Jambalaya Recipes

Spicy Shrimp and Chicken Jambalaya recipe

A zesty yet simple version of a traditional Cajun stew, this savory Jambalaya is an easy yet inspired Creole dish. Combine all the ingredients in a hearty stew and bake to perfect. The delicate chicken and shrimp flavors are perfectly balanced by the zippy tomato base and spicy stew.


  • 1 Tbsp unsalted butter
  • ½ c. Andouille sausage, diced
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 3 stalks celery, chopped
  • 1 large tomato, chopped
  • 2 Tbsp tomato paste
  • 1 c. raw long grain rice
  • 1 ¼ c. chicken stock
  • 1 ½ c. medium shrimp, cooked through
  • 1 ½ c. shredded cooked chicken
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp chopped parsley
  • 3 Tbsp green onion, minced
  • ¼ tsp Cayenne pepper
  • ¾ tsp white pepper
  • 1 tsp Kosher salt
  • ¼ tsp Thyme
  • ½ tspsage
  • ¼ tsp dried basil
  • ½ tsp black pepper


  1. Preheat oven to 350 degrees F.

  2. In large Dutch Oven, melt butter over medium heat. Add Andouille and cook until just browned. Add onion, celery and bell pepper, and garlic and cook until vegetables are tender.

  3. Stir in diced tomato and cook for 1 minute. Stir in rice and cook for 2 minutes, stirring constantly.

  4. Add stock, tomato paste, spices, and Worcestershire sauce. Bring to a simmer and stir in chicken.

  5. Transfer to oven and bake for 25 minutes, uncovered. Stir in shrimp, parsley and green onions, and bake for an additional 5-10 minutes or until headed through. Serve hot.

Author: Catherine Herzog

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Published: December 28, 2011
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Published by Starsol