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.
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)
Make the rice in a pot, according to the package’s instructions (I use an organic whole grain brown rice that takes 40 minutes)
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.
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.
Rinse and chop the green pepper, onion, celery and garlic.
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.
Give the seasoned pre-cooked shrimp a quick 1 minute sautee and add to the bowl with the cooked chicken
Add 2 Tbsp olive oil to pot and sautee all the vegetables and garlic until soft.
Add the meat back in, tomatoes, bay leaf, worcestershire sauce, hot sauce and 1 Tbsp seasoning mix.
When the rice is ready, add the rice and chicken broth and let simmer for 1-2 hours (or longer)
Taste and add salt and pepper to taste. Serve and enjoy! 🙂
