Jambalaya loaded with chicken, sausage, and shrimp in a chicken and tomato broth. Quick and easy for any weeknight meal.
These Cheesy Jambalaya Stuffed Peppers are an awesome and delicious recipe to use up any leftovers or make right away!
Dinnertime does not get any easier than a delicious 20 minute jambalaya! Living in Houston, TX for the past 14 years afforded me the privilege and opportunity to eat some amazing southern and creole foods. Jambalaya was on the the top of the list for one of my favorite creole dishes. Up there with jambalaya is of course- gumbo, and etouffee; all of which we’ll have to venture into sometime soon.
What is Jambalaya?
Jambalaya is a creole dish that has a tomato base. It infuses several different spices and a combination of chicken, shrimp, and andouille sausage. Rice is the ingredient that ties the dish together. The addition of rice absorbs all of juices and seasonings and creates a hearty and filling dish.
What is the difference between Creole food and Cajun food?
Creole food traces its roots back to Louisiana. It is generally a combination of French, Spanish, Haitian, and African American flavors all meshed together to create the delicious flavors of Creole food.
A lot of people like to put Cajun and creole food in the same category, but in fact, they are different. With creole cooking, a lot of tomato is used in the bases, where as Cajun is more of a seasoning technique. Nonetheless, they both originate in Louisiana, and are both amazing cuisines.
Back to this Jambalaya though!
Aside from the seasonings and spices, the combination of shrimp, andouille sausages, and chicken are what set this dish apart from any other! It is easy to get creative with this recipe by adding different vegetables, meats, and seasonings. For this particular recipe, my goal was to make it quick, and simple! That’s just what we did.
We used ground chicken for this jambalaya, but any cooked chicken will work perfectly. Chicken thighs or chicken breasts will work just fine. Cook the chicken through, chop it or shred it and continue on with the recipe.
One of the most important steps in this recipe, is to add your shrimp towards the end. Shrimp cooks very quickly, and the texture gets rubbery if it is overcooked. The rice is pre-cooked, which is one of the reasons this recipe is so quick and easy to make.
This jambalaya is hearty and filling enough to be the main meal, or it can be used as a side dish.
- 1 pound Ground chicken, cooked/crumbled
- 2 links Andouille sausage, sliced
- 1 pound Shrimp, medium size
- 1 cup Three pepper blend, diced if need be
- 1 can Diced tomatoes
- 2 cups Chicken broth
- 1/4 cup Olive oil
- 2 cups White rice, cooked
Seasoning (to taste)
- 2 tablespoons Seasoning salt
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Bay leaves, crushed
- 1 tablespoon Chili powder
- 1 tablespoon Black pepper
- In a large skillet, heat olive oil and cook ground chicken according to package. Add three pepper blend. Slice up andouille sausage into bite size pieces, add to skillet and cook for 5-7 mins.
- Add seasonings, chicken broth, and diced tomatoes to the pan. Simmer for 5 minutes.
- Add shrimp, cook until it begins to turn pink (about 5 minutes). Stir frequently. Add pre-cooked white rice, simmer for 5 minutes. Enjoy!
Any cooked chicken/chopped or shredded will work in this recipe.
PRODUCTS USED IN THIS RECIPE:
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