Spicy and Flavorful Andouille Shrimp and Chicken Jambalaya Recipe

Enjoy the bold flavors of New Orleans with this hearty and satisfying Andouille Shrimp and Chicken Jambalaya. This classic Creole dish is packed with andouille sausage, juicy shrimp, tender chicken, and aromatic spices. Perfect for a weeknight dinner or to serve at a festive gathering.

Ingredients

• 1 lb andouille sausage, sliced
• 1 lb chicken breast, diced
• 1 lb large shrimp, peeled and deveined
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 can diced tomatoes
• 2 cups chicken broth
• 1 cup long-grain white rice
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• Green onions and parsley for garnish

Directions

1. In a large Dutch oven, brown the andouille sausage over medium heat until crispy. Remove and set aside.
2. Add the diced chicken to the pot and cook until browned on all sides. Remove and set aside.
3. In the same pot, sauté the onion, bell peppers, and celery until they begin to soften.
4. Add the minced garlic and cook for another minute.
5. Stir in the diced tomatoes, chicken broth, rice, paprika, oregano, thyme, cayenne pepper, salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
7. Add the andouille sausage, chicken, and shrimp back to the pot and cook for an additional 10 minutes, or until the shrimp are pink and cooked through.
8. Adjust seasoning if needed and serve hot, garnished with chopped green onions and parsley.

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