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This Jambalaya recipe builds flavors with andouille sausage, chicken and finally shrimp. Jambalaya is a traditional dish served on Fat Tuesday along with king cake and other celebratory foods.
Course Main Dish
Cuisine American
Cook Time 1 hour
Total Time 1 hour
Servings 6


  • 2 tablespoons oil divided
  • 1 pound boneless skinless chicken thighs, cubed
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 4 andouille sausages cooked and sliced
  • 1 sweet onion diced
  • 2 celery stalks diced
  • 1 green pepper diced
  • 1 jalapeño minced
  • 6 cloves garlic minced
  • 1 teaspoon salt
  • 1 cups ½chicken stock
  • 2 cups crushed tomatoes
  • 3 cups rice cooked al dente
  • 2 bay leaves
  • 1 pound shrimp peeled and deveined
  • 2 whole Scallions finely chopped, white and green parts


  • Heat 1 tablespoon of oil in a pot over medium heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt, and stir to coat.
  • Once chicken is fully cooked, add the sausages and cook for 3 minutes.
  • Remove the chicken and sausage from the pot and set aside.
  • Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and salt and cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
  • Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Put the lid on and and simmer for 10 minutes.
  • Add the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
  • Serve hot with a sprinkle of finely chopped scallions.

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