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.
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 Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 504Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 253mgSodium: 4039mgCarbohydrates: 20gFiber: 3gSugar: 5gProtein: 48g
Nutritional calculations are estimated and may not be accurate.