Jambalaya facebook twitter linkedin google+ email 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 In a Dutch oven or stockpot, add oil, jalapeño, onion, celery, and green pepper. Cook until soft, about 5 minutes. Add tomatoes, chicken broth, rice, and seasonings; bring to a simmer and reduce heat to medium-low. In a separate skillet, saute chicken and sausage until chicken is cooked through, about 7 minutes. Transfer meat to Dutch oven and stir. Cover and simmer 30 minutes, stirring every 5–7 minutes. Add shrimp and okra; cook 10 more minutes. 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.