Recipe By AMLOOS
Published Apr 3rd
Prep 25m Cook 1h Additional - Ready In 1h 25m
Servings 10 servings Calories 616.7

Sausage, chicken, shrimp and rice dish!

Recipe Ingredients

  • 5 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
  • 5 (4 ounce) links mild Italian sausage, cut into 1 inch pieces
  • 15 raw chicken tenders or strips
  • 2 pounds large shrimp - peeled and deveined
  • 1 onion, chopped
  • 1 green bell pepper, seeded and cut into strips
  • 1 large stalk celery, with leaves, finely chopped
  • 2 cloves garlic, minced
  • 2 cups uncooked long grain rice
  • 2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • ¾ teaspoon ground turmeric
  • 3 ½ cups chicken broth

Cooking Directions

  1. 1 Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
  2. 2 Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
  3. 3 Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

Nutrition Facts

  • Calories 616.7
  • Carbohydrate 38.5 g
  • Cholesterol 230.3 mg
  • Fat 24.2 g
  • Fiber 1.8 g
  • Protein 56.1 g
  • Saturated Fat 8.1 g
  • Sodium 1729.6 mg
  • Sugar 3.8 g


  1. This is NOT paella. This is Jambalaya, and not a great one at that. Paella is made with saffron and not the other types od herbs listed, and it is traditionally made with whole chicken parts and seafood (most still in shells). For a better version of this recipe try searching for Jambalaya, and for - Read more ...
  2. What makes the authentic Spanish Paella so flavorful is the use of powdered saffron. For this reason I eliminated the oregano and tumeric and used 1/16th teaspoon saffron. Its pricey, but you have to use only a wee bit to really enhance all the flavors of this wonderful dish. I also cut the broth to - Read more ...
  3. Perfect paella in my humble opinion. I too used chorizo and once the shrimp was in we placed little neck clams on top and covered the pot until they steamed open. My gang and company couldn't get enough. Thanks so much Amy!
  4. This is one of my favorite recipes from this site - absolutely delicious! The only change I make is to substitute sea scallops (added 5 minutes before the shrimp) for the hot sausage (too spicy for my taste). Also I use already flavored saffron rice instead of white and omit the tumeric. I made this - Read more ...
  5. This is the best recipe! I got this recipe over 2 years ago from and I make it all the time. This one is a keeper! Also please cook the rice separately and you won't have to wait for it to get done. When the rice is done you pour back into the pot - Read more ...
  6. What a great little recipe! I omitted the celery and changed a few other things around and it was fairly quick tasty and provided a bountiful portion of food. The safron is always a better way to go if you can but for the poor man tumeric works fine.
  7. Good eats! The sausage is a little easier to cut if you cook it through a bit first. Also use scissors to cut the is much easier than using a knife because the sausages are hard to cut without making a mess. Also punch holes in the sausages so the juices run more.
  8. We loved this recipe...very unique blend of tastes! This is a refreshing combination and my daughter of 5 cleaned her bowl. I omitted the turmeric and on the second time I made this due to lack of hot Italian sausage available I just used mild sausage and it did not compromise the taste. Thanks Amy - Read more ...
  9. Took this to my company potluck and everyone loved this. One quick note though this recipe makes a HUGE amount of food. When I make it for my family I only make a half recipe and we still have enough to feed 6-7 people.