth - Just water is bland, all stock tends to add more sodium than I like. I like to use half water and half broth. Look for a low sodium broth to use.
You can use all green bell pepper or all red bell pepper or the combination of both. The true holy trinity has just green bell pepper but since green bell pepper is my least fave I like to use literally any other color bell pepper. 
For homemade Jambalaya seasoning blend combine the following and save in a jar:
  • 4 tablespoon Smoked paprika
  • 2 tablespoon Garlic powder
  • 2 tablespoon Onion powder
  • 2 tablespoon Paprika
  • 2 teaspoon Kosher Salt
  • 1 teaspoon ground White pepper
  • 1 teaspoon Thyme
  • 1 teaspoon Oregano
  • ½ teaspoon Cayenne