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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.Â
- 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.Â
- 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
Jambalaya with Chicken, Sausage, and Shrimp
Ingredients
- 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 ½ c. more if needed
- 14.5 oz diced tomatoes (do not drain)
- 2 tsp. Worcestershire sauce
- 2 bay leaves
Instructions
- 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.
Nutrition Information
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We thought this jambalaya was delicious! This recipe is a total keeper!
This jambalaya looks so delicious and flavourful! Can’t wait to make it for my family!
How come only 10-12 shrimp .. I have never seen that little of a amount in jambalaya ..
You can add more if you would like, I reduced the amount because I also added chicken and sausage (and I have a family that doesn’t enjoy shrimp as much as I do 😉
I am so confused about Stephanie’s post. Paprika is not a liquid it’s a powder. paprika is not spicy. I wonder what she used.
I checked so many times when I was trying to figure out what went wrong and it says paprika. I even tasted it straight from the bottle and it is so spicy. I was always under the impression that paprika isn’t spicy either, but this bottle was. So maybe the manufacturer messed up and labled it wrong. I’ll go buy a new bottle. Thanks for responding.
Yeah sorry it turned out so spicy! Maybe get a different brand?
I made this dish tonight and it is SO spicey. I am just wondering if there is a typo with the paprika–2Tbs? I can’t even eat this it is burning my lips and mouth so badly. Maybe Jambalaya is supposed to be this spicey, but I can’t see an 18 mo old eating this like you talked about in your discription. I am going to give it another try and adjust the spices. Just a warning to others who try this recipe–adjust the paprika!!
Is your paprika mislabeled???? Paprika shouldn’t be spicy at all. Were you possibly putting in cayenne? The only spicy thing in it is the hot sauce or sriracha you add afterwards. I have made this several times and the final product has never been spicy.
Its not the paprika… that is all color… maybe less cayenne… children in the south eat spice all the time.. most people say they were born eating red beans and rice down here.. (joke) but there is no true recipe with southern cooking. Just adjust to taste.
I LOVE this recipie it is the best with a little bit of tabasco sauce thanks!