Chicken and Shrimp Jambalaya

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Chicken and Shrimp Jambalaya

You all know I love easy and simple recipes. I tried to make this jambalaya recipe as simple as possible. Now I know you might be saying that I’m missing sausages from this jambalaya, but I wanted to make it a bit healthier and so I skipped them. OK fine, I did not have any sausages so please feel free to add a couple. But regardless whether you add sausages or not, this jambalaya was a hit in my house. My picky husband could not get enough, and he’s not a rice fan. I know he hates rice and pasta, what kind of a person is that? But he loved this jambalaya, it had just the right amount of spice in it, and the funny thing is as I was cooking this it didn’t taste spicy at all to me, so I kept adding more and more hot sauce, but I could really feel it when I ate it. So be careful with that.

Now for my curious friends, Jambalaya is a Louisiana Creole dish of Spanish and French influence.  Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice. Very simple, but such a  delicious dish.

Chicken and Shrimp Jambalaya

You’ll notice that I cooked the shrimp separately and added them to the jambalaya at the end when it  finished cooking. This way the shrimp is cooked perfectly and it’s also perfectly seasoned. Another little trick I did here instead of using canned tomatoes and/or tomato sauce I used ready made basil marinara sauce. Seriously, you have to try this, it was perfect. I think I’ve used perfect too many times, but seriously this is how I feel about this jambalaya, it’s simply perfect!

Chicken and Shrimp Jambalaya

5.0 from 1 reviews
Chicken and Shrimp Jambalaya
Prep time
Cook time
Total time
Serves: 4 to 6
  • 2 tbsp butter
  • 1 onions, chopped
  • 1 bell pepper, chopped (I used red)
  • 2 stalks celery, diced
  • 6 boneless skinless chicken thighs, cut in small pieces (chicken breast works as well)
  • 5 cloves garlic, minced
  • ½ tbsp dried oregano
  • 2 large dried bay leaves
  • pepper to taste
  • hot sauce to taste (I used 2 tbsp of Frank's hot sauce, but it depends on how spicy you want it)
  • 2 cups basil marinara sauce (or canned tomatoes including the juice)
  • 2 cups chicken stock, or water
  • 1 cups long grain white rice (I used jasmine)
  • 1 lb peeled, deveined large shrimp
  • 1 tsp cajun spice
  • 1 tbsp olive oil
  • green onions for garnish
  1. Preheat oven to 350 F degrees. In a large skillet or a dutch oven melt the butter and saute onion for 3 minutes until transparent. Add bell pepper, celery and chicken. Cook for 5 min or until chicken is no longer pink. Add garlic, oregano, bay leaves and pepper.
  2. Add marinara sauce, chicken stock or water, rice and stir. Cook until it comes to a boil. Add hot sauce, I used about 2 tbsp of hot sauce and it was nice and spicy for me, but if you don't like it so hot, use less. Cover the dutch oven and place in the oven and bake for about 30 to 45 minutes until rice is cooked.
  3. In the meant time, clean the shrimp and season with cajun spice. Add the olive oil to a small skillet and heat the oil, then add the seasoned shrimp and cook about a minute per side, until it's pink and a bit crisp. You can cut the shrimp into small pieces or use it as whole.
  4. Add shrimp and green onions to the jambalaya and stir.
  5. Serve warm.


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  1. Ericka Kay says

    I just cooked your recipe and it came out PERFECT!!!! Thanks so much for posting this. It was so good and it was my 1st time making it. Your recipe was truly ON POINT!!!! Keep making more great recipes.

    • says

      I don’t see why it would taste any different, but I can’t say for sure, haven’t tried this in a crockpot. Let me know if you do try it.

  2. Jacqueline says

    I tried this recipe last night and my only regret is that I don’t live alone!! Because I didn’t want to share. Next time I’ll triple the recipe. Great job!! Thanks for sharing. :)

  3. kelly says

    Jambalaya always seemed like a complicated dish to make, but this was super easy and simple for a novice chef like myself. I added a little crushed red pepper flakes for an extra kick and it turned out delicious! Definitely making this again, great for a crowd.

  4. Dominique says

    Thanks for the Basil Marinara tip!! We love Jambalaya and I seem to make it different every time. Its always come out pretty good. But I tried a variation of this tonight and I think its one of my favorites for sure. Very easy. I used frozen veggies so that cut down on my prep time. We love sausage so I couldn’t do without that. But I’m not sure I’ve ever used chicken thighs (usually breast) and I have to say I didn’t realize how much more I’d like the sub… Think I’ll do some more browsing on your site 😉
    Thanks again!!

    • says

      Thanks Dominique, that’s what’s so great about cooking at home, you can make all kind of substitutions with ingredients you love. :)

  5. Elaine says

    Hello, I’m Elaine. I love food blogs. My favorite is yours and “Cooking With Mr. C.” on Facebook. (also a blog) Between the two of you, I get the best recipes. Keep them coming. Elaine.

  6. Judy says

    My comment has been waiting moderation for hours. What’s happening. Oh gosh. It’s 3am. Bed is calling except I’m already here. Blighty is squeaking because HE wants to suckle from whisky also a male. So whisky lies like the mum would with blighty sucking loudly on his non-existent nipple. He came from the street about 2 months old so probably still needed his mum still. So whisky’s his surrogate mum. I was so worried that whisky wouldn’t accept him but they adore each other. They wash each other. Eat out of the same bowl even though there are n2

    • says

      Lol, yes I just got home. I work during the day and today after work we went to a hockey game then to the casino to try our luck. It’s now after 11 pm and I’m answering your comments. 😉

  7. Judy says

    No shrimp. All I’d be able to get would be frozen from Tel Aviv. No franks hot sauce. We do have that very old one made with peppers and stuff.

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