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Easy Jambalaya Recipe with Shrimp and Andouille Sausage

Come with me to cajun country in this super easy to make jambalaya recipe that is packed with chicken, shrimp and andouille sausage!
Course Main
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Author Chef Billy Parisi

Ingredients

For the Cajun Spices:

  • 2 tablespoons of sea salt
  • 2 teaspoons of ground mustard
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
  • 1/2 teaspoon of white pepper
  • 1 teaspoon of cumin
  • 1/2 teaspoon of cayenne pepper
  • 1 tablespoon of paprika
  • 1 tablespoon of thyme

For the Jambalaya:

  • 8 strips of chopped bacon
  • 4 tablespoons of unsalted butter
  • 2 peeled and small diced sweet onions
  • 6 small diced stalks of celery
  • 1 each seeded and small diced red and green bell pepper
  • 4 finely minced cloves of garlic
  • 4 slices vine ripe tomatoes
  • 4 slices andouille sausage links
  • 3 each sliced chicken thighs and tenders
  • 2 cups of chicken stock
  • 2 1/2 cups of long grain rice
  • 1 pound of peeled deveined and diced shrimp
  • optional garnish: chopped parsley green onions and thyme

Instructions

  • Cajun spices: combine all ingredients together in a small bowl and set aside. Note there will be some leftover.
  • Jambalaya: In a large dutch oven pot over medium heat add in the bacon and cook until the lardons are crispy. set them aside.
  • Add the butter to the pot and caramelize the onions, about 20 minutes. Once brown add in the celery, peppers, garlic, tomatoes and 2 teaspoons of the spice blend. Stir and simmer on medium heat for 10 minutes.
  • Next, add in the sausage and chicken and cook until the chicken is done, about 10 minutes.
  • Add in the chicken stock, rice, shrimp and 2 more teaspoons of the spice blend. Stir and cover and cook for 15 to 18 minutes or until the rice is cooked.
  • Serve with optional garnishes!