Chicken, Andouille, and Shrimp Jambalaya

Mar 05, 2020
Jambalaya holds a special spot on dining tables as one of the most famous and delicious dishes across Louisiana. Creole For The Soul has created a homemade, Jambalaya recipe that you can make from scratch.


3 Tablespoons Vegetable Oil
1 Lb. Andouille Sausage, Sliced
2 Lbs Boneless, Skinless Chicken Thighs (1-inch cubes)
1.5 Lbs Large Fresh Shrimp (peeled & deveined)
1.5 Cups Chopped Onion
1.5 Cups Chopped Celery
1.5 Cups Chopped Green Bell Pepper
3 Cloves Chopped Garlic
3 Cups Long Grained Rice
5 Cups Chicken Broth
Dried Thyme (to taste)
Dried Basil (to taste)
Dried Oregano (to taste)
Tony's Original Creole Seasoning (to taste)
Tony's No Salt Seasoning (to taste)


  1. In a large Dutch oven or pot, heat oil over medium-high heat.
  2. Add sausage and chicken seasoned with Tony Chachere's Original Seasoning and cook about 5 minutes or until browned.
  3. Remove meat from pan and add onion, celery, and bell pepper, and cook for 3 minutes or until tender.
  4. Add garlic and stir for 30 seconds or until fragrant.
  5. Add rice and stir for about 3 minutes or until lightly toasted.
  6. Add chicken broth, basil, oregano, thyme and bay leaves.
  7. Bring to a boil, reduce heat to medium-low. Cover and cook for 15 minutes or until rice is tender.
  8. In a separate pan, add in shrimp seasoned with Tony Chachere's No Salt Seasoning Blend, and cook for about 2 minutes, tossing them around frequently over medium-high heat.
  9. Add shrimp to Jambalaya pot and cover. Continue cooking until rice is tender.
  10. Once the rice is done, remove the pot from heat and allow Jambalaya to sit uncovered or until all juices are absorbed. Continue to season as desired.

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