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Nick’s Jambalaya

by Rie McClenny


for 4 servings

  • 2 tablespoons oil, divided
  • 1 lb boneless, skinless chicken thigh, cubed
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon cajun seasoning
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 4 andouille sausages, cooked and sliced
  • 1 sweet onion, diced
  • 2 stalks celery, diced
  • 1 green pepper, diced
  • 1 jalapeño, minced
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • 1 ½ cups chicken stock
  • 2 cups crushed tomato
  • 3 cups rice, cooked al dente
  • 2 bay leaves
  • 1 lb shrimp, peeled and divided


  1. Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt. Stir to coat.
  2. Once chicken is fully cooked, add the sausages and cook for 3 minutes.
  3. Remove the chicken and sausage from the pot and set aside.
  4. Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and salt. Cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
  5. Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Put the lid on and simmer for 10 minutes.
  6. Stir in the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
  7. Enjoy!
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