Cajun and Creole Recipes

Chicken, Sausage and Shrimp Jambalaya

The spicy taste of Cajun flavors infused into buttery chicken, sausage and sweet shrimp makes this a true one-pot comfort meal.

Chicken, Sausage and Shrimp Jambalaya recipe

Prep: 15 min | Cook: 40 min | Yield: 8 servings


  • 4 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 skinless, boneless chicken breasts, cubed
  • 1 pound andouille sausage, sliced
  • 2 ribs celery, chopped
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 3 cloves garlic, peeled and minced or pressed
  • 1 (28 ounce) can crushed tomatoes
  • 3 cups (24 ounces) chicken stock
  • 3 tablespoons Creole seasoning
  • 2 bay leaves
  • 1 tablespoon hot sauce
  • 2 1/2 cups long grain rice
  • 1 (16 ounce) bag medium shrimp, deveined and shelled
  • Kosher salt to taste
  • 2 or 3 green onions, chopped


  1. Melt butter and vegetable oil in a large skillet or Dutch oven over medium high heat. Add chicken breasts and andouille sausage slices and cook for 5 to 6 minutes, stirring occasionally so all sides are lightly browned and the chicken is cooked through. Remove from pan and set aside.
  2. Lower heat to medium and add celery, onion, bell pepper and garlic. Cook for 7 to 8 minutes or until vegetables soften.
  3. Add crushed tomatoes, chicken stock, Creole seasoning, bay leaves and hot sauce. Cook for 5 minutes then add rice and cook for about 15 minutes.
  4. Add chicken and sausage back to pan with shrimp and cook until chicken and sausage is warmed through and shrimp is cooked through. Season with kosher salt to taste and garnish with green onions.


Recipe and photo used with permission from: American Butter Institute

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