Chicken, Sausage and Shrimp Jambalaya

Classic shrimp jambalaya is actually one of the easiest one-pot meals you can pull together, even for weeknight eats.

Course Main Course

Cuisine American

Keyword jambalaya, shrimp

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 533kcal

Brown the chicken and sausage. Melt 2 tablespoons butter and 2 tablespoons vegetable oil in large skillet or Dutch oven pan over medium-high heat. Add 2 cubed chicken breasts and 1 pound andouille sausage slices, and cook for 5-6 minutes, stirring occasionally so all sides are lightly browned and the chicken is cooked through. Remove from the pan and set aside.
Sauté the vegetables. Lower the heat to medium, and add the additional 2 tablespoons of butter. Add 2 chopped ribs celery, 1 chopped medium onion, 1 chopped green bell pepper, and 3 cloves pressed garlic. Cook until vegetables soften, stirring, for 7-8 minutes.
Add the liquids and rice. Add 28 ounces crushed tomatoes, 3 cups chicken stock, 3 tablespoons creole seasoning, 2 bay leaves, and 1 tablespoon hot sauce. Cook for 5 minutes. Stir in 2 ½ cups long-grain rice and cook for about 15 minutes, or until the rice is nearly done.
Finish it off with the fast-cooking shrimp and okra. Add the reserved chicken and sausage back to the pan with 1 pound shrimp and 1 cup okra. Cook until the chicken and sausage are warmed and the shrimp and okra are cooked through. Season with kosher salt to taste and garnish with chopped green onions.