This dish is a family variation, minus the traditional andouille sausage usually found in jambalayas. This is every bit as good as the classic dish. Ann’s Chicken and Shrimp Jambalaya features all the bold flavors you’d expect. I love this recipe because its a one-pot meal, substitution-friendly and always turns out great.
What you Need to Make Chicken and Shrimp Jambalaya:
We prefer to use chicken breasts and fresh shrimp when available, but chicken thighs and/or frozen (even pre-cooked) shrimp are okay in a pinch. The bell peppers and onions are a must! Try to use the best Creole seasoning to achieve the authentic jambalaya flavor.
Chicken and Shrimp Ingredients
- Chicken breasts (or thighs)
- Large shrimp, peeled and deveined
- Bell peppers (red & green)
- Creole seasoning
- Long-grain white rice
- Chicken broth
- Diced tomatoes
- Bay leaves
- Salt and pepper
- Worcestershire sauce
- Green onions (for garnish)
- Hot sauce (optional)
How to Make Chicken and Shrimp Jambalaya
- Saute the Aromatics: In a large pot or Dutch oven, heat oil over medium heat. Add onion, bell peppers, and celery. Saute until they turn soft.
- Add Rice: Stir in the rice and cook for a couple of minutes until it’s lightly toasted.
- Infuse the Flavors: Add garlic, Creole seasoning, thyme, bay leaves, and a dash of cayenne pepper for that characteristic heat.
- Simmer with Broth: Pour in chicken broth, crushed tomatoes, and Worcestershire sauce. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, allowing the rice to absorb the flavorful broth.
- Add Chicken and Shrimp: Carefully place chicken pieces into the pot, ensuring they’re nestled among the rice and other ingredients. Cook until the chicken is cooked through and no longer pink. Then, gently fold in the shrimp, letting them cook until they turn pink and opaque.
- Garnish and Serve: Before serving, garnish the jambalaya with chopped green onions and fresh parsley. The colorful and vibrant dish is now ready to be enjoyed by your family and friends!
Why You’ll Love Chicken and Shrimp Jambalaya
- Flavorful Fusion: Creole and Cajun flavors, with a kick of spice and savory goodness.
- Hearty Comfort: A hearty and satisfying meal that warms your soul.
- One-Pot Wonder: I love the convenience of cooking everything in a single pot.
- Versatile Feast: This jambalaya is a superb stand-alone dish or pair it for a complete feast.
What is Ann’s Chicken and Shrimp Jambalaya?
Anne’s Chicken and Shrimp Jambalaya is a variation on the original robust Southern dish that originated in Louisiana. A marriage of Spanish, French, and African influences, resulting in a dish that’s bursting with flavor and character.
In this recipe, the sausage is omitted for those (like Ann) who can’t eat pork. You still get the full amazing jambalaya experience. The perfectly melded combination of chicken, fresh shrimp, vegetables, and rice makes this recipe a great variation on the Southern classic. Of course, feel free to add your choice of sausage if you like (andouille or chorizo are great options)!
Ann’s Chicken and Shrimp Jambalaya (no sausage)
- 1 1/2 lbs Chicken breasts or thighs, chopped 1 inch cubes
- 1 lb Large shrimp, peeled and deveined
- 1 Green bell pepper, diced
- 1 Red bell pepper, diced
- 1 Yellow onion, diced
- 3 stalks Celery, chopped
- 4 tbsp Garlic, minced
- 3 tbsp Creole seasoning, or Cajun
- 2 cups Long-grain white rice, uncooked
- 3 cups Chicken broth
- 1 can (14oz) Diced or crushed tomatoes, canned
- 1 tsp Thyme
- 2 Bay leaves
- 1 tsp Salt
- 1 tsp Ground black pepper
- 2 tsp Worcestershire sauce
- Green onions, chopped (for garnish)
- Hot sauce, optional
- 3 tbsp Olive oil
- Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add chicken. Cook, turning, for 5 minutes or until well browned all over. Transfer chicken to a heatproof plate and set aside.
- Add 1 tablespoon of olive oil to the Dutch oven. Add onion, celery and bell peppers. Cook, stirring, for 3-5 minutes or until they soften.
- Add minced garlic, thyme, bay leaves and Creole seasoning. Cook for about a minute until fragrant.
- Add long-grain white rice. Cook for 1 minute, stirring to coat the rice with the mixture.
- Add in the chicken broth, Worcestershire sauce, and diced tomatoes. Bring to a simmer.
- Return the cooked chicken to the pan, folding it into the mixture. Reduce the heat to low. Cover the pan with a lid and simmer for about 15 minutes, until the rice is almost cooked.
- Remove the lid and lay the shrimp over the rice mixture. Cover and cook for additional 5 minutes or until rice and shrimp are fully cooked.
- Remove from heat. Let the jambalaya stand, covered, for 5 minutes.
- Remove and discard the bay leaves.
- Serve the jambalaya sprinkled with chopped green onions and hot sauce if desired. Enjoy!