Chicken, Shrimp, and Sausage Jambalaya

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 199.3
  • Total Fat: 8.9 g
  • Cholesterol: 54.0 mg
  • Sodium: 1,116.4 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 15.4 g

View full nutritional breakdown of Chicken, Shrimp, and Sausage Jambalaya calories by ingredient

Number of Servings: 10


    4 boneless, skinless chicken thighs (1 lb) trimmed & cut into 2-in. chunks
    2 t. Creole seasoning
    2 T. canola oil
    6 oz. smoked sausage or andouille sausage
    1 large white onion chopped (1.5 cups)
    1 small red bell pepper cut into 1-in strips
    1 small yellow bell pepper cut into 1-in strips
    1 small green bell pepper cut into 1-in strips
    1 T. fresh thyme leaves
    2 T. all-purpose flour
    1/4 t. cayenne pepper
    1 c. raw long grain rice
    3 c. chicken broth
    1 can petite diced tomatoes with chipolte, undrained
    3/4 pound raw shrimp, peeled and deveined
    Chopped parsley for garnish


Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and saute until brown, about 4 minutes; remove to plate.
Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.
Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley.
Makes 10 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user KANDERS1.