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98% would make again

Nick’s Jambalaya

Tasty Team


for 4 servings

  • 2 tablespoons oil, divided
  • 1 lb boneless, skinless chicken thighs (455 g), 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 ½ cups chicken stock (355 mL)
  • 2 cups crushed tomato (480 g)
  • 3 cups rice (690 g), cooked al dente
  • 2 bay leaves
  • 1 lb shrimp (455 g), peeled and divided

Nutrition Info

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    Calories 1175
    Fat 63g
    Carbs 78g
    Fiber 4g
    Sugar 10g
    Protein 71g

Estimated values based on one serving size.


  1. Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium- high heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt. Stir to coat.
  2. Once chicken is fully cooked, about 5 minutes, 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 1 teaspoon of 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. Bring to a simmer.
  6. Put the lid on and continue simmering for 10 minutes.
  7. Stir in the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
  8. Enjoy!

Spring is here!

This season, we have tons of easy and delicious favorites to share.

Spring is here!

This season, we have tons of easy and delicious favorites to share.

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