This Chicken and Shrimp Jambalaya is another favorite in our household. My version is a little on the lighter, lower-carb side as far as jambalaya recipes go, going heavier on vegetables, chicken and shrimp and lighter on rice than most, with no sausage (although you can add some if you prefer) and using chicken breast meat instead of thigh meat. It is a hot, comforting, spicy bowl of all things good in this world. 🙂 This jambalaya recipe makes a fairly large pot, which is perfect for large families, parties, potlucks and, my favorite, leftovers! Last year, we had a dozen family members visiting from out of state over the holidays, and I made a double batch ahead of time, froze it, then reheated it (along with my easy homemade french bread) for a hearty, no-fuss meal after we all got sick of holiday leftovers.
You can turn the level of spice up or down a bit on this chicken and shrimp jambalaya, depending on your tastes and that of your family or guests. Most of our family likes things spicy, but my mom does NOT, so when I made this last year before family came into town, I pulled a portion of the jambalaya out before I added the hot sauce and last extra sprinkle of the spice mixture for her. My mom had never tried jambalaya before and was doubtful about it … but she loved her lower-spiced version. 🙂
I’m going to be upfront here: this is not a quick one pot meal. It takes two pots (one for the rice, one for the rest), you’ll probably dirty a few bowls and it takes some prep time (and then time to let it simmer … the longer the better). I typically save this for a weekend, and even though this makes a large batch, I sometimes double the recipe and freeze half or more for later. My theory has always been – if you’re going to chop one onion, why not two? If you’re going to make a pot of something, why not make a big pot? I survived single motherhood this way. Or, at least, survived it without a lot of trips through fast food drive-through windows (and with a lot of delicious reheated meals pulled from my deep freezer).
The spice mix used in this recipe is an ever-so-slightly adapted version of Emeril’s Essence Creole Seasoning — I cut the salt in half. I’d rather add a little salt later than create a batch that’s too salty. If the recipe below looks like much more spice mix than you’ll need, you are correct! The recipe makes enough for 3-4 batches and calls for 8 different dried spices/herbs. If I’m going to drag out 8 bottles of spices, it sure is nice to mix up a big batch one time … and then have it ready to go the next several times I make this!
A bonus about this dish? It’s dairy-free and gluten-free! If you make it with a soy-free worcestershire sauce, then it’s also soy-free.
If you don’t have issues with gluten, then I highly recommend serving it with french bread (it’s delicious dipped in the broth)!
Save it/pin it and let me know if you have any questions and/or make it!