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Chicken, Shrimp & Sausage Jambalaya

Savoury but sweet rice-pot with spicy sausage, bell peppers and tomatoes. An scrumptious alternative to the usual steamed rice for supper.
Recipe by: Jeffrey, Jou Sun user since 2016
Servings: 4-5   |   Time: 1 hr 5 mins   |   Difficulty: Medium
From Your Kitchen
  • 2 tbsp Olive Oil
  • ½ tsp Salt
  • ¾ cup Long Grain Rice
  • 1(7oz) Canned Tomatoes, chopped
From Jou Sun
  • 350g Boneless Skinless Chicken Thighs
  • 227g Spicy Sausages, cut into ¼ in slices
  • ½ Onion, chopped
  • 1 Celery Rib, diced
  • ¼ Green Bell Pepper, diced
  • ¼ Red Bell Pepper, diced
  • 2 tsp Fresh Thyme
  • 1 tsp Fresh Oregano
  • 1 Tbsp Fresh Parsley, chopped
  • ⅛ tsp Paprika
  • 1 cup Chicken Broth
  • 4 oz Shrimp, peeled and deveined
  • 2 Spring Onions, finely chopped


Cooking Directions
  1. Preheat oven to 350°F (180°C).
  2. In a large pan, brown chicken in hot oil on both sides. Remove and drain.
  3. Add sausages, onion, celery, bell pepper, thyme, oregano, paprika, salt to the pan, cooking and stirring for about 5 mins until onions are tender.
  4. Add rice, tomatoes with juice, and broth. Bring to a boil.
  5. Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350°F for 40-45 mins or until rice and chicken are done and tender.
  6. Stir in shrimp, parsley, and green onions; cover and cook 5-8 mins longer or until shrimp curl and turn bright pink and serve.