Ingredients for Shrimp Chicken And Andouille Sausage Jambalaya
- 1 pound Andouille sausage, sliced
- Pork Sausage, 0 units (not included in recipe)
- 1/2 pound bacon, diced
- 1 (3 1/2-4 lb) whole chicken, cut up into 8 serving pieces
- Salt, to taste
- Black pepper, to taste
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 cups converted rice
- 1 (15 ounce) can crushed tomatoes
- 4 cups rich chicken broth
- 1 pound uncooked shrimp, peeled and deveined
- 1/2 pound crawfish tails, peeled (optional)
- 1/4 cup sliced green onions
- Celery salt, to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Shrimp Chicken And Andouille Sausage 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 Shrimp Chicken And Andouille Sausage Jambalaya
- Preheat a large cast-iron pot or Dutch oven over high heat.
- Add the diced bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, reserving bacon grease in the pot.
- Add the sliced Andouille sausage to the pot and cook, stirring occasionally, until browned and the fat is rendered, about 8-10 minutes.
- Season the chicken pieces generously with salt and pepper. Add chicken to the pot and cook over medium-high heat, stirring occasionally, until browned on all sides.
- Add the chopped celery, onion, and green bell pepper to the pot. Cook, stirring frequently, until softened, about 5-7 minutes.
- Stir in the minced garlic, thyme, bay leaf, paprika, and cayenne pepper. Cook for 1 minute more, stirring constantly.
- Stir in the rice and cook for 5-7 minutes, stirring constantly, until lightly toasted.
- Add the crushed tomatoes and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Season the shrimp and crawfish (if using) with salt and pepper. Gently stir them into the jambalaya.
- Cover and cook for an additional 5 minutes, or until the shrimp are pink and cooked through and the rice is tender.
- Remove from heat and stir in the reserved crispy bacon and sliced green onions.
- Taste and adjust seasoning with salt, pepper, and celery salt as needed.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
115 g
Sugar
37g
Fat
128g
Carbs
38g
