Shrimp And Chicken Jambalaya
A hearty Cajun-inspired dish combining shrimp, chicken, sausage, and rice with bold spices and vegetables, perfect for family dinners and gatherings seeking comforting flavors.
Ingredients
- 2 onions ⓘ
- 1/4 cup green onions ⓘ
- 4 Tbsp butter ⓘ
- 14 oz can tomatoes, drained and chopped ⓘ
- 6 oz can tomato paste ⓘ
- 2 oz water ⓘ
- 4 cloves garlic
- 2 stalks celery ⓘ
- 1/4 bell pepper ⓘ
- 2 Tbsp parsley ⓘ
- 1/4 tsp thyme ⓘ
- 1 bay leaf ⓘ
- 3 cloves ⓘ
- 2 lb raw shrimp ⓘ
- 1 lb bulk sausage ⓘ
- 3.5 cups cooked rice ⓘ
- 2 cups cooked and diced chicken ⓘ
Instructions
- Saute the onions in butter for 5 minutes.
- Add the drained and chopped tomatoes, tomato paste, and water; cook for 5 minutes, stirring constantly.
- Add garlic, celery, bell pepper, parsley, thyme, bay leaf, and chopped cloves; stir well.
- Add the shrimp and sausage; cook for 30 minutes, stirring frequently.
- Remove bay leaf and stir in cooked rice.
- Season to taste.
- Gradually stir in cooked and diced chicken.
- Bake in a buttered casserole at 350°F for 30 minutes.
Tips & Substitutions
For added depth, consider using a smoked sausage or andouille instead of bulk sausage. You can also substitute fresh herbs with dried ones; just remember to use one-third the amount. If you're short on time, pre-cooked shrimp can save you some cooking time. To enhance flavors, let the jambalaya sit for a few minutes after baking before serving.
Serving Suggestions
Serve the jambalaya hot, garnished with fresh parsley and sliced green onions for a pop of color. It pairs beautifully with a side salad or crusty bread to soak up the flavors. For a complete meal, consider serving it alongside Carrot-Potato Gratin for a comforting touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of water to prevent sticking, or microwave in short intervals, stirring until heated through. Jambalaya can also be frozen for up to 3 months, though the texture may change slightly upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Chicken Jambalaya contains roughly 1123 calories, with 26g protein, 35g carbohydrates, and 99g fat. It is an excellent source of vitamin C (88% of the Daily Value), iron (61% of the Daily Value), and protein (53% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1737mg per serving (76% 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 use different types of seafood in this jambalaya?
Absolutely! You can substitute the shrimp with other seafood such as crawfish or scallops. Just ensure that the cooking time is adjusted according to the type of seafood used to avoid overcooking.
Is it necessary to bake the jambalaya after cooking?
Baking helps meld the flavors and gives a nice texture. However, if you're short on time, you can skip the baking step after adding the rice and chicken; just let it simmer for a few more minutes on the stovetop.
How can I make this dish spicier?
To increase the heat, add diced jalapeños or cayenne pepper to the mixture. You can also include hot sauce while cooking or as a condiment when serving. Adjust the spice level to your preference for a personalized 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).