Jambalaya with Chicken Sausage and Shrimp is a spicy savory Cajun dish that will make you feel like you are enjoying the spices and flavors in New Orleans.
I have been meaning to post this one for a long time now. I debated on waiting until Mardi Gras comes around again to post but I am too impatient. This jambalaya is such a great comfort food all year round. My 18-month old scarfs it down– she is always asking for “more Jambie-lee-a-lee”. Feel free to use all of the meats (chicken, pork, and shrimp).. or just one or two of them depending on your taste. I love adding a good amount of Tabasco at the end to spice things up a bit but if Tabasco is a bit much for you, feel free to leave it out.
- 2 Tbsp. paprika
- 1/4 tsp. cayenne (or to taste)
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1 tsp. salt
- 1/4 tsp. black pepper or to taste
- 2-3 Tbsp. oil
- 3 cloves garlic minced
- 1 lb. chicken cut into small pieces
- 1 lb. Polska Kielbasa or smoked sausage, cut into pieces
- 10-12 shrimp uncooked peeled & de-veined
- 1 onion chopped
- 1 c. celery chopped
- 1 c. red and/or green bell peppers chopped
- 2 c. long-grain white rice
- 4 1/2 c. chicken broth add up to 1/2 c. more if needed
- 1 14.5 oz can diced tomatoes (do not drain)
- 2 tsp. Worcestershire sauce
- 2 bay leaves
Combine paprika, cayenne, onion powder, garlic powder, oregano, salt and pepper in a small bowl. Set aside.
Heat oil in a large skillet and add garlic, chicken, Kielbasa, and shrimp. Saute for about 1 minute then add onion, celery and peppers. Saute another minute or two.
Sprinkle with previously combined seasonings. Saute until vegetables become soft and onion becomes translucent.
Add remaining ingredients and bring to a boil. Let boil for about 1 minute, then reduce heat, cover, and simmer on low for about 20-25 minutes or until rice is tender (if rice seems to be too dry or pasty at the end-- add more chicken broth).
Remove bay leaves and serve with Tabasco sauce.