Jambalaya with Chicken Sausage and Shrimp is a spicy, savory Cajun dish full of meat, rice and spices. This dish will make you feel like you are enjoying flavors right in New Orleans.
Jambalaya with Chicken Sausage and Shrimp
This spicy Jambalaya with Chicken Sausage and Shrimp is a great comfort food all year round, but is delightful if you’re celebrating Mardi Gras! Chock full of meat, rice, lots of spices, veggies and a kick of Tabasco, this dish is like a party in your mouth! My 18-month old scarfs it down; she is always asking for “more Jambie-lee-a-lee”. It’s a fun meal to serve your family on any night of the week or you can dress it up for a Mardi Gras party. You can control the spices too, so whether you have real heat lovers or kiddos who need a milder version, read on for all the options with this delightful Cajun dish!
So Many Options for this Recipe
- 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, just leave it out.
- I like to add several colors of peppers into my Jambalaya dish since the red, yellow, orange and green colors of those peppers make it seem much more festive.
- If the rice seems too dry when you’re done cooking or if it seems too pasty, just add a bit more chicken broth.
What to Serve with Jambalaya
The spicy and rich flavors of this Mardi Gras dish pairs so well with lots of side dishes. Serve with some delicious New Orleans Style Beignet Recipe for dessert and few of these delicious sides:
- Cake Mix Cornbread
- Grilled Corn on the Cob
- Sweet Corn Cakes
- Carthay Circle Fried Biscuits
- Ham and Bean Soup
More Cajun Spicy Recipes
- Instant Pot Gumbo
- One Pot Jambalaya Pasta
- Spanish Chicken and Rice Skillet
- Creamy Cajun Shrimp Pasta
- Spicy Grilled Shrimp
How to Make Jambalaya with Chicken Sausage and Shrimp
- 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
- 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 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
- 14.5 oz 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.