Jambalaya with Chicken, Sausage, and Shrimp
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8
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Calories
628 kcal
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Course
Main Course, Dinner
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Cuisine
American
Jambalaya with Chicken, Sausage, and Shrimp
Description
This jambalaya blends seasoned chicken, smoked sausage, and shrimp with a flavorful mix of paprika, cayenne pepper, onion and garlic powders, oregano, and black pepper. The proteins are sautéed with garlic and vegetables such as onion, celery, and both red and green bell peppers until softened. After adding rice, diced tomatoes, chicken broth, Worcestershire sauce, and bay leaves, the mixture is simmered until the rice is tender and the flavors meld.
The resulting dish has a complex taste from the combined spices contrasted with the sweetness of the vegetables and the savory meats. The texture varies from tender chicken pieces to firm sausage slices and delicate cooked shrimp. This jambalaya works well as a standalone main course, providing a complete and satisfying meal.
Adjusting liquid toward the end of cooking helps achieve the right rice consistency. Remove the bay leaves before serving. Optionally, Tabasco sauce can be added for extra heat according to preference.
Ingredients
- 2 Tablespoons paprika
- 1/4 teaspoon cayenne pepper or to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano dried
- 1 teaspoon salt
- 1/4 teaspoon black pepper or to taste
- 3 Tablespoons neutral cooking oil generic cooking oil
- 3 cloves garlic minced
- 1 pound chicken cut into small pieces
- 1 pound kielbasa or smoked sausage, cut into pieces, polska
- 10 Shrimp uncooked peeled & de-veined
- 1 onion chopped
- 1 cup celery chopped
- 1 cup red bell pepper chopped
- 1 cup green bell pepper chopped
- 2 cups long-grain white rice
- 4 1/2 cups chicken broth add up to 1/2 c. more if needed
- 14.5 ounces diced tomatoes (do not drain)
- 2 teaspoons Worcestershire sauce
- 2 bay leaf
Instructions
- Combine paprika, cayenne, onion powder, garlic powder, oregano, salt and pepper in a small bowl. Set aside.
- Heat oil in a large skillet or dutch oven and add garlic, chicken, Kielbasa, and shrimp. Saute for about 1 minute then add onion, celery and peppers. Saute another minute or two.
- Sprinkle with previously combined seasonings. Saute until vegetables become soft and onion becomes translucent.
- Add remaining ingredients and bring to a boil. Let boil for about 1 minute, then reduce heat, cover, and simmer on low for about 20-25 minutes or until rice is tender (if rice seems to be too dry or pasty at the end-- add more chicken broth).
- Remove bay leaves and serve with Tabasco sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 58g | 19% |
| Protein | 27g | 54% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 101mg | 34% |
| Sodium | 1369mg | 57% |
| Potassium | 766mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2266IU | 45% |
| Vitamin C | 42mg | 47% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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