Chicken sausage and shrimp jambalaya is a delicious dish from Louisiana that mixes flavors from different cultures like Spanish and French. This meal is not just yummy but also simple to make in one pot.
Get ready to cook a fun and filling dinner! Keep reading to find out how to make this hearty dish that combines chicken sausage and shrimp with rice and veggies. The step-by-step instructions will show you how to blend the flavors to make a tasty jambalaya.(1)
Key Takeaway
- Chicken sausage and shrimp jambalaya is a one-pot dish that mixes meat and vegetables.
- It has bold flavors from spices and the famous “holy trinity” of Cajun cooking.
- There are many ways to change the recipe, so it can fit anyone’s taste!
Ingredients for Chicken Sausage and Shrimp Jambalaya
Credits : Camirra’s Kitchen
Cooking up a yummy pot of chicken sausage and shrimp jambalaya takes a few key ingredients. Let’s take a look at what you’ll need to gather up before getting started on this flavorful Cajun dish: For the protein, you’ll want to grab some boneless, skinless chicken thighs or breasts.
Chicken thigh meat can be extra juicy! Chop or cut the chicken into bite-sized pieces so it’ll cook up quick and soak up all the seasoning. Smoked andouille sausage brings a nice kick to the jambalaya. Slice it into rounds or chop it up as you prefer.
And don’t forget the shrimp! Make sure to grab peeled and deveined shrimp, which means the shell and icky vein are removed already – yay! Next up, the veggies. Chop up an onion into small pieces so it’ll cook evenly and add sweetness. Dice some celery stalks for a fresh crunch. Add in a green bell pepper for a pop of color and a touch of sweetness.
Mince some garlic cloves for aromatic flavor. For the grains, long grain rice works great in jambalaya. It’ll get nice and fluffy as it cooks. Give it a rinse first to wash away excess starch. Now for the liquids that will bring everything together. Chicken broth or stock adds rich flavor and moisture. Canned diced tomatoes offer a sweet tanginess.
Tomato sauce can be used to make it saucier if you like. Lastly, gather up the seasoning that gives jambalaya its signature Cajun taste. A blend of Cajun or Creole spices like paprika, garlic powder, onion powder and cayenne pepper packs a punch. Bay leaves add subtle flavor, but remember to pluck them out before eating!
A splash of Worcestershire sauce brings depth. And salt, pepper and cayenne pepper can be added to taste. With all the ingredients ready, it’s time to start cooking up this flavorful one-pot meal!
Preparing Chicken Sausage and Shrimp Jambalaya
Are you ready to cook up a yummy pot of chicken sausage and shrimp jambalaya? This flavorful one-pot meal from Louisiana is so easy to make at home. Just follow these simple steps and you’ll have a hearty, Cajun-inspired dinner on the table in no time! The first thing you need to do is get the proteins ready.
Take the chicken, sausage, and shrimp and toss them in a bowl with a special seasoning mix. Use a blend of Cajun spices, onion powder, and a pinch of cayenne pepper. Mix it all up really well so the seasoning coats each piece nicely. This will make the meat super flavorful! Set the seasoned protein aside while you prep the veggies and let those spices really soak in.
When you’re ready to start cooking, heat up some oil in a big skillet or Dutch oven over medium heat. You want the oil nice and hot before adding the meat. Carefully add the seasoned chicken and sausage to the hot oil. Cook for about 5-7 minutes, flipping halfway through, until the chicken and sausage are browned on all sides.
Browning adds awesome color and seals in the flavors. Don’t add the shrimp yet – we’ll cook those later! Next, throw in the diced onion, bell pepper, and celery. Cook for around 5 minutes, stirring frequently, until the veggies become soft and sweet. Then stir in the minced garlic and cook just another minute or so to release its flavor without burning it.
Time to add the liquids! Pour in the chicken broth, canned diced tomatoes with their juice, and any tomato sauce if you want it saucier. Let the rice soak up all these yummy flavors as it simmers. Nestle the bay leaves into the pot – they add subtle flavor. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer.
Cook covered for about 20 minutes for quick rice. For regular rice, add the shrimp at the end to cook perfectly. Finally, remove the bay leaves and give the jambalaya a taste. Add more seasoning if you want and garnish with green onions. Now your easy, flavor-packed jambalaya is ready to enjoy! Dig in to this delicious Cajun treat!
Variations of Chicken Sausage and Shrimp Jambalaya
The best part of jambalaya is that you can customize it to match your tastes! There are so many ways to make this yummy dish your own. Instead of chicken and sausage, you could use other fun meats. Duck has a rich, delicious flavor that can make your jambalaya feel extra fancy. Rabbit meat is lean and adds something new if you want to change it up.
You can even do a mix of meats like chicken, sausage, and duck for a hearty combo. Try out whatever kinds of meat sound good to you! For seafood lovers, pack in extra ocean flavors. Add sweet crab meat for a delicate flavor or small crawfish for a slightly sweet taste similar to tiny lobsters.
Combining shrimp with crab or crawfish makes the jambalaya so rich and fishy in the best way. Go wild mixing and matching different types of seafood to create your dream combo! To make a vegetarian version, simply skip the meat and use vegetable broth instead of chicken broth. (2)
Load it up with all your favorite veggies like bell peppers, tomatoes, zucchini, carrots – anything goes! Beans like black or kidney beans will add protein and make it super filling. And don’t forget to add lots of delicious spices and seasonings to liven it up. You can also customize the spiciness to your taste.
If you love spice, add extra cayenne pepper or hot sauce, tasting as you go until it’s perfect for you. For milder flavors, stick to the original spices and use bell peppers instead of spicy ones so everyone can enjoy it. See? The possibilities are endless when making jambalaya your own! Try out new meat or seafood combos, make it veggie-packed, or adjust the spice to your tastes.
What yummy new version will you create? Get creative with flavors you love!
Conclusion
Chicken sausage and shrimp jambalaya is a yummy dish that’s super easy to cook up. You just need one pot to make this hearty meal! It mixes together chicken, sausage, shrimp, veggies, rice and spices for a nice, warm dinner. With a few basic ingredients and simple steps, anyone can whip up this flavorful favorite from Louisiana.
From prepping the meat to simmering the jambalaya, making this is fun for the whole family. So grab what you need from the grocery store and get ready to enjoy a delicious pot of chicken sausage and shrimp jambalaya!
FAQ
How do I make chicken sausage and shrimp jambalaya as a rice dish?
To make chicken sausage and shrimp jambalaya as a rice dish, heat olive oil in a large pot over medium heat. Add the holy trinity of yellow onion, celery ribs, and green pepper chopped into inch cubes. Stir well and season with kosher salt, black pepper, and dried thyme. Add the chicken sausage and diced chicken, then stir in creole seasoning and tomato paste. Add rice and cups chicken stock, reduce the heat, and cover the pot. When the rice is tender, add shrimp and cook until shrimp are pink. Serve hot and garnish with sliced green onions.
Can I use brown rice in jambalaya with shrimp and sausage?
Yes, feel free to use brown rice in your jambalaya with shrimp and sausage. Adjust the cooking time as brown rice takes longer to cook compared to white rice. Heat the olive oil, add the holy trinity, and sauté until softened. Add chicken sausage, sliced green peppers, and bay leaf. Stir in brown rice, chicken stock, and crushed tomatoes. Reduce the heat, cover and cook until the rice is tender. Add shrimp during the last 10 minutes of cooking and cook until shrimp are pink.
How do I use boneless skinless chicken breasts in jambalaya?
To use boneless skinless chicken breasts, dice them into inch cubes and brown them in olive oil in a large skillet over medium heat. Add the holy trinity and sauté until softened. Stir in smoked paprika, dried oregano, and tomato paste. Transfer to a large pot and add rice, chicken stock, and crushed tomatoes. Cover the pot and cook until the rice is tender. Add shrimp and simmer until the shrimp are pink. This method ensures the chicken remains tender while blending with the jambalaya’s flavors.
Can I make jambalaya in an instant pot?
Yes, an instant pot works great for jambalaya. Heat olive oil using the sauté setting, then add yellow onion, celery ribs, and green pepper. Stir well and season with thyme oregano and creole seasoning. Add chicken sausage, diced chicken, and tomato paste. Stir in rice and chicken stock. Cover and cook on the pressure setting for about 7 minutes. Quick-release pressure, add shrimp, and use the sauté setting to cook shrimp until they are pink. Serve hot and garnish with chopped fresh parsley.
What’s the best way to add shrimp to jambalaya?
Adding the shrimp towards the end of cooking is key. When the rice is tender and most of the liquid is absorbed, add shrimp and stir well. Cover the pot and cook for 5–7 minutes on low heat or until the shrimp are pink. This prevents overcooking the shrimp while allowing them to absorb the jambalaya flavors. Serve hot with sliced green onions and fresh thyme as garnish.
How can I store leftover jambalaya with chicken and shrimp?
Store leftover jambalaya with chicken and shrimp in an airtight container. Let it cool to room temperature before transferring it to the fridge, where it will keep for 3–4 days. To reheat, add a splash of chicken stock or water to restore moisture and heat on low in a skillet or microwave. For longer storage, freeze cooked jambalaya and thaw overnight in the fridge before reheating.
What makes cajun jambalaya different from creole jambalaya?
Cajun jambalaya often omits crushed tomatoes and relies on browning meat and the holy trinity for flavor, giving it a darker color. Creole jambalaya includes crushed tomatoes, resulting in a more vibrant, reddish dish. Both versions can use chicken sausage, raw shrimp, and bay leaf, along with spices like smoked paprika and cayenne pepper. Feel free to adjust the ingredients based on your preference while keeping the cooking process similar.
Can I make a jambalaya recipe with chicken thighs instead of chicken breast?
Yes, boneless skinless chicken thighs are a great option for jambalaya. Cut them into inch cubes and brown them in olive oil over medium heat before adding the vegetables. Chicken thighs stay juicier than breasts and add more flavor to the dish. Combine with sausage, shrimp, rice, and creole seasoning for a hearty and comforting meal.
References
- https://goboldwithbutter.com/recipes/chicken,-sausage-and-shrimp-jambalaya
- https://973thedawg.com/word-is-this-louisiana-restaurant-sells-the-best-jambalaya-in-the-state/
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- https://milkwoodrestaurant.com/chicken-sausage-jambalaya-recipe-dutch-oven/
- https://milkwoodrestaurant.com/chicken-sausage-types-and-varieties-2/
- https://milkwoodrestaurant.com/chicken-with-sausage-recipes/
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I’m Mary R. Q. , a seasoned professional chef dedicated to elevating home cooking experiences. Through my expertise in the culinary arts, I provide practical cooking tips and insightful reviews of kitchen utensils on my blog, milkwoodrestaurant.com. As a passionate advocate for transforming everyday meals into extraordinary culinary adventures, I aim to empower home cooks with the knowledge and tools they need to create delicious and memorable dishes. I’m also an author of the book “1,001 Kitchen Tips & Tricks: Helpful Hints for Cooking, Baking, and Cleaning (1,001 Tips & Tricks)” which is sold on Amazon. Join me on a flavorful journey as we explore the art of cooking and the essential tools that make it a joy.
