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RECIPE
30 INGREDIENTS 10 STEPS 1hr 40min

Jambalaya

4.7
7 Ratings
This recipe is my take on a timeless cajun dish from Louisiana. You can substitute the shrimp for whichever seafood you like. You could also use ham instead of sausage. But the best part of this dish is that if you’re vegetarian you could omit the sausage, the chicken, the shrimp and the chicken stock and use vegetable stock instead. It is just as delicious and flavorful with the vegetables alone.
Jambalaya Recipe | SideChef
This recipe is my take on a timeless cajun dish from Louisiana. You can substitute the shrimp for whichever seafood you like. You could also use ham instead of sausage. But the best part of this dish is that if you’re vegetarian you could omit the sausage, the chicken, the shrimp and the chicken stock and use vegetable stock instead. It is just as delicious and flavorful with the vegetables alone.
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com
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I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com
1hr 40min
Total Time
$5.14
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1 Tbsp
Canola Oil
1 lb
Andouille Sausages , sliced
1 tsp
Garlic Powder
1 tsp
Onion Powder
1 tsp
Cayenne Pepper
1 Tbsp
1
Medium Onion , diced
3 cloves
Garlic , minced
1
Green Bell Pepper , cored, diced
1
Red Bell Pepper , cored, diced
1 cup
Celery , diced
1 cup
1
Jalapeño Pepper , minced, deseeded
or 1/2 tsp Cayenne
4 sprigs
1 Tbsp
Worcestershire Sauce
2 Tbsp
Tomato Paste
6 cups
Chicken Stock
or Vegetable Stock
3 cups
Long Grain White Rice , rinsed
to taste
6 dashes
Hot Sauce
1/2 cup
Scallions , chopped
3/4 cup
Fresh Parsley , chopped
1
Lemon , juiced
1 lb
Medium Shrimp , deveined, peeled
1/2 Tbsp
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
927
FAT
34.4 g
PROTEIN
50.7 g
CARBS
99.3 g

Cooking Instructions

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Step 1
Season the Tyson® Chicken Breasts (1 lb) with Salt (to taste) and Ground Black Pepper (to taste) , Garlic Powder (1 tsp) , Onion Powder (1 tsp) , and Cayenne Pepper (1 tsp) .
Step 2
Heat the Canola Oil (1 Tbsp) in a large heavy duty pot, or dutch oven. Add the Andouille Sausages (1 lb) and sauté for 5-7 minutes, until browned. Remove the sausage and transfer to a plate. Set aside.
Step 3
Add the chicken breast (in batches) to the same pot and brown on all sides. Transfer the browned chicken to the resting plate along with the sausage. Repeat until all the chicken is browned, but not fully cooked.
Step 4
Once all the chicken is browned and removed from the pot, add the Butter (1 Tbsp) , Onion (1) , and Garlic (3 cloves) . Sauté for about 5-8 until the onion is translucent.
Step 5
Add Celery (1 cup) , Green Bell Pepper (1) , and Red Bell Pepper (1) to the same pot and saute for 5-8 minutes longer.
Step 6
Add the Roma Tomatoes (1 cup) , Jalapeño Pepper (1) , Dried Oregano (1/2 tsp) , Fresh Thyme (4 sprigs) , Bay Leaves (3) , and Tomato Paste (2 Tbsp) . Cook until all the vegetables and herbs are incorporated.
Step 7
Add the Chicken Stock (6 cups) and bring to a rolling boil. Stir in the Long Grain White Rice (3 cups) and add the andouille sausage, chicken, Worcestershire Sauce (1 Tbsp) , Kosher Salt (1/2 Tbsp) , Ground Black Pepper (1 tsp) , and Hot Sauce (6 dashes) .
Step 8
Return to a boil, reduce the heat to low, and simmer, covered, for 20 minutes.
Step 9
Add half of the Scallions (1/2 cup) , half of the Fresh Parsley (3/4 cup) , the Lemon (1) , and the Medium Shrimp (1 lb) , and stir well. Cover the pot, remove it from the heat, and allow the residual heat to cook the shrimp for 15 minutes.
Step 10
Uncover, transfer to a serving dish and garnish with the remaining scallion and parsley. Enjoy.

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Nutrition Per Serving
Calories
927
% Daily Value*
Fat
34.4 g
44%
Saturated Fat
10.0 g
50%
Trans Fat
0.0 g
--
Cholesterol
284.7 mg
95%
Carbohydrates
99.3 g
36%
Fiber
5.1 g
18%
Sugars
12.1 g
--
Protein
50.7 g
101%
Sodium
2611.4 mg
114%
Vitamin D
0.2 µg
1%
Calcium
150.0 mg
12%
Iron
7.3 mg
41%
Potassium
809.7 mg
17%
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