Delicious Jambalaya with Chicken Sausage and Shrimp

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By Jodee Weiland

When I first starting making jambalaya years ago, I used a recipe from a cookbook called Celebrate Chicago: A Taste of Our Town and  put together by the Junior League of Chicago (1996 edition). Since then I have adapted the recipe for jambalaya in this cookbook, especially after visiting New Orleans several times over the years. I wanted a healthier version of the original jambalaya, so I made some changes like using Italian chicken sausage instead of Italian sausage. With a few other changes, my version of the original recipe evolved, and my Delicious Jambalaya with Italian Chicken Sausage and Shrimp became one of our favorite dishes!

https://learnfromyesterday.comThere were more healthy choices made over time with this recipe. One change I made to this recipe was using extra-virgin olive oil instead of vegetable oil. I, also, chose to use two orange and red bell peppers instead of one green bell pepper. I added  twenty-eight ounces of crushed tomatoes instead of sixteen ounces of tomato sauce. My crushed tomatoes or puree are all tomato with no salt added. In addition to this, I use sea salt very lightly in this recipe rather than regular salt. With all the rich flavor, not much is needed really. In the end, jambalaya usually has the rice mixed in, but I serve the jambalaya over the rice, so you can decide how much rice you want. The basics of the original recipe are all there, but just slightly altered for a healthier jambalaya, and it’s delicious!

https://learnfromyesterday.comDelicious Jambalaya with Chicken Sausage and Shrimp (adapted from Celebrate Chicago: A Taste of Our Town, Edition 1996)

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 garlic cloves minced
  • 2 sweet bell peppers, one red and one yellow
  • 3 tablespoons extra-virgin olive oil
  • 1 (28 ounce) can crushed tomatoes unsalted
  • 1 (16 ounce) can diced tomatoes unsalted
  • Sea salt and ground black pepper to taste
  • 1/2 teaspoon cayenne or more to taste
  • 1 pound Italian chicken sausage cut up into bite size pieces
  • 2 pounds shrimp, peeled
  • 4 to 5 cups rice, cooked

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Sauté the onions, celery, bell peppers, and garlic in the olive oil until tender. When ready, add the diced tomatoes with juice (not drained), crushed tomatoes, sea salt, ground black pepper, and cayenne to this. Cover and simmer for about one hour.

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Since the chicken sausage is usually cooked, there is no need to brown it. Just cut the sausage up into bite size pieces and peel your shrimp. After one hour of simmering, add the sausage into the hot mixture and stir it. Once the sausage is heated for about ten to fifteen minutes, add the shrimp and continue to heat until the shrimp warmed. Serve over rice or stir the rice into the mixture, if you prefer.

https://learnfromyesterday.comMy adapted version of Delicious Jambalaya with Chicken Sausage and Shrimp is so good, it has become a family favorite! We love to serve it over the rice, instead of mixing the rice into the mixture, but you can do it either way. Whichever way you choose to do it, you are going to love it. Serve it with a nice glass of red wine and savor all the rich flavors blended together. This dish is absolutely wonderful, so enjoy!

https://learnfromyesterday.comJunior League of Chicago. Celebrate Chicago: A Taste of Our Town. Chicago: the Junior League of Chicago, Inc., 1996. Print.

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16 thoughts on “Delicious Jambalaya with Chicken Sausage and Shrimp”

    • Thanks, Rick! It is a delicious meal and really can be done so it’s healthy as well. I’m working on my photography…still have a long way to go though. Thanks for stopping by to chat with me!

  2. hi Jodee! I just made jambalaya for the first time this week! I made it in the slow cooker and it turned out great~ my recipe is similar to yours, except I didn’t use shrimp~great dish!

    • Hi Jenna! Jambalaya is a great dish and so delicious. Sounds like you enjoyed yours as much as we did ours…thanks for stopping by to chat with me!

    • Thanks, Amy! It was delicious! Healthy always adds to the rich flavor and the enjoyment of the meal. Thanks for stopping to visit and chat with me!

  5. Jodee, your jambalaya looks wonderful! My father in law used to make it for us, before he passed away, and he was such an amazing cook. I have been going through his cooking notebooks though and unfortunately, I have not found his jambalaya recipe yet. 🙁 But I would love to try yours! Thanks for sharing it with us at #FoodieFriDIY! I’m sorry I’m delayed at my visits this week…I’ve been away! But I hope we will see you at the party again this week!

    • Thanks, Michelle! This jambalaya is wonderful…so full of rich flavor! Thanks for stopping by to visit and chat with me!

  6. It’s so wonderful how you can update a recipe. I am such a “follow-the-recipe” kinda girl. I rarely stray and try new things. I love Italian sausage and although not a shrimp eater, I’m sure I could adapt this recipe if I tried to exclude it, right?

    I love New Orleans. I was just talking about my last visit several years ago and how much fun it was. Can’t wait until I have another opportunity to visit.

    xx

    • Thanks, Dana! You can definitely make this without shrimp. You might try using cut up chicken instead…that would work, also. Thanks for stopping by to chat!

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