Chicken, Shrimp, and Sausage Jambalaya
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chicken, Shrimp, and Sausage Jambalaya calories by ingredient
Introduction
Jambalaya is a Creole dish that combines rice with vegetables and a variety of meats, most often sausage, ham, chicken, and seafood. You can make it as gutsy or mild-mannered as you like with (or without) hot italian sausage, spices, and hot sauce.From the cookbook Starting Out: The Essential Guide to Cooking on Your Own by Julie Van Rosendaal Jambalaya is a Creole dish that combines rice with vegetables and a variety of meats, most often sausage, ham, chicken, and seafood. You can make it as gutsy or mild-mannered as you like with (or without) hot italian sausage, spices, and hot sauce.
From the cookbook Starting Out: The Essential Guide to Cooking on Your Own by Julie Van Rosendaal
Number of Servings: 6
Ingredients
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1 tbsp olive or canola oil
3 chicken breast halves
1/2lb kielbasa, andouille, or hot Italian sausage, sliced or coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1 stalk celery, coarsely chopped
2-5 cloves garlic, crushed
1 1/2 cups long-grain white rice
1 bay leaf
1 tsp chili powder
1/2 tsp salt
1/2 tsp dried thyme
A few shakes of tabasco sauce
2 1/2 cups chicken stock (or 1 can plus a can of water)
1 14-oz can diced or stewed tomatoes, undrained
Salt and pepper
1/2 lb large shrimp, peeled and deveined, with or without the tails on
Directions
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.
Member Ratings For This Recipe
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