Chicken and Shrimp Jambalaya

This Chicken and Shrimp Jambalaya is another favorite in our household. My version is a little on the lighter, lower-carb side as far as jambalaya recipes go, going heavier on vegetables, chicken and shrimp and lighter on rice than most, with no sausage (although you can add some if you prefer) and using chicken breast meat instead of thigh meat. It is a hot, comforting, spicy bowl of all things good in this world. 🙂 This jambalaya recipe makes a fairly large pot, which is perfect for large families, parties, potlucks and, my favorite, leftovers! Last year, we had a dozen family members visiting from out of state over the holidays, and I made a double batch ahead of time, froze it, then reheated it (along with my easy homemade french bread) for a hearty, no-fuss meal after we all got sick of holiday leftovers.

You can turn the level of spice up or down a bit on this chicken and shrimp jambalaya, depending on your tastes and that of your family or guests. Most of our family likes things spicy, but my mom does NOT, so when I made this last year before family came into town, I pulled a portion of the jambalaya out before I added the hot sauce and last extra sprinkle of the spice mixture for her. My mom had never tried jambalaya before and was doubtful about it … but she loved her lower-spiced version. 🙂

I’m going to be upfront here: this is not a quick one pot meal. It takes two pots (one for the rice, one for the rest), you’ll probably dirty a few bowls and it takes some prep time (and then time to let it simmer … the longer the better). I typically save this for a weekend, and even though this makes a large batch, I sometimes double the recipe and freeze half or more for later. My theory has always been – if you’re going to chop one onion, why not two? If you’re going to make a pot of something, why not make a big pot? I survived single motherhood this way. Or, at least, survived it without a lot of trips through fast food drive-through windows (and with a lot of delicious reheated meals pulled from my deep freezer).

The spice mix used in this recipe is an ever-so-slightly adapted version of Emeril’s Essence Creole Seasoning — I cut the salt in half. I’d rather add a little salt later than create a batch that’s too salty. If the recipe below looks like much more spice mix than you’ll need, you are correct! The recipe makes enough for 3-4 batches and calls for 8 different dried spices/herbs. If I’m going to drag out 8 bottles of spices, it sure is nice to mix up a big batch one time … and then have it ready to go the next several times I make this!

A bonus about this dish? It’s dairy-free and gluten-free! If you make it with a soy-free worcestershire sauce, then it’s also soy-free.

If you don’t have issues with gluten, then I highly recommend serving it with french bread (it’s delicious dipped in the broth)!

Save it/pin it and let me know if you have any questions and/or make it!

Print Recipe

Chicken and Shrimp Jambalaya

A favorite in our household, this chicken and shrimp jambalaya is sure to become a favorite in yours too! Dairy-free and gluten-free (and easily soy-free), it's the perfect dish to feed a crowd for family dinners, potlucks and parties.

Course

Main Dish, Soup

Cuisine

Dairy-Free, Gluten-Free

Servings

people

Ingredients

Jambalaya Sesoning Mix

• 2 1/2 Tbsp paprika
• 1 Tbsp sea salt
• 2 Tbsp garlic powder
• 1 Tbsp black pepper
• 1 Tbsp onion powder
• 1 Tbsp cayenne pepper
• 1 Tbsp dried oregano
• 1 Tbsp dried thyme

Jambalaya

• 1 lb cooked, peeled, deveined shrimp (I cut in half or thirds, depending on size of shrimp)
• 3 Tbsp olive oil
• 3 Tbsp jambalaya seasoning mix
• 3 boneless skinless chicken breasts, cubed
• 2 cups chopped green pepper
• 2 cups chopped onion
• 2 cups chopped celery
• 6 cloves minced garlic
• 3 cans petite diced tomateos
• 4 bay leaves
• 3 tsp worcestershire sauce (make sure it's gluten-free if you need to eat g-f; soy-free if need s-f)
• 2-3 tsp hot sauce (start with 2 - add more later if you prefer)
• 2 1/4 - 2 1/2 cups cooked whole grain brown rice (1 cup uncooked)
• 2 cups organic chicken broth

Course Main Dish, Soup Cuisine Dairy-Free, Gluten-Free Servings people Ingredients Jambalaya Sesoning Mix 2 1/2 Tbsp paprika 1 Tbsp sea salt 2 Tbsp garlic powder 1 Tbsp black pepper 1 Tbsp onion powder 1 Tbsp cayenne pepper 1 Tbsp dried oregano 1 Tbsp dried thyme Jambalaya 1 lb cooked, peeled, deveined shrimp (I cut in half or thirds, depending on size of shrimp) 3 Tbsp olive oil 3 Tbsp jambalaya seasoning mix 3 boneless skinless chicken breasts, cubed 2 cups chopped green pepper 2 cups chopped onion 2 cups chopped celery 6 cloves minced garlic 3 cans petite diced tomateos 4 bay leaves 3 tsp worcestershire sauce (make sure it's gluten-free if you need to eat g-f; soy-free if need s-f) 2-3 tsp hot sauce (start with 2 - add more later if you prefer) 2 1/4 - 2 1/2 cups cooked whole grain brown rice (1 cup uncooked) 2 cups organic chicken broth

Instructions

1. Mix the spices in a small bowl (use what you need for this batch; save the rest in a sealed container for the next time you make it)
2. Make the rice in a pot, according to the package's instructions (I use an organic whole grain brown rice that takes 40 minutes)
3. Cube the chicken (I like to use kitchen scissors to save time). Mix in a bowl with 1 Tbsp of the seasoning mix and set in refrigerator while you prep the vegetables.
4. Rinse the pre-cooked, peeled and de-veined shirmp and mix in a bowl with 1 Tbsp of the seasoning mix; set it in the refrigerator too.
5. Rinse and chop the green pepper, onion, celery and garlic.
6. In a large pot, heat 2 Tbsp olive oil; sautee the chicken for 5-6 minutes until cooked through. Remove and put into a clean bowl.
7. Give the seasoned pre-cooked shrimp a quick 1 minute sautee and add to the bowl with the cooked chicken
8. Add 2 Tbsp olive oil to pot and sautee all the vegetables and garlic until soft.
9. Add the meat back in, tomatoes, bay leaf, worcestershire sauce, hot sauce and 1 Tbsp seasoning mix.
10. When the rice is ready, add the rice and chicken broth and let simmer for 1-2 hours (or longer)
11. Taste and add salt and pepper to taste. Serve and enjoy! 🙂

Recipe Notes

Click here to get Kitchen Gone Rogue's easy French bread recipe.

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