Finallywroteitdown Chicken Sausage And Shrimp Jambalaya Recipe

Name: Finallywroteitdown Chicken Sausage And Shrimp Jambalaya
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups cooked chicken, shredded or cubed; Raw Shrimp; 1 pound smoked chicken sausage, sliced; Onions; Garlic Cloves; 2 tablespoons olive oil; Dried Thyme; Dried Oregano; 2 bay leaves; ½ teaspoon cayenne pepper (or to taste); ¼ teaspoon white pepper; ¼ teaspoon black pepper; 1 ½ cups long-grain white rice; 4 cups chicken broth; 2 tablespoons Worcestershire sauce; Salt to taste

This flavorful jambalaya recipe, perfected over years of freestyle cooking, is finally documented! A delightful blend of chicken sausage and succulent shrimp, this recipe offers a customizable Cajun experience. Feel free to add your own twist – bell peppers, andouille sausage, pork, or ham are all welcome additions (but hold the beef!). This tomato-free version emphasizes the rich spices and hearty ingredients for an unforgettable taste of Louisiana. Perfect for a weeknight dinner or a weekend feast!

Prep Time 20 mins

Cook Time 85 mins

Calories 608.8 kcal

Protein 91g

Rating 4.4 (19 Reviews)

Finallywroteitdown Chicken Sausage And Shrimp Jambalaya

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Finallywroteitdown Chicken Sausage And Shrimp Jambalaya

1 ½ cups cooked chicken, shredded or cubed
Raw Shrimp
1 pound smoked chicken sausage, sliced
Onions
Garlic Cloves
2 tablespoons olive oil
Dried Thyme
Dried Oregano
2 bay leaves
½ teaspoon cayenne pepper (or to taste)
¼ teaspoon white pepper
¼ teaspoon black pepper
1 ½ cups long-grain white rice
4 cups chicken broth
2 tablespoons Worcestershire sauce
Salt to taste

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How to Make Finallywroteitdown Chicken Sausage And Shrimp Jambalaya

Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 pound smoked chicken sausage, sliced into 1/2-inch thick rounds, and cook until browned on all sides, about 8-10 minutes.
Add 1 medium onion, chopped, and 4 cloves garlic, minced, to the Dutch oven. Sauté until softened and translucent, about 5 minutes.
Stir in 1 ½ cups long-grain white rice and cook, stirring constantly, until the edges begin to turn golden, about 2 minutes. Pour in 4 cups chicken broth and 2 tablespoons Worcestershire sauce. Stir to combine thoroughly.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Add 1 ½ cups cooked chicken, shredded or cubed, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 2 bay leaves, ½ teaspoon cayenne pepper (or to taste), ¼ teaspoon white pepper, and ¼ teaspoon black pepper. Stir to combine.
Continue to simmer, covered, for another 15-20 minutes, or until the rice is almost cooked through. Add more chicken broth if needed to maintain a moist consistency.
Stir in 1 pound shrimp, peeled and deveined. Cover and cook for another 5-7 minutes, or until the shrimp is pink and cooked through.
Remove from heat and let stand, covered, for 5 minutes before removing bay leaves. Season to taste with salt and additional pepper, if desired.

Nutrition Information (Approximate per serving)

Sodium

66 g

Sugar

19g

Fat

38g

Carbs

13g

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

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Rice Seafood American Cajun Southern United States Potluck Holiday Event Shrimp Stove Top Creole Dietary One Dish Meal Low Carb Low In Something Meat Pasta Rice And Grains Shellfish Mardi Gras Carnival To Go Equipment 4 Hours Or Less