Chicken and Seafood Jambalaya

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Cook up a batch of this New Orleans favorite with chicken, crawfish, diced onions, and peppers. It’s the perfect recipe for a party or weeknight family meal.


  • ¼ cup oil
  • 1 pound boneless skinless chicken thighs cut into 3” pieces
  • 8 ounces andouille sausage cut into ¼” pieces
  • 8 ounces cured ham, diced
  • 1 pound (26 - 30 count) shrimp, peeled and deveined
  • 1 pound crawfish tails
  • 1 cup each diced onion, green bell pepper and celery
  • 2 tablespoons minced garlic
  • 2 tablespoons The Original “Louisiana” Brand Hot Sauce™
  • 2 tablespoons Better Than Bouillon® Roasted Chicken Base mixed with 4 cups hot water
  • 2 tablespoons salt free Cajun seasoning
  • 2 cups converted rice


  • 1. Preheat the oven to 350°F.
  • 2. Add the oil to a large ovenproof sauté pan over medium high heat. Add the chicken thighs to the pan and brown for 2 - 3 minutes. Add the onion, bell pepper and celery to the pan and cook for 2 - 3 minutes more. Add the garlic, sausage, ham, Hot Sauce, and Cajun seasoning to the pan and cook for 1 minute more. Add the Roasted Chicken broth and rice to the pan, stir, remove from the heat and cover tightly with aluminum foil.
  • 3. Place the pan directly into the oven and cook for 20 minutes. Carefully remove the pan from the oven and add the shrimp to the top, do not stir. Cover and place back in the oven for 10 minutes.
  • 4. Remove the pan from the oven and add the crawfish with juices to the pan and stir to combine.
  • 5. Serve immediately.
  • Servings : 10