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5 from 3 votes

Chicken and Shrimp Jambalaya

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 4 to 6
Author: Joanna Cismaru


  • 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
  • 1/2 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


  • 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.
  • 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.
  • 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.
  • Add shrimp and green onions to the jambalaya and stir.
  • Serve warm.