Chicken, Shrimp and Sausage Jambalaya

Menu Part: 
Cuisine Type: 
4-6 servings

Bring the flavors of New Orleans into your kitchen with this slimmed-down jambalaya recipe.


8 oz. andouille sausage
1 cup sliced celery
1 cup chopped green bell peppers
1 cup chopped onions
2 garlic cloves, chopped
4 cubes chicken bouillon
3 cups water
2 cups cubed cooked chicken
3/4 cup medium grain rice
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper
1/4 tsp. thyme leaves
28 oz. whole tomatoes and juice
8 oz. shrimp, peeled and deveined
Hot sauce (optional)


  1. Heat thin film of oil in Dutch oven or heavy pot over medium heat. Add sausage; cook until evenly browned, approximately 5 minutes. Stir in the celery, green peppers, onions and garlic; cook until tender, approximately 6 minutes
  2. Meanwhile, dissolve bouillon in water.
  3. To the Dutch oven, add chicken, rice, paprika, black pepper, cayenne and thyme. Stir in tomatoes and bouillon water. Bring to boil, lower heat, cover and simmer for 30 minutes. 
  4. Add shrimp. Cover and cook until shrimp have turned pink, approximately 5 minutes. Serve with hot sauce.

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