Jambalaya

Jambalaya
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Jambalaya
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 jalapeño (seeded and finely chopped)
  • 1 large yellow onion (diced)
  • 2 ribs celery (diced)
  • 1 green pepper (cored, seeded, and diced)
  • 1 14-oz. can crushed tomatoes
  • 4 cups chicken broth
  • 1 1/2 cups uncooked long-grain white rice
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 pound chicken breast (cut into small pieces)
  • 1 pound Andouille sausage (sliced into 1/4-inch rounds)
  • 1/2 pound okra (diced)
  • 1 pound cooked shrimp
  • salt and pepper
Servings: servings
Instructions
  1. In a Dutch oven or stockpot, add oil, jalapeño, onion, celery, and green pepper. Cook until soft, about 5 minutes.
  2. Add tomatoes, chicken broth, rice, and seasonings; bring to a simmer and reduce heat to medium-low. 
  3. In a separate skillet, saute chicken and sausage until chicken is cooked through, about 7 minutes. Transfer meat to Dutch oven and stir.
  4. Cover and simmer 30 minutes, stirring every 5–7 minutes. Add shrimp and okra; cook 10 more minutes. 
  5. Season with salt and pepper to taste. Remove bay leaf before serving.
Recipe Notes

Per serving: 529 calories; 20 grams fat (6 grams saturated fat); 40 grams total carbs; 4 grams fiber, 43 grams protein.