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.
Jambalaya
Ingredients (with Amazon Links)
- 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
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.
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Ryann D. says
I LOVE this recipie it is the best with a little bit of tabasco sauce thanks!
Stephanie says
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!!
Erica says
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.
Stephanie says
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.
Erica says
Yeah sorry it turned out so spicy! Maybe get a different brand?
lynn Gregory says
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.
Angel says
How come only 10-12 shrimp .. I have never seen that little of a amount in jambalaya ..
Erica says
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 😉