Chicken, Shrimp, and Sausage Jambalaya

Do you remember that video I did on my Facebook and Instagram story awhile back? It was my very first tutorial, and I was incredibly nervous. But I received such positive feedback, so please accept a big THANK YOU! You have inspired me, so I’m currently in the process of getting a good setup to do more. In the meantime, stay tuned on both of my social media feeds for more impromptu demos, like the one I did for this recipe, my easy chicken, shrimp, and sausage jambalaya.

To view the video I posted, click here!

Jambalaya used to be a recipe that symbolized to me a lot of hard work and patience. It also wasn’t something that you would necessarily consider healthy or good for you. Of course, it always contains the Cajun “holy trinity”, also known as bell pepper, onion, and celery. But we’ve cooked our proteins in a lot less fat, there’s a greater proportion of vegetables to rice, and I’ve swapped regular white rice for a whole-grain brown rice.

And I have to say, I love one pot recipes! It makes everything flow really easy, and there’s none of that “meanwhile” stuff that you probably should have been doing while you were cooking something else.There is a little bit of prep, but it’s basically just cutting everything up beforehand so that you can simply add them to your pot! If you have a heavy cast-iron or ceramic pot, even better!

I also love that the rice goes right into the pot- it really absorbs all the flavors of the dish, rather than serving it all on top of plain rice. And again, this all means less cleanup! JACKPOT!!

And you end up with something SO. DAMN. GOOD. I mean really, it’s spicy, it’s hearty, it’s fresh, and it’s easy on your waistline. What else could you really ask for?

So without further ado, here’s my Chicken, Shrimp, and Sausage Jambalaya recipe!

Chicken, Shrimp, and Sausage Jambalaya

Print Recipe

★★★★★

5 from 1 reviews

This jambalaya is a hearty and savory one-pot meal that packs a serious punch! Whole-grain and protein-rich, it’s sure to become a favorite!

• Author: Samantha Elaine
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

• 1 tbsp canola oil
• 1 large onion, diced
• 3 celery stalks, diced
• 2 red bell peppers, diced
• 4 cloves garlic, minced
• 1 14 ounce can diced tomatoes
• 4 cups chicken broth
• 2 cups cooked chicken, shredded or diced
• ¾ lb andouille sausage, sliced *
• 1 ½ cups brown rice, uncooked
• 1 tsp oregano
• ¼ tsp cayenne (if desired)
• 1 tsp paprika
• ½ tsp seasoning salt
• ½ lb peeled and deveined shrimp, chopped
• Chopped parsley, for garnish

Instructions

1. In a large 6 quart ceramic pot, heat canola oil over medium high heat. Add in onion, celery, bell pepper, and garlic, and let cook for about 5 minutes.
2. Add in tomato, chicken broth, chicken, sausage, and brown rice. Season with oregano, cayenne (if using), paprika, and seasoning salt. Cover and let cook for about 40 minutes.
3. About 5 minutes before it’s finished, add in shrimp. Stir together and replace lid. Let cook remaining 5 minutes, until shrimp is pink and cooked through.
4. Serve and garnish with parsley.

Notes

*If you are gluten-free, make sure to read your ingredients to make sure the sausage is gluten-free!

I hope you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at me@samanthaelaine.net.

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