Chicken + Shrimp + Sausage = Gather...

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  • Servings: 4-6
  • Difficulty: Intermediate
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Perfect for on the go, snacking


  • 4 Tbls Cooking oil
  • 12 oz of Andouille sausage or other spicy sausage of your preference, cut up in bite size pieces
  • 3 boneless Chicken Breast, cut into bite size pieces
  • 1 lb of medium size raw Shrimp
  • 1 – 3 Tbls Creole or Cajun seasoning mix (more or less depending on your spice heat level)  I prefer little heat and more herb seasonings (Creole)
  • 1 tsp Paprika 
  • 1 Onion chopped
  • 1 Green Pepper, seeded and chopped
  • 1 Red Pepper, seeded and chopped
  • 3 stalks of Celery, chopped
  • 3 large Carrots, chopped
  • 4 – 5  cloves Garlic , minced
  • 1 – 28 oz can diced (crushed) Tomatoes with juice
  • 1 – 14 oz fire roasted Tomatoes with juice
  • Salt to taste
  • ½ tsp Black Pepper
  • 2 tsp each of Dried Thyme and Oregano
  • ½ tsp Red Pepper Flakes
  • 2 tsp Worcestershire sauce
  • 1 ½ cups uncooked white rice
  • 3 cups Chicken Broth (or more if needed during cooking)
  • 1 bunch of chopped parsley
  • Chopped Green onions


* Heat 2 Tbls of oil in a large pot.  Season Chicken with salt and pepper and a 1 tsp of Creole or Cajun season (omit salt if already added in with seasonings).

* On medium heat, brown and cook Sausage in a pot, remove with a slotted spoon when done.  Add more oil, if needed, and cook and sauté Chicken pieces til done, about 6-10 minutes.  Remove Chicken from the pot.

* sauté  vegetables, Onions, Peppers, Carrots, Celery until soft.  Add in Garlic and cook til soft and blended in with vegetables

* Stir in Tomatoes.  Add in Salt, Black Pepper, Cajun/Creole seasoning, Thyme and Oregano, Paprika, Red Pepper Flakes, Worcestershire sauce and mix together.  Add in cooked Chicken and Sausage and cook for about 5 – 10 minutes til heated throughout, stirring occasionally.  

* Add in Chicken Broth and Rice.  Bring everything to a boil, then reduce to low/medium heat and cover with a lid.  Simmer for about 30-45 minutes til rice is cooked and liquid is absorbed.  Stir occasionally if needed.

  * Place Shrimp in the Jambalaya mixture and stir gently to incorporate and cover with a lid.  Cook for about 6-8 minutes til Shrimp is pink (depending if your using medium to large size will depend on time of cooking)

* When almost done cooking, taste and season with Salt/Pepper and/or Creole/Cajun seasonings if desired.

*  Serve in large bowls and top with Parsley and Green Onions.  

A nice crusty bread would go quite well with this and if desired a nice small green salad.

Enjoy Gathering around the table.