Chicken and Shrimp Jambalaya Recipe

3.5 3 3
Chicken and Shrimp Jambalaya Recipe
Chicken and Shrimp Jambalaya Recipe photo by Taste of Home
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Chicken and Shrimp Jambalaya Recipe

Read Reviews
3.5 3 3
Publisher Photo
This is one of my husband's favorites, and he's a picky eater, so you know it's good! Some folks are surprised how well chicken and shrimp complement each other.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
  • 1/2 cup chicken broth
  • 1/2 cup canned diced tomatoes with juice
  • 1/4 cup chopped green pepper
  • 1 bay leaf
  • 1/8 teaspoon dried thyme
  • Dash cayenne
  • 1/4 cup uncooked long grain rice
  • 1/2 cup cubed cooked chicken breast
  • 1/4 pound uncooked medium shrimp, peeled and deveined

Directions

In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving. Yield: 2 servings.
Originally published as Chicken Jambalaya in Cooking for One or Two Cookbook 2003, p170

Nutritional Facts

1-1/4 cup: 386 calories, 12g fat (5g saturated fat), 158mg cholesterol, 986mg sodium, 34g carbohydrate (0 sugars, 2g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.

  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
  • 1/2 cup chicken broth
  • 1/2 cup canned diced tomatoes with juice
  • 1/4 cup chopped green pepper
  • 1 bay leaf
  • 1/8 teaspoon dried thyme
  • Dash cayenne
  • 1/4 cup uncooked long grain rice
  • 1/2 cup cubed cooked chicken breast
  • 1/4 pound uncooked medium shrimp, peeled and deveined
  1. In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving. Yield: 2 servings.
Originally published as Chicken Jambalaya in Cooking for One or Two Cookbook 2003, p170

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MY REVIEW
tsuop User ID: 6274346 222408
Reviewed Mar. 9, 2015

"I'm making this for dinner. I'm glad I started early, as it's been cooking for almost an hour & the "uncooked long grain rice" is still not done. Sure hope we can eat before bedtime!! I think the tomatoes (acid) is keeping the rice from becoming done."

MY REVIEW
jittabeep User ID: 3697873 136844
Reviewed Feb. 15, 2014

"I made this for four people so I just doubled the recipe. I added 1 tablespoon of McCormick's Cajun Seasoning. I felt that it did not call for enough spice. I also used low salt chicken broth and salt free diced tomatoes. I threw in 2 packages of Success Rice. The did not use Johnsonville smoked sausage, but used store brand sweet sausage instead. This was a big hit with everyone. I will most definitely make it again and again. It was not overly spicy and did not need any added salt."

MY REVIEW
Buffyone User ID: 213358 76159
Reviewed Oct. 16, 2009

"This is a real keeper....very tasty. I did have to use more chicken broth (about another 1/2 cup) to get the rice cooked, and my husband would have liked a little more rice. Will definitely make again."

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