Eggplant, Chicken, Sausage & Shrimp Jambalaya

  • Yield : 4
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h
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You won’t find this one in cookbooks, it’s an original from Ms Bert!!


  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 clove garlic crushed
  • 1 large eggplant cubed
  • olive oil
  • 1- 2 cups chicken broth
  • 2 cups shrimp stock made from shrimp peelings
  • 1 link smoked sausage
  • 6 chicken tenders cut in three
  • 1 pound shrimp
  • seasoning of your choice
  • 2 cups brown rice precooked
  • parsley


Step 1

Sauté the veggies in the olive on low to medium heat. This takes about 45 minutes to get the eggplant cooked nicely.

Step 2

At this time add the shrimp stock and simmer until reduced by over half.

Step 3

For the shrimp stock, boil the shrimp peelings with onions, carrots & celery; add some Old Bay Seasoning. Boil for a good while and when cool strain well. You can either use right away if needed or bag it in zip loc and freeze for another time.

Step 4

Add sausage (I used a local brand, turkey flavored) and chicken and cook down for about 35-40 minutes, add shrimp and cook until no longer pink.

Step 5

Once this is cooked, turn down fire and add your brown rice adding more broth if need to. Sprinkle with chopped parsley.


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