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Savory Seafood and Sausage Jambalaya

Satisfy your cravings with this delicious Savory Seafood and Sausage Jambalaya made in just one pot! Packed with smoked sausage, tender chicken, fresh shrimp, and flavorful vegetables, it's an easy yet impressive weeknight dinner that the whole family will love.
4
50 min
TOTAL TIME
417
CALORIES
$1.58
PER SERVING
Savory Seafood and Sausage Jambalaya
Ingredients
17 INGREDIENTS
8 SERVINGS
Onion
1 whole onion
diced
Bell Pepper
1 cup bell pepper
diced
Celery
2 ribs celery
chopped
Chicken Breasts
8 oz chicken breasts
cubed
Smoked Sausage
12 oz smoked sausage
sliced
Chicken Broth
1 cup chicken broth
Long-grain Rice
1 1/2 cups long-grain rice
uncooked
Dried Oregano
1 tsp dried oregano
Salt
1/2 tsp salt
Table salt
Shrimp
8 oz shrimp
peeled and deveined
Black Pepper
1/2 tsp black pepper
Paprika
2 tsp paprika
Dried Thyme
1 tsp dried thyme
Cayenne Pepper
1/2 tsp cayenne pepper
Garlic
2 cloves garlic
minced
Butter
2 tbsp butter
Crushed Tomatoes
28 oz crushed tomatoes
Directions
6 STEPS
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Heat the butter in a large skillet or Dutch oven over medium-high heat.
2
Add the celery, onion, bell pepper, and garlic, and cook until the vegetables soften, about 5 minutes.
3
Add the chicken and smoked sausage and cook until the chicken is cooked through, about 5-7 minutes.
4
Add the chicken broth, crushed tomatoes, paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to a simmer.
5
Stir in the uncooked long-grain rice, making sure it's submerged in the liquid. Cover and simmer for 25-30 minutes, or until the rice is cooked and absorbs most of the liquid.
6
When the rice is nearly done, stir in the shrimp and cook for an additional 5-7 minutes, until the shrimp is pink and cooked through.
Health Info
Macros
39g
CARBS
17g
FAT
23g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE 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?