Chicken, Sausage & Shrimp Jambalaya
Ingredients
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 chicken breast, in chunks
- 1 package smoked sausage, cut in 1/2 inch slices
- 1 handful dried shrimp, soak in water or 1 - 2 cups fresh shrimp
- 1 (8 oz) can tomato sauce
- 1 (10 oz) can Rotel tomatoes
- 1 (8 oz) can chicken broth
- 1 cup water
- 2-3 cups salted cooked rice (day old rice is recommended)
- 1 tbsp fresh garlic or 1/2 tbsp garlic granules
- 1/2 tbsp onion powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/8 teaspoon celery seed
- 1 teaspoon salt
- 1/4 teaspoon cayenne (red pepper) or to taste
- 1/2 cup chopped green onion tops - scallions
- 1/2 cup parsley chopped
- 1/2 cup butter
Step-by-Step Instructions
- Prepare rice with salt added. Set aside or use one to two day old rice. Mix together the garlic granules, onion powder, white, black and red pepper, celery seed and salt. Sprinkle lightly on chicken and fresh shrimp (if using), reserving some to add to dish after adding water. Adjust seasoning to taste.
- Melt butter in a large heavy-bottomed pot over medium heat and sauté onions, bell pepper and fresh garlic (if using) until soft, about 5-7 minutes. Add the tomato sauce, Rotel tomatoes, seasoned chicken breast and sausage; stir together, add chicken broth and water and cook for 15 minutes, stirring every so often to prevent sticking.
- If using dried shrimp, add them now and continue to cook for 5 to 10 minutes until mixture is stew-like. Add the cooked rice, onion tops and parsley and heat until rice is warmed through, about 5 minutes.
- If using fresh shrimp, add shrimp, onion tops and parsley, and cook for 5 to 10 minutes until shrimp turn pink and are cooked through. Do not overcook. Add the cooked rice and stir to combine, adjusting consistency to your liking.
- Method 2 (No butter added): Sauté onions, bell pepper and fresh garlic (if using) in chicken broth over medium heat 15 to 20 minutes. When the liquid is reduced by half, add the tomato sauce, Rotel tomatoes, seasoned chicken breast and sausage; cook for 15 minutes, stirring every so often to prevent sticking.
- Add water and continue to cook for 5 to 10 minutes until mixture is stew-like. Add the dried shrimp, cooked rice, onion tops and parsley and heat until rice is warmed through.
- If using fresh shrimp, add shrimp, onion tops and parsley, and cook for 5 to 10 minutes until shrimp turn pink and are cooked through. Do not overcook. Add warmed rice to desired consistency.
Common Problems and Solutions
Q: Why is my jambalaya too dry?
A: Make sure you're using enough liquid—the rice should be moist and stew-like. Add more chicken broth or water if needed, and keep it covered while the rice warms through to trap steam.
Q: Can I cook the rice in the jambalaya instead of adding cooked rice?
A: Yes, but you'll need to adjust the liquid ratio. Use about 2 cups uncooked rice with 4 cups liquid, and simmer covered for 20-25 minutes until rice is tender.
Q: My chicken is tough—what went wrong?
A: Don't overcook the chicken. It only needs about 15 minutes to cook through in the sauce. Using chicken thighs instead of breast will give you more forgiving, tender results.
Tips and Techniques
Day-old rice works best because it’s drier and won’t get mushy when mixed in. If using fresh-cooked rice, spread it on a baking sheet to cool and dry out slightly before adding to the jambalaya. For more heat, increase the cayenne or add a few dashes of hot sauce at the table.
Ingredient Substitutions
- smoked sausage: andouille sausage or kielbasa
- fresh shrimp: crawfish tails or additional chicken
- Rotel tomatoes: 1 can diced tomatoes plus 1 diced jalapeño
- butter: olive oil or skip entirely (see Method 2)
Equipment Needed
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon for stirring
Historical Context
Jambalaya is Louisiana’s answer to Spanish paella—a one-pot rice dish that uses whatever proteins are available. This version combines both meat and seafood, which is common in South Louisiana where fresh seafood is plentiful.
