Jambalaya
Jambalaya is a delicious and comforting one pot meal. A hearty dinner that can be made with chicken, sausage, shrimp and crawfish or any combo. It's seasoned with peppers, onions and celery, the holy trinity of Louisiana cuisine.
Servings: 8 servings
Calories: 504kcal
Ingredients
- 1 pound Andouille Sausage
- 1 pound chicken breasts
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 large onion diced
- 2 cups diced bell peppers
- 2 stalks celery diced
- 2 tablespoons minced garlic
- 4 cups chicken broth
- 14.5 oz can diced tomatoes
- 2 cups sliced okra fresh or frozen
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups uncooked long grain rice
- 1/4 cup blackened seasoning
- 1 pound shrimp 35/50 count peeled and cleaned
- 12 oz crawfish tails
Instructions
- Cut chicken into bite sized pieces and season with salt and pepper.
- Remove casings from sausage and slice into 1/4 inch slices, set aside.
- In a dutch oven, add 3 tablespoons of olive oil and place over medium-high heat.
- Cook, stirring occasionally until lightly browned. Add Andouille Sausage and continue to cook 3-5 minutes.
- Remove from pan and set aside.
- Add peppers, onions, celery and garlic to the pan, stirring often, cooking until vegetables are softened.
- Stir chicken and sausage into vegetables.
- Add chicken broth, diced tomatoes, Worcestershire sauce, blackened seasoning, okra and rice.
- Stir, mixing well. Bring mixture to a boil, cover and lower to simmer.
- Cook for 25 minutes, add crawfish tails and shrimp.
- Stir well, cooking until shrimp is cooked through.
- Serve with hot sauce if desired.
Nutrition
Serving: 1g | Calories: 504kcal | Carbohydrates: 20g | Protein: 48g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 253mg | Sodium: 4039mg | Fiber: 3g | Sugar: 5g