Serves:  12

  Prep. Time:  15 minutes

  Cook Time: ​45 minutes

  Difficulty: ​ Easy

What You Need


2 lb. Chicken breast; ​boneless and skinless

4 tbsp. Olive oil
2 lb. Medium shrimp; peeled and deveined

2  lbs. Andouille sausage

4 cloves Garlic; minced
2 Yellow onions; diced
1 Green bell pepper; diced
1 (15 oz.) can Diced tomatoes

1 tbsp. Creole seasoning
2 c. Low-sodium chicken stock 

2 c. Tomato juice

4 tbsp. Paprika 

2 c. Long grain rice

Hot sauce for topping



6 c. Mixed greens

1/4 c. Olive oil

1/4 c. White wine vinegar

Sea salt

Freshly ground black pepper


Becca's Menu

What You Do

1.  Preheat the oven to 375°F and set the rack in the center position.  Rub each side of the chicken breast with
about 2 tablespoons of the olive oil and arrange in a glass baking dish.  Bake at 375°F for about 15 minutes or until cooked through but not dry.

2.  Remove the chicken from the oven, let cool for about 5 minutes, then shred with two forks (or your hands if cool enough).

3.  While the chicken cooks, heat the remaining olive oil in a large stock pot.  Add the shrimp to the pot and cook for about 4 minutes, stirring occasionally, until shrimp are bright pink.  Remove from the pot and set aside.  

4.  Cut the sausage into rounds, and the rounds into half-moons. Add the sausage and the shredded chicken to the pot and sauté for about 5 minutes, until lightly browned. Remove the chicken and sausage and set
aside, leaving the drippings in the pot.

5.  Sauté garlic, onion, and green pepper in the drippings until soft, about 5 minutes, stirring frequently. Add the diced tomatoes and stir to combine.

6.  Return the chicken and sausage to the pot. Add the Creole seasoning, stock, tomato juice and paprika and bring the mixture to a boil.

7.  Add the rice, stir well and return the mixture to a rapid boil. Stir again and reduce heat to a simmer. Cover jambalaya and continue simmering until the rice is cooked, about 25 minutes (but check rice instructions and taste occasionally). 

8.  Remove cover and quickly turn rice from top to bottom completely, adding in the cooked shrimp. 

9.  Whisk together the olive oil, white wine vinegar, salt and pepper to taste.  In a large bowl, toss the greens in the dressing.

10.  Serve the salad alongside the jambalaya, with your favorite hot sauce for topping.

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seasonal RECIPES for those who love to EAT

Jambalaya is a traditional Creole dish made with a variety of meats and seafood, tomatoes and rice.  Similar to many other “traditional” dishes, there are probably thousands of variations of jambalaya in the world and it is a dish that easily can be tailored to suit your own tastes.  Jalapenos or habanero peppers are great if you like spicier dishes, and okra is a very traditional southern addition.  No matter what you add, this dish is perfect for a crowd – it’s filling and easy to do in a crock pot.  For vegetarian folks you can replace the chicken and sausage with additional shrimp, or leave all meats out entirely, as well as substitute vegetable broth for the chicken broth.

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