"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." — HERB-OX® Bouillon
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fully cooked smoked sausage link, cut into 1/4-inch slices
chopped green bell pepper
chopped jalapeno peppers
1 (28 ounce) can
cooked, cubed chicken
uncooked long-grain white rice
HERB-OX® Chicken Flavored Bouillon Granules
1 1/2 teaspoons
dried basil leaves
coarsely ground black pepper
dried thyme leaves
cayenne pepper, or to taste
fresh or frozen raw shrimp, shelled and deveined
Hot pepper sauce
First off, when you peel your shrimp save the shells and boil them in about 5 to 8 cups of water. Bring to Boil and simmer for about 5 minutes then run through a strainer, reserving the water. Use this water in the soup and you won't believe the difference. I have been making a similar version to this soup for about 20 years. However, this one takes the cake! Other than the boiled shrimp shells I also left out the chicken and Ham. I doubled the shrimp to 2lbs and also added about 1.5lbs of white fish filets that I'd cut into bite sized pieces. Doesn't matter what kind of fish you use (just has to be white). I bought whatever was on sale at the fish market. Perfection in a bowl! I also made the jalepeno cornbread recipe that I found on this side. Crumble that into your bowl and it's amazing. WONDERFUL recipe! This is a must try for everyone. I guarantee it will make it into your personal recipe book as it has mine.
This recipe didn't 'pop' like I expected it to - jambalaya with no butter? I think diced tomatoes would have been better. I used butter, chicken sausage, and dropped the ham entirely. I also used chicken stock in place of the bouillon cubes. It tastes nice enough, but the best part is the sausage, which would have tasted nice all on it's own. There's just nothing special about this recipe.
This is one of the best jambalaya recipes I've made. The spices used and the chopped jalapenos give it a wonderful flavor & just the right amount of heat. I've made it with only the chicken and shrimp (leaving out the ham & sausage), which is my favorite. This is now a family favorite.
Very good, pretty easy to make, lots of improvising opportunities. Needs more rice, though, to thicken the mixture.
This recipe got rave reviews at my Mardi Gras Party this year. I doubled the shrimp and left out the ham and chicken. Like other reviewers, I used 1.5 cups of rice and used a can of chicken broth and a can of water. People called me the next day to get the recipe.
What can I say? AWESOME!!! I will admit, I added a fresh, chopped habenero pepper for a little extra kick and used peeled and deveined cooked shrimp as a shortcut but wow! This is a great recipe! Quite a bit of prep work but it was well worth it. I have already shared this recipe with all of my friends and will be making it often.
Loved it, loved it, loved it! I am a cook who often tinkers with recipes as I follow along in the kitchen, but I left this one exactly as described. My husband and I really enjoyed it, but the true test was when I offered some to my friend from Louisiana. She said this Jambalaya was "very authentic" and "tasty", which is high praise from her, indeed! Kudos!!!
I scaled in half, used chorizo sausage, used chicken stock instead of water, added saffron shreds., left out the ham, used frozen cooked shrimp, added a little bit of minced habanaro instead of the hot sauce and jalapeno. Very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Shrimp Jambalaya
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 166