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  • Active Time : 15 minutes
  • Total Time : 40 minutes
  • Serves : 10 servings


  • 1 pound boneless, skinless chicken thighs fat removed, cut into chunks
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme leaves
  • 2 tablespoons pure vegetable oil
  • 3 links smoked Andouille sausage cut into slices
  • 5 cups water
  • 2 8 ounce packages jambalaya New Orleans style rice mix (8 ounce)
  • 1 pound frozen 51-60 count EZ peel uncooked shrimp thawed, peeled and deveined


In medium bowl, combine chicken, salt, pepper and thyme; set aside.

In large saucepan or Dutch oven, heat oil over medium heat. Add chicken and sausage. Sauté, stirring occasionally, 8 minutes.

Add water and bring to a boil. Stir in rice packets; cover and reduce heat. Cook, covered, stirring occasionally until rice is tender and liquid is absorbed (about 25-30 minutes).

Stir in shrimp last 5 minutes of cooking.

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