Chicken and Shrimp Jambalaya

6 Servings
100% would make this recipe for Chicken and Shrimp Jambalaya again.

If you want, you can add chopped celery when you add chopped peppers and onions.

0 : 45

0 : 20

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

1 chef marked this Chicken and Shrimp Jambalaya recipe as Favorite
Recipe look good to you?

Chicken and Shrimp Jambalaya Ingredients

1 pound Chicken breast cubed	10 ounce Okra chopped
1 pound Shrimp	3 cans Tomato paste small
1 large Onion chopped	8 cup Chicken broth
1 large Bell pepper chopped	Creole seasoning blend to taste
6 cloves Garlic minced	4 cups Rice

Instructions for Chicken and Shrimp Jambalaya

In a saut or frying pan, brown the chicken. Saute onion, garlic, bell pepper, and okra until the onions are translucent. Add 2 cups of the stock, and tomato paste. Stir until smooth, making sure the sauted vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, to taste. Cook over low-medium heat for about 10 minutes. Add the chicken and cook another 10 minutes. Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. Turn the heat down to low-medium, add shrimp and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened, it's done.

Serve with salad and French bread.

Main Ingredient: ChickenCuisine: Cajun