Photo of Shrimp and Chicken Jambalaya by WW

Shrimp and Chicken Jambalaya

Total Time
40 min
20 min
20 min
Get your family in the Cajun spirit with this quick and flavorful jambalaya. Filled with tender pieces of shrimp and chicken this New Orleans staple is ready in just 40 minutes with eight servings. Our recipe includes the rice base to capture all the flavor of the well seasoned tomato sauce. Jambalaya is a traditionally a really festive dish. It is perfect for making ahead in advance of holiday visitors. Pair with a simple green salad for an easy dinner or a tasty cold-weather lunch treat.


Olive oil

2 tsp


1 medium, sweet, chopped

Green bell pepper

1 medium, chopped

Uncooked boneless skinless chicken breast

8 oz, cut into bite-size pieces

Canned stewed tomatoes

29 oz, undrained

Uncooked shrimp

12 oz, peeled and deveined

Italian seasoning

1 tsp

Hot pepper sauce

1 tsp

Cooked long grain brown rice

4 cup(s)


  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes.
  2. Stir in chicken; cook, stirring, until chicken is no longer pink, about 5 minutes.
  3. Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, until shrimp are cooked through, about 5 minutes.
  4. Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes.
  5. Serving size: about 1 cup


This recipe also tastes great if you use lean pork tenderloin strips instead of chicken. And go ahead and toss some red beans into the cooked rice.