Chicken And Shrimp Jambalaya
A flavorful one-pot dish combining tender chicken, succulent shrimp, and aromatic spices, perfect for a hearty family meal or casual gathering with bold Southern-inspired flavors.
Ingredients
- 2 Tbsp. reduced calorie margarine ⓘ
- 1 lb. chicken breasts, skinned and cut in 2-inch pieces ⓘ
- 1 medium onion, chopped ⓘ
- 1 medium green pepper, cut in 1/2-inch pieces ⓘ
- 1 large clove garlic, crushed or 1 tsp. garlic powder ⓘ
- 1 c. uncooked rice ⓘ
- 1 (16 oz.) can whole tomatoes ⓘ
- 1 (14 oz.) can chicken broth ⓘ
- 1/4 c. chopped parsley ⓘ
- 1 tsp. basil ⓘ
- 1 tsp. hot red pepper sauce ⓘ
- 1/2 lb. large shrimp ⓘ
- 1 c. frozen peas ⓘ
Instructions
- In a large skillet over medium heat, melt the margarine.
- Add chicken, chopped onion, green pepper, and crushed garlic; sauté for 5 minutes.
- Add rice and cook for 3 minutes, stirring often.
- Pour in the canned tomatoes with liquid, chicken broth, chopped parsley, basil, and hot red pepper sauce.
- Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
- Add shrimp and frozen peas to the skillet.
- Continue simmering, covered, for another 3 minutes until shrimp are cooked and chicken is tender.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of canned. If you're short on time, you can substitute the uncooked rice with pre-cooked rice, adjusting the cooking time accordingly. For a twist, add sliced andouille sausage for a classic jambalaya flavor or swap shrimp for crawfish, which pairs beautifully with this dish.
Serving Suggestions
Serve the jambalaya with a sprinkle of fresh parsley on top for a pop of color. It pairs wonderfully with a side of crusty bread or a simple green salad to balance the flavors. For a heartier meal, consider serving it alongside French Canadian Split Pea Soup, which complements the dish's richness.
Storage & Reheating
To store leftovers, let the jambalaya cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to three days. When reheating, add a splash of chicken broth to prevent it from drying out, and warm it on the stovetop over medium heat until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Shrimp Jambalaya contains roughly 861 calories, with 26g protein, 33g carbohydrates, and 72g fat. It is an excellent source of vitamin C (92% of the Daily Value), protein (52% of the Daily Value), and iron (46% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 922mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this jambalaya ahead of time?
Yes, you can prepare the jambalaya a day in advance. Just follow the recipe up to the point before adding the shrimp and peas. Store in the refrigerator, then reheat gently on the stove, adding the shrimp and peas toward the end to keep them tender.
What if I don't have shrimp?
If shrimp is unavailable, you can substitute it with diced smoked sausage or chicken for added flavor. Alternatively, omit the seafood entirely and add more vegetables like bell peppers or zucchini for a vegetarian option.
How can I make this dish spicier?
To increase the heat, add more hot red pepper sauce or incorporate diced jalapeños or crushed red pepper flakes while cooking. You can also serve the jambalaya with additional hot sauce on the side for those who enjoy an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).