Creole-Style Chicken, Shrimp & Sausage Jambalaya

I’ve never been to Louisiana New Orleans but I sure do love a good Creole-style Jambalaya which is their quintessential dish!

This year, Mardi Gras (also known as Fat Tuesday or Shrove Tuesday) falls on Tuesday, February 13. This event is celebrated in New Orleans with carnivals, costumes, pearl beads, trinkets, parades and food feasts. Colourful is an understatement for these celebrations. Vibrant and glittery shades of purple (representing justice), green (representing faith), and gold (representing power) are used for costumes, beads, and decorations. One day I’m going to be there for this glittery event!

My version of jambalaya is jam-packed with chicken, shrimp, spicy chorizo sausage, colourful vegetables, tomatoes, and rice. It’s hit with just the right amount of seasonings and hot pepper sauce. When you crave comfort food this one-dish hearty jambalaya is the ultimate food feast!

Mardi Gras aside, you can make this jambalaya anytime for any celebration. Not only does it look great and colourful but it tastes amazing and makes my mouth water even while it’s simmering! Honestly, I could eat bowls full of it!

This bold and spicy jambalaya which feeds a crowd is so easy to make and cooks up in one skillet. While the jambalaya is simmering why not whip up a batch of Skillet Cornbread with Cheddar, Jalapeño & Green Onions? Cornbread pairs beautifully with this soul-satisfying southern dish!

I’ve been making this jambalaya for years as a go-to weeknight meal. When my daughters were young, they were leery of anything spicy or containing shrimp. I simply eliminated the spice, used sweet Italian sausages (instead of Spanish chorizo) and eliminated the shrimp. The dish was still perfectly delicious! As their palates developed, I was able to add the spicy ingredients and shrimp which made the dish much more authentic.

With any luck, if you have leftovers, they’re great reheated in the microwave the next day for lunch or snack. Hint, hint – hoard a serving or two of this jambalaya to make sure there will be leftovers!

Happy Mardi Gras!

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Creole-Style Chicken, Shrimp & Sausage Jambalaya

Jam-packed with chicken, shrimp, spicy chorizo sausage, vegetables, tomatoes and rice. When you crave comfort food this one-dish hearty jambalaya is the ultimate food feast!

Ingredients

• 2 tablespoons olive oil divided
• 2 boneless chicken breasts about 450g, cut into ½” chunks
• 4 fresh Spanish chorizo sausages alternatively spicy or sweet Italian sausages
• total about 500g, sliced into ½” thick rounds
• 1 large onion sliced
• 4 cloves garlic crushed
• 3 ribs celery diced
• 1 green bell pepper sliced
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 cup long-grain rice
• 284 mL tin condensed chicken broth
• 796 mL tin diced tomatoes
• 1 bay leaf
• 1 teaspoon paprika
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 - 3 teaspoons Louisiana hot sauce use as much as desired
• 400 g bag frozen raw zipperback deveined shrimp medium size, thawed, shells and tails removed

Instructions

1. In a large 6 quart Dutch oven heat about 2 teaspoons of the oil over medium-high heat. Working in four batches, start by adding half of the chicken and browning it until golden on both sides. Remove chicken with a slotted spoon to a medium-sized bowl. Add another teaspoon of oil repeat this process with the remaining chicken. In two more batches repeat the process with the sausage pieces until all the meats are browned. Cover the bowl with foil wrap and set aside.
2. In the same Dutch oven over medium-high heat, add the remaining oil and sauté onion, garlic, celery, green, red and yellow bell peppers while stirring, until just tender, about 2 minutes. Add the rice and stir to coat, about 1 minute. Add chicken broth, tomatoes and season with bay leaf, paprika, oregano, thyme, salt, pepper and hot sauce as desired. Stir well to combine.
3. Return browned chicken and sausage along with any accumulated juices to the Dutch oven. Over medium-high heat, bring the mixture to a light boil while stirring. Cover and let boil for 5 minutes. Reduce heat to low, keep covered and cook for 30 minutes, stirring occasionally until the rice is tender and all the liquid has been absorbed.
4. Meanwhile, thaw shrimp in a large bowl of cold water for about 30 - 45 minutes. Once thawed, remove the shells and tails and discard them. Add shrimp to the Dutch oven and gently stir to combine and immerse the shrimp. Cook on low for 10 - 15 minutes until the shrimp is pink and cooked through.