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Jambalaya Recipe
This jambalaya recipe is loaded with chicken, andouille sausage, and lots of shrimp with plenty of spices, so comforting and easy to make all in one pot.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8
Calories: 332 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 2 small onions chopped
- 1 red bell pepper chopped
- 2-3 Jalapeno peppers chopped (optional, for spicy - use serranos for extra spicy)
- 2 stalks celery chopped
- 6 cloves garlic chopped
- 1 pound boneless, skinless chicken breast chopped
- ½ pound andouille sausage chopped – if you want to get REALLY meaty, add a whole pound!
- 3-4 tomatoes chopped – about a pound
- 1 tablespoon Cajun Seasoning (or more to taste)
- 1 teaspoon dried oregano I love Mexican oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 8 ounces tomato sauce
- 1 cups chicken stock
- 1 cup white rice I used a long grain - I only used 1 cup here, but you can fit 2 if you want the meal to feed more. If you do, add 2 cups stock.
- ½ pound Shrimp peeled and deveined
- 1 teaspoon olive oil
- Chopped parsley for garnish
- Your favorite hot sauce for serving
Instructions
- Heat a large pan to medium heat. Add oil with onions, peppers and celery. Cook for 6-7 minutes, until softened. Add garlic, chicken and andouille sausage. Cook for 5 minutes, stirring often, until chicken is no longer pink and the sausage starts to cook through.
- Add tomatoes and stir to break apart. Cook for 3 minutes. Add Cajun seasonings, oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.
- At this point, if you’re looking for an EXTRA SPICY version, add in a few teaspoons of your favorite hot sauce. If not, omit. I would add it!
- Stir in the white rice. Bring to a quick boil then reduce heat to a simmer. Cover and let simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.
- Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and Cajun seasoning and saute a couple minutes each site, until cooked through. Stir them into the Jambalaya pot.
- Serve Jambalaya into bowls and garnish with parsley. Add in extra hot sauce. Enjoy!
Cup of Yum
Notes
- Heat Factor: Medium, though you can easily up the heat factor with extra Cajun or Creole seasonings, spicier peppers and fiery chili flakes.
Nutrition Information
Calories
332kcal
(17%)
Carbohydrates
28g
(9%)
Protein
22g
(44%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
525mg
(22%)
Potassium
698mg
(20%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1474IU
(29%)
Vitamin C
36mg
(40%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 332
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 525mg | 22% |
| Potassium | 698mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1474IU | 29% |
| Vitamin C | 36mg | 40% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.