Hearty & Healthy Chicken and Shrimp Jambalaya: A Crowd-Pleasing, Lighter Take on a Classic
Discover a beloved household favorite redesigned for today’s healthy eater: our Chicken and Shrimp Jambalaya. While maintaining all the comforting, spicy flavors you expect from a classic jambalaya, this version leans into a lighter, lower-carb profile. We’ve packed it with more vibrant vegetables, succulent chicken breast, and tender shrimp, significantly reducing the rice content compared to traditional recipes. You won’t find sausage in this rendition, making it a fresh and vibrant alternative, though we’ll share tips if you wish to add it back in. The result is a truly satisfying, spicy, and soul-warming dish that brings together the best of Creole-inspired cuisine in a wholesome way. This recipe yields a generous pot, making it ideal for large family gatherings, lively parties, potlucks, or, my personal favorite, providing ample delicious leftovers for busy days. Just last year, with a dozen family members visiting for the holidays, I prepared a double batch of this jambalaya ahead of time, froze it, and then effortlessly reheated it alongside my easy homemade French bread. It was a hearty, stress-free meal after everyone had grown tired of standard holiday fare, proving its worth as a go-to dish.
Customizing the Spice: A Jambalaya for Every Palate
One of the best aspects of this chicken and shrimp jambalaya recipe is its adaptability. You have complete control over the heat level, allowing you to tailor it perfectly to your family’s preferences or your guests’ tastes. Our family generally enjoys a good kick of spice, but my mother, for instance, prefers milder flavors. To accommodate everyone during last year’s holiday visit, I simply portioned out a serving of the jambalaya for her before I added the hot sauce and the final extra sprinkle of the spice mixture. My mom, who had never tried jambalaya before and was initially skeptical, was pleasantly surprised and absolutely adored her milder version. This simple adjustment ensures that everyone at your table can enjoy this fantastic dish, regardless of their tolerance for heat. Don’t be afraid to taste as you go and adjust accordingly – that’s the beauty of home cooking!
The Art of Batch Cooking: Feeding a Crowd (and Your Future Self!)
This Chicken and Shrimp Jambalaya truly is a crowd-pleaser, designed to satisfy even the hungriest appetites. However, I want to be transparent: this isn’t a “quick one-pot meal” in the traditional sense. It typically requires two pots – one for the aromatic rice and another for the rich, flavorful base – and you’ll likely dirty a few bowls along the way. There’s also some dedicated prep time, followed by a simmering period (and remember, the longer it simmers, the deeper the flavor!). I usually reserve this recipe for a weekend, when I have more time to enjoy the cooking process. Despite it yielding a large batch, I often double the recipe. My personal philosophy has always been, “if you’re going to chop one onion, why not two?” And if you’re going to make a pot of something, why not make a large pot? This approach was my secret weapon for surviving single motherhood, ensuring I had plenty of delicious, wholesome reheated meals pulled from my deep freezer, minimizing those less-than-ideal trips through fast-food drive-throughs. The extra effort upfront pays dividends in convenience and flavor for days to come, making it a smart choice for busy households or anyone who appreciates the comfort of a homemade meal ready in minutes.
Crafting the Perfect Creole Seasoning Blend for Your Jambalaya
The heart and soul of this jambalaya lie in its vibrant spice mix. This particular blend is an ever-so-slightly adapted version of the renowned Emeril’s Essence Creole Seasoning. My main modification was to cut the salt content in half. This adjustment allows for greater control over the final seasoning of the dish, as I prefer to add a little extra salt at the end if needed, rather than starting with a batch that’s overpoweringly salty. The recipe for the seasoning mix itself yields enough for 3-4 batches of jambalaya and calls for a selection of eight different dried spices and herbs. While it might seem like a lot to gather initially, the foresight of mixing a large batch once is a true time-saver. Think about it: if you’re going to pull out eight different spice bottles, it’s incredibly efficient to measure and mix them all at once. This way, your custom Creole seasoning is ready to go for the next several times you decide to whip up this amazing jambalaya, making future cooking sessions much quicker and more enjoyable. Stored in an airtight container, it will keep its potency for months, ensuring you always have authentic flavor at your fingertips.
Dietary-Friendly & Serving Suggestions for a Complete Meal
Beyond its incredible flavor, this Chicken and Shrimp Jambalaya offers another fantastic bonus: it’s naturally dairy-free and gluten-free! This makes it an excellent choice for those with common dietary restrictions or allergies, allowing more people to enjoy a hearty and delicious meal without compromise. For guests who require a soy-free diet, simply ensure you use a soy-free Worcestershire sauce, and the dish becomes entirely soy-free as well. It’s comforting to know that such a flavorful dish can also be so accommodating. If you don’t have issues with gluten, I wholeheartedly recommend serving this jambalaya with a crusty loaf of fresh French bread. The bread is absolutely delicious when dipped into the rich, spicy broth, soaking up all the incredible flavors and adding a wonderful texture contrast. It’s the perfect accompaniment to complete this satisfying culinary experience, making it feel even more authentically Southern.
Tips for the Perfect Jambalaya Every Time
Achieving the perfect jambalaya is an art, but with a few tips, you can ensure success every time. First, don’t rush the simmering process. While 1-2 hours is a good baseline, allowing your jambalaya to simmer longer, especially on a low heat, truly allows the flavors to meld and deepen, resulting in a more complex and satisfying dish. Second, prepping your ingredients (the “mise en place”) before you start cooking is key for a recipe with so many components. Having your chicken cubed, vegetables chopped, and spices mixed will make the cooking process much smoother and more enjoyable. When sautéing the chicken and shrimp, ensure not to overcrowd the pot; cook them in batches if necessary to get a nice sear and avoid steaming. For those who enjoy an even richer flavor, consider browning a bit of Andouille sausage before adding the chicken and shrimp; just be sure to adjust the seasoning mix slightly to account for the sausage’s inherent saltiness and spice. Finally, always taste and adjust the seasoning (especially salt and hot sauce) just before serving. Personal preference plays a huge role in jambalaya, so don’t be afraid to make it your own! Leftovers, as mentioned, are fantastic and often taste even better the next day, making this a great meal prep option. Store any remaining jambalaya in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 3 months for a quick, delicious meal whenever you need it.
We hope this enhanced version of our Chicken and Shrimp Jambalaya becomes a new staple in your kitchen. It’s a dish that embodies comfort, flavor, and thoughtful preparation, perfect for sharing with loved ones or savoring on your own. Remember to save or pin this recipe for future use, and please let us know in the comments if you have any questions or, better yet, if you make it and love it!
Chicken and Shrimp Jambalaya
Kelly Kirkendoll
Pin Recipe
Ingredients
Jambalaya Sesoning Mix
- 2 1/2 Tbsp paprika
- 1 Tbsp sea salt
- 2 Tbsp garlic powder
- 1 Tbsp black pepper
- 1 Tbsp onion powder
- 1 Tbsp cayenne pepper
- 1 Tbsp dried oregano
- 1 Tbsp dried thyme
Jambalaya
- 1 lb cooked, peeled, deveined shrimp (I cut in half or thirds, depending on size of shrimp)
- 3 Tbsp olive oil
- 3 Tbsp jambalaya seasoning mix
- 3 boneless skinless chicken breasts, cubed
- 2 cups chopped green pepper
- 2 cups chopped onion
- 2 cups chopped celery
- 6 cloves minced garlic
- 3 cans petite diced tomateos
- 4 bay leaves
- 3 tsp worcestershire sauce (make sure it’s gluten-free if you need to eat g-f; soy-free if need s-f)
- 2-3 tsp hot sauce (start with 2 – add more later if you prefer)
- 2 1/4 – 2 1/2 cups cooked whole grain brown rice (1 cup uncooked)
- 2 cups organic chicken broth
Instructions
- Mix the spices in a small bowl (use what you need for this batch; save the rest in a sealed container for the next time you make it)
- Make the rice in a pot, according to the package’s instructions (I use an organic whole grain brown rice that takes 40 minutes)
- Cube the chicken (I like to use kitchen scissors to save time). Mix in a bowl with 1 Tbsp of the seasoning mix and set in refrigerator while you prep the vegetables.
- Rinse the pre-cooked, peeled and de-veined shirmp and mix in a bowl with 1 Tbsp of the seasoning mix; set it in the refrigerator too.
- Rinse and chop the green pepper, onion, celery and garlic.
- In a large pot, heat 2 Tbsp olive oil; sautee the chicken for 5-6 minutes until cooked through. Remove and put into a clean bowl.
- Give the seasoned pre-cooked shrimp a quick 1 minute sautee and add to the bowl with the cooked chicken
- Add 2 Tbsp olive oil to pot and sautee all the vegetables and garlic until soft.
- Add the meat back in, tomatoes, bay leaf, worcestershire sauce, hot sauce and 1 Tbsp seasoning mix.
- When the rice is ready, add the rice and chicken broth and let simmer for 1-2 hours (or longer)
- Taste and add salt and pepper to taste. Serve and enjoy! 🙂
Notes
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