Chicken and Shrimp Jambalaya

Chicken and Shrimp Jambalaya

63 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    1 h 15 m
Recipe by  HERB-OX® Bouillon

“Don't keep it all to yourself, this recipe is made for sharing! Spicy jambalaya with chicken, pork sausage and shrimp is accompanied by tomatoes, and peppers. 12 ounces frozen, cooked shrimp may be substituted for 1 pound fresh or frozen raw shrimp.”

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Adjust Servings

Original recipe yields 12 servings



  1. In Dutch oven over medium heat, cook sausage, onion, celery, peppers, and garlic until tender. Add remaining ingredients except shrimp and hot pepper sauce. Bring to a boil. Cover; reduce heat and simmer 20 to 25 minutes or until rice is tender. Add shrimp. Cook 2 to 3 minutes or until shrimp turns pink. Remove bay leaves. Serve with hot pepper sauce.

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Reviews (63)

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First off, when you peel your shrimp save the shells and boil them in about 5 to 8 cups of water. Bring to Boil and simmer for about 5 minutes then run through a strainer, reserving the water. Use this water in the soup and you won't believe the difference. I have been making a similar version to this soup for about 20 years. However, this one takes the cake! Other than the boiled shrimp shells I also left out the chicken and Ham. I doubled the shrimp to 2lbs and also added about 1.5lbs of white fish filets that I'd cut into bite sized pieces. Doesn't matter what kind of fish you use (just has to be white). I bought whatever was on sale at the fish market. Perfection in a bowl! I also made the jalepeno cornbread recipe that I found on this side. Crumble that into your bowl and it's amazing. WONDERFUL recipe! This is a must try for everyone. I guarantee it will make it into your personal recipe book as it has mine.



This is one of the best jambalaya recipes I've made. The spices used and the chopped jalapenos give it a wonderful flavor & just the right amount of heat. I've made it with only the chicken and shrimp (leaving out the ham & sausage), which is my favorite. This is now a family favorite.



Very good, pretty easy to make, lots of improvising opportunities. Needs more rice, though, to thicken the mixture.

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Amount Per Serving (12 total)

  • Calories
  • 363 cal
  • 18%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 20.5 g
  • 7%
  • Protein
  • 27.5 g
  • 55%
  • Cholesterol
  • 115 mg
  • 38%
  • Sodium
  • 1061 mg
  • 42%

Based on a 2,000 calorie diet



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