Chicken, Shrimp, and Sausage Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp olive or canola oil3 chicken breast halves1/2lb kielbasa, andouille, or hot Italian sausage, sliced or coarsely chopped1 red bell pepper, seeded and coarsely chopped1 stalk celery, coarsely chopped2-5 cloves garlic, crushed1 1/2 cups long-grain white rice1 bay leaf1 tsp chili powder1/2 tsp salt1/2 tsp dried thymeA few shakes of tabasco sauce2 1/2 cups chicken stock (or 1 can plus a can of water)1 14-oz can diced or stewed tomatoes, undrainedSalt and pepper1/2 lb large shrimp, peeled and deveined, with or without the tails on
1. Heat the oil in a large pot or Dutch oven set over medium-high heat. Cook the chicken breasts (cubed) for a few minutes, turning as necessary until browned on all sides. Remove them from the pot and set aside. Reduce the heat to medium. Add the sausage to the pot and cook, stirring frequently, for a few minutes or until browned. Remove from the pot and set aside.
2. Add the onion, pepper, celery, and garlic to the pot and saute for about 5 minutes, until tender. Add the rice and cook for a minute, stirring well. Add the cooked sausage, bay leaf, chili powder, thyme, and tabasco.
3. Add the stock and stewed tomatoes and stir everything together. Bring the mixture to a boil. Add the chicken on top of the rice. Reduce the heat to low, cover, and simmer for about 15minutes.
4. Remove the lid and stir the jambalaya, keeping the chicken pieces more or less on top. Replace the lid and cook for another 15-20 minutes, until the liquid is absorbed, the rice is tender, and the chicken is cooked through. Remove the bay leaf and season with salt and pepper to taste. Scatter the shrimp over the jambalaya, cover, and cook for 5-10minutes, just until the shrimp are pink and opaque. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user KIRSTEN110.
2. Add the onion, pepper, celery, and garlic to the pot and saute for about 5 minutes, until tender. Add the rice and cook for a minute, stirring well. Add the cooked sausage, bay leaf, chili powder, thyme, and tabasco.
3. Add the stock and stewed tomatoes and stir everything together. Bring the mixture to a boil. Add the chicken on top of the rice. Reduce the heat to low, cover, and simmer for about 15minutes.
4. Remove the lid and stir the jambalaya, keeping the chicken pieces more or less on top. Replace the lid and cook for another 15-20 minutes, until the liquid is absorbed, the rice is tender, and the chicken is cooked through. Remove the bay leaf and season with salt and pepper to taste. Scatter the shrimp over the jambalaya, cover, and cook for 5-10minutes, just until the shrimp are pink and opaque. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user KIRSTEN110.
Nutritional Info Amount Per Serving
- Calories: 381.5
- Total Fat: 16.4 g
- Cholesterol: 146.4 mg
- Sodium: 907.2 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 2.0 g
- Protein: 32.8 g
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