Chicken and Shrimp Jambalaya

by: Chef Ed Richardson

Compatible Wolf Appliances:

Prep Time
Cook Time


  • 1 pound raw chicken breast, diced
  • 1/2 pound peeled and deveined shrimp
  • 8 ounces of andouille sausage
  • 1/2 cup white onion, diced
  • 1/2 cup small red pepper, diced
  • 1 1/2 cups long-grain rice
  • 4 cups tomato juice
  • 2 1/2 tablespoons Cajun seasoning
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1/4 cup scallions, sliced


Pre-cook the rice by combining 1 1/2 cups rice, 3 cups tomato juice, and Cajun seasoning in a medium-sized sauce pot. Bring to a simmer on a Wolf Burner, cover, and cook for 5 minutes. Turn off the heat and let sit for 20 minutes.

Heat a large sauce pot with oil on high heat.

Add chicken and sausage to the pot. Cook to brown the meat but not to fully cook.

Add peppers and onions to the pot. Cook for 2 minutes until the onions and peppers are lightly browned.

Add shrimp, 2 1/2 tablespoons Cajun seasoning, and 1 cup tomato juice to the peppers and onions. Cook for 4-5 minutes.

Add the rice and continue to cook until the rice soaks up the remaining tomato juice.

Season with salt and pepper. Top with chopped green onions and serve.