Chicken, Shrimp and Andouille Jambalaya Recipe

This simple stew is a party favorite in New Orleans! Share at any gathering that calls for a fresh, flavorful home-cooked meal.

By Shanna Schad | pineappleandcoconut.com

Prep Time: 10 min.

Cook Time: 45 min.


Total Time: 55 min.

Servings: 6-8

Ingredients

1 Box Dutch Oven Favorites Jambalaya Rice and Seasoning Mix

10 boneless, skinless chicken thighs, cut into 1-2” pieces

2 tbsp oil, divided (avocado, coconut or olive oil)

2 stalks celery, diced

1/2 cup yellow onion, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

26 oz. carton Pomi diced tomatoes

2 tbsp tomato paste

3 bay leaves

2/3 cup long grain white rice

6 cups water*

1 lb. smoked Andouille sausage**

1 lb. medium-large shrimp, peeled and de-veined

1/2 cup diced green onion

sea salt (optional)

Cholula Chipotle hot sauce

Tapatio hot sauce

Directions

1. Heat 1 tablespoon of oil over medium high heat in a large stock pot or Dutch oven. Season the chicken with one tablespoon of the seasoning packet mix from the Jambalaya package. Sauté the chicken until starting to brown on all sides, about 5 minutes. Remove from pan and set aside in a bowl.

2. Add the remaining oil and sauté the diced celery, onion and bell peppers until they start to soften, about 3 to 4 minutes, stirring continuously while cooking.

3. Add in the Pomi tomatoes and juice along with the tomato paste. Stir well.

4. Prepare the soup base mix according to package directions. Add that to the stock pot along with the rice and veggie packet from the package, the 2/3 cup of long grain rice and the bay leaves.

5. Add in the water and stir well. Bring to a boil. Stir to make sure the rice isn’t sticking to the bottom of the pan and add the chicken.

6. Stir well, bring back to a boil, then lower the heat to a simmer and place a lid on the pan. Simmer for 20 to 25 minutes or until the rice is tender. Stir occasionally to make sure rice isn’t sticking to the bottom of the pan.

7. Add the shrimp and sausage and cook another 5 to 7 minutes until the shrimp is cooked through.

8. Taste and season with sea salt if desired. Add a few drops of both the Cholula and the Tapatio hot sauces.

9. Garnish with diced green onion. Serve hot with several more dashes of the hot sauces if desired.

Notes:

*You can use half water/half chicken or vegetable broth. The broth will add more sodium so if you prefer a lower sodium recipe use all water.

**If you cannot find pre-cooked, pre-smoked sausage, slice the raw sausage and cook after the chicken but before the vegetables, browning for a few minutes. Remove, then cook the rest of the recipe as stated in the directions. If there is more than a tablespoon of oil in the stock pot/Dutch oven, do not add the remaining tablespoon of oil. Cook the veggies in the oil already in the pot.

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