chicken shrimp jambalaya

Chicken & Shrimp Jambalaya

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 17 ingredients

Thanks to a couple of minor recipe tweaks and the addition of trusted flavor bombs like Cajun seasoning and hot sauce, this is a healthier twist on a Southern classic that is sure to...


  • 12 ounces frozen medium shrimp, peeled and deveined 
  • 1 teaspoon kosher salt  
  • 1 teaspoon of black pepper  
  • 2 tablespoons Cajun seasoning, plus
  • 1/2 teaspoon Cajun seasoning, divided 
  • 2 tablespoons of extra virgin olive oil 
  • 1 medium green bell pepper, diced  
  • 1 medium red bell pepper, diced  
  • 1 medium yellow onion, diced  
  • 2 ribs of celery, diced  
  • 4 chicken thighs, boneless and skinless, cubed 
  • 1 (14.5 ounces) canned diced tomatoes  
  • 2 teaspoons hot sauce 
  • 2 teaspoons Worcestershire sauce  
  • 1 cup uncooked wild rice  
  • 2½ cups chicken stock 
  • 2 bay leaves  

Nutrition Facts


802 cals


43 g

Saturated Fat

11 g

Polyunsaturated Fat

9 g

Monounsaturated Fat

20 g


49 g


10 g


7 g


55 g


1554 mg


  1. Place shrimp in a bowl and season with ¼ teaspoon of salt, ¼ teaspoon of pepper, and ½ teaspoon of Cajun seasoning. Set aside.
  2. In a large pot, warm olive oil on medium heat. Add diced bell peppers, onions, and celery for 10 minutes until onions are translucent. Add remaining salt and pepper and stir to incorporate. 
  3. Add the cubed chicken and sauté until chicken browns on all sides, about 8-10 minutes. Add tomatoes, mix, and cook until tomato mixture slightly darkens in color. Add remaining Cajun seasoning, hot sauce, and Worcestershire sauce and stir to combine.
  4. Add wild rice, chicken stock, and bay leaves and simmer for 35-40 minutes, or until rice is tender, but not mushy. Add shrimp and cook until shrimp about 8-10 minutes. Taste and adjust seasonings as needed and serve.

Chef Tips

This dish is very filling and can be altered to any palate. Hearty vegetables can be added and the spice level can also be kicked up a notch if you’d like.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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