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Chicken and Shrimp Jambalaya

By: HERB-OX® Bouillon  
"Don't keep it all to yourself, this recipe is made for sharing! Spicy jambalaya with chicken, pork sausage and shrimp is accompanied by tomatoes, and peppers. 12 ounces frozen, cooked shrimp may be substituted for 1 pound fresh or frozen raw shrimp."

Rating: This weblink has been rated 70 times with an average star rating of 4.7 Read Reviews (57)

Rate/Review | 1,678 people have saved this

Prep Time:
30 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 pound fully cooked smoked sausage link, cut into 1/4-inch slices
  • 2 cups chopped onion
  • 2 cups sliced celery
  • 2 cups chopped green bell pepper
  • 1/4 cup chopped jalapeno peppers
  • 1 tablespoon minced garlic
  • 1 (28 ounce) can whole tomatoes
  • 3 cups water
  • 2 cups cooked, cubed chicken
  • 2 cups cubed ham
  • 1 cup uncooked long-grain white rice
  • 1 tablespoon HERB-OX® Chicken Flavored Bouillon Granules
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/8 teaspoon cayenne pepper, or to taste
  • 2 bay leaves
  • 1 pound fresh or frozen raw shrimp, shelled and deveined
  • Hot pepper sauce

Directions

  1. In Dutch oven over medium heat, cook sausage, onion, celery, peppers, and garlic until tender. Add remaining ingredients except shrimp and hot pepper sauce. Bring to a boil. Cover; reduce heat and simmer 20 to 25 minutes or until rice is tender. Add shrimp. Cook 2 to 3 minutes or until shrimp turns pink. Remove bay leaves. Serve with hot pepper sauce.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 363 | Total Fat: 18.4g | Cholesterol: 115mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2006 by DJUSTICE2222 
This is one of the best jambalaya recipes I've made. The spices used and the chopped jalapenos... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2004 by JILLYBEAN1026 
What can I say? AWESOME!!! I will admit, I added a fresh, chopped habenero pepper for a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2004 by DiablosMom 
Very good, pretty easy to make, lots of improvising opportunities. Needs more rice, though,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 24, 2006 by JENN_77 
I scaled in half, used chorizo sausage, used chicken stock instead of water, added saffron... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2006 by maybaby 
This was a fantastic recipe. I made this for some picky family members and they loved it. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2006 by Cafe Martin 
This smelled wonderful cooking on the stove, and tasted just as great. It was very simple,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2006 by CHEFJULIE1 Supporting Member (Click to learn more about Supporting Membership)
This was really good, and it was nice to keep everything in one pan making for little clean up. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2006 by shishkabeenie 
Loved it, loved it, loved it! I am a cook who often tinkers with recipes as I follow along in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2006 by LRMOM1 
This recipe got rave reviews at my Mardi Gras Party this year. I doubled the shrimp and left... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2006 by Jen 
This was the first time I had ever tried to make this dish. This recipe is so much fun to... MORE

 
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