Jambalaya Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
387 kcal
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Course
Main Course
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Cuisine
Cajun
Jambalaya Recipe
Description
This Jambalaya recipe blends diced chicken breast, sliced cooked andouille sausage, and shrimp with sautéed onion, bell peppers, celery, and garlic. The mixture is simmered with crushed tomatoes, chicken broth, long grain rice, Cajun seasoning, thyme, salt, pepper, and a bay leaf. The rice absorbs the seasoned liquid as it cooks, making it tender and flavorful.
The cooking method involves browning the meats and softening the vegetables before combining everything and simmering covered for about 25 minutes. Okra is added near the end to retain some texture. The resulting dish is a hearty stew-like rice with spicy and smoky notes from the sausage and spices, balanced by the sweetness of the tomatoes and shrimp.
Jambalaya is typically served warm as a filling main course that combines protein and starch in one pot. It pairs well with simple sides or crusty bread to soak up the flavorful sauce.
Ingredients
- 4 teaspoons olive oil divided use
- 3/4 cup onion diced
- 1 cup bell pepper cut into 1/2 inch pieces. I use a combination of red, green and yellow bell peppers
- 1/2 cup celery thinly sliced
- 2 teaspoons garlic minced
- 1/2 pound chicken breast cut into bite sized pieces, boneless, skinless
- 1 pound andouille sausage sliced, cooked
- salt to taste
- black pepper to taste
- 3 1/2 cups chicken broth
- 14 ounce can crushed tomatoes do not drain
- 1 1/2 cups long grain rice uncooked
- 1 1/2 tablespoons Cajun seasoning
- 1/2 teaspoon thyme dried
- 1 bay leaf
- 1/2 pound Shrimp you can remove the tails, or leave them on for a fancier presentation, peeled, large
- 3/4 cup okra fresh or frozen, sliced
- 2 tablespoons parsley chopped
Instructions
- Heat 2 teaspoons of olive oil in a very large pot over medium heat. Add the onion, bell peppers and celery to the pan.
- Cook for 4-5 minutes or until vegetables have softened. Add the garlic and cook for 30 more seconds.
- Remove the vegetables from the pot and place on a plate; cover to keep warm.
- Add the remaining 2 teaspoons of oil to the pot. Season the chicken to taste with salt and pepper.
- Add the chicken to the pot and cook until browned, about 5-6 minutes, stirring occasionally.
- Add the sausage to the pot and cook until browned, approximately 2-3 minutes.
- Pour the vegetables back into the pot. Add the chicken broth, crushed tomatoes, rice, Cajun seasoning, dried thyme, salt and pepper to taste and bay leaf to the pot.
- Stir to combine and bring to a simmer. Cover the pot and turn the heat to low. Cook for 25 minutes or until rice is tender. Stir every 6-8 minutes.
- Remove the bay leaf. Add the shrimp and okra to the pot and stir. Cover the pot and cook for an additional 3-4 minutes or until shrimp are pink and opaque.
- Sprinkle with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 645mg | 27% |
| Potassium | 639mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1830IU | 37% |
| Vitamin C | 49.9mg | 55% |
| Calcium | 61mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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