Jambalaya
Classic Creole rice dish with sausage, chicken, and shrimp
Ingredients
Instructions
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Brown the meatsHeat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-6 minutes. Add the sliced Andouille sausage and cook for another 3-4 minutes until lightly browned. Remove the meats and set aside, leaving the drippings in the pot.
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Cook the holy trinityAdd the diced onion, bell pepper, and celery (known as the 'holy trinity' in Creole cooking) to the pot. Cook until vegetables have softened, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.
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Add rice and liquidsReturn the chicken and sausage to the pot. Add the diced tomatoes with their juice, uncooked rice, chicken broth, Creole seasoning, and bay leaves. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and has absorbed most of the liquid.
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Add the shrimp and finishGently stir in the shrimp and chopped parsley. Cover and cook for an additional 5-7 minutes until the shrimp are pink and cooked through. Remove from heat and let stand, covered, for 5 minutes.
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Serve and garnishRemove the bay leaves. Fluff the jambalaya with a fork and adjust seasoning if needed. Serve hot in bowls, garnished with additional chopped parsley and hot sauce on the side if desired.
Nutritional Information
520
Calories
per serving
32
Protein
grams
45
Carbohydrates
grams
22
Total Fat
grams
7
Saturated Fat
grams
3
Fiber
grams
4
Sugar
grams
1250
Sodium
milligrams
35
Vitamin C
percent daily value
20
Iron
percent daily value
Jambalaya is Also Known As
Cajun Jambalaya, Creole Jambalaya, Louisiana Jambalaya or Jumbalaya
