Jambalaya with Chicken, Shrimp and Andouille Sausage

So apparently I have a secret obsession with Cajun food. An obsession that I didn’t even realize I had until now. This would be the third Cajun recipe after Shrimp and Grits and Gumbo that I posted since I started blogging. And that’s saying a lot since I have yet to post an Italian recipe even though Italian food makes up about 50% of my diet! Don’t judge!

If you take a look at my other Cajun recipes you will notice some major similarities. One of them is that I always use the combination of chicken, shrimp and sausage. I always felt like this trio is necessary for Cajun food and its just not the same without all three of them. Well, there’s no chicken in Shrimp and Grits but you get my point!

Jambalaya with Chicken, Shrimp and Andouille Sausage

The trick is to cook the seasoned shrimp and sausage together. I don’t know why, but there is something about this flavor combination that I just loveee. I then cook the chicken in the juices from the shrimp and sausage to marry all the flavors together. That is pretty much the base for all of my Cajun dishes and this one is no different.

As an alternative, a lot of Cajun dishes are seafood based. So instead of, or in addition to, chicken and sausage, you can add lump crab, scallops or even lobster to this dish to spruce it up a bit. I personally feel like the chicken/shrimp/sausage combo is more homey and rustic but yall know home much I love seafood so eventually I do want to try an elevated version with lobster and scallops!

Jambalaya with Chicken, Shrimp and Andouille Sausage

What’s your favorite way to eat Jambalaya? Do you have and favorite ingredients that you like to add? Leave me a comment and let me know!

Jambalaya with Chicken, Shrimp and Andouille Sausage
Jambalaya with Chicken, Shrimp and Andouille Sausage
Jambalaya with Chicken, Shrimp and Andouille Sausage
  • 2 Cups Jasmine rice
  • 1 tomato, diced
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 tsp. butter or olive oil
  • 1 lb. chicken cut into 1 inch cubes
  • 1 lb. shrimp, peeled
  • 1 lb. Andouille sausage, sliced
  • 4 tsp. Cajun seasoning
  • 1/2 tsp. cayenne pepper (optional)
  • 4 cups low sodium chicken stock
  • In separate bowls, season shrimp and chicken with 2 tsp. Cajun seasoning, allocating half of seasoning to each. Set aside.
  • Heat 1 tbsp. butter or olive oil in large pot over medium heat. Sauté onions, peppers, garlic and remaining 2 tsp. of Cajun seasoning until fragrant, about 2-3 minutes. Add diced tomatoes and cook an additional 3 minutes. Add chicken stock and rice then bring to a boil. Turn heat to low, cover and simmer for 20 minutes.
  • Heat remaining butter or olive oil in large sauté pan. Cook Andouille sausage for 4 minutes. Add shrimp and continue cooking for 5 more minutes until shrimp is no longer translucent and Andouille has browned. Remove from pan with slotted spoon and set aside. There should be oil remaining in the pan from the Andouille sausage.
  • Using the same pan, add chicken cubes and cook until browned, about 8-10 minutes. Remove from heat and add Andouille and shrimp to chicken, marrying all ingredients together.
  • When rice is cooked, add meat to rice and mix thoroughly together. Serve in a bowl and garnish with parsley and green onion.
  • Details
    Prep time: Cook time: Total time: Yield: 6 servings