Monday, January 23

Chicken, Shrimp, & Sausage Jambalaya

A healthier take on the Cajun classic made with brown rice, chicken, shrimp, and Andouille sausage


Chicken, Shrimp, Sausage & Brown Rice Jambalaya


It rained in L.A. this weekend (although just barely), meaning that any plans I had to leave the house quickly got replaced by lounging around in my PJ’s and watching more Mad Men on DVD. I normally hate the rain, but it was a great excuse to relax at home while a big pot of jambalaya simmered on the stove. I love Cajun food but usually shy away from making it at home because most dishes require a lot of ingredients. This recipe is perfect because all of the ingredients are totally attainable and even though I did have to buy a few new spices, the end result was so worth it. I enjoyed it the next day as leftovers, but this type of dish is the perfect thing to make for a large group, perhaps for an upcoming Super Bowl party.


Related Recipes:
- Cajun Chicken Pasta
- Fried Chicken
- Smothered Chicken


Chicken & Shrimp Jambalaya:
  • Combine 1 1/2 tbsp. paprika, 1 1/2 tbsp. onion powder, 1 1/2 tbsp. garlic powder, 2 tsp. salt, 2 tsp. dried herbs,* 2 tsp. chile powder, 1 tsp. black pepper, and 1/4 tsp. mustard powder in a bowl. Set aside.
  • Meanwhile, heat 1 tbsp. oil in a large pot over medium-high heat. Add in 2 sliced links of Andouille sausage** and 3 sliced boneless, skinless chicken thighs.
  • Cook the meat for 3-5 minutes, or until browned. Remove from pot and set aside.
  • Add in 1 diced onion, 4 stalks of diced celery, and 1 diced green pepper and cook for 5 minutes, or until softened.
  • Add in 3 minced garlic cloves and cook vegetables for another 3-5 minutes.
  • Add 2 tbsp. flour and 2 1/2 tbsp. spice mix to the pot*** and cook for a few minutes, stirring occasionally.
  • Pour in 3 c. low-sodium chicken stock, 1 can (14.5 oz.) of diced tomatoes, and 1 c. long grain brown rice and bring to a boil.
  • Lower to a simmer and add the chicken and sausage back in. Cover and simmer for 70-80 minutes, or until rice is tender.****
  • Add in 1 lb. peeled and deveined shrimp, cover, and simmer for another 5 minutes, or until shrimp turns opaque.
  • Divide onto plates and serve.

Serves six
*I used Herbs de Provence. You can also use a combination of dried thyme and oregano.
**I used Andouille chicken sausage to keep it relatively healthy.
***You will have leftover spice mix. Save and make this recipe again, or rub into chicken before grilling.
****Check after 45 minutes or so to make sure there's enough liquid and that the rice isn't stuck to the bottom of the pot. Stir and add more stock if necessary.