Jambalaya With Chicken Sausage And Shrimp

This spicy jambalaya recipe with chicken, sausage, and shrimp is great comfort food all year round, but is delightful if you’re celebrating Mardi Gras! Chock full of meat, rice, lots of spices, veggies, and a kick of Tabasco, this dish is like a party in your mouth! It’s a fun meal to serve your family on any night of the week or you can dress it up for a Mardi Gras party. You can control the spices too, so whether you have real heat lovers or kiddos who need a milder version, read on for all the options with this delightful Cajun dish!

Jambalaya with Chicken, Sausage, and Shrimp

Don’t let the list of ingredients startle you! These are mostly pantry staples and very simple to combine together. Add the seasonings, protein, and vegetables to have the best dinner combination all in one pot!

Seasoning – Paprika, cayenne, onion powder, garlic powder, and dried oregano, all mixed together to make a beautiful color of seasonings and flavor! Oil – This will add flavor and saute the protein. Garlic – Starts off with a raw flavor and smell but has a soft and sweet buttery flavor when it is cooked. Chicken – Cut the boneless skinless chicken breasts into small bite-size pieces that are evenly cut. Polska kielbasa – Slice into pieces about ½ inch thick. Make sure they are cut evenly for the cooking process. This sausage is a thick, round sausage that comes packaged in a U shape. You can also use andouille sausage for another type of sausage. Shrimp – Uncooked, peeled, and deveined large shrimp give this dish an extra boost. Vegetables – Onions, celery, and red and green bell peppers, give the jambalaya a soft texture and crunch in every bite. Rice – Long grain rice is delicious and soaks in the jambalaya once it is cooked adding a boost of flavor in every bite. We love to use jasmine white rice. Chicken broth – Helps soak up the moisture in the homemade jambalaya during the cooking process. You can also use chicken stock. This adds flavor too! Diced tomatoes – Do not drain the can of tomatoes. This will give it more moisture as well as flavor all around. Worcestershire sauce – It is always had to pronounce but it is a savory and flavorful liquid that gives a smoky taste. Bay leaves – Add these in at the very end and then remove them before serving.

How to Make Jambalaya with Chicken, Sausage, and Shrimp

Easy jambalaya recipe is perfect to make on a busy weeknight! The combined flavors are so delicious together and continue to build onto each other throughout the cooking process. This authentic jambalaya is one of the best dinners!

So Many Options for this Recipe

Make this homemade jambalaya just the way you like it with these variations and modifications! From protein, making it spicy, and adding in bell peppers that add texture and flavor. These are just a few ways to create the best jambalaya recipe!

Protein – Feel free to use all of the meats like chicken, pork, and shrimp or just one or two of them depending on your taste. Spicy – I love adding a good amount of Tabasco at the end to spice things up a bit but if Tabasco is a bit much for you, just leave it out. Cayenne pepper or red pepper flakes also help add heat. Peppers – I like to add several colors of peppers into my Jambalaya dish since the red, yellow, orange, and green colors of those peppers make it seem much more festive. Too dry – If the rice seems too dry when you’re done cooking or if it seems too pasty, just add a bit more chicken broth.

What to Serve with Jambalaya

The spicy and rich flavors of this Mardi Gras dish pair so well with lots of side dishes. Serve with some delicious New Orleans Style Beignet Recipes for dessert and a few of these delicious sides:

Storing Leftover Jambalaya

Place the leftover jambalaya in an airtight container in the refrigerator for four to six days. Make this ahead of time and use it for meal prep during throughout the week with a side salad.