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Easy Stovetop Jambalaya Recipe with Chicken, Shrimp & Beef Sausage

Easy Stovetop Jambalaya

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • 1.5 cups long-grain white rice rinsed and drained
  • 16 oz shrimp peeled and deveined
  • 16 oz chicken breast diced into bite-sized pieces
  • 14 oz beef sausage sliced into rounds
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 1 medium onion diced
  • 2 stalks celery diced
  • 3.5 cups chicken broth low sodium preferred
  • 14.5 oz crushed tomatoes canned
  • 2 tbsp Cajun seasoning adjust to preferred spice level
  • 2 tbsp olive oil divided use
  • 0.25 cup parsley freshly chopped for garnish

Instructions
 

  • Heat 1 tbsp of olive oil in a large pot over medium-high heat. Brown the sliced beef sausage and diced chicken breast for 5 to 7 minutes. Remove and set aside.
  • In the same pot, add remaining 1 tbsp olive oil. Saute the diced red bell pepper, green bell pepper, onion, and celery for 5 minutes until softened.
  • Stir in the Cajun seasoning, long-grain white rice, and crushed tomatoes. Cook for 2 minutes to toast the rice slightly.
  • Pour in the chicken broth and return the cooked chicken and beef sausage to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  • Remove the lid, stir in the shrimp, cover again, and cook for an additional 5 minutes until shrimp are pink and cooked through.
  • Remove from heat, let it rest for 5 minutes, garnish with chopped parsley, and serve warm.