5.0 from 105 votes
Jambalaya Recipe
This jambalaya recipe is a mix of chicken, shrimp and sausage cooked with rice and vegetables in a zesty sauce. An easy one pot meal that takes like something you'd order at a restaurant!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 387 kcal
Course:
Main Course
Cuisine:
Cajun
Ingredients
- 4 teaspoons olive oil divided use
- 3/4 cup onion diced
- 1 cup bell peppers 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 boneless skinless chicken breast cut into bite sized pieces
- 1 pound cooked andouille sausage sliced
- salt and 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 dried thyme
- 1 bay leaf
- 1/2 pound peeled large shrimp you can remove the tails, or leave them on for a fancier presentation
- 3/4 cup sliced okra fresh or frozen
- 2 tablespoons chopped parsley
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.
Cup of Yum
Nutrition Information
Calories
387kcal
(19%)
Carbohydrates
47g
(16%)
Protein
13g
(26%)
Fat
16g
(25%)
Cholesterol
24mg
(8%)
Sodium
645mg
(27%)
Potassium
639mg
(18%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1830IU
(37%)
Vitamin C
49.9mg
(55%)
Calcium
61mg
(6%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 387
% 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.