Chicken, Sausage and Shrimp Jambalaya

Go Bold With Butter

I use store bought Creole seasoning from the grocery aisle for the oomph of cajun flavor, and I can usually find several brands to choose from. The result? The spicy taste of cajun flavors infused into the chicken, sausage and sweet shrimp makes this a true one-pot comfort meal.
15 min Prep Time
40 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Servings: 8 servings

Servings: 8 servings


  • 4 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 skinless, boneless chicken breasts, cubed
  • 1 pound andouille sausage, sliced
  • 2 ribs celery, chopped
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 3 cloves garlic, peeled and minced or pressed
  • 1 28-ounce can crushed tomatoes
  • 3 cups chicken stock (24 ounces)
  • 3 tablespoons Creole seasoning
  • 2 bay leaves
  • 1 tablespoon hot sauce
  • 2 1/2 cups long grain rice
  • 1 16-ounce bag medium shrimp, deveined and shelled
  • Kosher salt to taste
  • 2-3 green onions, chopped


Step 1

Melt butter and vegetable oil in large skillet or dutch oven pan over medium high heat. Add chicken breasts and andouille sausage slices and cook for 5-6 minutes, stirring occasionally so all sides are lightly browned and the chicken is cooked through. Remove from pan and set aside.

Step 2

Lower heat to medium and add celery, onion, bell pepper and garlic. Cook for 7-8 minutes or until vegetables soften.

Step 3

Add crushed tomatoes, chicken stock, creole seasoning, bay leaves and hot sauce. Cook for 5 minutes then add rice and cook for about 15 minutes.

Step 4

Add chicken and sausage back to pan with shrimp and cook until chicken and sausage is warmed through and shrimp is cooked through. Season with kosher salt to taste and garnish with green onions.