Best 7 Chicken And Seafood Jambalaya Recipes

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Indulge in the vibrant flavors of Louisiana with our tantalizing chicken and seafood jambalaya recipes. This classic Cajun dish combines the hearty goodness of chicken with the succulent bounty of the sea, resulting in a delectable symphony of textures and tastes. Dive into our collection of diverse jambalaya recipes, each offering a unique twist on this beloved dish. From the traditional Creole jambalaya to the spicy and bold Cajun jambalaya, our recipes cater to every palate. Unlock the secrets of this iconic Louisiana cuisine and embark on a culinary journey that will leave you craving for more.

Here are our top 7 tried and tested recipes!

JAMBALAYA



Jambalaya image

Spicy jambalaya with chicken and andouille sausage.

Provided by Terri

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

Steps:

  • Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
  • In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
  • Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g

CHICKEN & SHRIMP JAMBALAYA



Chicken & Shrimp Jambalaya image

Chicken and shrimp jambalaya is a spicy Cajun stew that serves up a taste of New Orleans!

Provided by Land O'Lakes

Categories     Pasta and noodles     Shellfish     Chicken     Shrimp     Spicy     Main Course     Seafood     Meat, poultry, and seafood     Meat, poultry, and seafood     Seafood     Meat, poultry, and seafood     Main Course

Yield 12 servings

Number Of Ingredients 17

1/4 cup Land O Lakes® Butter
2 ribs (1 cup) celery, sliced
1 medium (1 cup) green bell pepper, chopped
1 medium (1 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
2 1/2 cups water
2 cups cubed cooked chicken
1 cup uncooked long grain rice
1 (28-ounce) can diced tomatoes
1 pound cooked smoked sausage links, cut into 1/4-inch slices
1 tablespoon instant chicken boullion granules
1 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 teaspoon dried thyme leaves
1 bay leaf
1 pound (20 to 25) fresh or frozen raw medium shrimp, * thawed, peeled, deveined
Hot pepper sauce

Steps:

  • Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, 6-8 minutes or until vegetables are tender. Add all remaining ingredients except shrimp and hot pepper sauce. Cook over medium-high heat 5-6 minutes or until mixture comes to a full boil.
  • Reduce heat to low. Cover; cook 20-25 minutes or until rice is fork tender. Add shrimp; continue cooking 4-5 minutes or until shrimp turn pink. Serve with hot pepper sauce.

Nutrition Facts : Calories 320 calories, Fat 18 grams, SaturatedFat grams, Transfat grams, Cholesterol 115 milligrams, Sodium 610 milligrams, Carbohydrate 18 grams, Fiber 0 grams, Sugar grams, Protein 21 grams

EASY JAMBALAYA RECIPE (CHICKEN, SHRIMP AND ANDOUILLE SAUSAGE)



Easy Jambalaya Recipe (Chicken, Shrimp and Andouille Sausage) image

Easy Jambalaya with Chicken, Shrimp and Andouille Sausage in under 45 minutes. Served over rice or cooked with rice for a one pot meal.

Provided by Sabrina Snyder

Categories     Main Course

Time 45m

Number Of Ingredients 13

2 tablespoons canola oil
1 pound andouille sausage links (, sliced)
1 large onion (, chopped)
1 red bell pepper (, finely chopped)
2 stalks celery (, thinly sliced)
2 chicken breasts (, skinless, boneless, cut into chunks)
1 can (28 ounces) diced tomatoes
2 cups chicken broth
½ teaspoon dried thyme
2 teaspoons dried oregano
1 tablespoon Cajun seasoning
½ teaspoon cayenne pepper
1 pound shrimp (, 13-15 count)

Steps:

  • Add canola oil to your dutch oven on medium high heat.
  • Add the sausage to the pan and cook until crisp and browned.
  • Remove the sausage and add in the onion, bell pepper and celery.
  • Cook for 5-7 minutes, stirring every few minutes.
  • Reduce the heat and add the chicken, tomatoes, broth, thyme, oregano, cajun seasoning and cayenne and cook, covered, for 15-20 minutes.
  • Add the shrimp and sausage, stir and cook for 3-5 minutes, uncovered, before serving.

Nutrition Facts : ServingSize 1 g, Calories 165 kcal, Carbohydrate 2 g, Protein 24 g, Fat 6 g, Cholesterol 179 mg, Sodium 730 mg, Fiber 1 g

CHICKEN, ANDOUILLE, AND SHRIMP JAMBALAYA



Chicken, Andouille, and Shrimp Jambalaya image

Yield 12 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 pound andouille sausage, sliced
2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
1½ cups chopped onion
1½ cups chopped celery
1½ cups chopped green bell pepper
3 cloves garlic, minced
3 cups long-grain rice
1 (28-ounce) can diced tomatoes
5 cups chicken broth
2 tablespoons chopped fresh thyme
2 fresh bay leaves
1½ pounds large fresh shrimp, peeled and deveined
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
2 tablespoons chopped fresh parsley
Garnish: chopped green onion

Steps:

  • In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.
  • Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender.
  • In a medium bowl, combine shrimp, 1 teaspoon salt, ½ teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until shrimp are pink and firm. Add remaining 1 teaspoon salt and ½ teaspoon black pepper.
  • Garnish with green onion, if desired. Serve immediately.

INSTANT POT® JAMBALAYA WITH SHRIMP AND CHICKEN



Instant Pot® Jambalaya with Shrimp and Chicken image

This easy jambalaya is made all in one pot--your Instant Pot®! Heat lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.

Provided by fabeveryday

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 45m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil, divided
14 ounces andouille sausage, sliced
1 medium onion, chopped
2 cloves garlic, crushed
1 pound boneless skinless chicken breasts, cubed
1 green bell pepper, chopped
2 stalks celery, chopped
1 (28 ounce) can diced tomatoes
1 pound uncooked medium shrimp, peeled and deveined
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon seasoned salt
¼ teaspoon pepper
¼ teaspoon hot pepper sauce (such as Tabasco®)
2 tablespoons chopped green onions

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Heat 1 tablespoon of olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside.
  • Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce, and stir until well combined. Turn off Saute function. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid after the pressure has released completely.
  • Serve jambalaya garnished with chopped green onions.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 7.2 g, Cholesterol 144 mg, Fat 19.2 g, Fiber 1.5 g, Protein 27.4 g, SaturatedFat 5.7 g, Sodium 939.4 mg, Sugar 3.6 g

CHICKEN AND SHRIMP JAMBALAYA



Chicken and Shrimp Jambalaya image

This is one of my husband's favorites, and he's a picky eater, so you know it's good! Some folks are surprised how well chicken and shrimp complement each other.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 13

1 small onion, chopped
1 garlic clove, minced
1 tablespoon butter
1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
1/2 cup chicken broth
1/2 cup canned diced tomatoes with juice
1/4 cup chopped green pepper
1 bay leaf
1/8 teaspoon dried thyme
Dash cayenne
1/4 cup uncooked long grain rice
1/2 cup cubed cooked chicken breast
1/4 pound uncooked medium shrimp, peeled and deveined

Steps:

  • In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.

Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 158mg cholesterol, Sodium 986mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA



Chicken, Shrimp and Andouille Jambalaya image

A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
  • Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
  • Add rice, tomatoes with juice, and broth; bring to a boil.
  • Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
  • Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Tips:

  • Use a large pot or Dutch oven to make sure there's enough space for all the ingredients.
  • Sauté the vegetables until they are soft and browned. This will add flavor to the jambalaya.
  • Use a good quality chicken broth. This will also help to flavor the jambalaya.
  • Add the rice and cook it according to the package directions. This will ensure that the rice is cooked properly.
  • Add the chicken and seafood and cook until they are cooked through. This will ensure that the chicken and seafood are safe to eat.
  • Stir in the vegetables, spices, and seasonings. This will add flavor and complexity to the jambalaya.
  • Serve the jambalaya hot with your favorite toppings.

Conclusion:

Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover chicken or seafood, and it's also a great dish to make for a crowd. With its bold flavors and easy-to-follow instructions, this jambalaya recipe is sure to become a favorite.

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