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Jambalaya

Jambalaya

A flavorful jambalaya featuring chicken, shrimp, and andouille sausage, cooked with rice and aromatic spices.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Creole, Southern
Servings 4 bowls
Calories 400 kcal

Equipment

  • large pot

Ingredients
  

  • 1 Tbsp. extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 bell peppers, seeds and ribs removed, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. boneless, skinless chicken breasts, cut into 1" pieces
  • 1 tsp. dried oregano
  • 6 oz. andouille sausage, sliced
  • 2 Tbsp. tomato paste
  • 2 cloves garlic, finely chopped
  • 2 cups low-sodium chicken stock
  • 1 (15-oz.) can crushed tomatoes
  • 1 cup long-grain rice
  • 2 tsp. Old Bay seasoning
  • 1 lb. medium shrimp, peeled, deveined
  • 2 scallions, thinly sliced

Instructions
 

  • In a large pot over medium heat, heat oil. Add onion and bell peppers; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes.
  • Stir in chicken and oregano; season with salt and pepper. Cook, stirring occasionally, until chicken is golden, about 5 minutes. Add sausage, tomato paste, and garlic and cook, stirring, until fragrant, about 1 minute. Add stock, tomatoes, rice, and Old Bay. Reduce heat to medium-low, cover with a tight-fitting lid, and cook until rice is tender and liquid is almost absorbed, about 20 minutes.
  • Add shrimp and cook, tossing to combine, until pink and just cooked through, 3 to 5 minutes.
  • Divide jambalaya among bowls. Top with scallions.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 1200mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 50mgCalcium: 40mgIron: 2mg
Keyword andouille, chicken, jambalaya, rice, shrimp, spicy
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