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Chicken, Sausage and Shrimp Jambalaya Recipe

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This recipe for Chicken, Sausage and Shrimp Jambalaya, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Monday, March 30, 2009


1 cup yellow onion
3 ribs of celery, chopped
1 Green pepper, chopped
1 Red pepper, chopped
5 medium garlic cloves, minced
2 TBLS vegetable oil
3-4 boneless chicken thigs, cut into cubes
1/2 pound smoked sausage, halved lengthwise and cut into 1/4 inch pieces
1 cup rice, uncooked
1/2 tsp thyme
1/4 tsp cayenne pepper
1 can, 14 oz, diced tomatoes, with juice
2 cups, chicken broth
2 bay leaves
1 pound medium shrimps, uncooked
2 TBLS fresh parsley, minced
1 TBLS Creole seasoning
3 tsp Louisiana Hot Sauce
1-12oz box Zataran's New Orleans Style Jambalaya Mix

1. Heat oil in large skillet over medium heat. Add sausage and cook until brown. Remove sausage to dutch oven or 5 quart pot.

2. Add chicken cubes and cook until golden brown on both sides, about 5-6 minutes. Remove to put with sausage.

3. Add green and red peppers, onion, and celery to skillet. Saute vegetables until transluscent. Remove to pot with sausage and chicken.

4. To the pot add remaining ingredients: 1-12 oz box Zatarin's New Orleans style Jambalaya Mix, 2 cups water, 2 cups chicken broth, 1 cup white rice, 2 bay leaves, 3 tsp Louisiana, hot sauce, garlic, 1 TLBS Creole seasoning, cayenne pepper; stir, bring to a boil, reduce heat and cook for 20 minutes.

5. Add shrimp, stir and cook uncovered for an additional 10 minutes covered.

6. Remove cover and cook for another 10 minutes or until most of liquid is absorbed.

7. Remove from heat. Let stand covered for 5 minutes.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
If you want more heat use andouille sausage instead of smoked sausage.




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