Description
Chicken, shrimp, andouille sausage simmered in a spicy Creole sauce with rice and veggies. Comfort food with a kick!
Ingredients
Units
Scale
- 2 tbsp butter
- 1 lbs (454 g) chicken breast, cut into bite-sized pieces
- 1/2 lbs (227 g) andouille sausage, sliced in 1/4 inch slices
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 1 cups (237 ml) white long grain rice
- 1 (14.5 ounce) can diced tomatoes
- 2 tbsp Creole seasoning (see recipe below)
- 1-2 tsp hot sauce
- 1 tsp Worcestershire sauce
- 2 cups (473 ml) chicken broth
- 2 bay leaves
- 3/4 tsp salt
- 1/2 lbs (227 g) medium raw shrimp, deveined (optional: tails removed)
- 4 green onions, thinly sliced
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp sweet paprika powder
- 1 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp cayenne pepper
- 1/2 tsp freshly ground black pepper
Instructions
- Combine all the spices in a coffee or spice grinder. Grind to a fine powder and store in an airtight jar until ready to use.
For the Jambalaya
- Place the chicken in a bowl with 1 tablespoon of the Creole seasoning. Set aside.
- Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes until it begins to brown.
- Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.
- Bring to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, stirring halfway through. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.
- Serve sprinkled with some sliced green onions.
Notes
- For a smokier flavor, use smoked andouille sausage.
- To reduce sodium, rinse canned diced tomatoes before adding to the jambalaya.
- Leftover jambalaya can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 35
- Cholesterol: 150