Chef Abukass Recipes

Chicken, Shrimp Andouille Jambalaya

Preparation time:
20 Min
very easy



A traditional recipe and old-style meal for Spanish cuisine lovers, if shrimps are not available you can use chicken or meat chops.

Recipe features:

- Jambalaya refers to a traditional American dish of Spanish paella influence.

- Andouille sausage is a very common dish at the Mexican borders.

- The combination between these two recipes is very versatile dish and there isn't any one way that is the only way.

Ingredients Description

3 Cups AbuKass rice

1 Kg shrimps, peeled

2 Kg Chicken, boneless

½  Kg sausage, sliced

5 Tbsp. Olive oil

1 Onion, chopped

1 Red bell pepper, thinly diced

1 Tbsp. Oregano

¼ Paprika

3 dried tomatoes, chopped

6 Cups chicken broth

2 Tbsp. Parsley, chopped

3 Green onions, finely chopped

Salt & Pepper as desired


- Preheat oven to 350 degrees.

- In a large pan heat oil and brown chicken; remove and drain.

- In the same pan, add Andouille or sausage, onion, bell pepper, oregano, paprika, salt, and pepper, cook and stir on medium heat for 5 minutes or until onions are tender.

- Add rice, tomatoes and broth; bring to a boil.

- Pour rice mixture in a baking casserole or dish; add chicken on top; cover with foil and bake at for one hour or until rice and chicken are well done and tender.

- After 30 minutes in oven; stir in shrimp, parsley, and green onions; cover again.


Serve dish warm with salad, garnish with lemon wedges.