![Chicken, Sausage and Shrimp Jambalaya](https://thecajuncreates.com/wp-content/uploads/2019/11/jambalaya-1-820x1024.jpg)
One of my favorite things to make on a cold, dark day (or on a bad day, or on a Sunday, or pretty much any day!) is chicken, sausage and shrimp jambalaya! I recently learned that jambalaya is originally derived from paella, after that was introduced to Louisiana from Spain. The ingredients of paella were altered to fit those that were available in Louisiana (for example, tomatoes replaced saffron). Personally, I much prefer jambalaya over paella, so I guess I’m glad that some changes had to be made.
Technically, this is a “creole jambalaya” rather than a “Cajun jambalaya” because it contains tomatoes.
![Hill shire Farms Smoked Sausage](https://thecajuncreates.com/wp-content/uploads/2019/11/jambalayasausage-1024x768.jpg)
To make jambalaya, you start by browning some sausage. I typically use smoked sausage because it’s easiest to find, but you can certainly use andouille if you have some available.
![Browning the Sausage](https://thecajuncreates.com/wp-content/uploads/2019/11/jambalayasausagecooked-768x1024.jpg)
Once the sausage is browned, you remove the sausage from the pan, leaving the fat in the pot. Then, you cook bell peppers. Jambalaya relies heavily on the “holy trinity” of Cajun and creole cooking – onions, bell peppers, and celery. Sauté fresh bell peppers for about 3 minutes. If you want a shortcut, you can use frozen bell peppers, too – in that case, sauté them for a couple of minutes until they are no longer frozen, then sauté then for an additional 3 minutes. Next, add the celery and onions. Cook them for 3 minutes.
![Cooking jambalaya](https://thecajuncreates.com/wp-content/uploads/2019/11/jambalayaaddchicken-849x1024.jpg)
Then, add the rice, chicken, parsley, garlic and thyme, stirring well. Reduce heat down low, and cook for 5 minutes. Then, add all of the remaining ingredients, except the shrimp and lemon juice. Cover and cook for 30 minutes (stirring periodically), or until the rice is fully cooked and the liquid has been absorbed.
Finally, add the shrimp and lemon juice, and cook for 3-5 minutes.
![Jamabalaya in pot](https://thecajuncreates.com/wp-content/uploads/2019/11/jambalayapot-768x1024.jpg)
Serve with French bread (with or without gluten, depending on your preference!) and enjoy! It’s the perfect comfort food.
![Finished jambalaya with French bread](https://thecajuncreates.com/wp-content/uploads/2019/11/jambalaya-820x1024.jpg)
If you try this recipe, I’d love to know your thoughts! Leave me a comment below. And please share your favorite comfort food!
Chicken, Sausage and Shrimp Jambalaya
![Chicken, Sausage and Shrimp Jambalaya](https://thecajuncreates.com/wp-content/uploads/2019/11/jambalaya-1.jpg)
Notes
Frozen bell peppers and frozen shrimp can be used to save time.
For frozen bell peppers, add 3-4 minutes of initial sauté time to ensure that they are thawed and cooked before adding the celery and onions.
For frozen shrimp, thaw them out by running them under warm water before adding them to the jamabalaya.
Ingredients
- 3/4 lb sausage (smoked or andouille)
- 1 large red bell pepper, choppped
- 1 large green bell pepper, chopped
- 1 large orange bell pepper, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 1/2 cup fresh parsley, coarsely chopped
- 2 cloves garlic, chopped
- 2 tbsp fresh thyme, chopped
- 1 1/2 cups rice
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
- 1 28-ounce can diced tomatoes
- 2 cups chicken broth
- 3 bay leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp lemon juice
- Tabasco Sauce, as desired
Instructions
- Sauté the sausage in a deep pan over medium-high heat until lightly browned. Remove and set aside (leaving the fat in the pan).
- Add the bell peppers to the pan and sauté for 2 minutes (or about 5-6 minutes if using frozen bell peppers). Add celery, onions, parsley, garlic and thyme, stirring well. Cook another 3 minutes, then add rice, still stirring. Add the chicken, combining well.
- Reduce heat to low and cook for 5 minutes. Stir in the sausage, tomatoes, broth, bay leaves, salt, black pepper, and cayenne pepper. Cover and cook for approximately 30 minutes, or until the rice is done and most of the liquid has been absorbed.
- Stir in the shrimp and lemon juice and cook another 3-5 minutes, until the shrimp is just cooked.
- Serve warm.