Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 1 cup onion, chopped; 2 garlic cloves, crushed; 1 (28 ounce) can tomatoes; 1 1/2 cups long grain rice; 1 teaspoon basil; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon cayenne; 1 tablespoon soup mix; 1/2 cup green pepper, chopped; 1/2 cup celery, sliced; 1/4 cup dried parsley; 1 lb shrimp, uncooked; 3 chicken breasts, cooked, cubed; 6 mushrooms, sliced

Servings: persons

1/4 cup butter
1 cup onion, chopped
2 garlic cloves, crushed
1 (28 ounce) can tomatoes
1 1/2 cups long grain rice
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 tablespoon soup mix
1/2 cup green pepper, chopped
1/2 cup celery, sliced
1/4 cup dried parsley
1 lb shrimp, uncooked
3 chicken breasts, cooked, cubed
6 mushrooms, sliced

1
Heat butter in tight, fully covered saucepan.
2
Add onion and garlic, cook over low heat for 5 minutes.
3
Add tomatoes and juice and bring to a boil.
4
Sprinkle rice on top of tomatoes.
5
Add salt, pepper cayenne and soup mix.
6
Cook for 15 minutes.
7
Then add green pepper, celery, parsley and basil.
8
If necessary, add a little water or tomato juice and cook for another 5 minutes.
9
Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms.
10
Cover tightly.
11
Bake in preheated oven for 15 minutes 350u00b0F till shrimp are cooked, but not overdone.

743

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 1/4 cup butter, 1 cup onion, chopped, 2 garlic cloves, crushed, 1 (28 ounce) can tomatoes, and more.

Yes, 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.

Jambalaya

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