Chicken and Shrimp Jambalaya

Chicken and Shrimp Jambalaya

(1 review) Write a Review



  • 2lbs. andouille sausage, sliced
  • 3lbs. chicken thighs, cubed
  • 3 cups onion, diced
  • 2 cups celery, diced
  • 2 cups bell pepper, diced
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp chipotle pepper, ground
  • 1 tsp cayenne pepper
  • 1 tbsp black pepper
  • 1 tbsp kosher salt
  • 10oz white wine
  • 28oz crushed tomatoes
  • 96oz chicken stock
  • 5 cups white rice
  • 1 cup green onion, sliced
  1. Pre-heat REC TEC Grills Matador to high heat.
  2. Add the sliced sausage and cook for 3-4 minutes, then move to the front row.
  3. Add the cubed chicken thighs and sear 2-3 minutes, then move to the front row.
  4. Add the onion, celery, bell pepper, garlic, and spices, then cook until tender (4-5 minutes).
  5. Combine all the ingredients, add the crushed tomatoes, white wine, and chicken stock, then allow the mixture to simmer while covered for 15-20 minutes.
  6. Add the rice and cook while covered for 20 minutes, stirring every 5 minutes.
  7. Add the shrimp to the top, cover, and turn off the heat, allowing the jambalaya to rest for 20 minutes before serving.  
  8. Top with sliced green onions. 

1 Review

  • A taste of home

    Posted by Jerome Cujon on 11th Dec 2018

    Having moved from Louisiana a few years back, it's been hard to get my fill of jambalaya that tastes like what I'm used to. THIS is now all I eat when I want jambalaya. I like to add a little spice to mine though...

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