Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Heat oil in a large skillet over medium-high heat. Sear the leg quarters, skin side down, for 5-7 minutes or until golden. Flip and sear on the opposite side for 5-7 minutes, remove from pan and set aside. In the same skillet, cook the sausage, onions, garlic and pepper for 7-10 minutes or until tender.
Return the chicken back into the skillet and add in the remaining ingredients except the shrimp. Bring jambalaya to a boil. Reduce heat to low, cover and simmer for 45-50 minutes or until the internal temperature of the chicken reaches 180°F. Add in shrimp and cook for an additional 5 minutes.