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Cajun Trinity Jambalaya with Chicken, Shrimp, and Sausage

A flavorful one-pot dish brimming with chicken, shrimp, and sausage, seasoned with a vibrant homemade Cajun spice blend, and cooked with aromatic vegetables. This taste of the Bayou is perfect for a hearty family dinner.
2
55 min
TOTAL TIME
659
CALORIES
$3.49
PER SERVING
Cajun Trinity Jambalaya with Chicken, Shrimp, and Sausage
Ingredients
CAJUN SEASONING
4 SERVINGS
Garlic Powder
1 tsp garlic powder
Onion Powder
1/2 tsp onion powder
Dried Basil
1/2 tsp dried basil
Cayenne Pepper
1/4 tsp cayenne pepper
Paprika
1 tsp paprika
Dried Thyme
1/2 tsp dried thyme
JAMBALAYA
Unsalted Butter
1 tbsp unsalted butter
Olive Oil
2 tbsp olive oil
Long-grain White Rice
1 cup long-grain white rice
Red Bell Pepper
1 whole red bell pepper
finely diced
Cajun Seasoning
2 tsp cajun seasoning
Boneless Chicken Breasts
2 whole boneless chicken breasts
cubed
Onion
1 medium onion
finely diced
Garlic
2 cloves garlic
minced
Celery
2 stalks celery
finely diced
Andouille Sausage
2 whole andouille sausage
sliced
Dried Oregano
1 tsp dried oregano
Low-sodium Chicken Broth
1 cup low-sodium chicken broth
Tomatoes
1 cup tomatoes
diced, with juice
Raw Shrimp
1/2 lbs raw shrimp
peeled and deveined
Scallions
2 whole scallions
finely chopped
Black Pepper
black pepper
to taste
Salt
salt
to taste
Dried Bay Leaf
2 whole dried bay leaf
Directions
CAJUN SEASONING
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
1
In a small bowl, mix together paprika, garlic powder, onion powder, dried thyme, dried basil and cayenne pepper. Set aside.
JAMBALAYA
2
In a large skillet or heavy duty pan, heat the olive oil over medium heat.
3
Season the chicken cubes with salt and pepper and brown them in the skillet on all sides.
4
Add the andouille sausage to the skillet and continue browning for an additional 2 minutes. Then transfer the browned chicken and sausages to a plate.
5
Add the unsalted butter, onion, red bell pepper, celery, and minced garlic to the skillet. Sauté, stirring occasionally, until the vegetables are tender.
6
Stir in the homemade Cajun seasoning mix, dried oregano and bay leaves.
7
Add chicken broth, diced tomatoes with juice, and long-grain white rice to the skillet, stir to combine, and bring to a boil.
8
Reduce heat and let it simmer, covered, for 15 minutes.
9
Add the cooked chicken and sausage back to the skillet and nestle the raw shrimp into the rice. Cover and cook until the shrimp are opaque throughout and the rice is tender, about 5 minutes more.
10
Sprinkle the dish with finely chopped scallions before serving.
Health Info
Macros
51g
CARBS
29g
FAT
46g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
What is the difference between gumbo, jambalaya, and etoufee?
What kind of meat should I use for jambalaya?
What kind of rice should I use for jambalaya?
How do I make my jambalaya more flavorful?
How do I cook my jambalaya evenly?