Everything Jambalaya Recipe

Name: Everything Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups enriched white rice; 1 tablespoon extra-virgin olive oil, once around the pan; 1 tablespoon butter; 1 pound boneless, skinless white or dark meat chicken; 3/4 pound andouille, casing removed and diced; 1 medium onion, chopped; 2 ribs celery, chopped; 1 green bell pepper, chopped; 1 bay leaf, fresh or dried; Several drops hot sauce or 2 pinches cayenne pepper; 2 to 3 tablespoons (a handful) all-purpose flour; 1 (14-ounce) can diced tomatoes in juice; 1 (14-ounce) can or paper container chicken stock or broth; 1 teaspoon (1/3 palmful) cumin; 1 rounded teaspoon (1/2 palmful) dark chili powder; 1 teaspoon (1/3 palmful) poultry seasoning; 1 teaspoon Worcestershire sauce; 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter); Coarse salt and black pepper; Chopped scallions, for garnish; Fresh thyme, chopped for garnish

Servings: persons

2 cups enriched white rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1 (14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish

1
Cook rice to package directions.
2
Place a large, deep skillet over medium high heat.
3
Add oil and butter to the pan.
4
Cube chicken and place in hot oil and butter.
5
Brown chicken 3 minutes, add sausage, and cook 2 minutes more.
6
Add onion, celery, pepper, bay, and cayenne.
7
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more.
8
Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire.
9
Bring liquids to a boil and add shrimp.
10
Simmer shrimp 5 minutes until pink and firm.
11
Remove the pot from the heat and place on a trivet.
12
Ladle jambalaya into shallow bowls.
13
Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya.
14
Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

948

kcal

Calories

Fat

118

Carbs

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 21 ingredients. The key ingredients include: 2 cups enriched white rice, 1 tablespoon extra-virgin olive oil, once around the pan, 1 tablespoon butter, 1 pound boneless, skinless white or dark meat chicken, and more.

Yes, Everything 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.

Everything Jambalaya

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