Bernaie'S Jumbalaya Recipe

Name: Bernaie'S Jumbalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. olive oil; 8 oz. button mushrooms; 1 c. chopped celery; 1 garlic clove, minced; 1 c. bell peppers, various colours; 1 Tbsp. olive oil; 2 boneless, skinless, chicken breasts; 1/2 c. cubed turkey kielbasa (85 to 90 grams); 1 1/4 c. uncooked long grain brown rice; 2 c. water; 1 Tbsp. chicken bouillion powder; 14 oz. can stewed tomatoes, or tomato puree (398ml); 1/4 to 1/2 tsp. hot pepper sauce; 1/4 tsp. pepper, ground; 1/4 tsp. thyme, ground; 1/4 tsp. oregano, ground; 1/8 tsp. cayenne pepper, ground; 16 raw, shrimp

Servings: persons

1 Tbsp. olive oil
8 oz. button mushrooms
1 c. chopped celery
1 garlic clove, minced
1 c. bell peppers, various colours
1 Tbsp. olive oil
2 boneless, skinless, chicken breasts
1/2 c. cubed turkey kielbasa (85 to 90 grams)
1 1/4 c. uncooked long grain brown rice
2 c. water
1 Tbsp. chicken bouillion powder
14 oz. can stewed tomatoes, or tomato puree (398ml)
1/4 to 1/2 tsp. hot pepper sauce
1/4 tsp. pepper, ground
1/4 tsp. thyme, ground
1/4 tsp. oregano, ground
1/8 tsp. cayenne pepper, ground
16 raw, shrimp

1
Heat oven to 350 F.
2
Take a deep casserole dish with a fitted lid and spray the inside with non-stick spray. Put to the side.
3
Heat oil in a deep pan or wok and saute the next 4 ingredients for five minutes at a medium heat.
4
Empty the now sauted veggies into a large, metal bowl and place the pan back on the stove and add the second tablespoon of oil and heat it. Add the diced chicked and sausage and cook until the chicken is no longer pink.
5
Place the chicken and sausage into the bowl and toss with the veggies. Now add the raw rice and toss it all together so that the rice is coated with the oil.
6
Carefully pour this all into the prepared casserole dish.
7
Place pan back on the stove and add the next 8 ingredients (from water to cayenne) and bring to a boil. Pour over the chicken mix and gently stir to combine.
8
Cover and bake for 30 to 45 minutes.
9
Lastly, add the shrimp on top of the now cooked casserole and gently push them into the rice (but leave them visible; everyone will want their fair share) and cover and place back in the oven for another 7 to 10 minutes.

977

kcal

Calories

Fat

Carbs

132

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 18 ingredients. The key ingredients include: 1 Tbsp. olive oil, 8 oz. button mushrooms, 1 c. chopped celery, 1 garlic clove, minced, and more.

Yes, Bernaie'S Jumbalaya 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.

Bernaie'S Jumbalaya

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