Forktionary

Chicken Shrimp And Andouille Jambalaya Recipe

Spice up your life with this one-pot Cajun classic! Our Chicken, Shrimp, and Andouille Jambalaya is a flavor explosion of tender chicken, succulent shrimp, spicy andouille sausage, and perfectly cooked rice. Get ready for a taste of Louisiana comfort food – it's a complete meal in one pan! Serve with crusty French bread for dipping in the delicious sauce, a refreshing salad, and your favorite chilled white wine for the ultimate Cajun feast. #Jambalaya #CajunFood #OnePotMeal #ChickenRecipe #ShrimpRecipe #AndouilleSausage #EasyRecipe #ComfortFood #LouisianaCuisine

Prep Time 20 mins
Cook Time 65 mins
Calories 507.8 kcal
Protein 72g
Rating 4.5 (190 Reviews)
Chicken Shrimp And Andouille Jambalaya 11

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken Shrimp And Andouille Jambalaya

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chicken Shrimp And Andouille Jambalaya? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Chicken Shrimp And Andouille Jambalaya

  1. Preheat oven to 350°F (175°C).
  2. In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Brown 1.5 lbs boneless, skinless chicken thighs, in batches, until golden brown on both sides. Remove chicken and set aside.
  3. Add 1 lb Andouille sausage, sliced, to the pot and cook for 5 minutes, breaking it up with a spoon. Add 1 large onion, chopped; 2 celery stalks, chopped; 1 green bell pepper, chopped; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 tablespoon paprika; 1 teaspoon salt; and 1/2 teaspoon cayenne pepper (or more, to taste). Cook and stir for 5 minutes, until onions are softened.
  4. Stir in 1.5 cups long-grain white rice, 28 ounces (1 large can) crushed tomatoes with their juice, and 4 cups chicken broth. Bring to a boil.
  5. Pour the rice mixture into a baking dish or oven-safe casserole.
  6. Top with the browned chicken.
  7. Cover and bake for 40-45 minutes, or until rice is cooked and chicken is tender.
  8. Stir in 1 lb cooked shrimp (peeled and deveined), 1/4 cup chopped fresh parsley, and 2 green onions, thinly sliced.
  9. Cover and bake for an additional 5-8 minutes, or until shrimp are pink and curled. Serve immediately with crusty bread and a fresh salad.

Nutrition Information (Approximate per serving)

Sodium

52 g

Sugar

14g

Fat

35g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Casseroles Main Dish Pork Poultry Rice Seafood American Cajun Southern United States Oven Potluck Diabetic Dinner Party Heirloom Historical Holiday Event Shrimp Chicken Creole Dietary Spicy One Dish Meal Comfort Food Low Carb Low In Something Meat Pork Sausage Chicken Thighs Legs Pasta Rice And Grains Shellfish Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less