Andouille, Shrimp, and Chicken Jambalaya


  • 3 cups chicken broth, divided
  • 1 ½ cups white rice
  • 1 pound andouille sausage, diced
  • 1 large sweet onion (such as Vidalia®), chopped
  • 3green onions, or to taste, chopped
  • 1 cup chopped celery
  • 1 large green bell pepper, chopped
  • 2 tablespoons Creole seasoning (such as Tony Cachere’s®)
  • 2 tablespoons minced garlic
  • 1 teaspoon hot sauce (such as Frank’s® RedHot ®)
  • ground black pepper to taste
  • 1 (14.5 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 1 pound shrimp, peeled and deveined
  • 1cooked whole chicken breast, shredded
  • 1 cup chicken broth
  • Directions

  • Step 1

    Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.


  • Step 2

    Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.

  • Step 3

    Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.

  • Step 4

    Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.

  • Step 5

    Scoop rice into bowls and ladle jambalaya over the rice.

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