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Chicken and Shrimp Jambalaya

Chicken and Shrimp Jambalaya

"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."
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1 h 15 m servings 363 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1061 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.

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Read all reviews 64
  1. 83 Ratings

Most helpful positive review

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. ...

Most helpful critical review

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 ...

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Most positive
Least positive

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. ...

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 ...

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 br...

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...

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 rec...

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 ...

This was the first time I had ever tried to make this dish. This recipe is so much fun to make and a great starter recipe. I did change and add some things...I used 2 lbs of shrimp, about 5 cu...

This has to be the best Jambalaya recipe that I have come across! It would be a great pot luck dish since it makes such a quantity. This makes a flavorful, hearty dinner! Very, very good! Than...

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