My Jambalaya (With Chicken & Shrimp)

Get ready for a Cajun feast with My Jambalaya! This flavorful dish combines succulent chicken, juicy shrimp, and tender veggies in a savory sauce. Try it today and taste the magic of Louisiana.

Welcome, my fellow food enthusiasts! Today, I’m thrilled to share a culinary masterpiece that will tantalize your taste buds and warm your soul: My Jambalaya (with Chicken & Shrimp)! This mouthwatering dish combines the zesty flavors of Cajun cuisine with the succulent goodness of chicken and shrimp.

Let’s dive into the flavorful journey together!

Ready Time

50 mins


7 servings


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 Polish sausages, halved lengthwise and cut into 1/4-inch thick pieces
  • 2 large onions, diced
  • 12 cloves garlic, finely chopped
  • 6 green bell peppers, seeded and diced
  • 4 zucchini, chopped, or to taste
  • 2 (14 ounce) cans crushed tomatoes
  • 2 cups chicken broth
  • 1 cup rice
  • 2 teaspoons Worcestershire sauce, or to taste
  • 2 bay leaves
  • 2 pounds chopped cooked chicken breast
  • 2 pounds peeled cooked shrimp


Begin by heating a large saucepan over medium heat. Melt the butter and olive oil together.

Add the halved Polish sausages and diced onions to the pan and cook, stirring frequently, until the onions begin to brown.

This will take approximately 10 minutes. Next, add the minced garlic to the saucepan and cook until it becomes fragrant.

This should take about 1 to 2 minutes.

Stir in the diced green bell peppers, chopped zucchini, crushed tomatoes, chicken broth, uncooked rice, Worcestershire sauce, and bay leaves. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.

During this time, the rice should become tender, and the mixture should thicken.

Finally, add the cooked chicken breast and peeled shrimp to the saucepan. Simmer until both the chicken and shrimp are heated through.

This will take about 1 to 2 minutes.

Once heated, remove the saucepan from the heat and let it rest for a few minutes before serving. This recipe yields approximately 7 servings.


Nutrional Value

  • Calories: 561
  • Fat: 23g (38% DV)
  • Saturated Fat: 6g (30% DV)
  • Cholesterol: 127mg (42% DV)
  • Sodium: 1262mg (55% DV)
  • Carbohydrates: 71g (24% DV)
  • Dietary Fiber: 7g (28% DV)
  • Sugar: 12g (13% DV)
  • Protein: 47g (94% DV)
  • Vitamins:
  • Vitamin A: 24% DV
  • Vitamin C: 103% DV
  • Vitamin D: 0% DV
  • Vitamin B12: 10% DV
  • Minerals:
  • Calcium: 16% DV
  • Iron: 23% DV
  • Potassium: 12% DV
My Jambalaya
Chicken and Shrimp Jambalaya

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