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Chicken Sausage and Shrimp cajun Jambalaya

An amazing Cajun jambalaya loaded with chicken, shrimp, and andouille sausage. This is made in one pot and can easily feed six hungry mouths.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 408kcal
Author foodnessgracious


  • 1 tbsp olive oil
  • 1 large chicken breast chopped into small pieces
  • 1/2 pound cooked ham diced
  • 1/2 pound andouille sausage cut into slices
  • 1 cup onion diced
  • 1 1/2 tbsp mined garlic
  • 1 green bell pepper cut into 1 inch squares
  • 1 cup long grain rice
  • 28 oz can tomato crushed
  • 1 1/2 cup chicken stock
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp black pepper
  • 10 large shrimp shells taken off


  • Preheat the oven to 350 degrees F.
  • In a heavy dutch oven or cast iron pot heat the oil.
  • Add the chicken, ham and sausage and cook until seared. Transfer to a plate and drain any fat leftover.
  • Add the onion and cook until soft, about three minutes.
  • Add the garlic and green pepper and stir.
  • Stir in rice, tomatoes, stock, Worcestershire sauce, thyme, bay leaf, salt and pepper. Stir well.
  • Return the cooked meats to the pot and bring to a simmer.
  • Cover the pot and cook in the oven for about 35 minutes, stirring a few times along the way.
  • After 35 minutes, add the shrimp making sure to mix them through the jambalaya.
  • Cook for another 10 minutes and until the rice is fully cooked
  • Serve at once in bowls.


Serving: 8oz | Calories: 408kcal | Carbohydrates: 30g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 110mg | Sodium: 1382mg | Potassium: 544mg | Fiber: 1g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 27.9mg | Calcium: 45mg | Iron: 2mg