Andouille, Shrimp, And Chicken Jambalaya Recipe

Name: Andouille, Shrimp, And Chicken Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken broth, divided; 1 1/2 cups white rice; 1 pound andouille sausage, diced; 1 large sweet onion (such as Vidalia(R)), chopped; 3 green onions, or to taste, chopped; 1 cup chopped celery; 1 large green bell pepper, chopped; 2 tablespoons Creole seasoning (such as Tony Cachere's(R)); 2 tablespoons minced garlic; 1 teaspoon hot sauce (such as Frank's(R) RedHot (R)); ground black pepper to taste; 1 (14.5 ounce) can tomato sauce; 1 (14.5 ounce) can diced tomatoes; 1 pound shrimp, peeled and deveined; 1 cooked whole chicken breast, shredded; 1 cup chicken broth

Servings: persons

3 cups chicken broth, divided
1 1/2 cups white rice
1 pound andouille sausage, diced
1 large sweet onion (such as Vidalia(R)), chopped
3 green onions, or to taste, chopped
1 cup chopped celery
1 large green bell pepper, chopped
2 tablespoons Creole seasoning (such as Tony Cachere's(R))
2 tablespoons minced garlic
1 teaspoon hot sauce (such as Frank's(R) RedHot (R))
ground black pepper to taste
1 (14.5 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 pound shrimp, peeled and deveined
1 cooked whole chicken breast, shredded
1 cup chicken broth

1
Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
2
Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
3
Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.
4
Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.
5
Scoop rice into bowls and ladle jambalaya over the rice.

877

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups chicken broth, divided, 1 1/2 cups white rice, 1 pound andouille sausage, diced, 1 large sweet onion (such as Vidalia(R)), chopped, and more.

Yes, Andouille, Shrimp, And Chicken Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andouille, Shrimp, And Chicken Jambalaya

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