- 1 small onion, chopped
- 1 garlic clove, minced
- 1 tablespoon butter
- 1/4 pound fully cooked Johnsonville® 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken and Shrimp Jambalaya
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"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."
"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."