Jambalya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Tbsp. olive oil3 ribs celery, chopped1 red onion, diced1 small red bell pepper, cored and diced1 small yellow bell pepper, cored and diced1 small green bell pepper, cored and diced4 jalapeno peppers, finely chopped 4 cloves garlic, minced6 boneless skinless chicken breast halves, cut into bite-sized pieces1 lb. andouille sausage, thinly sliced into rounds3 cups chicken stock1 (14 oz.) can crushed tomatoes1 1/2 cups uncooked brown rice4 Tbsp. Cajun or Creole seasoning1 bay leaf1 tsp. thyme, crushed3 Tbsp. cayenne pepper1 cup thinly-sliced okrasalt and pepperchopped fresh parsley3 thinly-sliced green onionshot sauce
Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.
Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.)
Once the rice is tender, add in the okra and stir to combine. Let the mixture continue to simmer for a few minutes, stirring occasionally. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.
Serving Size: makes 8 12-oz servings
Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.)
Once the rice is tender, add in the okra and stir to combine. Let the mixture continue to simmer for a few minutes, stirring occasionally. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.
Serving Size: makes 8 12-oz servings
Nutritional Info Amount Per Serving
- Calories: 411.7
- Total Fat: 18.0 g
- Cholesterol: 78.1 mg
- Sodium: 1,258.7 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 7.4 g
- Protein: 32.1 g
Member Reviews