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Chicken and Shrimp Jambalaya

 Chicken and Shrimp Jambalaya
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.
2 ServingsPrep: 10 min. Cook: 25 min.


  • 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.
Nutritional Facts: One 1-1/4 cup serving (prepared with turkey sausage) equals 386 calories, 12 g fat (5 g saturated fat), 158 mg cholesterol, 986 mg sodium,

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Chicken and Shrimp Jambalaya (continued)

Nutritional Facts: 34 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.